Bhagi & Bodi Feta Casserole- A classic Holiday Dish with a Vegan Local 🇹🇹 twist! It's dairy and gluten free, and nutrient-dense.
This scrumptious casserole is the perfect combination of decadent and healthy! With tangy, salty Vegan Feta binding everything together, and crunchy Maple-Almond Clusters for the perfect bite!
This dish is super easy to make, and ideal for any occasion.
Bhagi & Bodi Feta Casserole
Ingredients
3 Cups Bodi, chopped & blanched (or you can substitute with string beans)
5 Cups roughly chopped Bagi (or you can substitute with spinach)
1 Tbl Garlic Infused Coconut Oil
3- 4 Pimentos, finely chopped
1/4 Cup fresh chopped Parsley
2 tsp dried Rosemary
2 tsp dried Spanish Thyme
3 Tbl Coconut Milk (or any non-dairy milk)
1 block Greek White (vegan feta)
Salt and pepper to taste
Maple-Almond Clusters
Ingredients
3/4 Cup Slivered Almonds
1 1/2 Tbl Maple Syrup
Mix everything together in a bowl and set aside until your casserole is ready to bake.
Method
Preheat convection oven to 365ºF
Heat a pan on medium high heat. Add garlic infused coconut oil, then the pimentos and parlsey. Stir for a few seconds, then add dried thyme and rosemary. While stirring, allow to cook for 2 minutes until everything is fragrant.
Add the Bhagi and give it a toss, then cover and allow to steam for 2-4 minutes.
Remove the cover, add the blanched Bodi and stir to combine. Add coconut milk and 1 cup diced Greek White (vegan feta). Stir and cook until the cheese is melted and the bodi and spinach are tender.
Add everything to a baking dish, crumble and top with the remainder Greek White (vegan feta) and Almond-Maple clusters.
Bake in your preheated oven for 20-25 minutes until the Almond clusters are golden brown and the cheese is melted.
Notes:
For the feta- I used Violife dairy-free alternative White Greek white cheese but you can substitute with any vegan (non-dairy) feta or cheese.
For the garlic infused coconut oil- I used CGA Caribbean infused oil. You can substitute with fresh garlic and coconut oil, or olive oil.