Discover 2 delicious dump and bake casserole recipes that are perfect for a vegan diet and gluten-free lifestyle. Easy, healthy, and satisfying!
Simple and Delicious Casseroles for Vegan and Gluten-Free Diets
Learn how to make 2 easy dump and bake casserole recipes that are gluten-free, high-protein, and delicious! The Black Bean Enchilada Casserole is packed with quinoa, black beans, bell peppers, and vegan cheese for a satisfying meal. The Mango Chickpea Curry Casserole combines chickpeas, jasmine rice, coconut milk, and mango for a flavorful dish with a touch of sweetness. These recipes are perfect for meal prep and made with whole food plant-based ingredients, making them a healthy and tasty option for any time of the day.
With simple instructions and easy-to-find ingredients, these casseroles are great for busy weeknights or lazy weekends when you want a nutritious meal without spending hours in the kitchen. Whether you’re following a plant-based diet or simply looking to incorporate more protein into your meals, these recipes are sure to become a staple in your kitchen. Try them out and enjoy a satisfying and flavorful meal that will leave you feeling nourished and satisfied!
Ditch the Hassle, Embrace the Flavor: Effortless Vegan and Gluten-Free Casseroles!
I’m going to be showing you guys two totally delicious casseres that are vegan gluten-free plant-based very delicious super simple to make so if that sounds good to you subscribe below if you’re not already and let’s get right into it we’re making a mango chickpea Curry casserole that is a bit of a mouthful figuratively but also very.
Literally it is a delicious Mell full we are using fresh summer mangoes and oh my gosh if you were ever a fan of mango chicken before becoming plant-based like myself you’re going to absolutely love this dish it smells and tastes and is just so reminiscent of mango chicken but we’ve fused it together in a casserole form with chick peas to be our.
Plant-based protein it is so simple to whip up you guys it takes hardly any prep time at all you just pop it in the oven and walk away come back an hour later to the most delicious Savory creamy textural satisfying Indian casserole you’ve ever tried so let’s make it oh and did I mention 26 g of protein per serving you’re welcome 10.
Healthy Whole Food plant-based ingredients are all you need to make this absolutely delicious mango chickpea Curry casserole let’s get started by preparing our mangoes arguably the most delicious ingredient in this whole recipe now I may not be cutting them like you cut them I might be doing this totally wrong but this is how I prepare.
My mangoes I like to cut off the sides then the edges and then I like to kind of square up and Cube up the mango flesh just with a knife and then I scoop it out with a spoon into a bowl and uh in this case we’re going to be scooping it out into like a blender jug I’m using the one that comes with my handheld blender and then we’re just going to.
Puree it up into a pure mix a little bit of water into it till you get about 1 and 1/2 cups of that mango puree then we’re going to pour that into a small saucepan followed by a can of coconut milk for delicious creamy coconuty flavor plus 1 and 1/2 cups of tomato sauce just to add some richness and depth of flavor plus 2 tbsp of apple.
Cider vinegar and soy sauce for acidity tang savoriness and oo mamy there we’re just going to add a handful of delicious Indian spices and then I just use my micr planer to finally plan a few cloves of garlic and some ginger but if you want to just finally mince them up that is a okay as well now we’re just going to take that pot over to the stove we’re.
Going to mix it up whisk it until it’s well combined we’re going to heat it for about 10 minutes or so until it is nice and simmering while that’s simmering you can go ahead and Cube up your second mango plus your bell pepper and you’re just going to transfer those to a casserole dish I’m using a 9 by3 dish and then for a ton of extra plant-based.
Protein we’re adding in some cooked chickpeas you can use canned or you can cook them yourself then we’re going to add some rinsed jasmine rice I love jasmine rice because it is so fluffy and delicious and then we’re going to take that warm delicious simmering sauce and we’re going to pour it right over all those ingredients and we’re just going.
To Stir It Up Until everything is well combined and all of the rice has been submerged in the cooking liquid cover that with foil and then you’re just going to bake that for an hour easy easy peasy when it’s done it should come out looking something like this it’ll be so nice and thick and Saucy and creamy and oh my gosh it smells so delicious the.
Smell of This truly does remind me of like mango chicken that I used to order at Indian restaurants it is just so flipping good you are missing out on nothing here the texture is amazing the chickpeas make this so satisfying filling it’s hearty this is truly a perfect week night meal that the whole family will love serve it up with some.
Crusty buttered bread or Roy or naan or a pita bread and enjoy this is going to be one of your new favorite casserole dishes that you will enjoy this summer I promise if you love Mexican food I think you’re going to really like this casserole we’re making a Mexican inspired and totally veggie packed black bean enchilada casserole she’s got.
Layers of veggies and beans and quinoa and corn tortillas with a little cheesy topping ooh it is so good very filling 16 g of protein per service we’ve got just so many good things going on here let me show you how to make it all righty people black bean enchilada casserole this also happens to be another 10 ingredient recipe don’t know.
How I did that but I did and not going to lie I’m kind of proud of that so we’re going to start by chopping up our veggies we’re going to cube up a couple bell peppers and we’re going to mince up some green onions and we’re going to carefully chop up a few jalapenos make sure that you wash your hands thoroughly after getting rid of all those seeds if.
You don’t like them spicy then you’re going to grab yourself a handful of small corn tortillas and you’re going to cut them into about an inch and 1 half thick slices you can also use regular size tortillas or any other tortilla that you like hopping over to the stove we’re going to heat up a large saucepan we’re going to add to that pan some.
Cooked quinoa those chopped jalapenos and bell peppers and some spices we’ve got cumin onion powder and garlic powder just for extra flavor and we’re just going to stir that all up for a second to get all the spices coat all the veggies then we’re going to add in a little bit of salsa this is just going to add extra flavor and moisture and.
It’s going to be so very very delicious once that’s heated through for about 3 to 4 minutes we’re going to add some canned black beans and some frozen corn and the juice of one large lime or two small limes I happen to have a couple small limes this is just going to add extra acidity a little bit of extra flavor and zip then you’re going to.
Lightly oil a casserole dish and we’re going to add about a half a cup of Our tomato sauce to the bottom we’re going to add a layer of those corn tortilla strips followed by a layer of our filling I suggest using about a third of your filling for each layer then we’re going to follow it up with another layer of tomato sauce another layer of corn.
Tortillas and you know repeat and repeat another layer of the filling sauce tortillas basically until you run out of everything you’re going to get about three layers of each if you’re following the recipe as written once you have your final layer of the filling on top and the final layer of the tortilla strip strips then you’re going to add about a.
Cup to maybe a cup and a half of your favorite vegan cheese shreds I’m using de cuz they are oh my gosh so good the Mexican blend is so good pop that in the oven to bake for about 40 minutes until the cheese is nice and melty the tortillas have gotten a little bit crisps around the edges and it’s just going to smell so flipping good I.
Recommend garnishing your casserole with some chopped green onion feel free to serve it up with a lime wedge you can serve it up with some salsa or a plant-based sour cream I didn’t have any sour cream but that would have been delicious some sliced avocado on top would be amazing as well this is truly so filling it’s so hearty the black.
Beans just make it oh my gosh so satisfying there’s so much flavor here you guys are absolutely going to love this casserole if casseres are your love language then I suggest you watch this video right up here it is my most popular casseres video on the channel we’ve got three more delicious dump and make casseroll for you to check out if.
You like this video give it a like subscribe and I love you see you in the next one mAh
