vegan casserole recipe

Make a light and easy, plant-based version of the classic Mexican dish Chiles Rellenos in this vegan recipe, which is still heavy on flavor.

Vegan Chile Rellenos Casserole

Poblano chiles

½ teaspoon extra virgin olive oil

extra virgin olive oil

onion,

zucchini,

garlic,

small bell pepper, diced

cumin

chili powder

corn

quinoa

tomatoes,

½ cups shredded plant-based cheese, cheddar-style

cilantro

green onions, sliced

Slice chiles in half, and scoop out seeds. Place, cut side down, in a 9 x 13-inch baking dish, drizzle with ½ teaspoon extra virgin olive oil, and place on top rack. Broil for 5-10 minutes, until slightly blackened.

Remove from oven and let stand for a few minutes to cool slightly and sweat. With your fingers, peel away the skin and discard.

Place peeled, roasted chiles, cut side up, on the bottom of the baking dish.

While chiles are roasting, prepare Quinoa Filling: Heat 1 teaspoon olive oil in a large skillet or sauté pan. Add onion, zucchini, garlic, and bell pepper. Sauté for 8 minutes. Stir in cumin, chili powder, corn, cooked quinoa, and tomatoes. Cover, and sauté for an additional 5 minutes, until vegetables are tender.

Spread Quinoa Filling evenly on top of roasted green chiles.

Place in oven and bake for about 30 minutes, until cheese is melted and surface is slightly golden.

Remove from oven, sprinkle with cilantro and green onions and serve immediately.

This creamy vegan chicken tetrazzini is the hearty comfort food meal you&#x27;ve been waiting for! Made with spaghetti baked in creamy sauce with mushrooms and soy curls, this cozy casserole is guaranteed to satisfy your cravings.

Vegan Chicken Tetrazzini

spaghetti

Butler Soy Curls ((about 2 1/2 cups))

vegetable broth

vegan butter, (divided)

cremini mushrooms, (cleaned and sliced)

onion, (diced)

soy sauce

poultry seasoning

garlic cloves, (minced)

dry white wine

all-purpose flour

full-fat coconut milk ((from a can))

non-dairy milk

white wine vinegar

Salt and pepper

peas, (thawed)

mozzarella cheese

panko breadcrumbs

Bring a large pot of salted water to a boil.

Add the pasta and cook it according to the package directions, until al dente.

Drain the pasta into a colander and then return it to the pot. Toss the pasta with a dash of olive oil to prevent sticking.

While the pasta cooks, place the soy curls into a small bowl or liquid measuring cup and pour the broth over them. Let the soy curls soak for about 10 minutes, then drain and roughly chop them.

Melt 2 tablespoons of the butter in a large skillet over medium heat.

Add the mushrooms in a single layer and cook them for about 5 minutes on each side, until tender and lightly browned. You can cook the mushrooms in multiple batches if needed to prevent crowding in the skillet.

Remove the mushrooms from the skillet and transfer them to a plate.

Melt the remaining 2 tablespoons of butter in the skillet and then add the onion.

Cook the onion for about 5 minutes, until it begins to soften up.

Add the soy curls to the skillet then drizzle them with the soy sauce.

Cook the soy curls for about 4 minutes, until most of the liquid has dried up.

Sprinkle the soy curls with the poultry seasoning and add the garlic to the skillet. Stir everything a few times and let it cook for about 1 minute, until the garlic becomes very fragrant.

Stir in the wine. Raise the heat and bring it to a simmer, then lower the heat and allow it to simmer for about 2 minutes, until most of the liquid has cooked off.

Sprinkle the flour into the skillet, a bit at a time, stirring between each addition to form a thick paste that coats the soy curls.

When all of the flour has been added, begin adding the coconut milk, a bit at a time, stirring between each addition, followed by the non-dairy milk.

Stir in the mushrooms.

Stir the mixture well. Use a wire whisk to remove any clumps.

