Food, Recipes

Vegan Casserole Recipes: Beet and Kale Casserole

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Vegan Casserole Recipes: Beet and Kale Casserole
With autumn’s ever-present nip in the air, wouldn’t a warm, earthy, and simply mouth-watering casserole feel both comforting and perfectly satisfying right about now?

I’ve always loved a hot, straight from the oven casserole. As my tastes and desires for healthy eating have evolved of the last few years, the type of casserole I crave has changed, but the not the desire for the dish itself.

For many of us a hot casserole conjures up special memories of family meals and friendly get-togethers. Moments from our past, loved ones enjoying each other’s company as well as a delicious home-cooked meal. The word casserole means more to many of us than simple sustenance- it’s synonymous with home, warmth, and comfort.

However, unlike the versions many of us we grew up eating, which often contained processed ingredients and loaded with fat and huge caloric counts, this version is actually great for you.

You can enjoy a delicious comforting meal and have the satisfaction of knowing that you are sating your body with clean and nourishing ingredients that will fuel and sustain you through the pure power of natural food.

Allow me to share with you a few of the amazing benefits of a few of the ingredients:
 Caraway Seed- is an excellent source of minerals such as zinc, magnesium, copper. It also contains antioxidants which protect your body against a range of possible illnesses. It is loaded with nutrients, minerals, and Vitamin A, C, and E. It also contains a good amount of dietary fiber.

 Parsley- With its high vitamin C, it is anti-inflammatory. It strengthens the body and maintains good health. The material found in the oil in parsley protects against cancer cell formation.

 Horseradish- helps you achieve more mental clarity and maintain a more focused mind. It also has outstanding anti-bacterial properties. The powerful scent of horseradish clears the respiratory system. Inhaling the aroma can help to clear out any congestion you may be experiencing.
Read on- and I’ll share my easy to make recipe.

Vegan Caraway Seasoned Beet and Kale Casserole

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Prep Time: 10 minutes
Cook time: 01 hour
Total time: 01 hour and 10 minutes
Yield: 4 servings
Ingredients
  • 4 Yams, large
  • 3 Beets, large
  • 1/2 cup Almond Milk
  • 1/2 teaspoon Caraway Seed
  • 1/2 teaspoon Dried Parsley
  • 1/2 teaspoon Horseradish
  • 1 Not Chicken Boullion Cube
  • 1 tablespoon Vegan Butter
  • 2 cups Kale
  • 1/2 cup Thinly Sliced Almonds
  • 1/2 teaspoon Coconut oil (for the dish)
  • 1/2 cup Water
  • to taste Salt
  • to taste Pepper

Directions

1.) Preheat oven to 375* F.
2.) Use the coconut oil to lightly coat the casserole dish
3.) Peel the potatoes and slide into several pieces
4.) Boil 20 minutes in salted water and drain.
5.) Dissolve not chicken bouillon cube in ½ cup of warm water.
6.) Add the water and the potatoes and mash in mixer.
7.) Slice the beets into thinly cubed pieces.
8.) In a medium bowl add the 1/4 cup of almond milk, Add the caraway and parsley, horseradish and mix briskly for at least 30 seconds.
9.) Add the tablespoon of vegan butter to a sauce pan and sauté the beet and seasoning mixture on a very low heat for about 10- 15 minutes, until the beets are tender.
10.) remove from heat and set aside.
11.) Sauté the kale over a medium heat for 1 to 3 minutes add salt and pepper to taste. remove from heat. and set aside.
12.) Scoop the potatoes into the casserole dish
13.) Add the beet mixture over the mashed potatoes
14.) Layer kale over the beets.
15.) Top with the thinly sliced almond pieces.
16.) Bake for 25-30 minutes, covered at 375* F degrees.
17.) Remove and enjoy 🙂

Also by Alex: Nutmeg Spiced Pumpkin Soup

More vegan casseroles: Cheezy Enchilada Bake

Pumpkin Cauliflower Mac n’ Cheese

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Photo: Alex Kudukis
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Alexandra Kudukis

Alexandra Kudukis

Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.
  • Lauren S

    this looks delish! I have all of th ingredients on hand, gonna try for dinner tonight

  • Patricia Zia Rondo Murphy

    I’m sorry to say it but I am so OVER the kale trend. Every time I see another kale recipe, I think my head will explode. My grandpa and grandpa grew it along with lots of other “greens” back in the thirties and forties. And it IS great to have lots of recipes in our “arsenal”. I’m just looking forward to whatever will be the next trendy veggie!

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