Fun fact! This recipe is the very first real recipe that I learned to make outside my family’s kitchens. This is the first recipe that we made during my 7th grade home economics class. How crazy is that? This isn’t that exact recipe (or at least I don’t think so), but it sure is close.
Another fun fact! Ancho chipotle chili powder is NOT the same thing as chili powder. NOT. THE. SAME. I made this recipe with ancho chili chipotle powder thinking that this would be the same thing. It’s not. Not at all. Our faces got very warm on the inside. Thank goodness for guacamole.
This texas hash recipe is a great all-in-one meal with lean protein, lots of veggies, and slow (slowly digesting, better for your blood sugar levels) carbs. The original recipe for this casserole called for instant rice, ground beef, no celery, and no beans. I added or changed these things to pretty up it’s nutritional profile.
*Disclaimer: No vegans were harmed in the making of this casserole.
If I told you that I had a recipe for a hearty vegan casserole, would you believe me?
I said HEARTY, not healthy. Also this is definitely very healthy. Lentils, brown rice, and TONS of veggies.
Nope, didn’t think you’d believe me about the hearty vegan thing. I didn’t believe me either, actually. ‘Hearty’ and ‘vegan’ are just two words that don’t normally go together. Well, they can go together I suppose, like hammers and thumbs.
This lentil and brown rice casserole is a perfect example of a hearty vegan dish – warm and filling, with lots of flavour. It’s reminiscent of a nice winter hash or a really thick stew. Packed with fibre and protein, it will please even the meat eaters in your life.
This recipe takes a while to cook, so be sure to plan for that. It also makes great leftovers for lunches.
Posted in all recipes, casseroles, gluten-free, healthy, vegan, vegetarian
Tagged brown rice, frilly casserole series, lentil and brown rice casserole, lentils, vegan, vegan casserole, wild rose detox
Exciting news in the casserole world!
This casserole recipe is a real winner. I will be putting this on my menu on a regular basis now. This is comfort food at it’s best, and it’s chock full of vegetables. In fact, the more vegetables the merrier! You can use any kind of veggie here too – just use whatever’s fresh and in season. It’s sure to be a hit every time.
I hope you like this one as much as we did.
Quick post this morning!
I know that yesterday was casserole post day, but I had a date with a little ladybug for some trick or treating last night, and that was much more important. We scored some big candy!
Hope you all enjoyed your Halloween festivites, and lots of candy.
This casserole makes for a lovely sweet breakfast, or even a nice fall dessert. Make it the night before then bake when you’re ready. I added a handful or two of cranberries for colour and tang, and they were a very tasty addition.
I’ve been dreaming of a savoury bread pudding for a while now. I’m happy that this past weekend, I got to make my savoury bread pudding fantasy a reality.
I was happy to use the gluten-free cornbread I made on Sunday too. I should have made an extra batch, it was so tasty.
Although chock full ‘o healthy stuff, this cornbread is a decadent dinner. This would be a great recipe to serve as a vegetarian main at your next family dinner. It is wonderful.
After trying this recipe, I look forward to trying many more savoury bread puddings. There are just so many possibilities!