As the weather cools down, casserole season is officially heating up. Unlike the fatty, sodium-packed casseroles of yesteryear, these whole-food, plant-based creations are loaded with colorful fresh vegetables, healthy whole grains and legumes, and flavorful herbs and spices. Warm up weeknight meals with one of these FOK favorites.
By Lisa Esile, MS,
This classic bean and rice dish gets kicked up a notch with loads of veggies, ancho chile powder, and toasted cumin. A cheesy-without-the-cheese sauce adds creamy texture.
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This vegan twist on a casserole classic is made with garbanzo beans and mushrooms instead of tuna.
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Bring this crowd-pleasing dish to your next potluck gathering, and be prepared to share the recipe. Make it with rice or pasta, and be sure to plan ahead to soak the lentils for six hours for extra-tasty results!
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Built for breakfast, this cozy dish works equally well for lunch or dinner! The creamy topping is made from grated potatoes and nutritional yeast, and the filling is packed with herbs and vegetables. This recipe is super flexible, so substitute what you’ve got in the cupboard.
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Filling and flavorful, a colorful enchilada casserole delivers the satisfaction of regular enchiladas without the hassle of making a separate sauce or filling and rolling tortillas.
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This combination of warm mashed potatoes, vegetables, and gravy is so good you may wish you hadn’t invited your friends over to share.
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.
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