21 Delicious Vegan Casserole Recipes You’ll Love

Casseroles are the ultimate comfort food: warm, hearty, and perfect for feeding a crowd or meal prepping for the week.

And the best part? You don’t need meat or dairy to make them satisfying.

Vegan casseroles are packed with vegetables, legumes, grains, and plant-based proteins, delivering flavor, nutrition, and comfort in every bite.

Whether you love creamy cashew sauces, spicy southwestern flavors, or international-inspired dishes, this collection of 21 vegan casserole recipes has something for everyone.

From cheesy-style broccoli bakes to spicy lentil and cauliflower dishes, you’ll find a wide variety of options to suit any occasion.

These casseroles are versatile, easy to make, and perfect for cozy dinners, holiday meals, or simply satisfying your comfort food cravings without compromising your plant-based lifestyle.

21 Delicious Vegan Casserole Recipes You’ll Love

Vegan casseroles are proof that comfort food doesn’t have to rely on animal products.

With these 21 recipes, you can enjoy rich, satisfying meals made entirely from plant-based ingredients.

From creamy mushroom and spinach bakes to spicy lentil and cauliflower dishes, each casserole brings unique flavors, textures, and nutrients to your table.

Whether you’re cooking for family, meal prepping for the week, or hosting a vegan-friendly dinner, these recipes are versatile, delicious, and perfect for every occasion.

Try a few, mix and match ingredients, and discover how easy it is to create hearty, flavorful casseroles without any animal products.

Creamy Vegan Mushroom and Spinach Casserole

This creamy vegan mushroom and spinach casserole is rich, comforting, and full of flavor.

A blend of sautéed mushrooms, fresh spinach, and a cashew-based cream sauce makes this dish hearty enough to serve as a main course or a side.

Baked to perfection with a crispy topping, it’s an ideal dish for cozy family dinners.

Ingredients:

• 2 cups sliced mushrooms (cremini or button)
• 3 cups fresh spinach, roughly chopped
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup raw cashews, soaked in water for 4 hours
• 1 cup unsweetened plant-based milk (almond, soy, or oat)
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup panko breadcrumbs or crushed nuts for topping

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drain and rinse the soaked cashews, then blend them with plant-based milk, nutritional yeast, salt, and black pepper until smooth to create a creamy sauce. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until translucent.
4. Add mushrooms and sauté for 5–7 minutes until they release their moisture and begin to brown.
5. Stir in the chopped spinach and cook until just wilted. Season with thyme, smoked paprika, salt, and pepper.
6. Transfer the vegetable mixture to a greased casserole dish and pour the cashew cream evenly over it.
7. Sprinkle panko breadcrumbs or crushed nuts on top for a crunchy finish.
8. Bake for 25–30 minutes until the top is golden and bubbly.

This mushroom and spinach casserole is velvety, flavorful, and packed with nutrients.

It’s perfect for a family meal or a potluck dish that impresses both vegans and non-vegans alike.

Vegan Cheesy Broccoli and Potato Casserole

A hearty, comforting casserole that combines tender potatoes, fresh broccoli, and a rich, cheesy vegan sauce.

This dish is perfect for cold nights or as a side at festive meals. The golden, crispy topping adds the perfect finishing touch.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 3 cups broccoli florets
• 1 cup carrots, sliced thin
• 1 cup vegan shredded cheese (optional: nutritional yeast for extra cheesiness)
• 1 cup unsweetened plant-based milk
• 2 tablespoons olive oil
• 3 tablespoons flour (all-purpose or gluten-free)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• ½ cup breadcrumbs or crushed almonds for topping

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli and carrots until just tender, about 5 minutes.
3. Boil the cubed potatoes in salted water until soft, then drain.
4. In a saucepan, heat olive oil over medium heat, stir in the flour, and cook for 1 minute to form a roux. Gradually whisk in plant-based milk to create a smooth sauce. Add garlic powder, onion powder, salt, and pepper. Stir in vegan cheese or nutritional yeast until melted and creamy.
5. In a large bowl, combine potatoes, steamed broccoli, carrots, and the sauce. Mix gently to coat evenly.
6. Transfer the mixture to a greased casserole dish, sprinkle the topping evenly, and bake for 25–30 minutes until golden and bubbling.

This broccoli and potato casserole is creamy, cheesy, and satisfying.

