Carrot Almond Casserole
This oil-free, vegan gluten-free Carrot Almond Casserole is simple to make and sure to please all!
Perfect Meal for a Crowd
How great is it when healthy food is also easy to make? And when it’s gluten-free too? Oh, 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.
Perfectly Versatile
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, vegan gluten-free casserole is so good, you don’t need to wait for the holidays. It’s delicious any time of the year!
Vegan Gluten-Free Carrot Almond Casserole
A healthy casserole with luscious flavor and wonderful (not mushy!) texture that’s not only delicious, but also good for you. And easy to make. What more could you ask for?
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
Ingredients
- 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 roasted tahini
- 2 1/4 cups cooked long-grain brown rice
- 3 teaspoons (1 tablespoon) dried parsley
- 2 1/4 teaspoons granulated onion
- 1 1/8 teaspoon celery salt
- 3/4 teaspoon granulated garlic
- 1 teaspoon dried rubbed sage - scant
- 3/4 teaspoon dried basil
- 1/4 teaspoon dried ground savory
- 1/4 teaspoon dried ground rosemary - (generous)
- 1/4 teaspoon dried dill weed
- 1 teaspoon salt
Instructions
- Finely dice onion and place in a large mixing bowl.
- Chop almonds until very fine (but not until they are almond meal). Add to bowl.
- Finely shred carrots in 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.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
Want More?
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thank you for the blog post, you are an inspiration to us all!
This would be great for church pot luck. Very quick and easy to prepare. Thank you Jennifer for sharing this recipe.
You’re welcome Janene. I hope you enjoy! We really like it with the herb gravy.
Thank you so much for your comment!
This was really good. I served it with your Brazilian beans and it was very filling. Next time I might serve it with a salad.
So happy you liked it Alina. We often have this casserole with a salad. It’s quite good.