Yup, it's Vegan

Plant-based recipes for everyone

  • Home
  • About
    • Press
    • F.A.Q.
  • Recipes
    • Reader Favorites
  • Work with Me
  • Resources
    • What Do Vegans Eat?
    • Vegan Dining in Baltimore
Home » Sides » Baked Farro with Tomato and Herbs

Baked Farro with Tomato and Herbs

October 13, 2017 By Shannon @ Yup, it's Vegan 30 Comments

1.2K shares
  • Share
  • Tweet
Print Recipe Jump to Recipe
Baked Farro with Tomatoes and Herbs | Yup, it's Vegan

You know it and you love it: Veganomicon is one of the classic tomes of vegan cooking. This amazing cookbook by Isa Chandra Moskowitz was recently updated with new pictures, streamlined instructions and organization, and some additional recipes as well. I am delighted to be sharing one with you, this rich, satisfying, holiday-worthy Baked Farro with Tomato and Herbs.

Glass casserole dish of baked farro, sprinkled with chopped parsley, atop a wooden cutting board with a blue patterned background

Isa’s cooking style is similar to mine in a lot of ways. She’s willing to take a couple of extra steps to make home cooking taste special. The recipes begin with real ingredients and end with creative presentations of plant-based flavors. Simply put, this is vegan food for people who just like good food.

I love farro, an ancient grain in the wheat family with a nutty flavor and chewy texture. *But*, I usually prepare it in my rice cooker and then season it afterward. The concept of baked farro was totally new to me and I can say definitively that I will be making it again.

A scoop of baked farro with tomatoes, herbs, and walnut crumbs, with sliced fresh cherry tomatoes, on a gray and white plate with a dark gray napkin

To make this baked farro with tomato and herbs, shallots and garlic are sweated in a skillet, and then infused with thyme, bay leaf and oregano. Farro is added to the pan and toasted risotto-style, but then the whole thing is transferred to the oven where it bakes with tomatoes and fresh parsley. In the oven, the farro absorbs the tomato broth and becomes perfectly al dente, brimming with herbacious savory flavor.

The piece de resistance of this casserole, though – the little extra step that made this baked farro sing – is the truly insane walnut “breadcrumbs” that are baked onto the top. Made by grinding up walnuts, nutritional yeast, salt, and lemon zest, the crumbs are buttery and homey, and get nice and crisped in the oven as a complement to the tender and chewy farro.

I used crushed instead of diced tomatoes, so mine doesn’t have those tomato pieces and has more of an orange color throughout, but other than that it looks just like the picture from the book.

Baked farro cookbook image from Veganomicon by Isa Chandra Moskowitz - 10th Anniversary Edition

Photograph reprinted from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. Copyright © 2017

This baked farro with tomato and herbs proves that cheese and eggs are wholly unnecessary for making a tasty grain bake. I actually was planning to add cooked chickpeas to mine to turn it into more of an entree; they were completely forgotten on the counter. But I still think that would be a great addition. If you’re so inclined, some veggie sausage like Field Roast would probably also pair well with the tangy tomato flavors.

The recipe is illustrative of the type of fare you’ll find in the rest of Veganomicon. The book has appetizers, sides, “proteins”, complete meals, soups, desserts, breakfasts… all creatively made with normal ingredients. If you like to cook and would like some more all-purpose vegan recipes on your cookbook shelf, I can’t recommend it more!

Close-up of a serving of walnut herb baked farro being scooped out of the baking dish with a slotted spoon

Print Pin
4.82 from 11 votes

Baked Farro with Tomatoes and Herbs

This hearty vegan casserole is made by baking toasted farro, garlic and shallots in an herb-infused tomato sauce until tender. A crispy walnut breadcrumb topping makes this recipe truly gourmet.
Course Main Course, Side Dish
Cuisine dairy-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword baked farro, farro casserole
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 395kcal
Author Yup, it's Vegan

Ingredients

  • 2 tbsp olive oil
  • 2 cups uncooked farro
  • 2 cloves garlic
  • 1/2 cup chopped shallot
  • 1 bay leaf
  • 2 cups low-sodium vegetable broth
  • 28 oz. canned diced tomatoes with juices
  • 2 tsp dried oregano
  • 1 tsp dried thyme or basil
  • 1/2 tsp salt (or to taste)
  • 1/2 cup finely chopped parsley or fresh basil
  • 2 tbsp nutritional yeast

For the walnut topping:

  • 1/4 cup chopped walnuts
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp grated lemon zest
  • 2 tbsp 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, sauté 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 sauté 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 casserole 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

Excerpted from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Author's note: Rich and cheesy tasting without a lick of cheese (and with plenty of nutritional yeast), this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two. Farro is a rustic, chewy variety of whole-kernel wheat rich in protein and fiber, and usually stocked in nice groceries with other heirloom grains, such as quinoa, or look wherever Mediterranean pastas and rices are sold.
Shannon's notes: I've reduced the oil for the shallots and garlic by half with no ill effects. Also, I found it easier to pre-mix the olive oil with the walnuts rather than drizzling it on afterward. My only other change was to used crushed rather than diced tomatoes.