It’s an excellent comfort food option that proves vegan meals can be indulgent and wholesome at the same time.

Vegan Lentil and Sweet Potato Casserole

Packed with protein-rich lentils and sweet, tender potatoes, this casserole is flavorful, hearty, and wholesome.

With aromatic herbs and a light coconut milk sauce, it’s perfect for weeknight dinners or meal prep for the week.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup coconut milk (unsweetened)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lentils in 2 cups of water for 20–25 minutes until tender. Drain any excess water.
3. In a skillet, heat olive oil and sauté onions and garlic until translucent. Add red bell pepper and cook for another 3–4 minutes.
4. Stir in cumin, smoked paprika, oregano, salt, and pepper. Remove from heat.
5. In a large bowl, combine cooked lentils, sweet potatoes, sautéed vegetables, and coconut milk. Mix gently.
6. Transfer the mixture to a greased casserole dish, cover with foil, and bake for 35–40 minutes until sweet potatoes are tender. Remove foil for the last 10 minutes to lightly brown the top.
7. Garnish with fresh parsley before serving.

This lentil and sweet potato casserole is nutrient-dense, filling, and packed with flavors.

It’s a versatile dish that can be served for lunch or dinner and keeps well for leftovers

Vegan Mexican Quinoa Casserole

This vibrant Mexican quinoa casserole is packed with protein, fiber, and bold flavors.

With black beans, corn, bell peppers, and a spicy tomato sauce, it’s a colorful, hearty, and wholesome meal that’s perfect for family dinners or meal prep.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup fresh cilantro, chopped for garnish
• 1 cup vegan shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook quinoa according to package instructions and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent. Add bell pepper and cook for 3–4 minutes.
4. Stir in black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 5 minutes.
5. Mix the cooked quinoa with the vegetable and bean mixture. Pour into a greased casserole dish. Top with vegan cheese if using.
6. Bake for 20–25 minutes until heated through and the top is lightly browned.
7. Garnish with chopped cilantro before serving.

This Mexican quinoa casserole is filling, flavorful, and full of protein.

It’s a perfect dish for anyone looking for a plant-based, wholesome, and satisfying meal.

Vegan Eggplant and Chickpea Casserole

A Mediterranean-inspired casserole with layers of tender roasted eggplant, chickpeas, and a rich tomato-herb sauce.

This dish is hearty, flavorful, and perfect for a family dinner or a cozy night in.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• ¼ cup fresh basil, chopped
• ½ cup breadcrumbs for topping

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Lightly brush eggplant slices with olive oil, season with salt, and roast for 20 minutes until tender and slightly golden.
3. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add diced tomatoes, oregano, smoked paprika, salt, and pepper. Simmer for 10 minutes.
4. In a greased casserole dish, layer half of the roasted eggplant, chickpeas, and tomato sauce. Repeat layers.
5. Sprinkle breadcrumbs evenly on top and bake for 20 minutes until golden and bubbly.
6. Garnish with fresh basil before serving.

This eggplant and chickpea casserole is rich, hearty, and brimming with Mediterranean flavors.

It’s a satisfying plant-based dish that doubles as a main course or side.

Vegan Cauliflower and Cashew Casserole

This creamy, savory cauliflower casserole combines tender cauliflower florets with a luxurious cashew cream sauce.

Topped with a crispy, golden crust, it’s a decadent yet healthy vegan dish perfect for comfort food cravings.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 cup raw cashews, soaked in water for 4 hours
• 1 cup unsweetened plant-based milk
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• ½ cup panko breadcrumbs or crushed nuts for topping
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam cauliflower florets until just tender, about 5–7 minutes.
3. Drain and rinse soaked cashews, then blend with plant-based milk, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth and creamy.
4. Toss steamed cauliflower with the cashew cream sauce and transfer to a greased casserole dish.
5. Sprinkle panko breadcrumbs or crushed nuts evenly on top and drizzle with olive oil.
6. Bake for 25–30 minutes until the top is golden and bubbly.
7. Garnish with fresh parsley before serving.

This cauliflower and cashew casserole is creamy, rich, and utterly comforting. It’s a perfect vegan alternative to traditional cheesy casseroles, offering indulgence without dairy

Vegan Sweet Potato and Black Bean Casserole

This sweet potato and black bean casserole is hearty, nutritious, and packed with southwestern flavors.

