This quick and easy vegetable casserole with roasted fennel and beans is a delicious, warming vegetarian family dinner idea. Nourishing and filling it makes a perfect healthy meal to enjoy on a chilly night.
This easy vegetarian casserole with fennel is a combination of different textures and contrasting flavours, which together create a rich, satisfying, delicious dish. If you've ever tasted roasted fennel you will know that it's quite different from raw. When cooked its aniseed flavour is toned down and the fennel becomes sweet, mellow and soft. Which is exactly how it turned out in this vegetable casserole.
I decided to roast the fennel before adding into the casserole in order to preserve all of its flavour. I made the sauce separately, then combined it with the fennel (and added the feta) before bringing all the ingredients together into one dish and briefly broiling in the oven.
If you are a fan of fennel try my pasta bake with fennel and cherry tomatoes. You might also like this aromatic, vibrant beetroot fennel soup with kale.
To make the sauce I used a combination of sweet and tangy vegetables, as well as a splash of wine and sun dried tomatoes for a richer flavour. I added beans for bulk and protein. The sweet roasted fennel is absolutely delicious with the rich vegetable bean sauce and the tangy feta.
Equipment you'll need
- Cutting board and knife
- Large baking sheet and parchment paper
- Large shallow oven proof casserole dish with lid and spatula
How to make easy vegetable casserole with roasted fennel
There are 3 separate parts to this recipe, 2 of which can be cooked simultaneously so the recipe doesn't take very long to make.
1.Start by roasting the fennel. Spread it over a baking sheet lined with parchment paper, season and drizzle with a little oil (about 2 tablespoons).
2. Roast in a preheated oven at 200 C for about 30 minutes or until tender, turning over half way through. Remove from the oven and increase the oven temperature to 220 C.
3. While the fennel is in the oven start making the vegetable sauce. (By the time the fennel is ready the sauce should be more or less finished). Heat up 2 tablespoons of oil, add the onion, garlic, celery and bay leaf and fry gently until softened for 3 minutes.
4. Add the wine, tomatoes, beans (along with the water from the can), carrots and peppers and stir.
5. Add the sun dried tomatoes, oregano, season to taste, stir thoroughly, cover and bring to the boil then simmer for 25 minutes stirring occasionally.
6. Tuck the roasted fennel pieces into the sauce, scatter the crumbled feta over the top and drizzle with a little oil. Place in the upper part of the oven and broil for 10 minutes (220 C).
This rich and delicious vegetarian casserole takes under 50 minutes to make from start to finish but it tastes like it's been cooking for 4 slow hours!
Top tips for making roasted fennel vegetable casserole
- Fennel: Use a large baking sheet to ensure the fennel pieces have plenty of space to roast evenly. You can roast the fennel ahead and refrigerate until you are ready to add it into the casserole. Add the juices from roasting, if any, into the casserole too.
- Beans: I used haricot beans but you can use another bean variety if you prefer. I chose haricot simply because I wanted small beans that wouldn't dominate the sauce.
- Feta: You can swap the feta for a bit of grated cheddar or parmesan or omit the cheese altogether and enjoy this dish vegan.
- Herbs: I only used a little oregano but thyme, parsley or basil would make good alternatives. You can also use some herbes de Provence if you like.
- Storing: Any leftovers can be refrigerated for up to 3 days.
- Freeze individual portions for up to 3 months.
Serving suggestions
This easy vegetable casserole can be served with pasta, rice, quinoa or potatoes or simply a slice of bread and a drizzle of olive oil (olive oil tastes fantastic in this recipe!). Ideal for lunch or dinner, equally suitable as a family meal or a dinner party idea. Tastes great the next day too!
Check out also this collection of over 12 healthy vegetarian pasta meals.
Keep in touch!
Have you made this fennel casserole? I'd love to know how it turned out for you. What swaps did you make? Let me know in the comments below, thanks!
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Easy Vegetable Casserole with Roasted Fennel & Beans
Ingredients
- 2 fennel bulbs
- 60 g feta
- 400 g canned tomatoes
- 400 g haricot beans or any white beans, with the water
- 2 garlic cloves finely chopped
- 1 large onion finely chopped
- 1 small celery stalk finely chopped
- 2 medium carrots peeled, diced
- 1 bell red pepper roughly chopped
- 4 tbsp sun-dried tomatoes (in oil) finely chopped
- 2 tbsp olive oil plus more for roasting the fennel and drizzling
- 4 tbsp white wine
- 1-2 bay leaf
- 1.5 tsp oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a baking sheet with parchment paper. Cut the fennels lengthways into chunks and place on the baking sheet. Season, drizzle with approx. 2 tablespoons of olive oil and pop in the oven for 30 minutes or until tender, turning over halfway through. Remove from the oven and increase the oven temperature to 220 C.
- In the meantime prepare the sauce. In a large shallow oven proof pan (with a lid) heat up 2 tablespoons of olive oil. Add the onion, garlic, celery and bay leaf and cook for 3 minutes over a medium heat, stirring occasionally. Add the wine, carrot, pepper, beans and tomatoes and stir well.
- Add the sun-dried tomatoes, oregano , season to taste, stir, cover and bring to the boil. Lower the heat and simmer for 25 minutes.
- Tuck the roasted fennel pieces into the sauce mixture, crumble over the feta, drizzle with a little more oil and bake/broil in the upper part of the oven for about 10 minutes. Remove from the oven and serve with pasta, rice or crusty fresh bread.
