Vegan Vegetable Casserole Recipe (Quick, Easy, and Nutritious)

If you’re craving a wholesome, hearty, and nutritious meal that’s easy to prepare, look no further than this Vegan Vegetable Casserole recipe. This dish combines a variety of vegetables with a savory, creamy filling and a crispy, golden top that will have everyone asking for seconds. Perfect for busy weeknights, family dinners, or meal prepping, this casserole is a versatile, satisfying choice for plant-based eaters. The best part? It’s made with simple, everyday ingredients that you likely already have in your kitchen.

In this detailed, step-by-step recipe, we will guide you through how to make a vegan vegetable casserole that’s flavorful, comforting, and health-conscious. Along with the recipe, you will find useful tips for maximizing flavor and texture, as well as nutritional information tailored to a vegan diet.

Ingredients:

Vegetable Part:

  • 2 large potatoes – Potatoes form the foundation of this casserole, providing a hearty base that is both filling and nutritious. They are naturally rich in carbohydrates, fiber, and essential vitamins like Vitamin C and B6.
  • 1 carrot – Carrots add a naturally sweet flavor and vibrant color to the casserole. They are rich in beta-carotene (a precursor to Vitamin A), and are excellent for eye health.
  • 1 small cauliflower – Cauliflower adds a mild, neutral flavor and a slightly nutty texture when baked. It’s also packed with fiber, antioxidants, and vitamins like Vitamin K and C.
  • 1 small broccoli – Broccoli contributes crunch and a wealth of nutrients, including folate, Vitamin C, and Vitamin K. It also provides antioxidants, helping to reduce inflammation.
  • 1 tablespoon of salt – Salt is used to season the vegetables, ensuring they are perfectly flavored before assembling the casserole.

Other Ingredients:

  • Olive oil – Olive oil is essential for greasing the baking dish and for frying the vegetables. It provides healthy fats, particularly monounsaturated fats, which are good for heart health.
  • 1 green onion – Green onions bring a mild, fresh flavor and can be sautéed to enhance their sweetness in the casserole.
  • 1 orange sweet pepper – This pepper adds a beautiful color to the dish and a mild, sweet flavor. Peppers are also high in Vitamin C and antioxidants.
  • 5.3 oz (150 g) vegan cheese – Vegan cheese melts beautifully and contributes to the creamy texture and cheesy flavor of the casserole. Look for plant-based cheese made from nuts or soy, or a store-bought variety that melts well.

Mixture:

  • 3 flax eggs (to replace regular eggs) – Flax eggs are a simple plant-based alternative to eggs. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for a few minutes to thicken, and use it as a binder in the casserole.
  • 5 tablespoons olive oil – Olive oil is used in the mixture to provide richness and help with the binding.
  • 1 2/3 cups (400 ml) of plant-based milk – Use any unsweetened plant milk of your choice, such as almond milk, oat milk, or soy milk. This adds moisture and helps create a smooth, creamy filling for the casserole.
  • 1 cup (130 g) chickpea flour – Chickpea flour is a great gluten-free option for thickening the casserole. It adds protein and fiber to the dish, making it more filling.
  • Ground black pepper – Pepper adds a touch of spice and enhances the flavor of the casserole.
  • 1 teaspoon of salt – Season the mixture with salt to balance out the flavors.
  • Herbs and spices – You can customize the seasoning to suit your taste. Common choices include thyme, oregano, garlic powder, onion powder, or smoked paprika, which add layers of flavor.

Dressing:

  • 2 tablespoons vegan yogurt – This provides a creamy base for the dressing. Choose a plant-based yogurt like coconut, almond, or soy yogurt for added creaminess without dairy.
  • 1 clove garlic – Garlic adds a punch of flavor to the dressing, giving it a savory depth.
  • Pickled cucumbers – Pickled cucumbers add a tangy contrast to the richness of the casserole. They also add crunch and brightness to the dish.
  • Fresh dill – Dill complements the pickled cucumbers and brings a fresh, herby flavor to the dressing.

Instructions:

Step 1: Prepare the Vegetables

To start, wash and prep your vegetables. Begin by cutting the potatoes into thin rounds, making them the base layer for your casserole. Slice the carrot into small rounds and set them aside. Separate the cauliflower and broccoli into small florets. These vegetables provide the bulk of the dish and will cook to tender perfection in the casserole.

