Green bean casserole is a winter holiday favorite, especially for Thanksgiving. Here’s an updated, veganized, and healthy version of this comfort food favorite. The original, vintage version uses canned cream of mushroom and (gasp!) canned fried onions; this one gets its creaminess from pureed white beans or silken tofu. Sautéed onions, crisped up with a lightly floured coating, make a yummy topping along with breadcrumbs. more→
This recipe is slightly adapted from a recipe by cookbook author Anupy Singla. I have always adored aloo gobi, and this version is pure deliciousness. It’s a one-pot wonder, with fragrantly spiced cauliflower, onions, tomatoes, and potatoes. Reprinted with permission from Vegan Casseroles* ©2014 by Julie Hasson, Running Press, a member of the Perseus Books Group. more→
This meal is perfect for those times you open up the fridge and the selection looks sparse. All you’ve got is a package of tofu and an abundance of condiments. The recipe may seem simple, but that’s exactly why it’s here. Every now and then you have to hit the easy button, and for a simple staple like this, you shouldn’t try and over-think it. If you have a package of tofu and you don’t want it to go bad, this will solve that problem and give you leftovers. (From The Lusty Vegan* © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.) more→
There are no words to describe Lentil and Mushroom Shepherd’s Pie (from Vegan Holiday Kitchen) other than as a deep dish of absolute comfort.It’s a bit of a project, but not difficult, and definitely worth it for a special occasion meal. Photo above by Susan Voisin. more→
Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook. more→
Artichoke hearts, tomato slices, bell pepper, and olives top this savory pie seasoned with basil and oregano. If you can find instant or quick-cooking polenta, you can decrease the preparation time significantly. From More Quick-Fix Vegan* by Robin Robertson reprinted by permission of Andrews McMeel Publishing, LLC 2014. Photos by Shana Paluba.
This mac and cheese is 100% vegan and so healthy! The ‘cheese’ in this recipe is a combination of roasted sweet potato, mustard, and nutritional yeast. The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish! This recipe utilizes gluten-free pasta, but if that’s not a concern for you, any whole-grain short chunky shaped pasta will work. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils. more→
This is reminiscent of those old-fashioned casseroles you’d find in those spiral-bound community cookbooks. But hey, there’s a reason why these kinds of comfort casseroles are so popular. Now, with meltable non-dairy cheese, there’s a way to make them vegan. With plenty of broccoli and parsley along with brown rice, this is wholesome as well as somewhat addictive! Make sure to have your brown rice cooked ahead of time, and this whole enterprise becomes a snap. Since you have the oven going at 400º F., consider roasting a pan of root vegetables to go with this.