Tomato, Red Pepper and White Bean Casserole

Dinner, Lunch, Main Dish

Tomato, Red Pepper and White Bean Casserole is truly a comfort food.  It has a mildly spicy taste that is bold and delicious.  I prepared it as a pan dish by roasting the tomatoes and red pepper together, and I caramelized some white onions in a cast iron skillet.  They helped deliver a juicy flavor that really complimented the spicy taste.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.


If you try this recipe then leave a comment below the recipe.  I would enjoy hearing from you.

Tomato Red Pepper and White Bean Casserole Recipe

Ingredients:
1 Medium white onion, chopped
2 Tablespoons of avocado oil
1 Red pepper, sliced
2 Cloves of garlic, sliced
400g Cherry tomatoes
1 Tablespoon of avocado oil
Pinch of Himalayan salt
1 Can of white beans, drained
1 Can of cannellini beans, drained
1/2 Cup of coconut milk
1 Teaspoon of Himalayan salt
2 Tablespoons of nutritional yeast flakes
1 Teaspoon of smoked paprika
Pinch of chili flakes
1 Tablespoon of harissa paste
2 Tablespoons of fresh basil, chopped

Directions:
-Preheat your oven to 400F/180C.
-Add the red peppers, cherry tomatoes sliced garlic to a large baking tray with parchment paper. Drizzle with avocado oil and with Himalayan salt. Then roast for approximately 30 minutes until soft and a little charred then set aside.
-In a cast iron pan, sauté the onions on low heat with avocado oil for about 15 -20 minutes until transparent and very caramelized. When the vegetables are roasted and onions are caramelized, in a large roasting pan, mix in the onions and beans. In a blender pulse the coconut milk nutritional yeast, harissa, smoked paprika, Himalayan salt, chili powder and fresh basil. Add a little water if necessary to smooth out the sauce. Now stir in the roasted tomatoes and peppers to the roasting pan. Pour sauce over casserole and gently stir. Put the casserole back into the oven to bake for 15 – 20. Remove from oven and serve with sourdough bread. Enjoy!

 

 

 

You May Also Like:

Nondairy White Chocolate Cranberry Fudge

This Nondairy White Chocolate Cranberry Fudge is fast becoming a favorite, go to holiday dessert. It’s simple to make using nondairy white chocolate, chopped almonds, and dried cranberries. You dinner guests will enjoy this tasty dessert treat!

Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies

My Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies are crispy and delicious. They are fun to make with the kids for the holidays.

Vegan Pecan Brownies

Vegan Pecan Brownies are decadent and delicious – a great holiday dessert. The brownies are chewy and moist, and the top is made from nondairy caramel and chopped pecans.

Vegan Falafel Dish

My Vegan Falafel Dish is great for lunch or for dinner. It’s a delicious Greek dish that is full of flavor, with roasted cherry tomatoes, Mediterranean falafel patties, quinoa, sliced cucumber and a sprinkle of pomegranate seeds. It was drizzled with vegan blue cheese dressing. This is a great fall salad.

Vegan Mini Pumpkin Cups

For dessert, try making these delightful Vegan Mini Pumpkin Cups. They are the perfect fall dessert, flaky and delicious. Your family will really enjoy these.

Holiday Charcuterie Board

This Holiday Charcuterie Board is perfect for entertaining your guests. It’s made using a delicious nondairy feta cheese dip, gluten free crackers, concord grapes, strawberries, marinated olives, and almonds.

Chocolate Peppermint Mousse

Chocolate Peppermint Mousse is a decadent and delicious dessert for the holidays. It’s a quick and easy dessert that uses less than five ingredients, including peppermint and nondairy chocolate, and it’s topped off with a scoop of nondairy whipped topping.

Nondairy Chocolate Almond Clusters

These Nondairy Chocolate Almond Clusters are a chocolate-ty and decadent dessert for the holiday season. They are really quick and easy to make, only needing two key ingredients. Your family will enjoy them!

Creamy Roasted Red Pepper Feta Dip

Creamy Roasted Red Pepper Feta Dip is spicy and bursting with flavor. This is a smooth and creamy dip that was served with pita chips, but it also goes well with vegetable slices or tortilla chips.

Vegan Chocolate Chip Oatmeal Cookie Skillet

For a decadent and delicious dessert, try making this Vegan Chocolate Chip Oatmeal Cookie Skillet. It’s topped off with nondairy ice cream and drizzled with nondairy chocolate and peanut butter. This dessert would be great to serve during the Thanksgiving holiday.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest