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.

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
description
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

Easy vegan casserole with side of spices and herbs see more from this author
description
Free download

Summer Party Menu
e-Cookbook

Celebrate summer the FOK way with our fresh and fab recipes.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips. Updated each week.
Copy link
Powered by Social Snap