Post Punk Kitchen Forum

Any suggestions for easy casseroles? I am trying to make gobs of food on the weekends and then eat it throughout the week/freeze it in order to be more healthy/save $$. I've got the VWAV chickpea broccoli casserole in the oven, and have a good handle on lasagna and enchilada-type dishes, but would love some more suggestions of great winners.

I really like the Broccoli Rice casserole from The Ultimate Uncheese Cookbook. But I would only try it if you LOVE nooch, since that's the dominant flavor. I also like the spinach noodle kugel from Vcon, and kugel in general.

Corn casserole! Easily veganized. My mom makes it a lot for me when I'm home because I love it.

Pick one and veganize away! http://allrecipes.com/Search/Recipes.as ... 0casserole

I have to keep an eye on this thread because I love casseroles too.

I make a simple taco casserole sometimes with leftovers after I make tacos: taco-flavored tvp or seitan, salsa, enchilada sauce, peppers and onions, and broken tortilla chips. And daiya if I have some.

I really liked the Tempeh Shepherdess Pie from Veganomicon. I want to try it with seitan at some point. The Moussaka from there is awesome too, though the next time I make it, I want to up the veggies.

I don't eat a lot of casseroles. I usually do soups when I want to make something that will last for a while.

While not a casserole, the leek and bean cassoulet in vcon is amazing - and I think I remember it freezing well. And it makes a ton so that you could eat it for days. I don't make the biscuits when I make it, but I have heard they are also great.

i've been wanting to make a chick'n and rice type casserole ever since one of my friends posted about a non vegan recipe on facebook. (http://simplyrecipes.com/recipes/chicke ... casserole/)

Moussaka! Though that's really very close to a lasagna... just no noodles.

The pastel de choclo (sort of a tempeh pot pie, kinda) out of Viva Vegan is pretty incredible, too.

Joanna's Autumn Vegetables and Tofu Roast also rocks my world and makes for great leftovers. I dunno if that's technically a casserole, but.

This is awesome! Thanks! I've never made the leek/bean dish, but I will. And chick'n/rice sounds strangely compelling. WIth chickpeas? And the nooch rice one too... It's perfect casserole weather.

When I have leftover bolognese or any other kind of pasta sauce (I've even made it with leftover snobby joes), I throw it in a dish with pasta and cheeze sauce and put it in the oven on 400 F for 15-20 minutes. One of my favorites.

I make a lot of casseroles (as will become apparent), especially during cold weather/busy times, which always seem to coincide around here. Here are a few reliable crowd-pleasers, but there are plenty more on my blog!

http://elizaveganpage.blogspot.com/2010/04/moosewood-inspired-macaroni-russian.html
http://elizaveganpage.blogspot.com/2010/02/beef-stew-with-cheddar-cobbler-topping.html
http://elizaveganpage.blogspot.com/2009/11/pastitsio.html
http://elizaveganpage.blogspot.com/2009/10/turkey-tetrazzini_29.html
http://elizaveganpage.blogspot.com/2008/08/vegetable-black-bean-and-cornbread.html

Damn. Now I'm thinking I need to make a casserole tonight!

i've been craving a 7 layer casserole

i'm thinking of subbing bulgur simmered in broth for the burger and using fakin bits on top

edit cause i still fail at links

These are amazing! Do any of these freeze more/less well? Thank you!

You're welcome! Pretty much everything I cook freezes well: the one caveat I might offer is that the biscuity topping on the "beef" stew might get soggy, although I suppose you could reheat in the microwave and then just stick it under the broiler for a minute to re-crispify. I am my mother's daughter in that I always cook way more than we need, in order to ensure plenteous quantities of leftovers. Of course, she grew up in England during WWII, and her ideas about food were shaped by a childhood of rationing and deprivation (you never know when Hitler might make a comeback, so it's best to be prepared, right?), whereas my motivation is based more on the fact that things get crazy around here, but the end result is the same: a full freezer!

Here's 2 from my blog that I make fairly often:
Enchilada Rice Casserole http://veganawakening.wordpress.com/2009/10/31/enchilada-rice-casserole/
Cheesy Broccoli and Rice Casserole http://veganawakening.wordpress.com/2010/09/28/cheesy-broccoli-rice-casserole/

The "Italian Rice and Vegetable Casserole" (or something like that) from Vegan Italiano is really good also.

ooh! the broccoli rice one looks especially tasty!

Ugh. I wish I didn't have so many leftovers in my fridge. I want to make a casserole now!

I love casseroles. A lot of my favorites have already been mentioned. But the best casserole is the mighty tater tot casserole. I usually use store bought ground boca stuff. But tempeh would probably work too. Other good ones are tamale pie and spasagna.

The chickpea and tahini casserole was posted on the old PPK forum - definitely my most made casserole and it freezes well.

Chickpea and Tahini Casserole
http://www.food.com/recipe/creamy-chick ... role-56818


Love the flavours of these casseroles - they have a few more ingredients but the results are amazing:

Indian Samosa Casserole -from Vegetarian Times
http://www.vegetariantimes.com/recipes/11149

Vegetable Mochi Casserole – Extraveganza
[recipe available in free preview from Google Books]

Woah! I have to make that!

YOu know, I'll be honest and say all my cassarols are made of whatever is left in the veg box before the next one comes :P usually its potato, onion, tinned toms, carrots, courgette tin of beans etc. Its all in the flavouring though, lots of sage and thyme, some marmite, some nutritional yeast and of course DUMPLINGS!!

I just made this yesterday and it was delicious. I added nooch because I expect everything orange to taste like mac and cheeze.

http://www.wholefoodsmarket.com/recipes/2349

The broccoli-chickpea casserole from vwav is simply great.

I was going to say this. I love that casserole SO much. I also use the recipe as a basic formula for bean and veg casseroles. It's extremely versatile. Now I almost always make it with a ton of a garlic and some butternut squash added.

ETA: oops! Didn't read the 1st post. Seems you already know the wonders of the Chickpea Broccoli Casserole. In that case, I second the chickpea tahini casserole.

This eggplant casserole is also super delicious:
http://vegweb.com/index.php?topic=11249.0

Also:



I think you've inspired me to cook this soon! I'll obviously sub veg stock, the sour cream with a vegan version, and will probably sub the same, thinned with a little water or more stock, for the cream. I'm thinking chickpeas would be a tasty protein substitute (chickpeas are my life!) or, alternatively, chunks of dry fried tofu.

[quote="TheChickpea"]
oops! Didn't read the 1st post. Seems you already know the wonders of the Chickpea Broccoli Casserole. [quote]

:\ sowee

I heart you.