vegan casserole

Mixed veggies smothered with a creamy cashew sauce, topped with a yummy tater tot crust and baked to crispy perfection! This vegan tater tot casserole is loved by meat eaters too!

Vegan Tater Tot Casserole

onion

garlic

olive oil

salt

water

raw cashews

cornstarch

Tbsp Bragg's liquid Aminos (or soy sauce)

onion powder

garlic powder

rubbed sage

mixed veggies

vegan chicken substitute

Preheat your oven to 425 degrees.

Start by sautéing your diced onion and minced garlic with olive oil and a pinch of salt in the bottom of a 12 inch cast iron skillet over low/medium heat until onions are clear (or just sauté in a regular frying pan and transfer to an oven safe dish of comparable size if you don&#x27;t have the cast iron skillet!).

Add cashews, cornstarch or flour, Braggs, onion and garlic powder, rubbed sage, and water to your blender and blend until completely smooth.

Distribute 3 cups of frozen mixed veggies over the sautéed onions and garlic, followed by chopped pieces of vegan chicken substitute (I love the Gardein strips, but this is totally optional).

Pour blended gravy over veggies mixture and top with a tater tot arrangement of your choice!  Sprinkle the top with garlic salt for added yumminess!

Bake at 425 for 35-40 minutes or until golden brown and bubbly!

It's a twist on the classic green bean casserole... and yes, the pesto makes it better!

green bean casserole with cripsy pesto onions

white onion

C nondairy milk

apple cider vinegar

C rice flour

tsp smoked paprika

tsp sea salt

tsp black pepper

C vegetable oil,

C green beans,

shallot, thinly sliced

garlic cloves,

coconut oil

Le Grand Vegan Alfredo Sauce

tbsp arrowroot powder (or cornstarch)

Le Grand Vegan Pesto (use 1 to 2 tbsp on top of the casserole)

Thinly slice the onion. It works best to use a mandolin to get them even, but if you're great with a knife then try it out! They should be thin enough that you can see through them. Pour the nondairy milk into a shallow dish and whisk in the apple cider vinegar. Let the onions soak in this mixture for 15 minutes. In a separate mixing bowl, combine the flour with smoked paprika, sea salt, and ground black pepper.

Heat your frying oil in a heavy-bottomed pot or deep fryer to 365°F to 375°F.

Using a pair of tongs, take a handful of onions from the liquid and coat evenly with the flour mixture, then submerge into the oil. You can turn them over once in the frying oil to make sure they're cooking evenly. They take about 2 minutes to get crispy. Remove that batch with the tongs and lay out onto paper towel. Continue doing batches until all the onions are used up.

Blanche the green beans in boiling water. Once they turn bright green and are only partially cooked, drain them, and submerge them in ice cold water to prevent them from continuing to cook.

In a pot over medium heat,&nbsp;whisk together the&nbsp;alfredo sauce,&nbsp;nondairy milk, arrowroot powder, and onion powder&nbsp;until it starts to bubble. Keep whisking constantly until it starts to thicken, then&nbsp;remove it&nbsp;from the heat and set aside.

In a pan over&nbsp;medium heat,&nbsp;sauté&nbsp;shallot and garlic in coconut oil for 2 to 3 minutes. Then add the drained green beans into the pan and cook for 5 minutes. Add the thickened alfredo sauce and stir&nbsp;to coat all the beans. Let it sit in the pan, stirring occasionally for about 10 minutes as the sauce starts to thicken and the beans finish cooking through.&nbsp;

Transfer this to your serving dish. Top with as many crispy onions as you like and drizzle some pesto on top of the onions, as desired. Serve immediately.

A classic green bean casserole made vegan and gluten-free! It's creamy, tasty comfort food you can feel good about.

vegan gluten-free green bean casserole

C nondairy milk (soy

C vegetable oil (for frying)

green beans (or thawed frozen green beans)

tbsp arrowroot flour

oz cremini mushrooms

shallot, finely chopped

tsp nutmeg

vegetable stock

lemon juice

Thinly slice the onion with a mandolin, or if you're great with a knife, try it out! They should be thin enough that you can see through them.

Pour the nondairy milk into a bowl and whisk in the apple cider vinegar. Let the onions soak in this mixture for 10 to 15 minutes.

In a separate mixing bowl, combine the flour with smoked paprika, sea salt, and ground black pepper.

Heat your frying oil in large pot until it reaches 365°F.

Using your hands, toss and coat all the onions with flour. Gently shake off any excess and set them aside in another bowl.&nbsp;Deep fry onions in small batches. They take approximately 2 minutes. Remove with tongs and lay out onto paper towel. Continue doing batches until all the onions are used up.