Notes
- Fennel: Use a large baking sheet to ensure the fennel pieces have plenty of space to roast evenly. You can roast the fennel ahead and refrigerate until you are ready to add it into the casserole. Add the juices from roasting, if any, into the casserole too.
- Beans: I used haricot beans but you can use another bean variety if you prefer. I chose haricot simply because I wanted small beans that wouldn't dominate the sauce.
- Feta: You can swap the feta for a bit of grated cheddar or parmesan or omit the cheese altogether and enjoy this dish vegan.
- Herbs: I only used a little oregano but thyme, parsley or basil would make good alternatives. You can also use some herbes de Provence if you like.
- Storing: Any leftovers can be refrigerated for up to 3 days.
- Freeze individual portions for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.
How would you recommend making the whole recipe (veg casserole w fennel and beans) ahead of time? Thanks.
Hi Robin, you can make the entire casserole a day in advance without placing it under the grill (broil). Do this last step just before serving. Hope this helps:)
Hello, is this recipe **Veg casserole with roasted fennel & beans ok to freeze?
Yes it is!
Thankyou. Am going to give this recipe try. I'm trying Vegetables I've never had before so am going to give Fennel a go. Will let you know how i go.
Do you have any suggestions in what i xan use instead of Wine please?
You can just omit the wine. Do let me know how it turned out for you!
Excellent recipe which was found searching "Vegan Fennel Recipes". Even though I am Vegan, I am battling weight issues brought on by medication so I am allowed limited fats = no oils. I have to steam stir everything - I am sure a good olive oil would add a nice richness, but it isn't necessary to have a great meal - I sprayed the fennel very lightly with some cooking spray.
I do not use wine and have learned that a splash of balsamic vinegar adds a little "winey" depth. I also added a little vegetable stock.
Being vegan I substituted "Betta than Feta" from "The Vegiterranean Diet" by Julieanna Heyer, MS, RD, to which I add a little salt for a more "feta" taste. I skipped the additional olive oil and did not bother with the final trip to the broiler since its main ingredient of tofu does not melt. Sprinkling the dish with parsley finished it off
Finally, I splurged and had a little Earth Balance Vegan Butter on homemade Sourdough Bread to go with the yummy casserole to make a complete protein. AND a steamed Artichoke dipped in Almondmilk Yoghurt Garlic Dill Dip (my invention).
I made the full recipe and am going to freeze half of the leftovers and add some vegan sausage to the remainder for another meal.
Carrie McDowall
Thank you for sharing this Carrie. Well, there is always more than one way to make a recipe and you have certainly made it your own. I am glad it works for you. I especially like the idea of adding a little balsamic to the mixture.
I am vegan, and rather than use cheese-type substitutes in place of the feta, I used two generous tablespoons of nutritional yeast flaskes and they worked a treat. Totally delicious.
So glad you made it work for you and thanks for the feedback!
I love this receipt and have made it loads now, I triple the ingredients and the next day I make a shepherds pie (vegan) out of if I also make a vegan pie too so it goes a long long way, I add lots of mushrooms and don’t add feta ☺️
Thank you for letting me know Lynda, you sound like a super resourceful cook, great idea to turn the leftovers into a shepherds pie, should try it myself next time I make this recipe again:)
As the name suggests this was very easy to make and delicious to eat. I also added chia seeds and hemp seed hearts. Made twice in a week - once for myself, once for guests.
So glad you enjoyed it and i love the super healthy extras! Thank you for sharing your feedback:)
What a unique and lovely side dish! I could eat this every day!
Thank you! Glad you like it:) and thanks for stopping by!
Ooh wow Monika, this sounds (and looks) so delicious Monika. I have to admit that I've never tried fennel before (having had a 'memorable' evening with Pernod when I was just 20!) The thought of anniseed flavours still put me off, but as you've explained that the flavour changes when the fennel is roasted I feel the need to try your recipe. Pinning.
Angela x
Thanks Angela! Don't worry, the aniseed flavour in roasted fennel is very mild, nowhere near Pernod! Especially if you have it with other ingredients, as in this recipe.
Monika, this looks gorgeous!! I'm pinning for later! 🙂
Mollie
Thanks Mollie! I don't cook with fennel much and had no idea roasted fennel was so delicious and easy to prepare - it's the perfect everyday healthy ingredient:)
Oooh I love fennel but do not have it enough! This needs to change! Thank you for sharing with #CookBlogShare x
Thank you! Always happy to share with CookBlogShare:)
this looks and sounds delicious! Always looking for different fennel recipes as its one veg the Peachicks are not that entirely convinced by!
Thanks! My boys loved it prepared like this, I think the addition of feta helped:)
This sounds absolutely delicious Monika - in fact my mouth is actually watering at the thought of it! I haven't tried roasting fennel yet and that is definitely going on the to do list!
Thank you Mandy! Roasted fennel is absolutely delicious, in any recipe, definitely worth trying:)
How delicious Monika, I love roasted fennel. I like how you've added feta with the bean and vegetable sauce, my kind of food x
Thanks Sarah! Glad you like it! I think fennel goes so fantastically well with feta:)
This is completely gorgeous! I love roasted fennel and feta is one of my favorite things. I bet they're amazing together and will have to try this combo!
Thank you! Fennel and feta do go together really well. Thanks for stopping by:)