vegan casserole Archives - Epicurean Vegan

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

February 19, 2016 by Epicurean Vegan

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.
It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it’s got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

INGREDIENTS:
1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
The rest
24 6″ corn tortillas
1 large tomato, chopped
1 small can sliced black olives
3/4 C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don’t like to cook mushrooms down too much–I want them to still have a “meaty” texture. Gently fold in the black beans then remove from the heat.
Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you’ll end up with a paste-like sauce. Whisk in about a 1/4 to 1/2 cup of the milk and let thicken before adding a little more. Repeat process until you’ve added all the milk. Season with salt and pepper.

To assemble the casserole, spread a thin layer of sauce on the bottom of a 9×13 baking pan. Lay 6 tortillas on the bottom.
Spread 1/3 of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Do this two more times, however, don’t drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it's got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
½ large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
¾ tsp salt
¼ tsp black pepper
The rest
24 6" corn tortillas
1 large tomato, chopped
1 small can sliced black olives
¾ C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

Directions

Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don't like to cook mushrooms down too much--I want them to still have a "meaty" texture. Gently fold in the black beans then remove from the heat.
Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you'll end up with a paste-like sauce. Whisk in about a ¼ to ½ cup of the milk and let thicken before adding a little more. Repeat process until you've added all the milk. Season with salt and pepper.
To assemble the casserole, spread a thin layer of sauce on the bottom of a 9x13 baking pan. Lay 6 tortillas on the bottom.
Spread ⅓ of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Do this two more times, however, don't drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!

Kale & Wild Rice Casserole

March 11, 2015 by Epicurean Vegan

I saw this recipe and it looked delicious, but I made several tweaks, including making it vegan. This dish has many of my favorite ingredients: kale, wild rice, and mushrooms. It’s pretty easy to make, but it does have a few steps. I recommend making the rice ahead of time, otherwise, keep in mind that it takes about 45 minutes for the rice to cook. Of course, I think it’s absolutely worth it. This dish is also easily gluten-free if you sub in a wheat-free flour (you’ll only need 5 tablespoons). A fantastic main meal or side dish that will please the troops.

INGREDIENTS:
4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
1/4 tsp nutmeg
3/4 tsp salt
1/2 tsp black pepper
5 Tbs flour
1 C vegetable broth
1/2 can coconut milk (I used lite)
1/4 C nutritional yeast flakes
1/2 C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
1/2 C panko bread crumbs

DIRECTIONS:
Start with the rice. Cook it according to package instructions. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes.
Remove the kale to a bowl and set aside. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Add the kale to the mushrooms and sprinkle with the flour. Over medium heat, add the broth a 1/4 of a cup at a time. Let the sauce thicken a little before adding more broth. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
At this point, preheat the oven to 375 and grease a 9×13″ pan. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble. They’re so delicious!

Bake uncovered for 25 minutes. Enjoy!

Kale & Wild Rice Casserole

Prep time

45 mins

Cook time

25 mins

Total time

1 hour 10 mins

Author: Epicurean Vegan

Serves: 6-8

Ingredients

4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
¼ tsp nutmeg
¾ tsp salt
½ tsp black pepper
5 Tbs flour
1 C vegetable broth
½ can coconut milk (I used lite)
¼ C nutritional yeast flakes
½ C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
½ C panko bread crumbs

Directions

Start with the rice. Cook it according to package instructions.
Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes. Remove the kale to a bowl and set aside.
Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Add the kale to the mushrooms and sprinkle with the flour.
Over medium heat, add the broth a ¼ of a cup at a time. Let the sauce thicken a little before adding more broth.
Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
At this point, preheat the oven to 375 and grease a 9x13" pan.
Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish.
Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes.
Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices.
I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble.
Bake uncovered for 25 minutes. Enjoy!

Layered Polenta Casserole

November 24, 2013 by epicureanvegan

This is how tonight’s post-dinner conversation went between father and son:
“This is going to be deee-vine for tomorrow’s lunch,” father said as he placed the leftovers in a container.
“Wait, who said you get them all?” his son said, grabbing hold of the dish.
“You will lose an arm, son,” father said firmly.
A wresting match in the kitchen ensued. I don’t know who the victor was; I walked away, but I’m pretty sure I’ll be eating the leftovers for breakfast. Yes, it was that good.

INGREDIENTS:
1 pre-made polenta log (I used the sun-dried tomato & garlic variety), cut into 18 slices
2 C spinach, chopped
1 large tomato, chopped
2 C mushrooms, sliced
1/2 tsp basil
1/2 tsp rosemary
Salt and pepper, to taste
1/3 C bread crumbs or panko
1/2 C Parmezano Sprinkles (recipe below)
Parmezano Sprinkles: (from the Ultimate Uncheese Cookbook)
1/2 C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping 1/4 tsp salt
Sauce:
4 Tbs Earth Balance margarine
2-3 cloves of garlic, minced
6 Tbs flour
1 C vegetable broth
1/4 C almond milk
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 375. To make the Parmezano Sprinkles (which I recommend making ahead of time) combine all of the ingredients in a food processor and process until you have little crumbles . . . then refrigerate.

