Best 20 Vegan Casserole Recipes

VEGAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and cumin and cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add the beans, squash, tomatoes and their juices, tomato paste and kale; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, 3 to 5 minutes. Set the vegetable filling aside.
• In a 9-by-13-inch baking dish, layer 2 of the tortillas, 1/4 of the vegetable filling and 1/4 cup of the vegan cheese or cashew cheese sauce. Repeat the layers 3 times, ending with the cheese or cheese sauce.
• Bake uncovered until the cheese is bubbly and the casserole is hot all the way through, about 20 minutes. Serve with cilantro and vegan sour cream.
• Soak the cashews in a bowl with cold water for 8 to 12 hours. (Alternatively, "flash soak" them in a heatproof bowl with boiling water for 10 minutes.) Drain then transfer to a food processor or high-powered blender. Add the remaining ingredients and blend until smooth.

VEGAN GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the green beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Drain well and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, heat the olive oil in a large oven-proof skillet over medium-high heat. Add the mushrooms, a pinch of salt and several grinds of pepper and cook, stirring occasionally, until almost all the excess moisture has cooked off and the mushrooms start to turn golden brown, about 6 minutes. Add the onion, garlic and thyme, then continue to cook, stirring, until tender, about 2 minutes.
• Pour 1/4 cup of the vegetable broth into the skillet. Cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until broth is reduced by half, about 1 minute. Stir in the flour and cook, stirring, until completely absorbed, then add the remaining 1/2 cup vegetable broth, almond milk, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring, until thickened and saucy, 3 to 4 minutes. Stir in the vegan sour cream and soy sauce until smooth. Taste and adjust the seasoning with salt and pepper.
• Stir the blanched green beans into the sauce, tossing until evenly coated, then spread into an even layer. Top evenly with the fried onions.
• Bake until golden brown and bubbling at the edges, about 15 minutes. Let sit 5 minutes before serving.

VEGAN "TUNA" MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
• Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
• In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
• Cook pasta until al dente, approximately 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips and french fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.

VEGAN GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, saute mushrooms and onion in oil over medium heat until tender. Add garlic; cook and stir 1 minute. Stir in the sour cream, browning sauce (if desired), salt and pepper until blended. Add green beans and cheese; stir to coat. Transfer to a greased 13x9-in. baking dish. , In a small bowl, melt buttery spread. Stir in crushed crackers and fried onions; sprinkle over casserole. Bake until casserole is bubbly and top is golden brown, 25-30 minutes.

VEGAN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
• Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
• Sprinkle with chopped nuts and bake for 40 to 45 minutes.

MEXICAN LASAGNA CASSEROLE (VEGAN)

Steps:

• Preheat oven to 375°F.
• In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
• Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
• Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
• Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
• Cover the refried beans with half of the pepper-onion-tomato mixture.
• Sprinkle entire dish lightly with 1/2 tsp cumin.
• Cover with half the can of corn.
• Cover with half the can of beans.
• Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
• Cover with a final layer of tortillas.
• Sprinkle with black olives.
• Top with the remaining 1 cup salsa.
• Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.

VEGAN GREEN BEAN CASSEROLE WITH CREAMY ONION GRAVY

Steps:

• Grease casserole then combine half of the french fried onions with all of the ingredients and stir well.
• Bake at 350F for 15-20 minutes or until bubbly.
• Sprinkle the remaining french fried onions over the top of the casserole and bake an additional 5 minutes or until onions are crisp and golden brown.
• Creamy Onion Gravy:.
• Saute onions in canola oil until lightly browned, about 5 minutes.
• Add garlic and saute an additional 2 minutes.
• Add 5 Cups of the vegetable stock, tamari, sage, thyme, salt, and pepper, and simmer for 7 minutes or until onions are tender.
• In a bowl, whisk together remaining 3 Cups vegetable stock and the browned flour.
• Remove saucepan with simmering broth from the heat.
• Quickly whisk flour mixture into the broth to avoid lumps. [And if you have lumps that is why they invented Gravy strainers or pop it into the blender and pulse once].
• Return to heat, whisking constantly, and cook until thickened.
• Whisk in parsley. Taste and add more salt and pepper if needed.
• Yield: 6 1/2 cups.
• brown flour: put flour in pan over low heat and stir until it becomes a golden brown.
• Set aside to cool.
• Make ahead and store for months.
• Use the left over gravy for something like the herb roast or Ricker's Tofu roast.

