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Today I’m sharing a vegan casserole recipe from the 10th anniversary edition of Veganomicon. This baked farro with tomatoes is the kind of warming dish that October needs.
Unbelievably, 10 years have passed since Veganomicon: The Ultimate Vegan Cookbook, came on the scene. Written by Isa Chandra Moskowitz and Terry Hope Romero, it was one of the first vegan cookbooks in my collection.
To celebrate this milestone, they have released a 10th anniversary edition that includes 25 brand new dishes, updated recipes, and lots of photos throughout.
(The original edition just included a photo insert with a few highlighted dishes in the middle.)
With over 250 recipes in total, there’s everything from basics to lengthy cooking projects. It’s also newly formatted, so that there’s just one recipe per page, which makes for easier cooking and reading.
These are all reasons that the 10th anniversary edition has 432 pages, and the original has 298.
10th anniversary edition of Veganomicon
Reading the 10th anniversary edition of Veganomicon was like being whisked back in time to my Glendale apartment, where David and I lived when we first got married.
I got the original Veganomicon as a Christmas gift from my cousin when it first came out.
It was one of my favorite presents that year. I could hardly wait to tear into it.
When I wasn’t cooking out of it, this 3-pound book served double duty as my first tofu press. That was back in the days before a variety of tofu presses were available for sale.
Instead, I’d cover a plate with a towel, cut water-packed tofu into 6 slices, cover the tofu in another towel, and top that with Veganomicon. On top of that, I’d put a 10-pound kettlebell. Then the whole thing would go in my refrigerator!
You know you’re vegan if you have a kettlebell in your refrigerator…
Nowadays, I just use vacuum-packed tofu, so that I don’t have to press it. But in a pinch, Veganomicon works. Plus, you get a cookbook out of the deal as well. Bonus!
Some of my old Veganomicon favorites included samosa stuffed baked potatoes, lemony roasted potatoes, and hot sauce glazed tempeh, which pairs wonderfully with smoky sweet vegan collard greens.
Chickpea cutlets
But like so many other people, my #1 favorite would have to be the chickpea cutlets. They’re a vegan main dish that you can really dig into with a fork and knife.
And they pair well with classics like mashed potatoes and gravy. I’ve used them as the main course on Thanksgiving several times.
I revisited the recipe again after getting the new edition of Veganomicon. I always like to do the baked version, as opposed to the fried one. I served them with a salad topped with lemon tahini dressing.
Gravy isn’t a necessity on the chickpea cutlet, but it was on this particularly drizzly fall day. I made sage & pepper gravy from Vegan Diner, an easy gravy that uses pantry staples and is ready in minutes.
Chickpea cutlets are also really lovely with orange-cranberry sauce.
Salt and pepper tofu
Then I revisited another old favorite – salt and pepper tofu.
This recipe wasn’t in the original book, but it was available on the Post Punk Kitchen forum when the book was released.
It was a tester recipe that people loved, but for whatever reason didn’t make it into the first edition. Luckily, it did make it into the 10th anniversary edition.
This salt and pepper tofu has lots of texture and crispiness from being coated with cornstarch. It has a peppery edge from red pepper flakes, black pepper, salt, and a splash of rice vinegar.
(Instead of frying the tofu this time, I used the air fryer, and then finished it off in a skillet with sautéed garlic and ginger. I’d say it’s a little tastier making the recipe as written, but you can’t beat the clean-up of the air fryer.)
I served the salt and pepper tofu with sautéed broccolini and pink rice. (I love using pink rice, because it cooks in just 20 minutes.)
On the side, vegetable spring rolls from Trader Joe’s, also cooked in the air fryer. (They’re one of my favorite vegan Trader Joe’s products.)
Baked farro vegan casserole
Today I’m sharing a new recipe for you from the 10th anniversary edition – baked farro with tomatoes and herbs.
This vegan casserole tastes like a pasta bake with the flavors of diced tomatoes, oregano, basil, and nutritional yeast. That makes it an excellent choice for serving to vegans and non-vegans alike.
The farro in this vegan casserole gives it a wonderful bite. Farro doesn’t have the popularity it deserves. But for people like me who prefer a chewy grain, it is worthy of higher billing. It has a dense texture, similar to wheat berries or barley.
This vegan casserole recipe serves six, but I went ahead and made the full allotment, even though I’m cooking for two.
The flavors had a chance to meld as the days passed, making it excellent for leftovers and as a packed lunch option.
I served the baked farro with a simple salad on the side. It would also do well with roasted broccoli or sautéed spinach.