Nutrition

Serving: 1sixth recipe | Calories: 395kcal | Carbohydrates: 58g | Protein: 20g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 623mg | Potassium: 328mg | Fiber: 11g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 20.6mg | Calcium: 110mg | Iron: 2.5mg

Disclosure: I received a complimentary copy of Veganomicon: 10th Anniversary Edition. All writing and opinions are my own.

Looking for more whole grain meals? May I suggest the following:

One Pot Curried Lentils and Quinoa

Winter Roasted Vegetable Barley Bowls

Filed Under: Dinner, Sides Tagged With: grains, nuts and seeds, refined sugar-free, soy-free, sweetener-free, thanksgiving

« One Pot Taco Spaghetti
Roasted Brussels Sprouts with Pomegranate Reduction and Pumpkin Seeds »

Comments

  1. Katie says

    September 2, 2022 at 13:21

    4 stars
    This was really delicious. I stuck with the recipe as-is just added a can of rinsed, no salt added white beans for a slight bump in protein. Oh, and do not sleep on that topping! The lemon zest really adds a nice floral note and a bit of freshness. I served with a side of roasted zucchini slices because my garden is overrun and we’re eating them with everything. 🙂

    Reply
  2. Donna says

    January 18, 2022 at 19:18

    Just made it again. Delicious and filling. Tomatoes can be diced or crushed.

    Reply
  3. Susan says

    January 3, 2022 at 19:43

    5 stars
    Thank you! Great recipe, cooked up easily. Only substitution was pecans for walnuts due to sensitivity.

    Reply
    • Shannon @ Yup, it's Vegan says

      January 3, 2022 at 21:14

      Thanks for your comment and I am glad to hear that pecans worked well as a substitute for the walnuts!

      Reply
  4. Art says

    October 12, 2021 at 13:39

    5 stars
    Made this last night and it was, and still is, wonderful. Left off the walnut topping and sprinkled feta cheese on top.

    Reply
  5. Astra says

    March 30, 2021 at 16:44

    This looks wonderful, but there are only two of us here. Does the cooked casserole freeze well for later use?

    Reply
    • Shannon @ Yup, it's Vegan says

      April 7, 2021 at 11:43

      Yes it does!

      Reply
  6. Susan says

    December 20, 2020 at 10:25

    4 stars
    I cut this recipe in half. I had to cook it another 20 minutes for the moisture to cook off, so not sure if there was too much juice in the 14 oz can of diced tomatoes. I might use slightly less n. yeast for the topping as it was a bit too intense/salty for my liking. I would add mushrooms next time to soak in more of the moisture and maybe add peas/edamame to give it more color. I rediscovered farro and really like it, so I might give this recipe another try; it definitely did not look like your photo!

    Reply
    • Shannon @ Yup, it's Vegan says

      December 20, 2020 at 13:46

      Hi Susan, I suspect your issues were related to cutting the recipe in half, doubling and halving doesn’t tend to work well for any kind of slow cooked grain dish.

      Reply
    • Elizabeth says

      February 20, 2022 at 18:44

      5 stars
      I also gave it a try at halving this recipe. Used directions as written, put it in a 8×8 dish instead. got a successful result! I did drain a bit of the liquid from the canned tomatoes off as mine was 14.5oz.

      Reply
  7. Leta says

    November 16, 2020 at 18:35

    I only have the Trader Joe’s quick-cook farro on hand. Do I need to adjust the recipe?

    Reply
    • Shannon @ Yup, it's Vegan says

      November 18, 2020 at 10:28

      Hi Leta,
      Yes, you’ll need to adjust the recipe, but as I haven’t tried this with quick-cook farro I’m not sure exactly what needs to change. I would recommend you look at the typical amount of liquid and cook time needed for regular vs quick cook farro and adjust based on that.

      Reply
  8. Teresa A Pedone says

    July 9, 2020 at 09:16

    5 stars
    going to add plant based sausage and broccoli to make it an entree!

    Reply
    • Shannon @ Yup, it's Vegan says

      July 9, 2020 at 10:18

      That sounds like a great addition!

      Reply
  9. Ronny says

    July 2, 2020 at 11:04

    Can you substitute quinoa for farro?

