Fall Farro Vegetable Casserole

This hearty Fall Farro Vegetable Casserole is a healthy veggie filled dish that makes the perfect Thanksgiving dinner side. 

Now that it is finally cool enough to turn the oven back on I wanted to create a healthy dish where you put all the ingredients in the casserole dish and into the oven. In the spirit of Fall I use fall vegetables like sweet potato and brussel sprouts. I choose to use farro a healthy ancient grain that is a great source of fiber, protein and nutrients. This hearty vegetable casserole has an earthy taste with a bit of sweetness from the sweet potatoes and dried cranberries. It’s a healthy and wholesome dish that is plant based vegan, containing no dairy, and no oil.

The perfect vegan Thanksgiving dish that all the healthy eaters in the family will appreciate. It combines common Thanksgiving flavors like sweet potato, cranberry and pecans, and would taste amazing paired with a vegan roast. This casserole doesn’t have to wait until Thanksgiving to be made, try it paired with a lentil loaf or baked tempeh. 

Farro Vegetable Casserole Ingredients:
The main veggies in this fall casserole are sweet potato and brussel sprouts. Try swapping out butternut squash or carrots. The grain used is farro but brown rice would work nicely too. Dried cranberries add some color and flavor but the casserole would be amazing with fresh cranberries. Another fall favorite used is pecans to give a bit of crunch but you could use walnuts or any nut you enjoy. 

Print

Farro Vegetable Casserole

Course Side Dish

Cuisine Vegan

Keyword oil free

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 2 cups vegetable stock or broth
• 3 cloves garlic chopped
• 1 yellow onion chopped
• 1 cup celery chopped
• 4 cups sweet potatoes cubbed
• 1 lb brussel sprouts halved
• 3/4 cup dried cranberries
• 1 cup farro uncooked
• 1 tbsp rosemary
• 2 tsp thyme
• 2 tsp paprika
• 1 tsp black pepper
• 1/2 cup pecans

Instructions

1. Heat 1/4 c vegetable stock or broth in a large pan.

2. Add cloves of chopped or pressed garlic, chopped yellow onion and chopped celery; cook until translucent or about 5 minutes.

3. Turn off heat and add peeled & chopped sweet potato, halved brussel sprouts, dried cranberries, farro (rinsed first), rosemary, thyme, paprika and pepper. Mix until evenly combined.

4. In a 9x13 pan add 1/2 cup of vegetable broth. Add the vegetable mixture spreading evenly in pan. Pour the remaining 1 1/4 cup broth on top.

5. Sprinkle top with pecans. Cover with foil and bake at 375 for 45 minutes.

In charge of brining a dessert to holiday dinner? Try my Healthy Vegan Pumpkin Bars!

Let me know if you make this Fall Farro Vegetable Casserole by tagging me @emilyhappyhealthy on instagram!