Bean, Vegetable and Basil Bake [Gluten – Free]

 
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This is Bean, Vegetable and Basil dish I make only in the winter. Do you have those types of casserole dishes? Every time I make it, I literally have the thought to make it more often! But then you know how time goes. (hint, the answer is fast) And months will go by and seasons, and the recipe gets long forgotten at the bottom of the recipe folder.

 

A Plant Based Vegetable Bake Perfect for Winter

 
Do you eat in seasons? (and I don’t mean like, Kale is in season, so I eat that or it is strawberry season!)
 
So, what do I mean? Well to me, soup is better in winter. Casseroles are also better in the winter too. And last but not least to the make the list – food in the crockpot is better in the colder months.
 
It’s seasonal food.
 
You might agree with me. Or not. But, for some reason, all three of those type of dishes or cookware just bring out feelings of warmth which might be because the oven or stove is on or the smell of the slow cooker is filling your house all day. Regardless, like a warm cozy sweater (which you are probably wearing) those foods exude all types of relaxed, warm feelings while eating them and I would dare say even by smelling them!
 

Comfort Food Season in Michigan (is almost year round!)

 
Yes, my friends who are reading this in warmer areas, March is sadly still winter weather in Michigan. Oh, we might get a day where it is in the 50’s and sunny, but this is only to be thrown off the very next day by a cold, bitter wind that brings with it temps in the 30’s.
 
So we cozy down in our warm homes with more bowls of soup, comforting casseroles and pull up pictures on our phone of warm summer days – all while telling ourselves that those long ago summer days will return!
I mean really in reality, my pasty skin is not ready for so much Vitamin D! We must slowly reintroduce the sun filled days back into our life!

So, while, us in Michigan, wait for those days to make their slow return on our calendar, we warm ourselves with comforting food, like this casserole. It fills the house with delicious smells while you prep it and then bakes into a bubbly plant based deliciousness that is comforting through and through. (And yes, bubbly bake – that is a thing – just Google ‘bakes into a bubbly’ and you will get all types of casseroles in your search results!)
 
Just look at all these vegetables that will be going into this plant based casserole!

If that is not something to be excited about, I am not sure what is! (Okay, maybe the promise of 53 on the weather forecast this week!)
 
A Few Recipe Notes
I have made this numerous times and vary the ingredients – although the recipe I am sharing with you here is my favorite.
 
That being said here are some modifications. You can omit the artichokes and this still turns out fabulous. Don’t have Harvest Snaps? Use Gluten Free Panko breadcrumbs or your favorite vegan breadcrumbs. All out of vegan cashew cheese? Go make some! Or you could omit that or even serve with sliced avocado.
 
Without further ado…(I am writing this after we just saw Shrek the Musical…)

 



Bean, Vegetable and Basil Bake [Gluten – Free]

Recipe by SarahCourse: Main

Full of flavor this comforting casserole is healthy for you and full of veggies!

Ingredients


  • 1/2 cup sun dried tomatoes (not oil packed)

  • 1 large white onion, chopped

  • 1 large red pepper, chopped

  • 1 large zucchini, diced

  • 2 garlic cloves, minced

  • 2 Tblsp. basil paste, or fresh basil chopped

  • 1/2 tsp garlic salt

  • 1/4 tsp. red pepper flakes

  • 1 – 15 oz. can quartered artichoke hearts

  • 13-15 oz. cannellini (white kidney beans), rinsed and drained

  • 4 cups loosely packed fresh spinach

  • 1/2 cup crushed Tomato Basil Lentil Crisps

  • 3 Tblsp Soft Vegan Cheese, optional*

Directions

  • Preheat oven to 375 F degrees. Spray 1.5 quart casserole dish with non stick spray.
  • Put sun dried tomatoes and enough hot water to cover them in a bowl. Let stand for about 10 minutes in hot water. Drain and chop.

  • Spray skillet with nonstick spray and set over medium heat. Add onion, bell pepper, garlic, zucchini, artichoke, salt and red pepper flakes. Cook and stir until vegetables are tender, about 6 – 8 minutes.
  • Stir in basil.
  • Add spinach in batches until wilted.
  • Add beans and tomatoes and optional cheese.
  • Spoon into baking dish, bake until hot 25 minutes.

Notes

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