Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More by Julie Hasson

  • Baked tapenade (page 25)

    from Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More Vegan Casseroles by Julie Hasson

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean; Vegan; Vegetarian
    • Ingredients: pitted Kalamata olives; capers; dried thyme
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Notes about Recipes in this book

  • Aloo gobi

    • Hannaha100 on May 02, 2020

      I thought this was great! Didn't add the optional jalapeno and I don't think it needed it. This got youngest eating cauliflower again, which is a bit of a victory. Elder one didn't like it otherwise I would definitely make again.

    • foodtrekker on May 23, 2022

      Made half recipe in a 10 inch skillet. Spices used: garam masala , ginger root, garlic, parsley, paprika, white pepper, sea salt. other spices too high in oxalate. served over cooked barley. Came out pretty good!

  • Campfire chili

  • Mujadara

    • breakthroughc on February 09, 2023

      Healthy comfort food. I liked the method of baking everything together instead of cooking the rice and lentils separately. As written it would be pretty bland. After looking at other recipes I added equal amounts of allspice and ground cardamon along with the cumin, and a bay leaf. I served with chopped cilantro, tahini sauce and crispy onions.

  • Make it your way casserole

    • foodtrekker on February 11, 2022

      My favorite casserole recipe....it is so versatile!

  • Zucchini basil lasagna

    • foodtrekker on September 07, 2021

      zucchini is way too watery. I used mexican grey squash instead and it was good.

  • Chili mac casserole

    • michael_wd8uli on May 28, 2026

      A great casserole but a bit of work to bring together. To save time make the chili ahead of time.

  • Truffled cauliflower mac

    • Hannaha100 on April 27, 2020

      We loved this! So nice to have a dish we all agree on (although pasta is normally a safe bet). Used 250g macaroni and that was plenty for all of us. Played it safe with 1tbsp truffle oil, might try 2 next time because it was very subtle. Served with peas.

  • Spinach artichoke casserole

    • breakthroughc on April 29, 2022

      This won't get a repeat. It was edible, but incredibly blah and boring. The artichokes got lost, it wasn't very creamy or flavorful. I even tried adding some tabassco to perk it up.

  • Buttery crumb topping

    • Hannaha100 on April 27, 2020

      Loved this method for breadcrumb topping, will absolutely make this way again (left out the garlic).

    • foodtrekker on February 11, 2022

      Yum!

  • Savory gravy

  • Almost Alfredo sauce

    • Hannaha100 on April 27, 2020

      Made as part of truffled mac recipe. This was great, would absolutely use again in a different context. Makes slightly too much to comfortably fit in blender, add some milk at the end next time.

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  • ISBN 10 0762448849
  • ISBN 13 9780762448845
  • Linked ISBNs
  • Published Oct 07 2014
  • Format Paperback
  • Page Count 200
  • Language English
  • Countries United States
  • Publisher Running Press
  • Imprint Running Press,U.S.

Publishers Text

When it comes to traditional comfort food, most of the key ingredients are off-limits to health-conscious vegans. But giving up shepherd's pie, eggplant parm, and cheesy rice casserole was not an option for Julie Hasson, who took on the challenge to recreate flavors she loved, but without the cheese, eggs, butter, and cholesterol. The focus is on whole-food ingredients crafted into healthier takes on old favorites. The results are a mix of retro flavors--with nacho cheesy sauces and a lighter cream of mushroom soup for that creamy goodness--and fresh, veggie-forward dishes like cabbage rolls and creamed greens. Make your own casserole creations by pairing any of the super-simple sauces with your favorite veggies and rice or pasta. Dig in!

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