With a combination of creamy mashed sweet potatoes, black beans, and a spicy tomato sauce, it’s perfect as a main dish or a side.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• ½ cup salsa or tomato sauce
• ¼ cup chopped fresh cilantro

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil sweet potatoes until tender, then mash with a fork or potato masher.
3. In a skillet, heat olive oil over medium heat. Sauté onions, garlic, and red bell pepper until soft. Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3–4 minutes.
4. In a greased casserole dish, layer half of the mashed sweet potatoes, then the black bean mixture, and top with the remaining sweet potatoes.
5. Drizzle salsa or tomato sauce on top and bake for 20–25 minutes.
6. Garnish with fresh cilantro before serving.

This casserole is sweet, savory, and packed with protein and fiber. It’s a satisfying vegan dish perfect for cozy dinners or meal prep.

Vegan Zucchini and Tomato Casserole

A light yet flavorful casserole featuring tender zucchini, ripe tomatoes, and a fragrant herb sauce.

Perfect for summer dinners, this dish is fresh, colorful, and satisfying.

Ingredients:

• 3 medium zucchinis, sliced into ¼-inch rounds
• 3 medium tomatoes, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup breadcrumbs or crushed nuts for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onions and garlic until fragrant.
3. Layer zucchini and tomato slices in a greased casserole dish, seasoning each layer with salt, pepper, basil, and oregano.
4. Top with breadcrumbs or crushed nuts.
5. Bake for 25–30 minutes until vegetables are tender and the top is golden brown.

This zucchini and tomato casserole is fresh, fragrant, and simple to make. It’s a perfect side dish or light main for a healthy vegan meal.

Vegan Lentil Shepherd’s Pie Casserole

A vegan twist on a classic comfort food, this lentil shepherd’s pie casserole features a hearty lentil and vegetable filling topped with creamy mashed potatoes. Warm, satisfying, and nutrient-rich.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 cup frozen peas
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lentils in 2 cups of water until tender, about 20–25 minutes. Drain any excess water.
3. Boil potatoes until soft, then mash with salt, pepper, and a splash of plant-based milk.
4. In a skillet, heat olive oil and sauté onions, garlic, and carrot until soft. Add cooked lentils, peas, thyme, paprika, salt, and pepper. Stir well.
5. Transfer the lentil mixture to a greased casserole dish and spread mashed potatoes on top.
6. Bake for 25–30 minutes until the top is lightly golden.

This vegan shepherd’s pie casserole is cozy, hearty, and perfect for cold evenings. It’s a filling, nutritious meal that everyone will love.

Vegan Butternut Squash and Kale Casserole

A creamy, nutrient-rich casserole combining roasted butternut squash, sautéed kale, and a flavorful cashew cream sauce. Comforting, colorful, and full of plant-based goodness.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 3 cups kale, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup soaked cashews
• 1 cup unsweetened plant-based milk
• 1 teaspoon nutmeg
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup panko breadcrumbs or crushed nuts

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast cubed butternut squash with olive oil, salt, and pepper for 25–30 minutes until tender.
3. Steam or sauté kale with onion and garlic until wilted.
4. Blend soaked cashews with plant-based milk and nutmeg to make a smooth cream sauce.
5. Mix roasted squash and kale with cashew cream, then transfer to a greased casserole dish. Top with breadcrumbs or crushed nuts.
6. Bake for 20–25 minutes until the top is golden.

This butternut squash and kale casserole is creamy, rich, and packed with vitamins. It’s an ideal dish for fall and winter dinners.

Vegan Cauliflower and Spinach Gratin

A vegan take on the classic gratin, this casserole features tender cauliflower and spinach in a creamy sauce, topped with a golden, crunchy layer. Perfect as a side or main.

Ingredients:

• 1 head cauliflower, cut into florets
• 3 cups spinach, chopped
• 1 cup soaked cashews
• 1 cup unsweetened plant-based milk
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs or crushed nuts for topping
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam cauliflower florets until tender.
3. Blend soaked cashews with plant-based milk, nutritional yeast, garlic powder, salt, and pepper to make a creamy sauce.
4. In a casserole dish, combine cauliflower, spinach, and cashew sauce. Top with breadcrumbs and drizzle with olive oil.
5. Bake for 25–30 minutes until golden and bubbly.

