Vegan Vegetable Casserole Recipe

I absolutely love this recipe because it’s a vibrant, nutrient-packed meal that leaves me feeling energized and satisfied. Plus, the combination of spices with fresh veggies and quinoa gives it a deliciously hearty and comforting flavor that hits all the right spots!

I love to make nourishing meals, and my Vegan Vegetable Casserole never lets me down. With a base of carrots, celery, and red bell pepper, this dish is a veritable vitamin explosion.

The mix of diced tomatoes and vegetable broth adds a baseline depth of flavor, and the nutritional yeast ups the ante with its cheesiness. A fulfilled promise of a virtuous meal that’s as satisfying as it is delicious.

Ingredients

– Olive Oil: Heart-healthy fat, enhances flavor and aids in nutrient absorption.

– Onion: Adds depth and sweetness; rich in antioxidants.

– Garlic: Boosts flavor; contains allicin, beneficial for heart health.

– Carrots: Sweetness and color; excellent source of beta-carotene and fiber.

– Red Bell Pepper: Rich in vitamin C; adds vibrant color and sweetness.

– Zucchini: Low in calories; high in vitamin A and provides texture.

– Broccoli: Fiber and vitamin K powerhouse; adds a slight bitterness.

– Quinoa: Complete protein and fiber; boosts nutrition and adds texture.

– Nutritional Yeast: Cheesy flavor; excellent source of B vitamins and protein.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes, drained
• 1 cup vegetable broth
• 1 cup cooked quinoa
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley

Instructions

1. Prepare your oven by heating it to 375°F (190°C). Take a sizeable casserole dish and smear a small portion of olive oil around its inner surface to ensure greasiness.

2. In a large skillet, warm 1 tablespoon of olive oil over medium heat. Toss in the chopped onion and sauté for about 3-4 minutes until it becomes translucent and tender.

3. Include the minced garlic, carrots, and celery in the pan. Let them cook for an additional 5 minutes, stirring them from time to time.

4. Add the red bell pepper, zucchini, and broccoli florets. Cook for another 5 minutes, until the vegetables start to soften.

5. Add the dried thyme, oregano, cumin, salt, and pepper to the vegetable mixture. Stir well so that the spices coat the vegetables evenly.

6. Combine the diced tomatoes, well drained, and the vegetable broth in the pan. Stir them together, and let them get to know each other for about 5 minutes in a simmering bath.

7. Combine the cooked quinoa, nutritional yeast, and frozen peas, mixing until well incorporated.

8. Pour the blended contents into the casserole dish, smoothening it out so that it is even throughout.

9. Cover the dish with aluminum foil and place it in the oven, which should be set at 350 degrees Fahrenheit. Bake the dish for 20 minutes.

10. Take the foil off and keep baking for 10 more minutes, or until the top is lightly browned. Just before serving, sprinkle with fresh parsley, chopped. That’s it; you’re ready to serve.

Equipment Needed

1. Oven
2. Casserole dish
3. Skillet
4. Wooden spoon or spatula
5. Cutting board
6. Chef’s knife
7. Measuring spoons
8. Measuring cup
9. Aluminum foil

FAQ

• Can I use fresh tomatoes instead of canned?Absolutely, you can utilize tomatoes in their freshest form. When you do, aim for a volume of around 2 cups, and make sure the tomatoes are of the chopped variety, for an outcome that mirrors both the flavor and texture of the original recipe almost exactly.
• Is it possible to make this casserole ahead of time?Of course! The casserole can be made all the way to the baking step, covered, and kept in the fridge for up to 24 hours before it goes into the oven.
• Can I add other vegetables to the casserole?Of course, you can add other vegetables, like mushrooms, spinach, or kale. Just make sure they are all cut to the same size—”even” is the magic word here—for consistent cooking. If you want to go the stir-fry route, you’ll do the same with the pieces of shrimp.

  Optionally, if you’d like to be even more cookbook-style precise, season the shrimp with salt and pepper after they’ve been patted dry.

• What can I use instead of quinoa?Other grains such as brown rice, couscous, or millet can replace quinoa. When you do, remember to alter the cooking time and the amount of water you use.
• Is there a substitute for nutritional yeast?If you lack nutritional yeast, feel free to leave it out or use a kind of vegan cheese that will give the same cheesy flavor.
• How can I make this casserole spicier?For added heat, include a pinch of red pepper flakes or a diced jalapeño.
• Can I freeze leftovers?The casserole can, in fact, be frozen. Let it cool completely, portion it into airtight containers, and you can freeze it for as long as 3 months.

Substitutions and Variations

Olive oil can be swapped for avocado oil or coconut oil if you want something with a different flavor profile.

You can swap olive oil for:

— Avocado oil
— Coconut oil
If nutritional yeast is not on hand, consider using vegan cheese or omitting it for a flavor that is less reminiscent of cheese.
Substitute fresh tomatoes, chopped and slightly mashed, for the canned diced tomatoes.
Substitute farro or brown rice for quinoa if you want something with a different texture. Suggestions for using farro or brown rice in this recipe occur where it would otherwise suggest using quinoa.
If parsley is hard to come by, then you can use fresh cilantro or basil, and they will give a unique twist. This is good because, with herbs, we are not looking for a single flavor. We want all these flavors to work together for something that is more than the sum of its parts.

Pro Tips

1. Boost the Flavor with Roasting Before adding the broccoli florets to the skillet, try roasting them in the oven for about 10 minutes with a little olive oil, salt, and pepper. This will enhance their flavor and add a nice depth to the dish.

2. Add Depth to the Quinoa Before cooking your quinoa, lightly toast it in a dry skillet until fragrant. This step will bring out its nutty flavor and add complexity to the final dish.

3. Maximize Herb Infusion Consider adding a sprig of fresh thyme or oregano to the vegetable mixture as it simmers. Remove it before pouring the mixture into the casserole dish to achieve a fresh, aromatic herbal infusion.

4. Try Different Broths Swap out the regular vegetable broth for a mushroom or roasted vegetable broth for a richer, more robust flavor profile that complements the earthy elements of the dish.

5. Enhance the Nutritional Yeast Mix the nutritional yeast with a little bit of olive oil and lemon juice before adding it to the quinoa and peas. This will create a creamy, ‘cheesy’ sauce that evenly coats the dish, enhancing the umami flavor.