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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 (3)

(4 from 1 votes)
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Christine7 days 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 month ago
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Is the rice cooked or uncooked? And when is it added?

Aimee B.3 weeks 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

Carla Christian, RD, LD, 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. Photo by Jason Donnelly

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