This cauliflower and spinach gratin is creamy, comforting, and full of flavor. It’s a nutritious vegan dish suitable for any occasion.

Vegan Tempeh and Vegetable Casserole

Packed with protein-rich tempeh, colorful vegetables, and a savory herb sauce, this casserole is hearty, flavorful, and perfect for family dinners or meal prep.

Ingredients:

• 1 block tempeh, cubed
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 cup unsweetened plant-based milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup breadcrumbs or crushed nuts

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté tempeh in olive oil until lightly browned. Add onions, garlic, zucchini, and bell pepper. Cook until vegetables are tender.
3. Stir in smoked paprika, thyme, salt, pepper, and plant-based milk. Simmer for 3–5 minutes until slightly thickened.
4. Transfer to a greased casserole dish and top with breadcrumbs or crushed nuts.
5. Bake for 20–25 minutes until the top is golden and bubbling.

This tempeh and vegetable casserole is protein-packed, flavorful, and satisfying. It’s a versatile vegan meal suitable for any day of the week.

Vegan Moroccan Chickpea and Couscous Casserole

This Moroccan-inspired casserole is fragrant, flavorful, and full of plant-based protein.

Chickpeas, vegetables, and couscous are simmered with warm spices for a comforting and exotic dish.

Ingredients:

• 1 cup couscous
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 zucchini, diced
• 1 carrot, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• ½ teaspoon paprika
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft. Add zucchini, carrot, chickpeas, cumin, cinnamon, paprika, salt, and pepper. Cook for 5 minutes.
3. Stir in couscous and vegetable broth. Mix well and transfer to a greased casserole dish.
4. Cover with foil and bake for 20–25 minutes until couscous is tender and liquid is absorbed.
5. Garnish with fresh parsley before serving.

This Moroccan chickpea and couscous casserole is aromatic, hearty, and full of flavor. It’s a perfect dish for an exotic vegan dinner.

Vegan Tofu and Vegetable Casserole

A protein-packed casserole featuring marinated tofu, mixed vegetables, and a savory herb sauce. This dish is flavorful, filling, and perfect for weeknight dinners.

Ingredients:

• 1 block firm tofu, cubed
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1 cup unsweetened plant-based milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup breadcrumbs for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Press tofu to remove excess water, then marinate with soy sauce and smoked paprika.
3. In a skillet, heat olive oil and sauté onions, garlic, broccoli, and bell pepper until tender.
4. Mix vegetables with tofu and plant-based milk. Transfer to a greased casserole dish and sprinkle with breadcrumbs.
5. Bake for 25–30 minutes until golden and bubbly.

This tofu and vegetable casserole is hearty, nutritious, and satisfying. It’s a versatile vegan meal suitable for both lunch and dinner.

Vegan Spicy Black Bean and Corn Casserole

A zesty casserole loaded with black beans, corn, peppers, and spices. This dish is vibrant, filling, and perfect for anyone who loves a little heat.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 cup salsa
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup vegan shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onions and garlic until soft. Add bell pepper, black beans, corn, chili powder, cumin, salt, and pepper. Cook for 3–4 minutes.
3. Stir in salsa and transfer to a greased casserole dish. Top with vegan cheese if desired.
4. Bake for 20–25 minutes until heated through.

This spicy black bean and corn casserole is bold, flavorful, and satisfying. Perfect for taco nights or a quick weeknight meal.

Vegan Ratatouille Casserole

Inspired by the classic French dish, this casserole layers zucchini, eggplant, bell peppers, and tomatoes with herbs. It’s colorful, healthy, and packed with Mediterranean flavors.

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tomatoes, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ½ cup breadcrumbs for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté garlic in olive oil until fragrant.
3. In a greased casserole dish, layer zucchini, eggplant, bell peppers, and tomatoes. Season each layer with salt, pepper, thyme, and oregano.
4. Sprinkle breadcrumbs on top and drizzle with olive oil.
5. Bake for 25–30 minutes until vegetables are tender and top is golden.

This ratatouille casserole is aromatic, colorful, and a true Mediterranean delight. Perfect as a main dish or side.

Vegan Broccoli and Almond Casserole

A creamy and crunchy casserole featuring broccoli, almonds, and a savory plant-based sauce. This dish is nutritious, rich in protein, and perfect for a comforting meal.

