Deep Dish Pea and Vegetable Casserole Recipe

Peas: Sweet and tender, they add a pop of color and flavor to the dish.

Carrots: Diced for even cooking, they bring a natural sweetness and vibrant orange hue.

Potatoes: Diced to add heartiness and a comforting texture.

Broccoli florets: Provide a slight crunch and a boost of nutrients.

Vegan cheese: Shredded on top for a melty, cheesy finish without the dairy.

Olive oil: Used to coat the vegetables, adding richness and helping them roast perfectly.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

Vegetable broth: Poured over the vegetables to keep them moist and flavorful during baking.

When preparing this deep dish pea and vegetable casserole, ensure that the vegetables are cut into uniform sizes. This will help them cook evenly and achieve the desired tenderness. Additionally, for a richer flavor, consider roasting the carrots, potatoes, and broccoli in the oven for about 10 minutes before combining them with the peas and other ingredients. This step can enhance the overall taste and texture of the casserole.

• peas - Substitute with edamame: Edamame provides a similar texture and protein content, making it a great alternative to peas.

• carrots - Substitute with butternut squash: Butternut squash offers a similar sweetness and can be diced to match the texture of carrots.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile but maintain the same starchy texture.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used in the same way as broccoli.

• vegan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor without the need for processed vegan cheese.

• olive oil - Substitute with coconut oil: Coconut oil can be used as a cooking fat and adds a subtle flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deeper umami flavor, enriching the dish.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled casserole to an airtight container. If you don't have one large enough, you can use multiple smaller containers or wrap the baking dish tightly with plastic wrap or aluminum foil.

• Store the casserole in the refrigerator for up to 4 days. Make sure to label the container with the date so you can keep track of its freshness.

• For longer storage, freeze the casserole. First, wrap it tightly with plastic wrap, then cover it with a layer of aluminum foil. This double wrapping helps to prevent freezer burn.

• Label the casserole with the date before placing it in the freezer. It can be stored for up to 3 months.

• To reheat refrigerated casserole, preheat your oven to 350°F (175°C). Transfer the casserole to an oven-safe dish if it’s not already in one, cover with foil, and bake for about 20-25 minutes or until heated through.

• For reheating frozen casserole, it's best to thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated casserole.

• If you need to reheat directly from frozen, preheat your oven to 350°F (175°C), cover the casserole with foil, and bake for about 60-75 minutes. Check to ensure it's heated through, and if needed, bake for an additional 10-15 minutes.

• For a quicker reheating option, you can use a microwave. Transfer a portion of the casserole to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power in 2-3 minute intervals, stirring in between, until hot.

• To maintain the cheese topping's texture, you might want to add a fresh sprinkle of vegan cheese during the last few minutes of reheating in the oven.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover deep dish pea and vegetable casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the vegan cheese from drying out.
  4. Heat for about 20-25 minutes, or until the vegetables are warmed through.
  5. Remove the foil for the last 5 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Transfer a portion of the casserole to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check if the vegetables are hot; if not, continue heating in 30-second intervals.

• Stovetop Method:

  1. Place the leftover casserole in a non-stick skillet.
  2. Add a splash of vegetable broth or water to prevent sticking.
  3. Cover the skillet with a lid and heat on medium-low.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 10-15 minutes, or until the vegetables are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in an air fryer-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat for about 10-15 minutes, checking halfway through.
  5. Remove the foil for the last 3-5 minutes to crisp up the vegan cheese topping.

• Oven: Used to bake the casserole at 375°F (190°C) until the vegetables are tender and the top is golden brown.

• Large mixing bowl: Used to combine peas, carrots, potatoes, and broccoli with olive oil, salt, and black pepper.

• Baking dish: Used to transfer the vegetable mixture and vegetable broth for baking.

• Measuring cups: Used to measure the peas, carrots, potatoes, broccoli, and vegetable broth accurately.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Wooden spoon: Used to mix the vegetables and seasonings together in the mixing bowl.

• Knife: Used to dice the carrots and potatoes.

• Cutting board: Used as a surface for dicing the carrots and potatoes.

• Cheese grater: Used to shred the vegan cheese if it is not pre-shredded.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-chop vegetables: Prepare peas, carrots, potatoes, and broccoli in advance and store them in the fridge.

Use frozen vegetables: Substitute fresh peas and broccoli with frozen ones to save chopping time.

Preheat oven early: Start preheating your oven while you mix the vegetables to save waiting time.

Use a food processor: Quickly dice carrots and potatoes using a food processor.

Batch cook: Double the recipe and freeze half for a quick meal later.

Ready-made broth: Use store-bought vegetable broth to skip making it from scratch.