7 Easy Casserole Recipes

From plantbasednews.org

These simple casseroles make cold weather a little easier to handle 

When the weather turns cold, nothing beats a dish you can prep fast and let the oven do the work. These easy casserole recipes are simple to make, satisfying to eat, and even better the next day.

Casseroles make life easier. You mix the ingredients, bake, and you’re done. Whether you want something rich and saucy, light and veggie-packed, or a fun twist like a vegan sushi bake, there’s an option here for every mood.

Warm, practical, and no-stress, these recipes are made for days when you just want good food without a lot of effort.

Vegan hash brown casserole

Lauren Hartmann and Julie GraceReinvent hash browns with this creamy au gratin casserole

The first casserole on this list is a vegan hash brown casserole by Lauren Hartmann. It layers creamy cashew sauce with soft hash browns and a golden cornflake topping for crunch.

Find the recipe here.

Eggs benedict casserole

Vegan RichaThis vegan eggs benedict casserole is an adventurous breakfast idea

For breakfast, try an eggs benedict casserole. This recipe comes from Vegan Richa and uses tofu in place of eggs, layered with mushrooms, spinach, and peppers, then finished with creamy vegan hollandaise.

Find the recipe here.

Creamy cauliflower casserole with olives and red onion

Ashley MaddenCauliflower is in season right now, so it’s the ideal time to make this casserole

Next, make this creamy cauliflower casserole with olives and onions by Rise Shine Cook. It combines roasted cauliflower, chickpeas, and spinach in a lemon-tahini sauce for a flavourful, vegetable-packed meal.

Find the recipe here.

Oven-baked butter chickpeas

Katy BeskowThis recipe includes sultanas and mango chutney that pairs well with the coconut milk base

These oven-baked butter chickpeas by Katy Beskow are a high-protein dinner made with chickpeas, cauliflower, and potatoes baked in a spiced coconut milk sauce with mango chutney and curry flavours.

Find the recipe here.

Vegan sushi bake

Regina PearceIf you like sushi, you’ll love this vegan sushi bake

Looking for something unique to make? Try this vegan sushi bake by Nuts & Twigs layers seasoned rice, marinated tofu, and vegetables with creamy Japanese mayo. It delivers classic sushi flavours in a fun, oven-baked format.

Find the recipe here.

Vegan curry cauliflower bake

David and Stephen FlynnThis cauliflower bake is perfect for the colder months

Try something a little different with this curry cauliflower casserole by The Happy Pear. It combines cauliflower, sweet potato, and vegan sausages in a coconut curry sauce with black beans and herbs.

Find the recipe here.

High-protein cheesy broccoli bake

Isa Chandra MoskowitzThis vegan cheesy broccoli bake will become a fall staple thanks to it’s addition of high-protein silken tofu

Lastly, make this silken tofu cheesy broccoli bake by Isa Chandra Moskowitz. It blends tofu, tahini, and nutritional yeast into a creamy sauce over broccoli, then bakes until golden and crisp.

Find the recipe here.

https://plantbasednews.org/veganrecipes/easy-vegan-casseroles/

9 vegan national delicacies that test your courage and your palate

From vegoutmag.com

By Jordan Cooper

Think vegan food is all salads and smoothies? These 9 national delicacies might change your mind and test your taste buds at the same time 

There’s something humbling about sitting in front of a dish that generations of people have eaten, loved, and debated over at family tables.

And then realizing you are not totally sure if you're brave enough to try it.

If you have been vegan for a while, you probably know the joy of discovering unexpectedly plant based gems in different food cultures.

But you also know that not all national delicacies fall neatly into the familiar flavours category.

Some dishes push back. Some make you question your assumptions. Some make you sweat before the chilli even hits your tongue.

Here are nine vegan national delicacies that test both your courage and your palate.

Let’s get into it.

1) Korea’s hongeo without the fish

If you have heard of hongeo, you already know the reputation. It is a fermented skate dish famous for its ammonia heavy smell. The original version is not vegan, of course.

But Korean temples have long made plant based fermented foods that carry the same intense aroma profile.

