• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Main Dishes

    Baked Farro with Tomatoes & Herbs

    Published: Sep 30, 2017 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Rich and cheesy tasting without a lick of cheese (and with plenty of nutritional yeast), this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two. Farro is a rustic, chewy variety of whole-kernel wheat rich in protein and fiber, and usually stocked in nice groceries with other heirloom grains, such as quinoa, or look wherever Mediterranean pastas and rices are sold.

    Recipe and photos from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero, © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Reprinted by permission.
    Serves: 6
    Time: 1 hour, mostly baking time

    • 2 tablespoons olive oil
    • 2 cups uncooked farro
    • 2 cloves garlic, minced
    • ½ cup finely chopped shallot 1 bay leaf
    • 2 cups vegetable broth or water
    • 28-ounce can diced tomatoes, undrained
    • 2 teaspoons dried oregano
    • 1 teaspoon dried thyme or basil
    • ½ teaspoon salt, or more to taste
    • ½ cup finely chopped flat-leaf parsley or fresh basil
    • 2 tablespoons nutritional yeast

    Topping:

    • ¼ cup chopped walnuts
    • ¼ cup nutritional yeast
    • ½ teaspoon salt
    • ½ teaspoon grated lemon zest
    • 2 tablespoons olive oil

    Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish with 1 tablespoon of olive oil.

    Sort through the farro to remove any broken grains and rinse in a colander.

    In a large saucepan over medium, sauté the garlic and shallot in 1 tablespoon of olive oil for 2 minutes to soften the shallot. Stir in the farro and the bay leaf and sauté for another minute, then pour in the vegetable broth and the tomatoes.

    Increase the heat to high and bring to a rapid simmer. Cook for about 2 minutes. Turn off the heat and add oregano, thyme, and salt. Remove bay leaf. Taste and season with a little more salt, if desired (if using water, you may want to), then stir in the parsley and nutritional yeast.

    Pour the farro mixture into the prepared baking dish and smooth the top. Cover tightly with foil and bake for about 40 minutes, or until the farro has absorbed almost all of the liquid.

    Pulse together the topping ingredients, except the olive oil, in a food processor (or pound with a mortar and pestle) into coarse crumbs.

    Take the casserole out of the oven, remove the foil, and cover the top evenly with the walnut topping. Drizzle those 2 tablespoons of olive oil on top and bake for 10 minutes to lightly brown the top of the casserole.

    For best results, allow the casserole to sit for 10 minutes to cool slightly and firm up a bit. Serve warm; this casserole tastes even better the next day after the flavors have blended a bit more.

    Baked Farro with Tomatoes & Herbs

    • Here are more recipes for Contemporary Casseroles.
    • You might also enjoy other Hearty, Healthy Grain Dishes.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More Vegan Main Dishes

    • vegan sloppy joes
      Vegan Sloppy Joes - with Pinto Beans and Quinoa!
    • vegan cream of asparagus soup
      Vegan Cream of Asparagus Soup
    • vegan greek pasta salad
      Vegan Greek Pasta Salad
    • vegan creamy mushroom pasta
      Vegan Creamy Mushroom Pasta

    Reader Interactions

    Comments

    1. Kathie Collins says

      March 13, 2024 at 6:57 pm

      Hi Nicole!

      I am so surprised that you don’t have any comments on this recipe. It is one of my absolute favorite things to make! When I make a full recipe, I double the seasonings and the topping. If I halve the recipe, then I just use the suggested measurements (for the full recipe), but I always use both thyme and basil! I like to be able to taste each of the flavors ☺️ I’m looking at some of your other recipes and imagine they will be just as awesome and can’t wait to try another one. Thanks so much!

      Kathie

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media