Category: Casseroles

Serves: 6

Source: Kitchen Matters

Ingredients

• 1 cup uncooked millet
• 2 cups + 6 tablespoons vegetable or chicken stock (or salted water)
• 3 Tablespoons of olive oil plus more for the baking dish
• 1 onion, diced
• 1 zucchini, diced
• 1 green or sweet pepper, diced
• 1 large clove of garlic, minced
• freshly ground salt and pepper
• 1 12 ounce can of tomato purée or sauce
• 2 teaspoons of cumin
• 1 1/2 teaspoons of chilli powder
• 1/2 teaspoon chipotle powder
• 3/4 cup cup cooked black beans or 1/2 (15 ounce)can drained
• 1/2 cup frozen or fresh corn
• 1/4 cup fresh cilantro plus more for garnish
• 1 1/2 cups shredded cheese
• 1 medium avocado, diced (optional)
• 2 tablespoons chopped scallions(optional)

Instructions

1. Place millet in saucepan with chicken stock or water and bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes. Allow to sit for 10 minutes after being removed from the heat and then fluff with fork.
2. Preheat oven to 400 degrees. Lightly grease a 9 * 13 baking dish with olive oil.
3. In a large skillet, warm 2 tablespoons of olive oil, add the onions, zucchini, and peppers. Sprinkle with salt and pepper and sauté until tender, 6 to 8 minutes. Set aside.
4. In a small saucepan, heat the remaining tablespoon of oil over medium-low heat. Add garlic and sauté until fragrant (1 minute). Add tomato purée , 6 tablespoons of stock, spices, 1/4 teaspoon of salt, and pepper to taste. Simmer 3 to 4 minutes.
5. In a large bowl, combine cooked millet, sautéed vegetables, corn, black beans, cilantro and a 1/2 cup of the cheese. Mix well and transfer to prepared baking dish. Top with tomato mixture and remaining cup of cheese. Bake 25 to 30 minutes or until cheese is melted.
6. Garnish with diced avocado, chopped scallions and cilantro.

Serves: 4-6

Source: Jävligt Gott: Bloody Good Vegetarian Food

Warning! The ingredients might be hard to get outside of Sweden.

Ingredients:

• 1 kg cabbage
• 300 g Quorn (or other vegetarian “ground beef”)
• 3 tbsp canola oil
• 1 dl short grain rice (the kind you use for rice pudding or risotto)
• 1 dl oat cream (or other plant-based cream)
• 5,5 dl water
• 1 tbsp soy sauce
• 1 tbsp dark golden syrup (maple syrup is probably fine)
• 2.5 tbsp concentrated vegetable stock
• 1 tbsp potato starch
• 7 allspice berries
• salt and pepper

Instructions:

1. Mix the rice, oat cream, 1 tbsp concentrated vegetable stock and 1/2 dl water. Bring to boil, add 2 dl water and simmer on low heat for 20 minutes. Stir regularly.
2. Chop the cabbage roughly. Heat oil in a deep frying pan and fry the cabbage on high heat until slightly browned. Add 2-3 dl water, syrup and soy sauce. Simmer, covered, until half the liquid is gone and the cabbage is soft.
3. Meanwhile, fry the “ground beef” until browned.
4. When the rice is finished and creamy, mix the rice and the “beef”. Add the rest of the concentrated vegetable stock, crushed allspice and 2/3 of the cabbage. Add salt and pepper to taste. Transfer to a greased casserole dish.
5. Top with the rest of the cabbage. Bake at 160 C (320 F) for 45 minutes.
6. Serve with lingon preserves (or jam), bread and butter pickles, a cream sauce (or gravy) and potatoes.

