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Vegetable Casserole with Brussels Sprouts and Beets

Vegetable Casserole with Brussels Sprouts and Beets

Because we love colours and we love vegetables, I put together this Vegetable Casserole with Brussel Sprouts and Beets recipe. It's a super heartwarming and comforting meal that has all the nourishment your body needs. 

Growing up in Germany it was quite common to have vegetable casseroles for dinner. And, only now that I've been away for many years, I've realised that stuffing random ingredients into a casserole dish, topping it off with cheese and putting it in the oven is a very German thing to do. 

I really like this idea of having a whole meal in one dish and have the oven do the work. Makes the process super simple, baked meals taste amazing, and I love how the aromas slowly invade the house. No wonder vegetable casseroles are so popular back home. 

Since I go back home very sporadically, I get a bit homesick every once in a while but food comes to the rescue. Vegetable casseroles are my absolute comfort food, and since the recipe is not really that strict, it's easy to make almost anywhere you are. 

This vegetable casserole is an absolute powerhouse of nutrients. We have so many delicious and colourful vegetables, pretty much every colour of the rainbow is present. We have carrots, chives, beets, cauliflower, brussels sprouts, and an amazing leek sauce. And, for a boost of plant-based protein, we are adding textured soy protein and chickpeas. 

As a side note, let me say that I love brussles sprouts and I couldn't believe how many people dislike them! But, I do believe it has a lot to do with how they're cooked, like any other food. Maybe, try giving them another chance by changing the cooking method and you'll see what you've been missing on.

Ok, back to the casserole! 

To top it off, vegan cheese! I have to confess I'm not the biggest fan and I try to avoid it whenever possible, especially if I'm sharing the recipe with you. Vegan cheese can be hard to find in some places and we are all about being practical here. 

For this particular recipe, I think the vegan cheese is necessary. It will give the dish that extra touch that turns your regular vegetable casserole into a heartwarming meal.

The beauty of comfort food is that anything and everything can be your comfort food, you just have to claim it. Since I know vegan cheese is not always available, I have other options to keep my cravings at ease.

Another of my go-to meals when I need comforting food is this Loaded Sweet Potato with Kale and Chickpeas. It's filling, nutritious, and it makes my heart super happy. Made from ingredients that you can find pretty much anywhere you go and it's quite simple to put together. It's an absolute picker upper whenever I'm homesick and I can't find vegan cheese. 

What is your version of my vegetable casserole? That one dish that makes you feel at home and lifts you up? 

Ingredients
12
Prep time
10 minutes
Total time
Category:
Serves: 6
Allergens: Gluten, Olives, Soy

Ingredients

For the brussels sprouts

  • 12 lb brussels sprouts (grated)

For the chickpeas

  • 1 cup chickpeas

For the soy protein

  • 4 oz textured soy protein
  • 1 cup vegetable broth

For the leek sauce

  • 2 cups almond milk
  • 12 tsp black pepper (ground)
  • 1 leek (washed and thinly sliced)
  • 3 tablespoons olive oil
  • 1 tsp sea salt
  • 2 tablespoons wheat flour

For the vegan cheese

  • 5 pieces vegan cheddar (grated)

For the herbs

  • 3 tbsps chives (thinly sliced)
  • 3 tbsps fresh parsley (thinly sliced)

For the vegetables

  • 12 oz beet (chopped)
  • 12 oz carrot (chopped)
  • 1 head cauliflower (florets)
  • 1 tablespoon olive oil
  • 12 cup water

Directions

  1. Preheat the oven to 200 degrees (390F).
  2. Use a small pot and boil the vegetable broth for the textured soy protein, add it and set it aside while you prepare the vegetables let it soak.
  3. For the leek sauce add the oil and fry the leek for about 3-5 minutes, add the flour and fry for about 1-2 more minutes until slightly brown, set aside and add the almond milk, nutmeg, salt and pepper, stir well and put it back on the stove and boil until the sauce thickens.
  4. Use a wok or a big frying pan and add the olive oil and fry the vegetables for 5 minutes, stir occasionally and add the water, let it simmer with the lid on top for about 10 minutes until the vegetables are slightly soft and the water is gone.
  5. Use a baking dish and add the vegetables, grated brussels sprouts and chick peas.
  6. Add the leek sauce and mix well, add the cheese on top and put it into the oven for 15 minutes.
  7. Before serving sprinkle with fresh herbs, enjoy!

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