Some versions of fermented radish, kimchi, and jeotgal style dishes are made entirely from plants yet still deliver that eye watering punch.

The first time I tried a temple style fermented radish that mirrored the strength of hongeo, I had to mentally prepare myself.

The smell hits before the flavour does. If you have ever opened a jar of kimchi that has lived in the back of the fridge a little too long, imagine something even stronger.

But once you get past the initial shock, the depth is wild.

It is sharp, funky, almost blue cheese like. It makes you think about how cultures evolve entirely different relationships with fermentation.

It is not for beginners, but it is an unforgettable experience.

2) Iceland’s fermented veggie version of hákarl

The traditional version of hákarl is fermented shark, which is as intense as it sounds. Definitely not vegan.

But Iceland has a deep fermentation culture, and vegan chefs have started creating plant based alternatives inspired by that tradition.

Some use root vegetables or kelp to mimic the striking aroma and deep umami of the original.

When I visited Iceland a few years ago, I learned something that stayed with me. Traditional foods often exist because of necessity rather than preference.

People fermented what they had in order to survive. So when I tried a vegan hákarl style celeriac, I appreciated it through that lens.

Is it bold? Yes.

Does it challenge your palate? Absolutely.

Is it worth the experience? Without question.

3) Japan’s natto

If you grew up outside Japan, natto might be one of the most surprising foods you ever encounter. Sticky, stringy, and with a smell that hints at gym socks left in a hot car, it is not exactly beginner tofu.

But it is one of the most nutrient dense plant foods you can eat, packed with probiotics, vitamin K2, and protein.

Once you settle into the flavour, you understand why it is a breakfast staple for so many.

The first time I tried natto, I was in a Tokyo convenience store at 7 a.m. A local friend insisted that I needed the full experience.

I struggled through those first bites, but the second attempt, with rice, mustard, and soy sauce, changed everything.

It is earthy, savoury, and oddly comforting once your brain adapts.

4) India’s bitter gourd dishes

India is a paradise for plant based eaters. But bitter gourd, also known as karela, deserves a category of its own. This vegetable makes you question whether your taste buds are malfunctioning.

Karela is intensely bitter. Not arugula bitter. Not dark chocolate bitter. True full force bitterness that lingers at the back of your tongue.

But Indian home cooks know how to balance flavours better than almost anyone. Stuffed, stir fried, curried, or cooked with jaggery, karela becomes layered and intriguing.

I once cooked karela with a friend in Mumbai who joked that if I could handle it, I could handle anything in life. He had a point.

5) China’s stinky tofu

People love to talk about durian as the smelliest food on the planet, but stinky tofu easily gives it competition.

This fermented tofu has a very pronounced smell. If you walk past a street stall selling it in Taiwan or China, you will smell it long before you see it.

The surprising part is that the flavour is much milder than the aroma.

Salty, savoury, rich, and sometimes crispy on the outside if it is fried. It is proof that tofu can be just as hardcore as any meat based delicacy.

When I lived near a Taiwanese market in Los Angeles, the smell of stinky tofu was unavoidable.

I never thought I would get used to it, but eventually it became familiar. Almost comforting, in a funny way.

It is a test, but a rewarding one.

6) Ethiopia’s injera and fermented flavours

Injera itself is delicious, tangy, and naturally vegan when made with teff. The challenge for some people is the intensity of the fermentation.

Some batches are mild. Others taste like a sourdough starter that decided to pursue enlightenment.

Pair it with boldly spiced wats and stews and you get a flavour profile that hits hard and stays memorable.

What I love most about injera is how it teaches you to appreciate texture. It is spongy, stretchy, and soft in a way that breaks the Western bread rule book of crisp or fluffy.

It is also communal food, which changes the entire experience.

7) The Philippines’ fermented coconut dishes

Filipino food does not get enough attention in vegan circles.

But the Philippines has a strong tradition of fermenting vegetables and coconut. Dishes like burong mustasa and burong labanos bring a tangy, aged funk that even some locals describe as acquired.

The fermented coconut variations fascinated me the most.

Coconut is usually linked to sweetness and tropical smoothness, so tasting a version that leans sour, savoury, and almost cheesy completely shifts your expectations.

