We’d be lying if we didn’t say a lot of our recipes come from what we currently have around the kitchen. With how hectic life is, it’s important to be able to whip up a hearty meal without planning sometimes. Don’t get us wrong, though – we definitely plan a lot of our recipes too (because what else is there to think about on your way to work?). This vegetable casserole however was one inspired by our kitchen staples. It’s intended to make your mouth water, as well as maybe give you some inspiration for what to do with your kitchen staples.
You really can’t go wrong with a bunch of veggies roasting together in a sizzling broth. Roasting the vegetables in broth rather than coated in olive oil makes them extra savory and soft too. They come out of the oven with so much flavor it almost doesn’t need the added vegan cheese on top… but we added it because sometimes you need a little cheeze fix.
We opted to mix in Chik’n strips rather than chickpeas for this one. But don’t worry chickpeas are just as good! If not better because, well they’re not quite as processed. Regardless of your choice for protein you can expect delicious, complimentary flavors with all the vegetables.
Beer Pairing: Our choice of beer for this roasted veggie dish is one of J’s favorites – Rogue Dead Guy Ale. A light brown color, this beer is still bold in flavor with just a touch of fruity and hops. The rich taste and malty aromas bring out the earthiness in each vegetable, leaving you with a refreshing and savory experience.
1 cup vegetable broth
2 tsp sriracha
1 tsp lemon juice
2 large carrots, peeled and cut in coins ½” thick
½ red onion, sliced
10 small red potatoes, cut in quarters
1 medium eggplant, peeled and diced
5 garlic cloves, minced
1 tsp thyme
½ tsp paprika
¼ tsp turmeric
¼ tsp black pepper
pinch of salt
1- 5-10oz bag spinach
½ cup mozzarella
1- 10oz bag chik’n strips or 15oz can chickpeas
Preheat your oven to 400° and prep all your vegetables.
Mix the veggie broth, sriracha, and lemon juice together in a small bowl or measuring cup. Put the carrots, onion, and potatoes in a large glass baking dish and stir in the liquid mixture. Cover with aluminum foil and bake for 25 minutes.
Stir in the eggplant, garlic, and spices next. Cover again and bake for another 15 minutes. Add the chik’n or chickpeas, stir. Cover and bake for 10 more minutes. Fold in the spinach, top with cheese, and cover again. Bake for a final 3-5 minutes.
Serve alone or over a bed of brown rice.