MEXICAN LAYERED CASSEROLE VEGAN(3.5 POINTS)

Steps:

• Place the water in a large pan with the onion, green pepper, and garlic. Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Stir to mix, then cook over low heat until warmed through, about 10 minutes. Remove from the heat and set aside.
• Preheat the oven to 350º. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish.
• Spread half of the bean mixture over the tortillas. Repeat with the next 4 tortillas and the remaining mixture. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the chopped green onion.
• Cover and bake for 40 minutes. Remove from the oven and let rest 5 minutes before serving. Serve with salsa to spoon over the top, if desired.
• Serving Size : 8.

VEGAN MEXICAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.
• Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.
• Bake in the preheated oven until bubbling hot, about 30 minutes.

VEGAN GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place mushrooms in a blender or food processor; pulse until pureed.
• Blend vegetable broth, cashews, and cornstarch together in a blender until cream is smooth.
• Stir white wine, mushrooms, onion, garlic, thyme, and salt together in a large pot over medium heat until mushrooms are softened, about 3 minutes.
• Pour cream into soup; cook and stir until the soup thickens, about 7 minutes. Stir in tomato paste and lemon juice.
• Transfer the soup to a casserole dish; mix green beans, 1 1/3 cup of the fried onions, soy sauce, and pepper into the soup until combined.
• Bake in the preheated oven until the mixture is bubbly and warmed through, about 25 minutes. Remove from oven and top with remaining fried onions.

VEGAN ZUCCHINI AND BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium-high heat. Add zucchini, onion, and bell pepper and saute until crisp-tender, about 5 minutes. Add green beans, sausage, and garlic and saute for another 3 to 4 minutes. Stir in cannellini beans, marinara sauce, basil, and mustard; bring to a boil. Spoon into a shallow 2-quart baking dish.
• Bake in the preheated oven until vegetables are tender and casserole is heated through, about 20 minutes. Serve warm.

VEGAN PASTA CASSEROLE

Steps:

• Lightly toast flour and nutritional yeast flakes in a saucepan over low heat. Gradually add vegetable broth until sauce becomes thick. Slowly add water and stir until sauce becomes smooth and slightly thick. Add remaining ingredients with the exception of the pasta. Stir well. Put cooked pasta in casserole dish and stir in sauce. Cover and bake at 350 degrees for 15 minutes and then cook uncovered for another 15 minutes.

VEGAN GOLDEN POTATO AND TEMPEH CASSEROLE

Steps:

• Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.
• In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you're ready to assemble the casserole.
• Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed. Stir in the tarragon just before using the sauce.
• Preheat the oven to 400°F Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise. Slice each half into 1/4-inch slices.
• Put half of the potato slices in the bottom of the casserole dish. Lift the tempeh out of its marinade and arrange it on top. Put the remaining potatoes over the tempeh. Stir the sauce and pour it over the potatoes. Sprinkle with freshly ground black pepper and cover tightly.
• Bake for 45 minutes. Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened. Remove from the oven and let stand a few minutes before serving.

PASTA VEGGIE CASSEROLE (CAN BE VEGAN)

Steps:

• Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
• In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
• Season the sauce with the spices adjusting amounts to your taste.
• Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200°C/375°F for 40 minutes or until nicely browned on top and bubbling.
• Enjoy! :).

THE BEST VEGAN GREEN BEAN CASSEROLE

Steps:

• Beans:.
• Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
• Sauce.
• Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
• Topping.
• Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
• To Assemble.
• Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

VEGAN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350. Lightly oil 9" x 13" baking dish.
• Heat oil in medium pot/large skillet over medium heat. Add onions and cook until softened, 5-7 minutes.
• Add squash, coconut milk, salt & pepper and bring to a boil. Cover and reduce heat to medium low for 20 minutes. In separate pot, cook macaroni al dente (~5 minutes).
• Add in sage to butternut squash mixture and cook 1 more minute. Mash some, but not all, of the squash pieces.
• Combine squash mixture, macaroni, and walnuts.
• Transfer to greased baking dish and top with bread crumbs.
• Bake until golden brown, about 30 minutes.

