How great is it when healthy food is also easy to make? And when it’s gluten-free too? And when it’s also vegan? And when it can be made ahead of time (and freezes well)? And when leftovers are just as good as the first time around?
Sounds to me like the perfect meal for a group. The health nuts will be happy. The dieters will be happy. The vegans will be happy. The gluten-free people will be happy. And you will be happy.
This delicious Carrot Almond Casserole is amazingly versatile – not only does it go great with mashed potatoes, or these Skinny Scalloped Potatoes, or with a large salad, or even with pasta, but you’ll also love it on a sandwich or in a wrap .
Which is perfect because that means you can make it for your Thanksgiving holiday meal, and the next day, leftovers can be served up between two pieces of bread slathered with this luscious dressing.
But really, this casserole is so good, you don’t need to wait for the holidays. It’s delicious any time of the year!
There are just a few things you need to know about this recipe:
1. I don’t like to spend a lot of time in the kitchen.
2. I also don’t like grating ingredients (see #1).
3. My food processor is the answer to #1 and #2.
It just may be the greatest kitchen tool ever. I use it to make Vegan Parmesan Cheese, Lemon Tahini Cabbage Slaw, No-Bake Apricot Energy Bites, Chickpea Spinach Nuggets, No-Meatballs, and more!
Carrot Almond Casserole
This casserole is a perfect meat-free option for the holidays, but it’s so good you may decide to make it all through the year!
- 2 medium yellow onions, diced small
- 1/2 cup chopped raw almonds – see note
- 7 medium carrots, finely shredded – (about 3 1/3 cups finely shredded carrots)
- 3 tablespoons tahini
- 2 1/4 cups cooked brown rice
- 3 teaspoons dried parsley – (1 tablespoon)
- 2 1/4 teaspoons granulated onions
- 1 1/8 teaspoon celery salt
- 3/4 teaspoon granulated garlic
- 1 teaspoon dried rubbed sage – scan
- 3/4 teaspoon dried basil
- 1/4 teaspoon dried ground savory
- 1/4 teaspoon (generous) dried ground rosemary
- 1/4 teaspoon dried dill weed
- 1 teaspoon salt
Finely dice onion and place in a large mixing bowl.
Chop almonds until very fine (but not until they are almond meal). Add to bowls.
Finely shred carrots in a food processor and add to bowl. Mix in tahini.
Place rice and seasonings in food processor and pulse several times until rice in lightly chopped and ingredients are combined.
Transfer rice and seasonings to mixing bowl and mix all ingredients together well. Use hands if necessary to ensure that ingredients are very, very well mixed.
Pack very tightly into a well-oiled 1 1/2-quart casserole dish. Bake uncovered at 350° for 55 minutes to 1 hour.
Serve hot with this Vegan Herb Gravy.
This casserole is delicious with this Vegan Herb Gravy.
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
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