Vegan Spinach Carrot Casserole

1. Preheat the Oven

Preheat your oven to 180°C (350°F) and lightly grease a baking dish.

2. Cook the Pasta

Cook 300 grams of pasta according to the package instructions. Once cooked, drain the pasta and set it aside.

3. Prepare the Filling

In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until soft. Add two grated carrots and cook for another 5 minutes. Stir in 200 grams of spinach and cook until wilted. Set the filling aside until the sauce is ready.

4. Make the Sauce

In a saucepan, mix 2 tablespoons of plain flour with 400 millilitres of plant-based milk over medium heat. Stir constantly until the sauce thickens. Add 1 teaspoon dried oregano, salt, and ground black pepper. Season to taste.

5. Assemble the Casserole

In a baking dish, combine the cooked pasta, sautéed vegetables, and the sauce. Stir everything together so that the pasta is evenly coated. If using, spread two tablespoons of vegan cheese on top.

6. Bake

Bake your Vegan Spinach Carrot Casserole in the preheated oven for approximately 20-25 minutes, or until the top is golden brown.

7. Serve

For a pop of colour and flavour, sprinkle your creamy casserole with fresh basil, parsley, or chives before serving.

Tips for Perfect Vegan Spinach Carrot Casserole

Here are some tips to make your casserole even more delicious:

Creaminess: For a richer sauce, add a few tablespoons of cashew cream or coconut cream to the sauce. This addition makes it particularly creamy and indulgent.

Seasonings: If you want the casserole to be a little spicier, add a few red pepper flakes, smoked paprika, or cayenne pepper to the sauce or vegetable mixture to enhance the flavour.

Frozen Spinach: If using frozen spinach, be sure to thaw it and squeeze out any excess water before adding it to the frying pan. This will prevent the casserole from becoming too watery.

Variations to Try

Here are some delicious variations you can try to put your own spin on the Vegan Spinach Carrot Casserole:

Mushrooms and Spinach: Include sautéed mushrooms in the mix for an earthy flavour that pairs wonderfully with spinach and carrots.

Tomato-Based Sauce: Replace the creamy sauce with a tomato-based sauce for a different flavour profile. For a simple, flavourful sauce, you can use crushed tomatoes, garlic, onions, and Italian herbs.

Herb Variations: Try fresh basil, thyme, or rosemary for a fresh herbal kick. For a touch of brightness, add a squeeze of lemon juice just before serving.

Butternut Squash or Sweet Potatoes: For a sweeter touch, add diced, roasted butternut squash or sweet potatoes to the casserole. This complements the carrot and spinach beautifully.

Storing Suggestions

Here’s how to store your creamy casserole:

In the Refrigerator: Allow the casserole to cool completely to room temperature. Place it in an airtight container or cover it tightly with cling film and store it in the refrigerator for up to 3-4 days.

In the Freezer: Divide the casserole into individual portions to make reheating easier. Wrap each portion tightly in cling film, then place it in freezer-safe containers or bags. It can be frozen for up to 2 months.

Related Recipes

Looking for more simple yet delicious recipes to incorporate vegetables? Check out the following recipes:

Spinach Quiche

Creamy Mushroom Tortilla Bake

Baked Cauliflower

Conclusion

This Vegan Spinach Carrot Casserole is proof that even the simplest vegetables can take centre stage when combined with a creamy sauce and baked to perfection. Try it, and you might find yourself reaching for seconds.