Tag Archives: casseroles

Vegan eggplant casserole

Classic Middle Eastern Eggplant Casserole With a Vegan Twist

This eggplant casserole is a classic Middle Eastern dish common in Iraq. It is usually made with layers of kofta (beef patties), eggplant, potatoes, onions, peppers and tomatoes. But in this Can You Vegan It? dish, just skip the kofta and bake up the veggies using the same method. The result? A light and deeply flavourful casserole served alongside rice, with some yogurt on the side. Traditionally, all the vegetables are fried before they are layered together and smothered in sauce, then baked in the oven. But you can also roast them instead of frying, which is quicker and yields so much flavour.

Vegan eggplant casserole

Middle Eastern Eggplant Casserole

Prep Time: 20 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 2 hours
Serves: 6

Ingredients:

2-3 large eggplants
3-4 medium potatoes
5 Tbsp vegetable oil, divided
1 ½ tsp salt, divided
1 large white onion
1 red pepper
5 Tbsp tomato paste
1 Tbsp pomegranate molasses (skip this if you don’t have it)
2 ½ cups hot water
1 tsp salt
½ tsp black pepper
1 ½ large tomatoes

Vegan eggplant casserole ingredients on countertop

Directions:

1. Start by preheating your oven to 400°F.

2. Wash the eggplant and peel it in a zebra pattern down the length, peeling every other stripe. Then cut it into ½ inch circular slices.

Peeling eggplant casserole

3. Peel and wash potatoes and cut them into ¼ inch circular slices.

4. Put 3 Tbsp of the vegetable oil on the potatoes and eggplant, sprinkle with 1 tsp of salt, then place on a parchment lined baking sheet and bake for 40 minutes.

eggplants roasting on baking tray

5. Meanwhile, peel the onions and wash the pepper, then cut them both into thin slices. Heat a skillet with remaining vegetable oil, add the onions and peppers and sprinkle with remaining salt, then cook them on medium heat until softened.

Related: Easy Vegan Weeknight Dinner Recipes

6. Mix together tomato paste, pomegranate molasses, water, salt and pepper. Slice the tomatoes into ¼ inch thick slices.

7. Assemble the casserole by layering the eggplant, potato, onions and peppers, tomatoes and then pour the tomato sauce on top.

Vegan eggplant casserole being made

8. Bake covered for 45 minutes, then uncover and broil for 15 minutes. Serve with rice and a side of yogurt.

Middle Eastern vegan casserole being served onto a light blue plate

Like Amina’s vegan casserole? Try her 20-minute glazed salmon or roasted cauliflower with tahini.

Greek-Style Baked Beans With Tomato Sauce and Feta

Dried beans are a hidden treasure. Well, I guess they’re not really hidden, but you should know that they’re like gold. They’re cheap, healthy, easy to make and have the longest shelf life ever. You can find so many kinds too — red kidney, beautiful borlotti AKA cranberry beans, orca beans, chickpeas… the list goes on and on. For this recipe, I was able to find dried Greek gigante beans. Naturally, they were begging for an herby tomato sauce full of dill and oregano. If you can’t find dried gigante beans, large white lima beans work just as well here. The sauce is simmered and added to the boiled beans, then covered in feta cheese and baked into a bubbly gorgeous casserole, which can be served as a side dish or appetizer with crusty bread. If there are any leftovers (I’d be surprised if there were), you can heat the beans up in a pan and serve with an egg for breakfast.

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Greek-Style Baked Beans With Tomato Sauce and Feta

Prep Time: 15 minutes
Soak Time: 12 hours
Cook Time: 1 hour
Total Time: 13 hours, 15 minutes
Servings: 4-6

Ingredients:

2 cups dried gigante beans (or large white lima beans)
1 bay leaf
2 Tbsp olive oil + some to finish
1 small yellow onion, finely diced
26 oz can or box strained tomato sauce
1 cup chopped dill
¼ cup chopped parsley
2 Tbsp chopped fresh oregano OR 1 Tbsp dried oregano
½ tsp salt
½ cup water
⅔ cup crumbled feta cheese
Chopped parsley, to garnish
Crusty bread, to serve

Directions:

1. Rinse the dried beans to remove any dirt or impurities, and then place them in a large bowl and cover with tons of water. Leave on the countertop overnight or at least 9 hours to rehydrate.

