Saturday, July 1, 2017

Vegan Casserole Recipes

Vegan casserole recipes are cheap, filling and nutritious, most are jam packed with some of the most essential vegan sources of protein - beans, lentils, and grains. Many vegan casseroles can also be made in a slow cooker so you will have a delicious, healthy vegan meal to come home to at the end of a long day.

Vegan Casserole Recipes: Rice and Mung Bean Casserole With Cumin and Black Pepper

This recipe is adapted from Classic Indian Vegetarian Cookery by Julie Sahni from which many simple vegan recipes can be created simply by substituting the ghee for vegan margarine or oil.

Serves 4
Prep: 20 Mins
Ready: 40 Mins

Rice & Mung Bean

  • 6 tbsp vegan margarine, mixed with a little oil
  • 3 1/2 oz yellow mung beans (moong dal)
  • 8oz long grain rice
  • 24 fl oz water
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp cracked black peppercorns
  • 1 tbsp chopped fresh ginger root
  • 3oz chopped roasted cashew nuts
  • Heat 2 tbsp of the vegan margarine over medium-high heat in a large saucepan until it's hot. Add the mung beans and cook, stirring, for 2 minutes. Add the rice and continue cooking for a further 30 seconds. Add the water and salt, and bring to the boil, stirring well so the rice and beans will not lump.
  • Reduce the heat to medium and cook, partially covered, for 10 minutes. Stir a couple of times to make sure the mixture is cooking evenly. Cover the pan tightly, reduce the heat to the lowest point, and continue cooking for an additional 10 minutes. Turn off the heat.
  • Heat the remaining margarine in a small frying pan. When it is very hot, add the cumin, pepper, and ginger. Let the spices sizzle for 5 seconds, then immediately pour the mixture over the rice and beans. Mix carefully but thoroughly. Let the rice rest for 5 minutes before using.

Vegan Casserole Recipes - Butternut Squash Casserole

This vegan casserole recipes have been adapted from the BBC Good Food website.

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp paprika
  • 1 tsp cumin seeds
  • 8oz sweet potatoes, cubed
  • 1 red bell pepper, deseeded and chopped
  • 1 butternut squash, cubed and chopped
  • 16oz can chopped tomatoes
  • 7 fl oz red wine
  • 10 fl oz vegetable stock
  • 2 1/2 oz bulgar wheat
To Serve
  • 4 spoonfuls Soya yogurt
  • A little grated vegan cheese (e.g. daiya)
  • In a large saucepan, heat the olive oil, then gently cook onion and garlic for a few minutes until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Add the sweet potato, red pepper, and butternut squash and mix with the onion and spices for 2 mins.
  • Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgar wheat is cooked and the liquid has been absorbed.
  • Serve in bowls topped with a spoonful of soy yogurt and some grated vegan cheese.

If you would like some other great recipes for vegans, as well as other vegan diet and lifestyle tips, be sure to check out the rest of the site.

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