    Reply
    • Shannon @ Yup, it's Vegan says

      July 9, 2020 at 06:49

      I’m not sure how that would affect the rest of the dish, sorry! I think it would need a different cooking time and amount of liquid.

      Reply
  10. Katherine Wolf says

    March 29, 2020 at 07:55

    Do you think adding Vegan Parm or Feta cheese would taste good?

    Reply
  11. Kris says

    February 3, 2020 at 19:43

    5 stars
    This was so good! I added a diced zucchini and a can of garbanzo beans, and it was a hearty and delicious meal. I actually have this cookbook but hadn’t noticed this recipe. Thanks for highlighting it!

    Reply
  12. Katie says

    January 22, 2020 at 21:53

    My rating may not be worth much to others, as I made quiet a few changes, albeit the basics I left in tact. First, I only had about 1 cup of farro in the pantry, so immediately I had to halve most everything. In order to bump serving size from my already halved farro, I added diced carrots, celery, and brocolli. I definitely doubled the garlic, because garlic. I kept herb measurements the same, but still halved the tomatoes and stock. Oh, also, I only had diced fire roasted tomatoes, so… Finally, while my family is vegetarian/vegan leaning, I cannot stand nooch. 😖 So, I cut the measurement in 1/2, but used parm. Ph, and I used avocado oil, as i didn’t have olive. I know that’s a lot, but let me tell you: It was fantastic!!! This will be in our weekly rotation from now on, and i cant wait to experiment with different veg!

    Reply
  13. Amy says

    December 10, 2018 at 22:18

    5 stars
    This recipe is incredible! I’ve already made the decision to make it for Christmas. This is my new favorite dish. Thank you!!!

    Reply
  14. Erin says

    March 26, 2018 at 10:51

    Could you substitute another grain for the farro? I don’t eat wheat but this recipe looks delicious.

    Reply
    • Shannon @ Yup, it's Vegan says

      March 26, 2018 at 10:53

      Please stay tuned… I recently tried converting this to use rice instead of farro, but the proportions and cook times need to be updated. My boyfriend had to give up wheat and this was his favorite recipe, so I have a vested interest in creating a gluten-free version 🙂 Will update here upon success.

      Reply
  15. Erin says

    February 24, 2018 at 18:42

    I’ve made this one time before and LOVED it! Wonder if you could just bake it in a large Dutch oven (the same one you saute in and initially cook the farro in). Just thinking it would make it a one pot meal and save a dish. Thoughts?

    Reply
    • Shannon @ Yup, it's Vegan says

      February 24, 2018 at 19:41

      Yes – that’s a great idea and one that I think would totally work!

      Reply
  16. Hannah says

    February 15, 2018 at 16:58

    Love Veganomicon, but haven’t made this dish yet. Definitely going to now!

    Did you use salted or unsalted canned tomatoes?

    Reply
    • Shannon @ Yup, it's Vegan says

      February 16, 2018 at 17:11

      The ones I usually use have just a little bit of added salt!

      Reply
  17. wil deny says

    November 22, 2017 at 21:30

    5 stars
    I just made this for thanksgiving dinner 🙂 This is SOOOOO delicious… thanks Shannon

    Reply
    • Shannon @ Yup, it's Vegan says

      November 25, 2017 at 10:28

      So glad that it was a hit for Thanksgiving! Thanks for commenting!

      Reply
  18. unjake says

    October 16, 2017 at 07:26

    5 stars
    I saw this recipe the other day and realized I had all of the ingredients so I went for it. Event though going in, I liked the sound of it, we were amazed by how good it tastes. Thank you for sharing.

    Reply
  19. Carolyn Blakeney says

    October 14, 2017 at 22:01

    Have been holding off ordering the new Veganomicon, as I have the original, but I see that this is a new recipe. I’m seriously trying to not be a cookbook hoarder, and have given away over a hundred books so far due to space constraints, but I’m getting close to ordering this!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
Learn More

Advertisement

Popular Recipes

Garlic Sesame Noodles - Vegan, Gluten-free, High-Protein!
Vegan Spinach Artichoke Dip | Yup, it's Vegan
Cauliflower Mac and Cheese | Yup, it's Vegan
Smashed Avocado Vegan Quesadillas | Yup, it's Vegan

More Popular Recipes

As an Amazon Associate I earn from qualifying purchases.

Advertisement and Privacy Policy

Advertisement

Trending Now

Ultimate Hearty Vegetable Stew | Yup, it's Vegan
15-Minute Miso Soup with Greens | Yup, it's Vegan
Marbled Vegan Chocolate Banana Bread | Yup, it's Vegan
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Learn More

Never miss a recipe! Join my newsletter.



Design by

Copyright © 2013–2023

1.2K shares