Savory Veggie Casserole Recipes

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SAVORY VEGGIE CASSEROLE



Savory Veggie Casserole image

Found this online (original recipe here: http://www.genericdomain.net/--ddl/recipes/tempeh-casserole.html) and modified the recipe somewhat. Feel free to substitute out some spices or veggies. I actually haven't made this with tempeh, used a bag of partially-defrosted quorn tenders instead. Delicious!

Provided by SpunkyGenius

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 20

1 cup red wine
1/4 cup olive oil
1/4 cup low sodium soy sauce (I use tamari)
2 teaspoons hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon thyme
1 teaspoon italian seasoning
1 teaspoon nutritional yeast
1/2 teaspoon rosemary
black pepper
1 (8 ounce) package tempeh, diced (or use another meat substitute of your choice)
6 garlic cloves, minced (or to taste)
2 shallots, minced
1/2 cup mushroom, sliced
1 head cauliflower, chopped
1 head broccoli, chopped
1 medium zucchini, diced
1 large tomatoes, diced
1 1/2 cups cheese (I used a mix of cheddar and jarlsburg...use whatever you have on hand, or soy cheese if vegan)

Steps:

  • Preheat oven to 425 degrees.
  • Whisk together marinade ingredients (red wine, tamari, hot sauce, spices).
  • Add tempeh, garlic, and musrooms to marinade. Turn mixture into casserole dish (mine is 9x13). The pieces should be evenly distributed and about half-covered by marinade. Spoon out any excess marinade and combine with chopped veggies.
  • Cover baking dish with foil and bake for 10 minutes.
  • Mix broccoli, cauliflower, and zucchini (or whatever vegetables you're using) with reserved marinade.
  • Add veggies and extra marinade to casserole. Distribute evenly, recover with foil, and bake for 15 minutes.
  • After 15 minutes, veggies should be just starting to get soft.
  • Sprinkle half the cheese over veggies, top with chopped tomatoes, and top with remaining cheese.
  • Recover and bake 10 more minutes.
  • Enjoy with crusty bread, rice or couscous.

Nutrition Facts : Calories 276.8, Fat 15.7, SaturatedFat 4.9, Cholesterol 13.6, Sodium 557.1, Carbohydrate 18.3, Fiber 4.3, Sugar 4.3, Protein 14.6

20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE



20 Vegetable Casseroles Your Family Will Love image

These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Butternut Squash Casserole (Gratin)
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The CHEESIEST Spinach Casserole
Kalyn's Stuffed Cabbage Casserole
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The BEST Vegetable Casserole (Broccoli-Cauliflower Casserole)
Southern Squash Casserole
Spaghetti Squash Casserole
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Baked Scalloped Corn Casserole
Copy Cat Cracker Barrel Hashbrown Casserole Recipe
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One Pot Creamy Chicken and Asparagus Casserole
Yellow Squash Casserole
Mushroom and Black Bean Tortilla Casserole
Roasted Veggie Enchilada Casserole

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a vegetable casserole in 30 minutes or less!

Nutrition Facts :

SWEET AND SAVORY VEGETARIAN BEAN CASSEROLE



Sweet and Savory Vegetarian Bean Casserole image

From the cookbook Vegetarian Cooking by Crescent Publishers. One of my favorite vegetarian bean dishes that I like to serve with basmati rice or brown rice and a tossed green salad. If you don't want to use kidney beans, red beans or black will do. I prepare this often in the autumn and winter. PS This casserole always tastes better the second day.

Provided by COOKGIRl

Categories     Beans

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, diced
1 apple, peeled, cored and grated (I like Granny Smiths)
2 medium carrots, peeled and grated
3 tablespoons tomato paste
1 1/4 cups broth (or water)
2 tablespoons apple cider vinegar
1 tablespoon dried mustard powder
1/2 teaspoon oregano
1 teaspoon cumin
2 tablespoons dark brown sugar
salt and pepper
3 cups cooked beans, of your choice
scallion
sour cream

Steps:

  • Preheat oven to 350 degrees.
  • *In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened.
  • Mix together the tomato paste with the stock (or water).
  • Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots.
  • Stir well, cover and simmer for 5 minutes.
  • Add the beans and transfer the mixture into an ovenproof casserole. Cover and bake at 350 degrees. for 35-40 minutes. Do not allow to dry out. Add more stock to beans if necessary.
  • Garnish with swirls of sour cream and thinly sliced scallions if desired.
  • *NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.

Nutrition Facts : Calories 164.9, Fat 8.2, SaturatedFat 1.1, Cholesterol 0.2, Sodium 546.3, Carbohydrate 22.4, Fiber 3.2, Sugar 15.3, Protein 2.4

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