Easy & Tasty Vegan Casseroles (Dump & Bake)
I've been OBSESSED with Dump & Bake Casseroles lately, so today I'm sharing 3 of my favorite recipes with you! These fuss-free recipes are pantry-friendly, budget-friendly, and perfect for meal prep.
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ONE PAN (Baked) CHICKPEA RECIPE | Vegetarian and Vegan Meals Idea | Chickpea recipes
This one pot baked chickpea recipe is a healthy and easy Vegetarian and Vegan Meals Idea. These chickpea recipes are perfect one pot meal for any day of the week.
???? Let me know in the comments if you enjoyed my vegan chickpea recipe.
▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings approx.)
2 cups / 1 can (540ml can) Cooked Chickpeas - drained and rinsed
100g / 1 cup Carrots - Julienne cut
(It's important that the carrots are thinly shredded so that they can cook in the same time as the onions)
250g / 2 heaping cup Red Onions - thinly sliced
200g / 1 heaping cup RIPE Tomatoes - chopped
35g / 1 Jalapeno OR Green chillies to taste - chopped
2 Tablespoon Garlic - finely chopped
2+1/2 Tablespoon Tomato Paste
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1 Tablespoon Paprika (NOT SMOKED)
Salt to taste ( I have added total 1+1/4 Teaspoon of pink Himalayan salt)
3 Tablespoon Olive Oil
???? Garnish:
1/4 cup / 10g Parsley - chopped
Freshly Ground Black Pepper to taste (i have added 1/4 teaspoon)
OPTIONAL - Drizzle of extra virgin olive oil
✅ ???? BAKING PAN: 10.5 X 7.5 inches (you could use a square or oval shaped pan as well)
▶️ METHOD:
Thinly slice the onion and julienne cut the carrots. IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE / COOK IN THE SAME TIME AS THE ONIONS. Chop the jalapeno or green chilis and garlic. Set it aside. Now drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and rinse it.
PRE-HEAT THE OVEN TO 400 F.
To a 10.5 X 7.5 inches baking pan add the cooked chickpeas, shredded carrots, onions, tomatoes, jalapeno, garlic, tomato paste, spices (ground cumin, coriander, paprika) and salt. Mix thoroughly with clean hands, so that each of the vegetables and chickpeas are coated with the spices and tomato paste.
Wet a rectangular piece of parchment paper so that it becomes more pliable and easier to cover the pan. Squeeze to remove any excess water. Cover the pan with the wet parchment paper as shown in the video.
Then Bake in a pre-heated oven at 400F for about 35 minutes or until the carrots and onions are soft and cooked. Remove from the oven and then remove the parchment paper. Bake uncovered for about another 8 to 10 minutes to get rid of any excess water. It took me 10 minutes in my oven.
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDING TO YOUR OVEN.
Remove the pan from the oven and place it on a wire rack. Allow it to slightly cool down. This is a very versatile dish. You can serve it with couscous or rice. Make a greek pita pocket sandwich or serve it along with whole wheat roti or pita.
This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days.
▶️ IMPORTANT TIPS:
???? IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE/COOK IN THE SAME TIME AS THE ONIONS
???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
???? This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 4 days
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking
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When you type the stew into Google, Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric is first result. It's so popular that it even has its own hashtag: #thestew. And it really is as good as the internet says.
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VEGETABLE CASSEROLE and CHICKPEA Recipe
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
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Chickpea & Potato Recipe - Mediterranean Stew Hotpot Casserole Vegan Healthy
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
VEGAN BAKED CHANA PULAO | SPICED CHICKPEA RICE CASSEROLE -Vegan Richa Recipes
VEGAN BAKED CHANA PULAO | SPICED CHICKPEA RICE CASSEROLE
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Baked Vegan Chana Pulao is a simple and easy, baked chickpea rice pilaf casserole that comes together quickly but is loaded with flavors. Serve with my quick raita
This recipe for Indian vegan chickpea rice casserole is not made on stovetop but in the oven! So simple, so genius. The roasting method concentrates the flavors and natural sweetness of the veggies added. We start with roasting the vegetables, then add in the rice, chickpeas and spinach and bake everything until the rice is cooked and fluffy.
Before adding the rice to the casserole dish, we soak it in water. This cuts down the cooking time and also ensures we get evenly fluffy rice. For the baked chana pulao obviously, you can either cook the chickpeas from dried chickpeas (pressure cook 40 mins) or use canned chickpeas.
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