Dairy-Free Hearty Vegetable Casserole
Dive into the comforting embrace of our Dairy-Free Hearty Vegetable Casserole, a wholesome and nutrient-packed dish that's perfect for family dinners or meal prepping. Featuring a vibrant medley of sautéed vegetables—like zucchini, broccoli, mushrooms, and spinach—infused with aromatic herbs and simmered in a rich tomato-based sauce, this casserole is a feast for the senses. The addition of cooked brown rice offers a satisfying, hearty texture, while a sprinkle of nutritional yeast delivers a cheesy, umami boost without any dairy. Oven-baked to perfection, this plant-based recipe combines convenience and flavor, catering to vegans, vegetarians, and anyone looking for a delicious dairy-free option. Ready in just over an hour and serving six, it's the ultimate healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 3 large Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 Celery stalks, chopped
- 1 medium Zucchini, sliced
- 1 large Red bell pepper, chopped
- 8 ounces White button mushrooms, sliced
- 2 cups Broccoli florets
- 2 cups Fresh spinach
- 14.5 ounces Canned diced tomatoes, drained
- 1 cup Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked brown rice
- 0.25 cup Nutritional yeast
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Stir in the sliced carrots and celery, and cook for an additional 5 minutes, allowing them to start softening.
Add the zucchini, red bell pepper, and mushrooms to the skillet. Cook, stirring occasionally, until the vegetables start to soften, about 5 more minutes.
Add broccoli florets and spinach, and stir until the spinach wilts, about 2-3 minutes.
Stir in the drained diced tomatoes, vegetable broth, tomato paste, oregano, thyme, salt, and pepper. Let the mixture simmer for about 5 minutes to blend the flavors.
Gently fold in the cooked brown rice until well combined.
Transfer the vegetable and rice mixture to a large baking dish.
Sprinkle the nutritional yeast evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, until the top is lightly browned and the casserole is heated through.
Allow the casserole to cool for a few minutes before serving. Enjoy your hearty, dairy-free meal!
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 56.0 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 530 mg | 41% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4860 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
