Find out how to prepare delicious options with soft dough and creamy filling
The vegetarian flan is that versatile dish that combines taste, practicality and comfort at the table. Ideal for everyday lunch, it allows you to vary the ingredients and create creative combinations without wasting time in the kitchen. In addition to being delicious, it manages to transform simple ingredients into a complete, nutritious and tasty meal.
So, check out 5 easy vegetarian casserole recipes for everyday lunch!
Creamy casserole with hearts of palm
Ingredients
Mass
- 3 cups wheat flour
- 1/2 cup olive oil
- 1/2 cup water
- 1 teaspoon of salt
- 1 teaspoon of chemical yeast
- Greasing oil
- Wheat flour for dusting
Filling
- 2 tablespoons of olive oil
- 1 onion chopped
- 2 cloves garlic, minced
- 2 cups of tea heart of palm chopped
- 1 chopped tomato
- 1 tablespoon wheat flour
- 1 cup oat milk
- Salt and ground black pepper to taste
Preparation method
Mass
In a large bowl, mix the flour, salt and baking powder. Add the olive oil and mix with your fingertips until a moist crumb forms. Add the water little by little, mixing until you obtain a smooth, homogeneous dough that does not stick to your hands. Wrap in cling film and leave to rest for 15 minutes.
Filling and assembly
In a pan, heat the oil over medium heat and sauté the onion until translucent. Add the garlic and sauté for another 1 minute. Add the heart of palm and the tomato, mix well and cook for about 5 minutes, stirring occasionally. Season with salt and black pepper. Dissolve the wheat flour in the milk and pour it into the pan, stirring constantly, until it thickens and forms a consistent cream. Set aside until cool.
Roll out two thirds of the dough with a rolling pin and line the bottom and sides of a medium baking tray greased with olive oil and floured with wheat flour. Distribute the cold filling evenly. Roll out the rest of the dough and cover the cake, sealing the edges well. Bake in a preheated oven at 180°C for approximately 35-40 minutes, or until the surface is lightly golden. Serve immediately.
Aubergine and dried tomato flan
Ingredients
Mass
- 2 cups wheat flour
- 1 cup oatmeal
- 1/2 cup olive oil
- 1/2 cup water
- 1 teaspoon of salt
- 1 teaspoon of chemical yeast
- Greasing oil
- Oatmeal for flouring
Filling
- 2 tablespoons of olive oil
- 1 onion chopped
- 2 cloves garlic, minced
- 2 cups of tea eggplant dice
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup chopped green olives
- 1 tablespoon wheat flour
- 1 cup almond milk
- Oregano, basil, salt and ground black pepper to taste
Preparation method
Mass
In a bowl mix the wheat and oat flour with the salt and yeast. Add the olive oil and mix with your fingertips until a moist crumb forms. Add the water little by little, until you obtain a firm and homogeneous dough. Wrap in cling film and leave to rest for 15 minutes.
Filling and assembly
In a pan, heat the olive oil over medium heat and sauté the onion until golden brown. Add the garlic and sauté for another 1 minute. Add the aubergines and cook until soft, stirring occasionally. Add the dried tomatoes and olives, mix well and season with salt, black pepper, oregano and basil. Dissolve the wheat flour in the almond milk and add it to the pan, stirring until it forms a thick cream. Turn off the heat and let it cool.
Roll out two thirds of the dough with a rolling pin and line the bottom and edges of a medium baking tray greased with olive oil and floured with oat flour. Distribute the cold filling on the base. Roll out the rest of the dough and cover the cake, sealing the edges well. Bake in a preheated oven at 180°C for approximately 35-40 minutes, or until the surface is lightly golden. Serve immediately.
Tofu casserole with peas
Ingredients
Mass
- 2 1/2 cups wheat flour
- 1/2 cup chickpea flour
- 1/2 cup olive oil
- 1/2 cup water
- 1 teaspoon of salt
- 1 teaspoon of chemical yeast
- Greasing oil
- Chickpea flour for dusting
Filling
- 2 tablespoons of olive oil
- 1 onion chopped
- 2 cloves garlic, minced
- 300 g of tofu
- 1/2 cup pea tea
- 1 chopped tomato
- 1 tablespoon wheat flour
- 1 cup soy milk
- Turmeric, chopped green chilli, salt and ground black pepper to taste
Preparation method
Mass
In a bowl mix the wheat flour, chickpea flour, salt and yeast. Add the olive oil and mix with your fingertips until you obtain a crumbly consistency. Add the water little by little, until a firm and homogeneous dough is formed. Wrap in cling film and leave to rest for 15 minutes.
