Vegan Casserole
This hearty vegan casserole is packed with chickpeas, colorful vegetables, and a rich tomato-based sauce.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cooked quinoa or brown rice
- 1 zucchini diced
- 1 red bell pepper chopped
- 1 carrot thinly sliced
- 1 cup spinach or kale chopped
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 14 oz diced tomatoes
- ½ cup vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes optional
- Salt & black pepper to taste
- ½ cup dairy-free cheese optional, for topping
- 1 tablespoon olive oil
Instructions
- ❶ Preheat & PreparePreheat your oven to 375°F (190°C).Grease a baking dish lightly with olive oil to prevent sticking.❷ Sauté the VegetablesIn a skillet, heat olive oil over medium heat.Add diced onion, garlic, and carrot. Sauté for 3-4 minutes until softened.Stir in bell pepper and zucchini, cooking for another 3 minutes to bring out their flavor.❸ Mix the IngredientsAdd chickpeas, cooked quinoa (or rice), diced tomatoes, vegetable broth, and seasonings (paprika, oregano, chili flakes, salt, and pepper).Stir well to combine all ingredients.Let the mixture simmer for 5 minutes to allow the flavors to meld together.❹ Assemble the CasseroleTransfer the vegetable and quinoa mixture to the prepared baking dish.Stir in the chopped spinach or kale to add extra nutrients.Sprinkle dairy-free cheese on top (optional, but adds a nice golden finish when baked).❺ BakeBake for 25-30 minutes, or until the top is slightly golden and bubbly.Check for doneness by inserting a fork into the casserole; it should be heated through.❻ Serve & EnjoyLet the casserole cool for 5 minutes before serving to allow it to set.Garnish with fresh herbs or a drizzle of olive oil if desired for extra flavor.