VEGAN FALAFEL CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine falafel mix and water in a small bowl until well mixed; spread evenly into the bottom of a casserole dish.
• Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
• Blend yogurt, 1/2 sliced cucumber, and lemon juice in a a food processor until yogurt sauce is smooth.
• Spread hummus in an even layer over falafel crust. Arrange tomato slices on the hummus and top with cucumber slices. Cover cucumber layer with yogurt sauce. Sprinkle roasted red peppers and olives over yogurt sauce.

VEGAN PASTA AND LENTIL CASSEROLE

Steps:

• Combine oil, onion, and garlic in a Dutch oven over medium heat. Cook and stir until onion softens, 3 to 5 minutes. Add mushrooms, Japanese eggplant, and buttercup squash sequentially, stirring well after each addition.
• Stir tomatoes into the Dutch oven. Stir in red lentils; add pasta shells. Pour in stock; reduce heat to medium-low and simmer, covered, until pasta is almost fully cooked, about 30 minutes. Stir occasionally to ensure pasta doesn't stick to the bottom of the Dutch oven.
• Mix rice vinegar, soy sauce, and tomato paste together in a small bowl. Pour into the Dutch oven; stir to combine. Stir in nutritional yeast. Add basil, paprika, and black pepper; stir once more.

VEGAN VEGGIE CASSEROLE WITH DUMPLINGS

Steps:

• I like to chop up the veggies into chunky strips and slice everything chunky. I cut the garlic into halves.
• I only have a medium sized frying pan, so I fry the veggies in batches. Heat up the oil in the pan on a very high heat and throw in the potatoes shaking the pan so that they get golden on different sides. This usually takes about 5-7 minutes.
• Then throw in the onion and garlic cook for a further 2 minutes. If your pan is big enough, throw in the veggies one by one giving a couple of minutes in between each one to let the flavours develop. If your pan isn't big enough, empty the contents periodically into a large casserole dish.
• Once you have fried all your veggies, put all into a large casserole dish.
• Set your oven to gas mark 6.
• In a jug put the glass of wine, soy sauce, marmite, mixed herbs and stock cube. Add some boiling water, approx enough to just meet level of veggies in casserole dish. Add the cornstarch and stir it in thoroughly. Pour over the veggies in the casserole dish. Cover with foil and put in the oven.
• Shile this is in oven, make the dumplings: Rub the soya margarine into the flour, salt and pepper until it resembles breadcrumbs. Add a little water and turn into a light sticky dough. Make into little or big balls. Put on top of casserole and cover up with foil. Let it it cook covered for 30 minutes.
• After 30 minutes, remove foil and let cook for a further ten minutes.

VEGAN VEGETARIAN VEGGIE CASSEROLE

Steps:

• Pierce potatoes in several places with a sharp knife. Cook in the microwave, turning once, until tender, about 10 minutes. Cool until easily handled, about 5 minutes. Peel and cut into cubes.
• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil in a small skillet over medium heat. Cook and stir onion in the hot oil until golden, 5 to 10 minutes. Remove from heat.
• Combine potato cubes, onion, green beans, frozen carrot blend, and frozen lima beans in a large bowl. Toss gently to mix together. Spread in the prepared baking dish.
• Combine 1 1/2 cup water, cashews, liquid aminos, cornstarch, onion powder, white pepper, and garlic powder in a high-powered blender; blend until completely smooth. Add remaining 1 1/2 cup water; blend until thoroughly incorporated.
• Pour cashew mixture into a saucepan over medium-high heat; cook, stirring constantly, until gravy is slightly thickened, about 5 minutes.
• Pour gravy into the baking dish; spread with a spatula to coat vegetables evenly. Cover with aluminum foil.
• Bake in the preheated oven until gravy just starts to bubble, about 12 minutes.
• Stir baking mix, almond milk, vegetable oil, and salt in a bowl until dough is just moistened. Uncover baking dish and drop spoonfuls of biscuit dough over the gravy.
• Return to the oven and bake, uncovered, until biscuits turn golden brown, 14 to 16 minutes.