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  • Prep-time: / Ready In:
  • Makes 11 cups

In this nourishing vegan casserole, potatoes, cauliflower, and a medley of other veggies are baked to tender perfection, soaking up deliciously spiced sauce in the process. Make this Indian-inspired dish as hot or mild as you like: You control the amount of cayenne in its homemade spice mix.

Easy vegan casserole with side of spices and herbs

Ingredients

  • 1 tablespoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric
  • ⅛ to ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • 1 cup brown rice
  • 1 lb. Yukon gold potatoes, cut into ¾-inch pieces
  • 4 cups small cauliflower florets
  • ½ cup thinly sliced carrot
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained
  • 1 15-oz. can no-salt-added tomato sauce
  • 1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained
  • ½ cup frozen peas
  • ¼ cup chopped fresh cilantro (optional)

Instructions

  1. In a small bowl stir together cumin, salt, ginger, turmeric, pepper, and cinnamon. Set aside.
  2. Preheat oven to 375°F. In a 6-qt. Dutch oven bring 10 cups of water to boiling. Stir in rice. Return to boiling; reduce heat. Simmer 15 minutes. Stir in potatoes; simmer 10 minutes. Stir in cauliflower and carrot; simmer 2 minutes more. (Vegetables will still be crisp.) Drain and return to Dutch oven.
  3. Stir in the next four ingredients (through peas). Stir in spice mix. Spread into a 3-qt. rectangular baking dish. Bake, covered, 25 to 30 minutes or until heated through and vegetables are tender.
  4. Let stand 10 minutes before serving. If desired, top with cilantro.

Comments (23)

(4.25 from 12 votes)
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Rebekah Welch2 months ago
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I make this with quinoa and I steam the veggies instead of boiling them. And like someone else suggested, I double the seasonings. Great recipe!

Dianne2 months ago
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So amazing! As per the comments here, I doubled the spices. I substituted black beans for chick peas and used twice as many peas. This was amazing! I was skeptical
of the cooking method, but it worked perfectly. This will probably be a mainstay recipe for us.

Lois3 months ago
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In Step 2, it says to “Drain and return to Dutch oven.” Does this mean you drain all the 10 cups of water off?

David LaVerne4 months ago
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Love this recipe! It’s very adaptable to personal tastes and preferences. I add onion, quinoa, garlic, jalapeños and portabella mushrooms to all the other ingredients. I make 2.5 times the recipe and end up with a lasagna pan, 3 qt and 1.5 qt casserole dish stuffed to capacity.

Tami7 months ago
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Kind of an awkward recipe but I followed the process and doubled the spices. Flavor was amazing and the dish was hearty, nourishing and satisfying. I baked in my dutch oven for 30 minutes and it was perfect

DSK8 months ago
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I put this together last night and refrigerated it overnight to bake this evening: 30 minutes covered + 20 minutes uncovered. As recommended by some of the comments I doubled the spices and added one 15 ounce can of light coconut milk. It was hearty and had a creamy mouth feel, good comfort food for a rainy cold day here. I served it with toasted naan. If I make this again I will make a half batch because this makes a huge amount of food (and I will be the only person in this household who will eat the leftovers).

Patty8 months ago
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We had this tonight and we all liked it very much. Will make it again. There was too much water in ours. It was very watery. Next time will use less water.
Did anyone else have this issue?

Peggy5 months ago
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Did you drain the water after cooking the veggies?

Jennifer8 months ago
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Has anyone cooked this in an instant pot?

Judy Lautner3 months ago
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I am wondering the same thing

Anja de Jong10 months ago
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I made this dish yesterday and we liked it very much. I didn’t put it in the oven but instead I let it in my Dutch oven for 10 more minutes and it was all tender and delicious!
Thank you from Anja from the Netherlands.

Dana11 months ago
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How many servings in this dish (all women)?

Sue12 months ago
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I used sweet potatoes instead of white and it was very good.

John Doyle1 year ago
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I made this dish, followed the instructions. the ingredients had the making of a great dish but I was very disjointed, it was very bland to me. sorry open to suggestions as the ingredients are great.

Michelle8 months ago
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I always double the spices in FOK recipes. That makes the whole difference in our family

jen dunn12 months ago
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hi! I added a can of lite coconut milk to the pot for the last twenty minutes. It really brought the flavors together and added a richness that otherwise was lacking.

Nicole1 year ago
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Could russet potatoes stand in for yellow potatoes? I have russets on hand at home.

Dianne2 months ago
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I used half russet and whatever other potatoes I had on hand. They didn’t seem to fall apart or anything. And I left the skins on all of the potatoes.

Fay Klingler1 year ago
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I will make this again. I thought it was delicious and full of flavor. Thank you.

Joyce1 year ago
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This is the first “Forks and Knives” recipe that I have made. It tased good. I agree with another person’s review, I probaby baked this about 45 minuts total and I precooked the rice.

Christine1 year ago
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Good meal with an interesting combination of ingredients. It sounded to me like a lot of work but the way the recipe is broken up into steps, while you’re cooking one thing you have time to ready the next step so assembly goes quickly. I cooked it for an additional 20 minutes only because I wanted to delay dinner and it was perfect. We found the cilantro to be very complimentary

J1 year ago
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Is the rice cooked or uncooked? And when is it added?

Aimee B.1 year ago
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The rice is uncooked. It’s added in step 2. Here’s part of it. Hope that helps.
“In a 6-qt. Dutch oven bring 10 cups of water to boiling. Stir in rice. Return to boiling; reduce heat. Simmer 15 minutes.”

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about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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