Carrot and Orange Casserole

Carrot and Orange Casserole

Now that autumn has arrived, I am craving warm and hearty meals after a long day. I wanted to create a casserole with a difference. 

Something out of the ordinary and with wholesome, healthy ingredients. I created this lovely alternative with a couple of my favourite ingredients as the main event which really are a match made in heaven; carrots and oranges. The added garlic and ginger help to lift the casserole and add a welcome boost of spice for the cold nights.

The Recipe

Total Time - 1 hour mins including prep // Difficulty Level (1-5): 2 //Serves: 2 people

  • 5 medium organic carrots sliced very chunky
  • 5 fresh-as-possible shallots chopped into small chunks
  • 3 sticks of celery chopped into small pieces
  • 1/2 red pepper (bell pepper) sliced thinly
  • 1 can of cannellini beans
  • 1 cup of orange juice
  • A sprinkling of gluten free flour
  • Large handful of parsley
  • Vegan butter/sunflower spread
  • 3 garlic cloves
  • A thumb sized piece of ginger chopped into small pieces
  • Salt
  • Pepper
  • Water for thinning if needed
  • Cooking oil of your choice - I used coconut oil
  • Vegan stock cube of your choice
  • A small 'glug' of white wine (optional)

    1. Bring a saucepan of water to the boil, season with salt and add in the carrots
    2. Heat a frying pan and add a dessert spoon sizes dollop of coconut oil and butter and allow to melt
    3. Add in the garlic and ginger and heat until they begin to sizzle
    4. When the ginger and garlic are sizzling, add in the celery and shallots and cook on a medium flame, moving regularly to avoid burning
    5. Season with the salt and pepper and add in the red pepper
    6. Sprinkle flour to cover the mixture lightly and stir together to ensure all of the ingredients are coated - if not add more - not too much other wise this will create a overly thick sauce and affect the flavour
    7. Add in the orange juice, parsley, white wine (optional), and the stock cube and mix well. Turn the heat down so that the mixture does not thicken and catch on the pan.
    8. When he carrots are soft but are still firm, remove them from the water and add them into the mixture along with a small amount of the cooking liquor
    9. Taste the sauce, if the orange juice is too strong, add in a little more of the white wine or season with more salt and pepper.
    10. Drain the cannellini beans and add them into the mixture and stir
    11. Toward the end of cooking, throw in extra parsley and turn low to simmer gently. If the sauce is thick, add more of the liquor from the carrot water to loosen it up.
    12. When you are satisfied with the flavour and the thickness of the sauce you are ready to serve

    Serving suggestion: Potato Gratin 

    Serving Suggestions
    • This recipe works great with another which is also available on this blog; my updated vegan potato gratin. The creamy texture works so well alongside the sharp, fruity ingredients of the casserole.

    If you're new to vegan life welcome, or have been vegan for some time, keep up the good work!  I hope my recipes are a good help to you all.

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