Ingredients:

• 3 cups broccoli florets
• 1 cup almonds, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup soaked cashews
• 1 cup unsweetened plant-based milk
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam broccoli until tender.
3. Blend soaked cashews with plant-based milk, nutritional yeast, salt, and pepper to make a creamy sauce.
4. In a casserole dish, combine broccoli, sautéed onions and garlic, and cashew sauce. Top with chopped almonds and drizzle with olive oil.
5. Bake for 25–30 minutes until golden and bubbly.

This broccoli and almond casserole is crunchy, creamy, and full of flavor. It’s a perfect vegan side or main dish for any occasion.

Vegan Sweet Potato and Kale Lasagna Casserole

A layered casserole with sweet potatoes, kale, and a creamy cashew sauce, inspired by lasagna.

This dish is hearty, flavorful, and ideal for family dinners.

Ingredients:

• 2 large sweet potatoes, thinly sliced
• 3 cups kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup soaked cashews
• 1 cup unsweetened plant-based milk
• 1 teaspoon nutmeg
• Salt and pepper to taste
• ½ cup breadcrumbs or crushed nuts

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onions and garlic until fragrant. Add kale and cook until wilted.
3. Blend soaked cashews with plant-based milk, nutmeg, salt, and pepper for a creamy sauce.
4. In a greased casserole dish, layer sweet potatoes, kale mixture, and cashew sauce. Repeat layers. Top with breadcrumbs or crushed nuts.
5. Bake for 25–30 minutes until golden and bubbly.

This sweet potato and kale lasagna casserole is creamy, hearty, and packed with nutrients. A perfect vegan alternative to traditional lasagna.

Vegan Thai Peanut Vegetable Casserole

This casserole is inspired by Thai flavors, featuring a rich and creamy peanut sauce with vegetables like bell peppers, broccoli, and carrots.

It’s a savory, slightly sweet, and satisfying vegan dish.

Ingredients:

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, sliced thin
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ cup natural peanut butter
• 1 cup unsweetened plant-based milk
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• ½ cup crushed peanuts for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam broccoli and carrots until just tender.
3. In a skillet, sauté onions and garlic until fragrant. Add bell peppers and cook for 3 minutes.
4. In a bowl, whisk peanut butter, plant-based milk, soy sauce, lime juice, ginger, salt, and pepper until smooth.
5. Combine vegetables with the peanut sauce and transfer to a greased casserole dish.
6. Sprinkle crushed peanuts on top and bake for 20–25 minutes until heated through.

This Thai peanut vegetable casserole is creamy, flavorful, and satisfying. It’s a perfect vegan dish for anyone who loves bold, nutty flavors.

Vegan Mediterranean Orzo Casserole

A Mediterranean-inspired casserole with orzo pasta, roasted vegetables, olives, and a light herb sauce. It’s colorful, flavorful, and perfect for a vegan dinner.

Ingredients:

• 1 cup orzo pasta
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 1 cup cherry tomatoes, halved
• ½ cup kalamata olives, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions and drain.
3. In a skillet, heat olive oil and sauté garlic and vegetables until tender. Add oregano, salt, and pepper.
4. Combine cooked orzo with vegetables and olives. Transfer to a greased casserole dish.
5. Bake for 20 minutes until heated through and slightly golden. Garnish with fresh parsley before serving.

This Mediterranean orzo casserole is vibrant, hearty, and packed with flavor. It’s a perfect vegan option for lunch, dinner, or potlucks.

Vegan Spicy Lentil and Cauliflower Casserole

A bold, spicy casserole featuring lentils, cauliflower, and a smoky tomato-based sauce. It’s hearty, warming, and perfect for anyone who loves a little heat.

Ingredients:

• 1 cup red lentils, rinsed
• 1 head cauliflower, cut into florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam cauliflower until tender.
3. In a skillet, heat olive oil and sauté onions and garlic until soft. Add diced tomatoes, smoked paprika, chili powder, cumin, salt, and pepper. Simmer for 5 minutes.
4. Cook lentils in 2 cups water until tender, about 15–20 minutes.
5. Combine lentils, cauliflower, and tomato sauce mixture. Transfer to a greased casserole dish.
6. Bake for 20–25 minutes until heated through. Garnish with fresh cilantro before serving.

This spicy lentil and cauliflower casserole is warming, hearty, and full of bold flavors. Perfect for spice lovers and a satisfying vegan meal.