Description
If there’s one dish that bridges my small-town California farm memories to my vibrant, plant-based life here in Portland, it’s a bubbling farro casserole straight from the oven. Comfort food with a healthy, satisfying twist.
Ingredients
1 cup pearled farro, cooked
1 can (15 oz) chickpeas, rinsed
2 cups chopped kale
1 small sweet potato, diced and roasted
1/2 red onion, thinly sliced
3/4 cup plant-based cashew cream or bechamel
Salt, pepper, garlic powder, and paprika to taste
Instructions
1. Preheat your oven to 375°F.
2. If you’re not using pre-cooked farro, simmer it in salted water for about 20-25 minutes until tender but chewy.
3. While the farro cooks, roast the sweet potato and onions on a baking sheet with a drizzle of olive oil for about 20 minutes.
4. In a big bowl, combine cooked farro, chickpeas, kale, roasted veggies, seasonings, and half of the cashew cream. Stir well.
5. Pour everything into a greased baking dish. Drizzle remaining cream over the top.
6. Bake uncovered for 20–25 minutes, or until the top browns slightly and edges bubble.
7. Let it sit for 5 minutes for easier slicing.
Notes
Add nutritional yeast or crushed roasted nuts on top before baking for a cheesy, crunchy upgrade.
Farro casserole stores well for up to 5 days in the fridge or 3 months in the freezer.
Reheat in the oven at 350°F or in the microwave with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Keywords: farro casserole, vegan, whole grain, plant-based dinner