Combine the chopped spinach, tomatoes and sliced mushrooms in a bowl along with the basil, rosemary, salt, and pepper.

To prepare the sauce, melt the Earth Balance and add the garlic. Saute about 2 minutes. Add the flour and whisk until smooth. Next, add vegetable broth a little at time, whisking constantly until everything is incorporated over medium heat. The sauce should begin to thicken. Slowly add in the almond milk, an 1/8 C at a time and whisk thoroughly. Season with salt and pepper. Add a ladle of sauce to the bottom of an 8″ baking dish—just enough to coat the bottom. Place 9 slices of the polenta on the bottom and sprinkle with about 1/4 C of the Parmezano Sprinkles.

Next, layer on the spinach mixture—pack it down if you have to, but get it all on there. Top with the remaining 9 slices of polenta . . .

. . . then remaining sauce, the bread crumbs, and another 1/4 C of the Parmezano Sprinkles.

Bake for 20-25 minutes. Let it sit for about 5-6 minutes before digging in. Enjoy!

Layered Polenta Casserole

Author: Epicurean Vegan

Serves: 6

Ingredients

1 pre-made polenta log (I used the sun-dried tomato & garlic variety), cut into 18 slices
2 C spinach, chopped
1 large tomato, chopped
2 C mushrooms, sliced
½ tsp basil
½ tsp rosemary
Salt and pepper, to taste
⅓ C bread crumbs or panko
½ C Parmezano Sprinkles (recipe below)
Parmezano Sprinkles: (from the Ultimate Uncheese Cookbook)
½ C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping ¼ tsp salt
Sauce:
4 Tbs Earth Balance margarine
2-3 cloves of garlic, minced
6 Tbs flour
1 C vegetable broth
¼ C almond milk
Salt and pepper, to taste

Directions

Preheat oven to 375.
To make the Parmezano Sprinkles (which I recommend making ahead of time) combine all of the ingredients in a food processor and process until you have little crumbles . . . then refrigerate.
Combine the chopped spinach, tomatoes and sliced mushrooms in a bowl along with the basil, rosemary, salt, and pepper.
To prepare the sauce, melt the Earth Balance and add the garlic. Saute about 2 minutes. Add the flour and whisk until smooth. Next, add vegetable broth a little at time, whisking constantly until everything is incorporated over medium heat. The sauce should begin to thicken. Slowly add in the almond milk, an ⅛ C at a time and whisk thoroughly. Season with salt and pepper.
Add a ladle of sauce to the bottom of an 8" baking dish---just enough to coat the bottom.
Place 9 slices of the polenta on the bottom and sprinkle with about ¼ C of the Parmezano Sprinkles.
Next, layer on the spinach mixture---pack it down if you have to, but get it all on there. Top with the remaining 9 slices of polenta, then remaining sauce, the bread crumbs, and another ¼ C of the Parmezano Sprinkles.
Bake for 20-25 minutes.
Let it sit for about 5-6 minutes before digging in. Enjoy!

Gluten-Free & Vegan Mexican Casserole

December 15, 2011 by epicureanvegan

I’m fortunate I don’t have a gluten intolerance (even though seitan bothers me). I can’t imagine eliminating gluten from my diet as well, but I am starting to realize that it’s not that difficult to make something vegan and gluten-free, like this delicious casserole.

INGREDIENTS:
8-oz quinoa pasta, any variety
3 bell peppers, diced (I used one red, one yellow, and one orange)
1 medium red onion, diced
2 C mushrooms, sliced
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 6-oz can tomato paste
4-5 green onion, sliced
1-2 Tbs olive oil
Daiya cheese, any flavor
2-1/2 C Corn chips or gluten-free crackers
Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes—not too long, or it’ll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.

Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.

Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.

Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15″ baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.

Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

Gluten-Free & Vegan Mexican Casserole

I'm fortunate I don't have a gluten intolerance (even though seitan bothers me). I can't imagine eliminating gluten from my diet as well, but I am starting to realize that it's not that difficult to make something vegan and gluten-free, like this delicious casserole.

Author: Epicurean Vegan

Ingredients

8-oz quinoa pasta, any variety
3 bell peppers, diced (I used one red, one yellow, and one orange)
1 medium red onion, diced
2 C mushrooms, sliced
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 6-oz can tomato paste
4-5 green onion, sliced
1-2 Tbs olive oil
Daiya cheese, any flavor
2-1/2 C Corn chips or gluten-free crackers
Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
½ tsp salt

Directions

Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes---not too long, or it'll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.
Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.
Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.
Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15" baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.
Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

Kale & Wild Rice Casserole

Layered Polenta Casserole

Gluten-Free & Vegan Mexican Casserole

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