If you have more onions than you need to top the one casserole, just bring the extras to the table as I'm sure people will be topping their entire plate of food with these delicious, crunchy onions!

To make the sauce for the casserole, drain the cashews from the soaking water. Rinse them under fresh water and drain. Then add to a high-powered blender with fresh water and arrowroot flour. Blend until very smooth.

Heat coconut oil in a large pan over medium heat, add mushrooms and sauté for 2 minutes.

Add shallot and sauté for another 3 to 5 minutes.

Add minced garlic and sauté for another minute. Then add nutmeg, onion powder, sea salt, and ground black pepper and sauté for 2 to 3 minutes.

Stir in low-sodium vegetable stock and cashew cream in small portions, bit by bit, stirring constantly until smooth and well combined. Bring to a simmer.

Once the sauce is simmering, add lemon juice and then green beans. Toss the beans in the sauce and cover the pan with a lid.

Let this sit for 20 minutes stirring occasionally until the beans are cooked, but still bright green and slightly crisp.

Remove the pan from the heat and either serve it in the pan or transfer beans and sauce to a casserole dish. Top with crispy onions. You can also put the whole casserole under the broiler for a few minutes to warm and crisp up the onion strings. Serve immediately!

Vegan Sweet Potato And Eggplant Casserole

potatoes

eggplants

tbsp extra virgin oil

oz lentils

os spring onions, chopped

oz celery, chopped

oz fennel, chopped

2. 5 oz leek, chopped

garlic cloves, chopped

tomato paste

oregano

rosemary sprig, chopped

nutritional yeast

cinnamon

extra virgin oil

pepper

chickpeas flour (or any other flour)

unsweetened plant milk (I prefer soy, as tend to be creamier)

nutmeg

margarine butter

sea salt

Green Beans (check the recipe)

Vegan Sweet Potato and Eggplant Casserole

Soak the lentils for 15 minutes in warm water.

Preheat the oven to 400º Fahrenheits (200ºC).

Lay the eggplant and sweet potato slices on an oiled pan.

Sprinkle lightly with sea salt and roast in the oven for 10 minutes.

Make the lentil stew by heating the oil in a saucepan.

Add the chopped onion, leek, celery, fennel, garlic. Sautee for 5 minutes and add the lentils and 30 fl oz of water.

Add the tomato puree, nutritional yeast, and spices.

Stir until the lentils are soft, but don’t let them lose their shape. It should take about 15 minutes. The stew should be on the drier side but still creamy.

Line up your eggplant and sweet potatoes and along with your lentils.

Oil a pan where you are going to assemble the moussaka.

Start making the bechamel by melting the margarine on a saucepan and adding the flour.

When it starts to brown, cook it for 1 minute more and add the vegetable milk.

Stir with a whisk until it starts to get creamy. Add the nutmeg, salt, and pepper. This sauce gets sticky very quickly, so; you should make it just when everything is ready to assemble. It all should take no more than 20 minutes.

Reduce the oven temperature to 350 Fahrenheits.

Start assembling the dish by arranging the eggplant and sweet potato slices in the bottom of a medium baking pan.

Continue by laying a layer of lentil stew, followed by a layer of bechamel sauce.

Add another layer of sweet potatoes, then eggplants, lentils, and finish with bechamel sauce.

Optionally top with grated vegan parmesan or regular one for a vegetarian version.

This Vegan Christmas Casserole makes an excellent Christmas table main dish. We have made this creamy dish the centerpiece of our Holiday dinner and is now considered a staple of our feast.

coarse sea salt

extra virgin olive oil

lentils

spring onions, chopped

celery, chopped

fennel, chopped

leek, chopped

flour

Preheat the oven to 400º F (200ºC).

Reduce the oven temperature to 350ºF (175ºC).

Bake for 35-40 minutes. Test to see if the sweet potatoes are tender by inserting a sharp knife down through the center. Remove from the oven and leave to cool for 30 minutes before serving.

This Healthy Vegan Sweet Potato Casserole is the perfect side dish for Thanksgiving, Christmas, or any time of the year.  It&#x27;s made with whole food plant-based ingredients and sweetened perfectly with pure maple syrup.

Sweet Potato Casserole

old fashion rolled oats,

wheat flour

non-dairy milk

pecans (optional)

maple syrup

milk

maple syrup (or date paste)

Tbsp cinnamon

Tbsp vanilla extract

https://mediavine-res.cloudinary.com/video/upload/negpbvp6fvjk5pgtofl1.mp4

This Healthy Vegan Sweet Potato Casserole is the perfect side dish for Thanksgiving, Christmas, or any time of the year. It’s made with whole food plant-based ingredients and sweetened perfectly with pure maple syrup.

Healthy Vegan Sweet Potato Casserole Full Demo

Easy potato casserole as a main dish or a side dish. 