In a large pot of boiling water, add 1 tablespoon of salt to the water. This will help season the vegetables as they cook. Add the potatoes, carrot, cauliflower, and broccoli, and boil for 2-3 minutes on low heat. Boiling for just a few minutes softens the vegetables while preserving their nutrients and natural flavors. Drain the vegetables and set them aside. Make sure to keep the potatoes separate from the other vegetables, as they will form the base of the casserole.

Step 2: Fry the Green Onion

While the vegetables are cooking, finely chop the green onion. In a pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped green onion and sauté it for 5-7 minutes until it softens and becomes fragrant. This step helps bring out the natural sweetness of the onion, which will infuse the casserole with flavor.

Step 3: Assemble the Casserole

Preheat your oven to 350°F (180°C). Grease a baking dish with a little olive oil to prevent the casserole from sticking. Once greased, layer the boiled potato rounds at the bottom of the dish, making sure they form an even layer. This creates the foundation for the casserole and adds texture to the dish.

Next, layer the other cooked vegetables (carrots, cauliflower, and broccoli) on top of the potatoes. Top with the sautéed green onions and slices of orange sweet pepper for a pop of color and flavor.

Step 4: Prepare the Mixture

In a separate bowl, whisk together the flax eggs, which will act as a binding agent. Gradually add 5 tablespoons of olive oil while whisking, followed by half of the plant-based milk. Continue whisking to combine. Once mixed, add the chickpea flour and beat until smooth. Add the remaining plant-based milk, ground black pepper, and salt, then whisk again until the mixture is creamy and well combined. This mixture will coat the vegetables and give the casserole its creamy, rich texture.

Step 5: Pour the Mixture Over the Vegetables

Pour the prepared mixture evenly over the layered vegetables in the baking dish. Use a spoon to gently press the vegetables into the sauce to ensure they are well coated. Sprinkle the grated vegan cheese over the top of the casserole, allowing it to melt and form a golden, bubbly crust as it bakes.

Step 6: Bake the Casserole

Place the casserole in the preheated oven and bake for 50 minutes, or until the top is golden brown and the casserole is set. During baking, the cheese will melt, and the casserole will firm up, creating a delicious, hearty dish.

Step 7: Prepare the Dressing

While the casserole is baking, prepare the dressing by mixing 2 tablespoons of vegan yogurt with 1 clove of pressed garlic. Grate some pickled cucumbers and add them to the mixture, along with some chopped fresh dill. This tangy, creamy dressing pairs beautifully with the rich, savory casserole and provides a refreshing contrast.

Step 8: Serve and Enjoy

Once the casserole is done baking, remove it from the oven and let it cool slightly before serving. Serve the casserole hot, with the vegan yogurt dressing on the side. The dressing adds a cool, tangy flavor that balances the richness of the casserole. This dish pairs wonderfully with a fresh green salad or can be served as a main course with some crusty bread.

Tips for Success:

  • Pre-cook the Vegetables: By boiling the vegetables for a few minutes before assembling the casserole, you ensure they cook evenly and retain their nutrients. If you prefer a firmer texture, you can reduce the boiling time.
  • Customize the Vegetables: Feel free to swap out any of the vegetables for your favorites. Zucchini, mushrooms, or spinach are great alternatives and add extra flavor and texture.
  • Add Protein: To make the casserole more filling, consider adding a plant-based protein like chickpeas or tofu to the mixture. These will provide additional nutrients and make the dish even more satisfying.
  • Cheese Options: If you’re not a fan of vegan cheese, you can also use nutritional yeast to give the casserole a cheesy flavor without the dairy.

Nutritional Information (Per Serving)

  • Calories: 280 kcal
  • Protein: 10 g
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Sugar: 5 g
  • Sodium: 600 mg
  • Cholesterol: 0 mg
  • Vitamin A: 15% DV
  • Vitamin C: 80% DV
  • Calcium: 10% DV
  • Iron: 10% DV

Why You’ll Love This Vegan Vegetable Casserole:

This Vegan Vegetable Casserole is not only a delicious, comforting dish but also a nutrient-packed meal that you can feel good about eating. It combines the natural goodness of vegetables with a rich, creamy texture and savory flavors that everyone will love. It’s easy to make, versatile, and perfect for both weeknight dinners and meal prepping.

By using simple, wholesome ingredients like flax eggs, plant-based milk, and vegan cheese, you can enjoy a dish that’s completely dairy-free and plant-based. Whether you follow a vegan lifestyle or just want to enjoy a lighter, healthier meal, this casserole is the perfect choice for you.

Try this recipe today and enjoy a hearty, flavorful dish that’s as nutritious as it is delicious. Your taste buds and your body will thank you!