It is a reminder that ingredients are not fixed. They can surprise you depending on the technique you use.

8) Thailand’s durian, the king of fruits

Durian is famous for dividing people.

Its smell has been compared to custard mixed with garlic or rotting onions on a hot day. Not exactly enticing.

But underneath the smell is a fruit that tastes like silky, rich, sweet custard. It is completely plant based and unlike anything else you will ever try.

If there is one national delicacy on this list that I think everyone should try, it is durian. Loving it or hating it tells you something about yourself.

Do you follow curiosity or caution?

Do you trust your senses or challenge them?

Do you let other people’s reactions guide your own?

Travel has taught me that unfamiliar foods often act as metaphors. Durian might be the perfect example.

9) Mexico’s huitlacoche

Huitlacoche is a fungus that grows on corn kernels. In the United States, many farmers treat it as a crop disease. In Mexico, it is a treasured delicacy.

Its appearance is a bit alien, with swollen, grayish kernels. But the flavor is incredible. Smoky, earthy, slightly sweet, and similar to truffles.

The courage test here is mostly visual. If you can get past how it looks, you will find one of the most interesting plant based ingredients on earth.

I tried huitlacoche quesadillas in Mexico City years ago, and the memory still comes to mind whenever I think about culinary humility.

Sometimes the strangest looking ingredients turn out to be the most rewarding.

Final thoughts

Trying national delicacies, especially the strong, funky, or challenging ones, is not only about food. It is about curiosity. It is about stepping into someone else’s story with respect.

And it is about learning to trust your palate enough to stretch it.

If one of these dishes intimidates you a little, that is a sign you should probably try it. That is where the growth happens.

https://vegoutmag.com/food-and-drink/n-t-9-vegan-national-delicacies-that-test-your-courage-and-your-palate/

If your friends drag you to these 7 chains, here’s what to order and still stay vegan

From vegoutmag.com

By Avery White

When your friends pick the place, being prepared beats being picky 

You know that moment when your friends pick the restaurant and you're already mentally scanning the menu, hoping there's something besides a sad side salad?

I've been there more times than I can count. As someone who's been vegan for about a decade now, I've learned that being flexible and prepared beats being the friend who always vetoes the group choice. The truth is, most chain restaurants have come a long way, and with a few modifications and insider knowledge, you can find something satisfying almost anywhere.

After years of trial and error (and some truly disappointing meals), I've figured out how to navigate the most common chain restaurants my friends love. Here's what actually works.

1. Chipotle

This one's almost too easy, which is why I'm starting here.

The sofritas (spicy tofu) is genuinely good, not just "good for vegan fast food." I load up a bowl with brown rice, black beans, sofritas, fajita veggies, corn salsa, and guacamole. The key is asking them to go light on the rice so you have room for everything else.

Here's what most people don't realize: both the pinto and black beans are vegan, cooked without lard. The flour tortillas contain a small amount of wheat gluten but are free of dairy and eggs. Even the chips are fried in sunflower oil.

The only things to avoid? The cheese, sour cream, and meat options. Pretty straightforward.

2. Panera Bread

Panera gets tricky because they love sneaking dairy into everything, but there are solid options once you know what to look for.

The Mediterranean Veggie sandwich without feta is my go-to. I add avocado and ask them to toast it really well so the vegetables get a bit caramelized. Pair it with either the black bean soup or the ten vegetable soup, both of which are vegan.

Their oatmeal works for breakfast, though you'll need to skip the toppings they offer and bring your own fruit or nuts. The bagels are vegan except for the Asiago and everything varieties.

One warning: always check their current menu online before going. Panera changes their offerings seasonally, and what's vegan one month might have cream added the next.

3. Olive Garden

I'll be honest, Olive Garden isn't my first choice. But when your friends want unlimited breadsticks, you make it work.

The breadsticks are actually vegan if you skip the garlic butter brushed on top. Just ask for them plain, or better yet, bring a small container of olive oil mixed with Italian herbs in your bag. The minestrone soup is vegan, and you can build a decent meal around it with a salad (no cheese, use oil and vinegar).