2. Drain the beans and transfer them to a large pot. Cover the beans with at least 3 inches of water and add in the bay leaf. Bring the water to a boil over high heat.

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3. Once the water is at a rolling boil, turn the heat down to medium-low and simmer for 15-20 minutes. Remember: the time will depend on the kind of bean and how long you’ve soaked them for. Check the doneness of the beans after 10 minutes. They should be soft, but not mushy. Drain the beans and rinse with cold water to stop cooking.

4. In a medium sauce-pot with lid, heat olive oil over medium heat. Add in the onions and saute until softened and slightly browned, about 6 to 7 minutes. Stir in the tomato sauce, dill, parsley, oregano, salt and water. Once the sauce is simmering lightly, turn down the heat to low and cover the pot with the lid. Simmer for 20 minutes, stirring occasionally. Taste for seasoning and adjust with salt.

Related: Healthy Mediterranean Recipes to Bookmark Right Now

5. Pre-heat the oven to 350°F. Transfer the cooked beans with bay leaf and herb tomato sauce into a casserole or baking dish and combine.

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6. Bake for 25 minutes until bubbly. Remove for the oven and add crumbled feta cheese on top. Return the dish to the oven and bake for an additional 10-15 minutes. The sauce will be bubbly and hot.

7. Let it rest for 5 minutes before serving. Drizzle with olive oil and garnish with chopped parsley. Serve with crusty bread on the side.

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Published November 2, 2015, Updated December 22, 2018

Eggs Benedict Casserole

Crowd-Pleasing Overnight Eggs Benedict Casserole

Thanksgiving weekend can be one of the most hectic times, especially with a house full of visitors. Make your life easier with a simple, make-ahead breakfast casserole. Enjoy everyone’s favourite brunch dish with no need to poach, toast or fry. Just wake up and bake. The rich, buttery hollandaise sauce whips up in a snap and is drizzled over a dish filled with soft baked eggs, toasty English muffins and smoky Canadian bacon. It’s a dish that delivers bold flavour and gives you that extra time with your family and friends.

Eggs Benedict Casserole

Eggs Benedict Casserole

Prep Time: 15 minutes
Rest Time: 2 hours
Cook Time: 45 minutes
Total Time: 3 hours
Servings: 8

Ingredients:

Casserole
6 English muffins, cut into 1-inch cubes
8 slices of Canadian bacon, sliced into 1-inch strips
10 large eggs
½ cup milk
1 tsp onion powder
½ tsp salt
1 tsp pepper

Hollandaise Sauce
3 egg yolks
2 tsp lemon juice
1 tsp Dijon mustard
⅔ cup melted butter
¼ chopped parsley
2 Tbsp chopped chives

Directions:

1. Grease a 9 x 13-inch baking dish. Place English muffin cubes and bacon slices into the baking dish. Whisk eggs with milk and onion powder, salt and pepper. Pour egg mixture into baking dish covering the bacon and bread cubes. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.

2. Preheat oven to 375°F. Remove plastic wrap from dish and cover with aluminum foil. Bake casserole for 30 minutes.

Related: Best Brunch Recipes to Feed a Crowd

3. Remove foil and bake until eggs are set and and top is beginning to turn golden, about 15 minutes.

4. While casserole is baking, make the hollandaise sauce. Place egg yolks, lemon juice and mustard in a heat-proof glass bowl and whisk to combine.

5. Place bowl over a pot of simmering water to form a double boiler. Slowly pour in a few tablespoons of melted butter while whisking vigorously. Continue to whisk while gradually adding melted butter. If mixture looks like it is about to split, whisk in a few drops of ice water and then proceed adding butter.

6. Drizzle hollandaise sauce over casserole and garnish with chopped parsley and chives. Serve immediately.

Published October 3, 2016, Updated September 11, 2018