Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More

Following books on pizza and diner fare, Hasson (Vegan Pizza) continues her exploration of vegan comfort food. Her challenge here was to find a way to retain the appeal of a casserole—quick, easy, and comfortingly tasty—while ditching the eggs, cream-of-something soup, cheese, and other dairy products that are ubiquitous in standard recipes. When it comes to taste, the author succeeds with flavorful recipes ranging from mac and cheese to enchiladas and from green bean casserole to desserts (think bread and rice puddings, cobblers, and crisps). The last chapter on sauces is key to Hasson's creamy casseroles, of which there are many. Most sauces simply require whizzing everything in a blender followed by a brief simmer—not quite as convenient as opening a can but easy nevertheless. The recipes come with tempting photos, variations, gluten-free adaptations, ingredients information, and buying resources.