Best 2 Vegan Vegetarian Veggie Casserole Recipes

Welcome to a delightful culinary journey with our carefully curated collection of vegan, vegetarian, and veggie casserole recipes. These hearty and flavorful dishes are not only packed with nutrition but also offer a symphony of tastes and textures that will tantalize your taste buds. From the classic Vegan Casserole bursting with fresh vegetables and creamy sauce, to the hearty Vegetarian Casserole with its medley of beans, lentils, and quinoa, each recipe promises a unique and satisfying experience. And for those seeking a lighter and healthier option, the Veggie Casserole combines non-starchy vegetables in a flavorful broth, ensuring a guilt-free indulgence. Whether you're a seasoned vegan or vegetarian, or simply seeking to incorporate more plant-based meals into your diet, this diverse selection of recipes caters to all preferences and dietary needs. So, let's embark on a culinary adventure and discover the delectable delights that await you in these exceptional casserole creations.

Here are our top 2 tried and tested recipes!

25 HEARTY VEGAN CASSEROLE RECIPES

25 Hearty Vegan Casserole Recipes image

These delicious and filling vegan casserole recipes are perfect for colder nights and to feed a crowd! Meal prep-friendly, hearty and easy to make, what's there not to love? The following easy vegan protein casserole is perfect for busy nights and endlessly customizable to your preferences.

Provided by Alena

Categories Dinner

Time 40m

Number Of Ingredients 5

Ingredients

6 ounces short pasta, dry (170 g)
1 cup mixed veggies, chopped (100 g)
2 cups baby spinach (60 g)
1 cup chickpeas, cooked (165 g)
2 cups protein cheese sauce (480 ml)

Steps:

Preheat oven to 350° F (180° C) and prepare an 8×8 inch glass baking dish.
Cook pasta according to package instructions in a large pot. 5 minutes before they are done cooking, add your mixed veggies.
Drain the cooked pasta and veggies and return everything to the pot.
You can now season it with salt, pepper, garlic powder, paprika or dried herbs to your liking or leave it as it is.
Stir in the spinach and chickpeas. Mix with a spoon to combine, then transfer to your baking dish.
Make the vegan protein cheese sauce in a blender and pour over the pasta, chickpeas and veggies.
Place your casserole dish in the oven and bake for 20 minutes, until the sauce turns slightly golden.
Remove from oven, let cool for a few minutes and serve warm.
Store any leftovers covered in the fridge for up to 5-6 days and reheat at your convenience.

Nutrition Facts : Calories 371 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 15 grams fiber, Protein 30 grams protein, SaturatedFat 0 grams saturated fat, ServingSize ⅓ recipe, Sodium 228 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

VEGETARIAN CASSEROLE

Vegetarian casserole image

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Provided by Caroline Hire - Food writer

Categories Dinner, Main course

Time 50m

Number Of Ingredients 15

Ingredients

1 tbsp olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
3 medium carrots, sliced (about 200g)
2 medium sticks celery, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g cans tomatoes or peeled cherry tomatoes
1 vegetable stock cube made up to 250ml (we used 1 Knorr vegetable stock pot)
2 courgettes, sliced thickly (about 300g)
2 sprigs fresh thyme
250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)

Steps:

Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium

Tips:

Choose firm vegetables. Softer vegetables, like zucchini and mushrooms, will cook down too much and become mushy. Instead, opt for firmer vegetables like broccoli, carrots, and potatoes.
Don't overcrowd the pan. If you overcrowd the pan, the vegetables will steam instead of roasting. This will make them soggy and bland. Instead, spread the vegetables out in a single layer so that they have enough room to brown.
Season the vegetables well. Don't be afraid to season the vegetables generously with salt, pepper, and other herbs and spices. This will help to bring out their flavor.
Roast the vegetables at a high temperature. Roasting the vegetables at a high temperature will help to caramelize them and give them a nice brown color. Aim for a temperature of 400 degrees Fahrenheit or higher.
Don't overcook the vegetables. Overcooked vegetables are mushy and bland. Instead, cook the vegetables until they are tender-crisp. This will usually take about 20-30 minutes.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed by vegans, vegetarians, and meat-eaters alike. They are also a great way to use up leftover vegetables. With a few simple tips, you can easily roast vegetables at home. So next time you're looking for a healthy and delicious side dish, give roasted vegetables a try!