For the main course, order the spaghetti with marinara or the angel hair pasta with tomato sauce. It's basic, sure, but add some extra vegetables and red pepper flakes, and it becomes something you can actually enjoy rather than just tolerate.

The create-your-own pasta option lets you choose vegetables as your topping, which gives you more control over what ends up on your plate.

4. Starbucks

Starbucks has improved dramatically over the past few years with their plant-based options.

Any of their drinks can be made with oat, almond, soy, or coconut milk. I usually go with oat milk because it froths well and doesn't separate in hot drinks. The pumpkin spice sauce is vegan, as is the mocha sauce, though the white chocolate mocha contains dairy.

For food, the everything plant-based sandwich is surprisingly filling for a fast-food breakfast. The oatmeal works if you skip the dairy-based toppings. They also carry various fresh fruit options and packets of nuts.

My trick? I keep a baggie of my own granola in my car for those times when the food options are slim but I need something beyond just coffee.

5. Red Robin

Red Robin deserves credit for having a dedicated veggie burger that's actually vegan: the Veggie Burger patty itself is plant-based and pretty decent.

Order it on a lettuce wrap because their buns contain dairy and eggs. Load it up with all the vegetable toppings: lettuce, tomato, onions, pickles, and salsa. Ask for avocado slices and mustard instead of their mayo-based sauces.

The fries are cooked in dedicated fryers with no animal products, which isn't always the case at burger joints. The sweet potato fries work too, though ask them to hold the seasoning as it sometimes contains dairy.

Side salads with oil and vinegar, apple slices, and coleslaw (verify the dressing) round out the meal. It won't be gourmet, but it's filling and you won't feel deprived while everyone else tackles their burgers.

6. P.F. Chang's

Asian cuisine generally offers more naturally plant-based options, and P.F. Chang's is no exception.

The Buddha's Feast steamed with brown rice is my standard order. It's a mountain of vegetables in a light sauce that doesn't leave you feeling heavy. The Coconut Curry Vegetables work if you want something with more flavour, and the Ma Po Tofu can be made vegan by asking them to prepare it without the meat sauce.

For appetizers, the edamame is obvious, but the vegetable spring rolls are also vegan. Just skip the dipping sauces or bring your own, as theirs often contain fish sauce or other animal products.

One thing I learned the hard way: always specify that you want no oyster sauce, fish sauce, or egg in your dish. Many of their vegetable dishes default to including these ingredients even though they could easily be made without them.

7. Subway

Subway is the king of customization, which works in your favour.

Start with the Italian or sourdough bread (both vegan), then load up with every vegetable they have. I'm talking tomatoes, cucumbers, bell peppers, red onions, spinach, pickles, jalapeños, and olives. Don't be shy about asking for extra of everything.

For protein, they've started offering a plant-based option in many locations. If yours doesn't have it yet, make it work with double avocado and hummus if they have it available.

Mustard, oil and vinegar, or sweet onion sauce (check your location, as ingredients can vary) give you flavouring options. The key is building such a loaded sandwich that you don't miss having a protein patty.

Their chips are hit or miss depending on flavour, but the plain ones and some of the seasoned varieties are vegan. Always check the ingredient list on the bag before committing.

Final thoughts

Learning to navigate chain restaurants hasn't just made my social life easier. It's taught me that being vegan doesn't mean being inflexible or making every meal a statement.

Some meals out will be amazing, perfectly suited to your preferences without any modifications. Others will be functional fuel that lets you spend time with people you care about. Both have their place.

The real skill isn't finding the perfect vegan option everywhere. It's knowing how to adapt, what questions to ask, and when to eat before you go and just order something small to be social.

Keep a list of these options in your phone for quick reference. Better yet, screenshot the vegan options from each restaurant's online menu so you're not frantically googling when your friends are ready to order.

And remember, restaurant menus change. What's vegan today might have dairy added next month, so staying informed matters more than memorizing a static list. When in doubt, ask questions and don't feel bad about customizing your order. You're paying for the meal too.

https://vegoutmag.com/food-and-drink/a-if-your-friends-drag-you-to-these-7-chains-heres-what-to-order-and-still-stay-vegan/