Easy Vegan Potato Casserole

Potatoes, thinly sliced

leek

turmeric

Olive oil

almond milk

cashew sauce

Nutritional yeast

zucchini, eggplant & mushrooms

Gently fry the leek and onion in a little olive oil with salt.

If using vegetables, add the vegetables and some more salt and fry in order of hardness, adding the mushrooms last. Sprinkle on a tsp of turmeric and a tsp of thyme and fry some more. After 10 minutes, transfer the vegetables to the bottom of a casserole dish.

Add the sliced potatoes to the frying pan (with the leek and onion if making plain potato casserole, or with the veggie mix removed if making potato vegetable casserole).

If making the potato casserole with additional vegetables, add a little oil and turmeric to the pan before tossing the potatoes in the pan to coat with turmeric. Sprinkle on some more thyme and lightly fry for a few minutes.

Transfer the potatoes to the casserole dish and cover the top with about 1 cup of cashew sauce followed by some nutritional yeast or vegan parmesan.

Vegan Enchilada Casserole is layered with roasted vegetables, fresh spinach, black beans, corn tortillas and covered with enchilada sauce. Easy to assemble and so tasty.

Vegan Enchilada Casserole

cauliflower (or 1 large head cauliflower, chopped)

sweet potatoes, peeled and chopped into 1 inch cubes

red onion, chopped

can black beans, drained and rinsed

baby spinach, chopped

corn tortillas,

vegan enchilada sauce ((I used Trader Joe's brand))

non-dairy vegan cheese shreds, optional

cilantro,

 Preheat the oven to 400 degrees F. 

Grease a large baking sheet or line with parchment paper. Add the cauliflower florets, peeled and chopped sweet potatoes and the chopped red onion. Drizzle with olive oil and stir to coat the vegetables.

Place the pan in the oven and roast for about 30 minutes, until the sweet potatoes are fork tender. Remove from the oven and reduce heat to 350 degrees F.

Roast the Vegetables

Add 1/2 cup of enchilada sauce to the bottom of a 9x13 inch casserole dish. 

Place a single layer of the halved corn tortillas, then 1/2 of the roasted vegetables, 1/2 of the chopped spinach, and 1/2 of the black beans.

Drizzle about 1/3 cup sauce over the mixture, then add another layer of corn tortillas.

Now add the rest of the vegetables, spinach and black beans. Cover with a final layer of corn tortillas, and pour the rest of the sauce over the top, evenly. Sprinkle with non-dairy cheese, if desired.

Cover with foil and bake for 20 minutes. Uncover, and bake for another 10 minutes. Remove from oven and serve hot, with cilantro, vegan sour cream, or avocado chunks if desired.

Assemble the Casserole

This super easy Vegan Breakfast Casserole is just what you need for a comforting make-ahead breakfast! It's completely meatless, gluten-free, allergy-free, and packed with plant-based protein from a chickpea flour egg, veggies, hashbrowns, and dairy-free cheddar cheese! A perfect savory brunch recipe for feeding a crowd and totally freezer-friendly!

Vegan Breakfast Casserole (Gluten-Free, Allergy-Free)

oz Shredded Potato Hashbrowns (refrigerated or frozen and defrosted)

Cup Chopped Mushrooms (baby portobello or white button)

Cup Chopped Vidalia Onion

Cup Chopped Red Bell Pepper (or any color)

Cup Chopped Tomatoes (any kind)

Cup Chopped Spinach (frozen

Tsp Minced Garlic

Cups Vegan Cheddar Cheese Shreds (divided)

Chopped Scallions (to garnish)

Cups Chickpea Flour

Cups Water*

TB Nutritional Yeast (optional)

Tsp Turmeric

Tsp Black Pepper

Chop and prepare your vegetables and set them aside.

In a large mixing bowl, mix together your chickpea egg. The amount of liquid you need will vary so continue adding liquid until it is runny but still a bit thick. Adjust seasonings to taste.

In a greased large 9x13 casserole dish, layer in the hashbrowns.

Then add the chopped veggies and 1 cup of the vegan cheddar cheese shreds.

Now, Pour the chickpea egg mixture over the casserole and spread it out so everything is covered.

Top the casserole with the rest of the vegan cheddar and some sliced green scallions, if desired*.

Bake for about 30 minutes, remove and let it cool slightly before slicing into squares.

This casserole recipe really amazed me!!!!!!!
I'm going immediately to add it to my menu for the next Easter breakfast!

This Vegan Breakfast Casserole is the perfect customizable, make-head, savory breakfast recipe with a quick &amp; easy vegan eggy base, SEVEN veggies like hash browns, bell peppers, green peas, mushrooms, tomatoes and vegan sausage.

Vegan Breakfast Casserole

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