Baked farro with tomatoes & herbs
Ingredients
- 2 Tablespoons olive oil
- 2 cups uncooked farro
- 2 cloves garlic minced
- 1/2 cup finely chopped shallot
- 1 bay leaf
- 2 cups vegetable broth purchased or homemade, or water
- 1 28-ounce can diced tomatoes with juices (do not drain)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme or basil
- 1/2 teaspoon salt or more to taste
- 1/2 cup finely chopped flat-leaf parsley or fresh basil
- 2 Tablespoons nutritional yeast
For the topping:
- 1/4 cup chopped walnuts
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon zest
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish with 1 Tablespoon of olive oil.
- Sort through the farro to remove any broken grains and rinse in a colander. In a large saucepan over medium, saute the garlic and shallot in 1 tablespoon of olive oil for 2 minutes to soften the shallot. Stir in the farro and the bay leaf and saute for another minute, then pour in the vegetable broth and the tomatoes. Increase the heat to high and bring to a rapid simmer. Cook for about 2 minutes. Turn off the heat and add oregano, thyme, and salt. Remove bay leaf. Taste and season with a little more salt, if desired (if using water, you may want to), then stir in the parsley and nutritional yeast.
- Pour the farro mixture into the prepared baking dish and smooth the top. Cover tightly with foil and bake for about 40 minutes, or until the farro has absorbed almost all of the liquid.
- Pulse together the topping ingredients, except the olive oil, in a food processor (or pound with a mortar and pestle) into coarse crumbs. Take the casserole out of the oven, remove the foil, and cover the top evenly with the walnut topping. Drizzle those 2 tablespoons of olive oil on top and bake for 10 minutes to lightly brown the top of the casserole. For best results, allow the farro to sit for 10 minutes to cool slightly and firm up a bit. Serve warm; this casserole tastes even better the next day after the flavors have blended a bit more.
Notes
Nutrition
Disclosure: I received a complimentary copy of the 10th anniversary edition of Veganomicon for review. The opinions are totally my own. Post includes Amazon affiliate links.
Molly says
I can’t wait to check out the anniversary edition of this book! I have borrowed Veganomicon from the library several times over the past few years. I would love to have my own copy, and the anniversary edition sounds even better than the original!
charj says
I have checked the original version out of the library but do not have a copy. I would love to have the 10th anniversary edition.
Amy Katz from Veggies Save The Day says
I’ve also used the original version as a tofu press! I love Isa and Terry’s recipes and would love to have the new edition of this wonderful cookbook!
Cadry says
Haha! Of course you have! It really does make a good tofu press. The hard cover keeps the pages from getting damaged. (One time I pressed tofu with a thick, soft cover book, and that did not end well…)
Riya says
I am always searching for vegan recipes!
Rachel says
I’d love a copy of this book because I’m celebrating 5 yrs since going vegan. Thanks for your blog and the giveaway!
Cadry says
Congratulations, Rachel! That’s a wonderful milestone!
Aimee B. says
I have the original book and would love to add the anniversary edition to my collection. Thank you! 🙂
Things2Eat says
Veganomicon was my first vegan cookbook, and one that still intimidates me. I think the lack of pictures for the more complicated recipes really throw me off. I would love this new addition!
Cadry says
I totally understand that! Pictures really help in terms of making a recipe seem doable.
Dianne says
I love the new edition of Veganomicon! I love the clean layout and the yummy photos. Plus, chickpea cutlets! 🙂
Cadry says
I agree! It’s much easier to focus on one recipe at a time when they’re not vying for the same space.
Bianca Phillips says
Omg, I can’t believe it’s been 10 years! That book was so special to me in my early vegan days. And yes, those chickpea cutlets were my fave too! I MUST get this new edition for the photos and new pics. And it would be nice to have one recipe per page!
Cadry says
It’s shocking, isn’t it? It just doesn’t seem like that long ago!
Natalie Cartledge says
This will be great for my library!
Rachel says
I would love a copy of this updated version as I have the original and would love to see some more recipes and pictures and all. Thank you for the chance to win 😀
Janis Ware says
I am so excited to delve into the Veganomicon and so appreciate you sharing your favorites from this amazing cookbook. Plus, I always smile and laugh, because there is a scene from a vegan You Tube series where the “star” makes vegan-related quips. In one of them, he says, “When they were talking about the Bible, I just assumed they meant the Veganomicon.” I just want to hug it!
Cadry says
Haha! That’s hilarious. I’ve definitely heard it referred to as “the vegan Bible” on more than one occasion.
jacquie says
i have never heard of this cookbook before and I would to win a copy as the recipes you mentioned and the one you shared look great.
karen r says
I would love to win this to give to my 24-year old daughter, to help expand her vegan repertoire
melanie huttner says
I’d love a copy because I love to cook and am looking for new vegan recipes all the time!