Serves: 6

Source: Angela Liddon, ohsheglows.com

Ingredients for Casserole

 

• 1 1⁄2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced
• 3 cloves garlic, minced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded, if desired, and diced
• Fine-grain sea salt and freshly ground black pepper
• 1⁄2 cup (125 mL) fresh or frozen corn
• 1 (14-ounce/398-mL) can diced tomatoes, with their juices
• 1 cup (250 mL) tomato sauce or tomato puree
• 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach
• 1 (15-ounce/425-g) can black beans, drained and rinsed
• 3 1⁄2 cups (875 mL) cooked wild rice blend or brown rice
• 1⁄2 cup (125 mL) vegan shredded cheese, such as Daiya
• 1 to 2 handfuls corn tortilla chips, crushed
  Ingredients
  For the Tex-Mex spice blend
  • 1 tablespoon (15 mL) chili powder
  • 1 1⁄2 teaspoons (7 mL) ground cumin
  • 1 teaspoon (5 mL) smoked sweet paprika, or 1⁄2 teaspoon (2 mL) regular paprika
  • 1⁄4 teaspoon (1 mL) cayenne pepper, plus more as needed
  • 1 1⁄4 teaspoons (6 mL) fine-grain sea salt
  • 1⁄4 teaspoon (1 mL) ground coriander (optional)Optional Toppings
  • Sliced green onions
  • Avocado
  • Salsa

 

 

Instructions:

1. Make the Tex-Mex spice blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
2. Make the casserole: Preheat the oven to 375°F (190°C). Oil a large (4-to 5-quart/4- to 5-L) casserole dish.
   
3. In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper.
4. Stir in the Tex-Mex spice blend, corn, diced tomatoes and their juices, tomato sauce, spinach or kale, beans, rice, and 1⁄4 cup (60 mL) of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
5. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining 1⁄4 cup (60 mL) cheese. Cover with a lid or foil and bake for 15 minutes.
6. Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
7. Scoop the casserole into bowls and add your desired toppings.

Serves: 4
Source: Swedish grocery store (Coop) magazine

Ingredients:

• 1 can crushed tomatoes
• 4 big tomatoes, different colours if possible, sliced
• 200g goat cheese, sliced
• 16 olives, pitted
• 1 tsp dried basil or oregano

Instructions:

1. Pour the can of tomatoes into an oven safe casserole dish.
2. Lay the tomato and cheese slices in the dish, overlapping and alternating.
3. Sprinkle the olives and herbs on top.
4. Bake in oven at 450 until heated through and the cheese is melted, about 15 minutes.
5. Serve over rice.

Serves: 4 to 6
Source: Vegetarian Times, January 2010

Ingredients:

Topping

• ½ cup dry polenta or corn grits
• ¼ cup grated sharp Cheddar cheese

Filling

• 1½ tsp vegetable oil
• 3 cloves garlic, minced (1 tbsp)
• 1 medium onion, diced (1 cup)
• 1 small zucchini, diced (½ cup)
• ½ medium red, yellow, or orange bell pepper, diced (½ cup)
• 1 tbsp chili powder
• 1 tsp dried oregano (Mexican, if available)
• 1 15-oz. can pinto beans, rinsed and drained
• 1 14.5-oz can tomato purée
• ½ cup frozen corn kernels
• 2 tsp brown rice flour

Instructions:

1. To make topping: Preheat oven to 375°F. Bring 2 cups water to a boil in saucepan. Stir in polenta, reduce heat to medium, and simmer 30 minutes, stirring often. Stir in cheese. Set aside.
2. To make filling: Heat oil in skillet over medium heat. Add garlic and onion and cook 5 minutes. Add zucchini, bell pepper, chili powder, cumin, and oregano. Cook 5 minutes more.
3. Stir in beans, tomato purée, and corn. Mix rice flour with ¼ cup cold water; stir into zucchini mixture. Cook 3 minutes, or until mixture thickens slightly. Season with salt and pepper, if desired.
4. Spread filling into 8-inch-square baking pan. Spread topping over filling.
5. Place casserole on baking sheet. Bake 40 minutes, or until filling bubbles and top is golden. Let stand before serving.
6. Frozen cooking instructions: Preheat oven to 375°F. Cover casserole with foil, and place on baking sheet. Bake 90 minutes. Remove foil during last 15 minutes of baking.

It can be hard to spread the polenta evenly over the filling; you might want to double the amount of topping.