Cooking from scratch is always good when you want to be sure of what’s going into your meals, which is essential if you are vegan or have allergies.
But most people find they have better things to do than to stand forever in front of their stove, constantly stirring food.
But there’s an easy solution at hand. When you make a casserole, you basically stick everything in the casserole dish (a deep and wide baking dish) and put it in the oven to bake or roast.
It’s a fix-it-and-forget-it dish, leaving you free to carry on with things as the food cooks.
I’ve been scouring the internet looking for the best vegan casserole recipes. I’ve since made a shortlist of my 15 favorites that I’ll be showing you very shortly.
And without further ado, let’s get cooking!
I figured we’d begin with the meal that is often referred to as the most important meal of the day – breakfast. You’re asleep for hours, so on waking you need to refuel for the day ahead.
To make this scrummy breakfast dish, you will need frozen hash browns, diced onion, red bell pepper, fresh spinach leaves, seasoning, and a creamy vegan “cheese” sauce, made with veggies, cashew nuts, broth and more seasoning.
Better yet, the recipe makes enough for second helpings!
This very satisfying casserole has a wonderful baby bella and white button mushroom base with sautéed shallots and garlic.
This is topped with a dreamy cheese-like sauce, which is simple to make and only requires a handful of ingredients, namely cashew nuts, water, lemon juice, garlic powder, seasoning, and a sprinkling of grated vegan Parmesan cheese.
The recipe makes 3 servings at just 410 calories each and is ready in just 45 minutes. I like to serve it with vegan pesto green beans.
This yummy, vegan, wheat-free recipe is absolutely chock-full of healthy veggies. There’s sweet, creamy butternut squash, corn, tomato, and creamy superfood avocado.
There’s also black beans for fiber and protein, and whole grain quinoa. And for even more flavor, there’s ground cumin, lime juice, vegan cheese, and optional salsa or hot sauce.
The recipe makes a whopping 8 servings, at just 406 calories each, and is ready to eat in 45 minutes.
Now, this may not be the prettiest vegan casserole recipe in my shortlist, but it has the most amazing contrast of textures, and it’s much more flavorful than it looks.
The base of the dish is made with creamy sweet potatoes, plant-based milk, brown sugar, vegan butter, and seasonings vanilla extract, cinnamon, nutmeg and salt
Then there’s the crunchy pecan topping, made with pecans, flour, brown sugar, cinnamon, vegan butter, and salt.
The recipe makes 8 servings at just 271 calories each and is ready in less than an hour.
This vegan Mediterranean dish will have you feeling like you’re in the Med!
It features wholesome, satisfying ingredients such as vegan sausages and potatoes, and is loaded with healthy veggies such as diced onion, mushrooms, cherry tomatoes, and the pièce de résistance, pitted black olives.
You will also need passata, garlic, Italian seasoning, and some salt and pepper.
The recipe makes 4 servings and is ready to eat in 20 minutes. Just don’t look at the calories!
How about a yummy Japanese teriyaki dish like this one? It’s packed with healthy veggies such as broccoli, carrots and snow peas, together with firm tofu, tempeh, and rice.
And it’s all in a sweet and savory homemade teriyaki sauce, made with tamari, water, maple syrup, ginger (ground or grated), garlic powder (or minced garlic), and cornstarch for thickening.
The recipe makes 6 portions, coming in at 692 calories each, and is ready to eat in 45 minutes.
I hear from many new vegans that they miss traditional French toast, but with this recipe, you get some delicious imitation French toast that comes out with a toasty top, while the inside is rich, buttery, and creamy.
Then it gets drizzled with icing and a sprinkling of chopped nuts.
To make this recipe you will need coconut milk, sugar, silken tofu, cornstarch, ground cinnamon, vanilla extract, turmeric, vegan butter, crusty white bread, powdered sugar, water and chopped nuts.
This is a super simple recipe, and it’s also super delicious, too. You will only need 5 ingredients in total, namely dried ziti pasta, marinara sauce (store-bought or homemade), fresh basil leaves, vegan mozzarella, and seasonings such as salt and pepper.
You don’t need to boil the ziti pasta first, instead you simply add all the ingredients to a casserole pan with some water, cover in foil, and bake. If you wish, you can also sprinkle some Panko breadcrumbs on top.
It takes a while to make, but it’s 100 percent worth the wait!
Moussaka, for those of you who don’t already know, is a traditional eggplant-based dish in Greece, Egypt, Turkey and the Levant and Balkans.
It’s traditionally made with meat in the filling, but this recipe uses smoky brown lentils instead, in canned tomatoes and red wine.
It also features healthy zucchini and onion, chopped walnuts for crunch, a creamy mashed potato crust, and a vegan-friendly béchamel sauce.
There’s also plenty of seasoning as well, including minced garlic cloves, smoked paprika, ground cinnamon, and more.
How about some Mexican food? This vegan Mexican dish only requires a handful of ingredients and is simultaneously comforting and warming.
To make it you will need textured vegetable protein, frozen tater tots, broth, taco seasoning, black beans for fiber, corn, crushed tomatoes, and seasoning.
You can also throw in some shredded vegan cheese if you can get your hands on some, and maybe some garnish of salsa or guacamole.
Prep time is just 10 minutes, and the whole thing is ready to eat in little over half an hour.
If you ask me, this is comfort food at its best! There’s a warm and hearty filling, made with lentils, peas, carrots, onion, mushrooms, fennel, and seasonings such as fennel seeds, smoked paprika, garlic powder, and sage.
Then all this gets topped with creamy vegan mashed potatoes, made with olive oil, coconut oil, minced garlic cloves, seasonings of salt and pepper, and you can then add a garnish of rosemary sprigs.
The recipe makes 6 servings at 582 calories each and is ready to eat in about an hour.
This hearty Mexican dish is packed with healthy roasted veggies, including cauliflower, sweet potato, red bell peppers, and onion. You will also need some salsa, fresh cilantro, corn tortillas, black beans for protein and fiber, and baby spinach leaves.
To make it vegan, please be sure to replace the cheese with cashew sour cream. (The link to the recipe is on the web page).
The recipe makes 6 to 8 servings, coming in at 434 calories each, and takes about an hour to make.
If you’re anything like me, you just love a big bowl of curry and rice! And this has become my go-to recipe for it…
It’s loaded with chickpeas for protein, and healthy veggies such as broccoli, onion, and cherry tomatoes. You will also need cooked rice, coconut milk, and seasonings of curry powder, turmeric, cumin, garlic powder, paprika, and more.
The recipe makes 6 servings in total, each coming in at a mere 253 calories, and is ready to eat within an hour.
I don’t know about you, but I just love Moroccan food, and in this dish, the lip-smacking spicy tomato sauce really hits the spot!
The main ingredients are potatoes, lentils, garlic cloves, chickpeas, canned tomatoes, and harissa. You can also throw in raisins, onions, ras el hanout, hazelnuts, or tahini sauce.
The recipe makes 8 servings and is ready in 25 minutes.
Indian food is also nicely spiced, and in this recipe you get baked tofu cubes with healthy veggies, in a curry sauce made with a wonderful array of Indian spices and flavors such as garam masala.
Better yet, it’s only 187 calories per portion and is ready to eat in just an hour.
I hope you’ve enjoyed scrolling through the recipes I found. I have tried them all myself and enjoyed them all, so I can speak for how good they are.
With any luck, you’ve spotted something to add to your weekly meal rotation. Enjoy!
Related: Vegan Instant Pot Recipes