Filling and assembly
In a pan, heat the oil over medium heat and sauté the onion until translucent. Add the garlic and sauté for another 1 minute. Add the tofu and work it lightly with a spatula, browning for a few minutes. Add the peas and tomatoes, mix well and season with salt, black pepper, turmeric and green chilli. Dissolve the wheat flour in the soy milk and pour it into the pan, stirring until it thickens and forms a consistent cream. Turn off the heat and let it cool.
Roll out two thirds of the dough with a rolling pin and line the bottom and edges of a medium baking tray greased with olive oil and floured with chickpea flour. Distribute the cold filling evenly. Roll out the rest of the dough and cover the cake, joining the edges well. Bake in a preheated oven at 180°C for approximately 35-40 minutes, or until the surface is lightly golden. Serve immediately.
Leek casserole
Ingredients
Mass
- 2 cups wheat flour
- 1 cup rice flour
- 1/2 cup olive oil
- 1/2 cup water
- 1 teaspoon of salt
- 1 teaspoon of chemical yeast
- Greasing oil
- Rice flour for dusting
Filling
- 2 tablespoons of olive oil
- 1 onion chopped
- 2 cloves garlic, minced
- 3 cups of tea Leek sliced
- 1 tablespoon wheat flour
- 1 cup oat milk
- Salt and ground black pepper to taste
Preparation method
Mass
In a large bowl, mix the wheat and rice flour with the salt and baking powder. Add the olive oil and mix with your fingertips until crumbs form. Add the water little by little, until you obtain a soft, homogeneous dough that does not stick to your hands. Wrap in cling film and leave to rest for 15 minutes.
Filling and assembly
In a pan, heat the oil over medium heat and sauté the onion until lightly browned. Add the garlic and sauté for another 1 minute. Add the leek and cook until wilted. Season with salt and black pepper. Dissolve the wheat flour in the oat milk and pour it into the pan, stirring until it thickens and forms a thick cream. Turn off the heat and set aside until cool.
Roll out two thirds of the dough with a rolling pin and line the bottom and edges of a medium baking tray greased with olive oil and floured with rice flour. Distribute the cold filling evenly. Roll out the rest of the dough and cover the cake, sealing the edges well. Bake in a preheated oven at 180°C for approximately 35-40 minutes, or until the surface is lightly golden. Serve then.
Lentil and vegetable casserole
Ingredients
Mass
- 2 cups wheat flour
- 1 cup oatmeal
- 1/2 cup olive oil
- 1/2 cup water
- 1 teaspoon of salt
- 1 teaspoon of chemical yeast
- Greasing oil
- Oatmeal for flouring
Filling
- 2 tablespoons of olive oil
- 1 onion chopped
- 2 cloves garlic, minced
- 1 cup of tea lentil cooked and drained
- 1/2 cup diced carrot
- 1/2 cup zucchini, cut into cubes
- 1/2 cup green corn tea
- 1 tablespoon wheat flour
- 1 cup soy milk
- Salt and ground black pepper to taste
Preparation method
Mass
In a bowl mix the wheat flour, oat flour, salt and baking powder. Add the olive oil and mix with your fingertips until a moist crumb forms. Add the water little by little, until you obtain a soft and homogeneous dough. Wrap in cling film and leave to rest for 15 minutes.
Filling and assembly
In a pan, heat the olive oil over medium heat and sauté the onion until it begins to brown. Add the garlic and sauté for another 1 minute. Add the carrot and courgettes and fry them for a few minutes until they are soft. Add the lentils and green corn, mix well and season with salt and black pepper. Dissolve the wheat flour in the soy milk and pour it into the pan, stirring until it thickens and forms a consistent cream. Turn off the heat and set aside until cool.
Roll out two thirds of the dough with a rolling pin and line the bottom and edges of a medium baking tray greased with olive oil and floured with oat flour. Distribute the cold filling evenly. Roll out the rest of the dough and cover the cake, sealing the edges well. Bake in a preheated oven at 180°C for approximately 35-40 minutes, or until the surface is lightly golden. Serve then.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