Melissa says
I’ve always eyed this cookbook, but have never actually purchased it. Now that I’m in grad school and on a tight budget, winning this would be a serious treat 🙂
Nicolle says
I’d love to get the updated version! I have the original and make many recipes. The family really enjoys the blueberry corn pancakes!
Cadry says
I’ll have to check that one out! Blueberries and corn complement each other well.
Hannah says
Unbelievable that it’s already been 10 years. I can’t count the number of people I’ve recommended the original to as an excellent introduction to vegan cooking, so I’m happy that the book lives on, better than ever!
KathyD says
I would like to win this 10 anniversary edition because I love cookbooks and would love to see all of the new changes. This would be great to add to my collection.
Randi says
OMG so happy the salt and pepper tofu made it! It’ll be weird to use the new book and not see that familiar blue cover but seems totally worth it! I’d love to win this for my mom so I can take the OG back with me (or vice versa!).
Lauren says
I’d love to win this! I’ve been slowly adding to my collection of vegan cookbooks and haven’t bought Veganomicon yet. So glad they have a new updated version! Plus, I could always use a good tofu press! 😉
Cadry says
Haha! You’d be covered on both fronts!
Pixie @ Cheerfully Vegan says
I’ve enjoyed the recipes from the library copy of Veganomicon that I have made. I would love my own copy. It would also be shared with my daughter and daughters-in-law as they wished.
Lydia Claire says
I would love to win the book for the awesome recipes!
Catherine Brodeur says
I love Isa! I haven’t made this yet so I’m excited because it really is the perfect cool October dinner…a fav from that book so far is the Vietnamese Seitan sandwich w spicy broth dip which I’ve made a million times…looking forward to this one & I love following your blog!
Cadry says
I will have to try that sandwich. It sounds right up my alley. And thank you for the kind words, Catherine!
Kimmy Ripley says
I am eliminating animal products from my diet and eating more plant based. I am totally and completely loving the changes. I have more energy and my digestive system is happier.
Nicole Selah O. says
I’d love to have a copy with pictures and updated recipes, veganomicon was the first vegan cookbook I ordered 6 years ago, honestly I’d love to give it to my 12 year old daughter who is learning to cook but is also a very visual person the lack of pictures is a big reason for her the recipes go unused. I’m so glad she made this copy and thank you so much for the chance to win!!!!
Kirsten Henrickson says
When I started eating vegan 5 years ago the original Veganomicon was my first vegan cookbook. I would love to have the update!
Shauna says
I have always wanted this cookbook! I have no idea why I don’t have it yet but it’s time I joined the cool kids club!
Jenni says
I have been a fan of Isa and Terry since day 1! I’m so excited that they’ve re-released and expanded Veganomicon. Thanks so much for the giveaway!
Amey says
I have the original but honestly I haven’t explored it much, because of the layout. It’s so dense. The idea of one recipe per page and more pics is so appealing. I know there are so many undiscovered gems in there!!
Cadry says
I hear you! That wall of text can be overwhelming. It was a different time in terms of cookbook layout design.
Isabetta says
I would definitely like to win this because when I went vegan a few years ago the first cookbooks I bought were Isa’s.I got both Vegan with a Vengeance and Vegan Brunch and the copies are recipe stained and falling apart.They were much loved.I had hoped to add Veganomicon but the chance never came:( Thank you for the opportunity add this to my beloved collection.
Kelly | @diningduster says
I think what we love most about switching to a vegan lifesstyle is the collection and use of cookbooks! Would love to add these to our collection. Really enjoy your blog!
Cadry says
Thank you, Kelly! That’s so nice to hear!
Lesley says
I want to see the new pics! Love this cookbook. It was my first vegan one!
Lora says
The original is on my wish list, this version sounds much better.
Maria says
Love cookbooks!!
Genevieve M says
I took this out from the library and was only able to make 1 meal out of it because we were on holiday and someone requested it so I was unable to renew it once we got back. I would love to own it so I could give more recipes a whirl!
Candyce says
The pictures! I like to see the finished product, and will Google recipe titles from Veganomicon or Appetite for Reduction to see if I can find photos of them. With her other cookbooks, I will often choose to make something based on a photo, when flipping through. Also, the salt and pepper tofu sounds fantastic—I need to make it soon! Thanks for the giveaway!
Samantha says
I love the first one although I only had borrowed it from the library once, this would be wonderful to own.
Shell says
Your post brought back many great memories as I thought back to ten years ago. We were basically newlyweds! The chickpea cutlets look delightful. I haven’t had the pleasure of eating chickpeas in that form yet!
Cadry says
Thanks, Shell! Yes, a lot has happened in ten years!