The essense of Vegan Casserole cooking
While some vegan casserole recipes can take up to two and a half hours to prepare, the average time is about an hour and 15 minutes. Vegan Casseroles are great because you can make them ahead of time and freeze them for quick and easy access later and you will have plenty of leftovers for lunch the next day. A soy-based meat substitute like tempeh is a common ingredient in vegan casserole recipes and other vegan main dishes. Tempeh is a firmer and more flavorful soy product than tofu and it packs more protein, dietary fiber and vitamins. Feel free to experiment with tempeh in your own vegan casserole recipe but for this vegan casserole recipe we are going to put the garden to use and create a mouth watering savory vegan casserole that will enlighten the taste buds.
Vegan Squash and Tomato Casserole Recipe
- 2 T. olive oil, plus extra for oiling casserole dish
- 6 cups zucchini, cut in half lengthwise, and sliced
- 6 cups summer squash, cut in half lengthwise, and sliced
- 1/4 cup freshly chopped parsley
- 1 T. tamari or soy sauce
- 1 T. garlic, minced
- crushed red pepper flakes, to taste
- salt and freshly ground black pepper, to taste
- 1 - 28 oz. can diced tomatoes, undrained
Using a little olive oil, lightly oil (or spray with a fine mist of oil) a large casserole dish and set aside. In a large bowl, place the zucchini, summer squash, parsley, tamari, and garlic, and toss gently to combine. Season to taste with crushed red pepper flakes, salt, and pepper, and toss again. Transfer the mixture to the prepared casserole dish and bake at 350 degrees for 20 minutes. Remove the casserole dish from the oven, pour the diced tomatoes over the top, and stir gently to combine. Return the casserole dish to the oven and bake an additional 15-20 minutes or until vegetables are soft. Remove the casserole from the oven. Taste and adjust seasonings, as needed.
Serves 6-8
Dessert Idea to compliment your Vegan Casserole
Glazed Sweet Potatoes with Cranberries and Pecans
So the vegan casserole just soothed your soul with it's hearty rich taste and now you seek to satisfy the sweet tooth, I recommend this recipe by Beverly Lynn Bennett that will please your taste buds and buds alike.
- 3 lbs. sweet potatoes, unpeeled
- 1/3 cup dried cranberries
- 3 T. vegan margarine
- 2 T. Sucanat (or brown sugar from sugar beets)
- 1/4 cup coconut
- 1/4 t. ground ginger
- safflower oil, for oiling casserole dish
- 1/2 cup pecans, roughly chopped
In a medium pot, place the sweet potatoes, cover with water, and cook them over medium-high heat for 20-25 minutes or until fork tender. Remove the sweet potatoes from the water and set aside to cool. Meanwhile, in a small saucepan, place the maple syrup, dried cranberries, margarine, Sucanat, coconut, and ginger, and cook the mixture over low heat for 5 minutes. Remove the sauce pan from the heat. Using a little safflower oil, lightly oil (or spray with a fine mist of oil) a large casserole dish, and set aside. When the sweet potatoes are cool to the touch, peel them, and cut them into large chunks. Place the chunks of sweet potato in the prepared casserole dish, pour the cranberry mixture over them, and then sprinkle the chopped pecans over the top. Bake at 350 degrees for 7-8 minutes or until the pecans are lightly toasted and fragrant.
Serves 6-8