Bring the liquid to a simmer and allow it to cook for about 10 minutes, until the sauce thickens slightly.

Stir in the vinegar and season the sauce with salt and pepper to taste.

Remove the skillet from the heat and preheat the oven to 400°F.

Lightly oil the bottom of a 9 x 13 inch casserole dish.

Place the spaghetti into the dish, followed by the peas and sauce. Stir everything well using a fork to evenly distribute the ingredients.

Sprinkle the top of the mixture with the vegan cheese, followed by the panko breadcrumbs.

Place the dish into the oven and bake it, uncovered, for about 20 minutes, until the sauce is bubbly.

Allow the casserole to sit for about 10 minutes before dividing onto plates and serving.

This vegan broccoli potato casserole is covered with a delicious potato cheese sauce and smoky tempeh sausage crumbles. This hearty casserole can be enjoyed for breakfast, lunch, or dinner. It is perfect for meal prep and freezes beautifully! Vegan, gluten-free, and oil-free. 

Vegan Broccoli Potato Casserole with Tempeh Sausage

oz tempeh (2 packs of tempeh)

maple syrup (sub agave)

liquid smoke

of: smoked paprika, garlic powder, onion powder

salt

black pepper

white onion,

lemon juice

nutritional yeast

each of: smoked paprika, garlic powder, onion powder

potatoes (or frozen hash browns)

broccoli, chopped into small florets

Make the tempeh sausage crumbles

In a large pan, crumble the tempeh into small pieces. Add the rest of the ingredients for the tempeh sausage, and stir until well combined. Bring heat to medium high and simmer until the liquid has evaporated, about 15-18 minutes. 

Make the potato cheese sauce

 In a medium pot, boil the potato until soft, about 10 minutes. Then add the potatoes and the rest of the ingredients for the cheese sauce to the blender. Blend until smooth. Set aside. 

Assemble the casserole. 

To a large mixing bowl, add the frozen diced potatoes, chopped broccoli, half of the tempeh sausage crumbles, and half of the cheese sauce. Mix until well incorporated.

Transfer the mixture to a deep 13&#215;9 inch baking dish. Spread the rest of the cheese sauce on top of the casserole, then sprinkle on the remaining tempeh sausage crumbles. 

Bake the casserole

Bake the casserole for 1 hour and enjoy! 

Hearty, cheesy and surpringly healthy and WFPB! My junk food vegan partner looooooves this and so do I! 🤩 it's just the two of us and it's always gone in a day haha. We added some black beans in as well to use them up and it was 👌

Stay satisfied this fall with a comforting, wholesome, hearty vegan potato casserole with pumpkin and lentils. It’s packed with nourishing plant-based goodness, will fill you up, and keep you cozy on chilly evenings - with simple, inexpensive ingredients!

Vegan Potato Casserole

potatoes ((e.g. Yukon Gold) peeled and sliced)

pumpkin

lentils (e.g. brown (see notes))

vegetable broth (or salted water)

vegetable oil (divided)

onion

garlic

vegan cream cheese ((or use cashew cream))

onion powder

garlic powder

tsp cumin

nutmeg

tsp smoked paprika

tsp red pepper flakes

Salt & black pepper (to taste)

herbs (to garnish (e.g. parsley

onion rings (to garnish (optional))

First, rinse the lentils well, removing any debris. Then soak them in lukewarm water for 15 minutes. Drain the water once done.This step is optional, but helps to make the lentils more easily digestible, plus they cook faster.

Meanwhile, peel and slice the potatoes into 1/4-inch slices (6 mm). Then, transfer them to a large pot of salted water and cook until fork-tender (about 10 minutes), being careful not to overcook them.

While the potatoes cook, finely chop the onion and garlic, and chop the pumpkin into 1-inch cubes.

In a large saucepan, heat some oil, add the onion, and sauté over medium heat for 3-4 minutes. Add the garlic, spices, lentils, and broth and bring to a boil. Lower the heat to a simmer, and allow it to cook for about 15 minutes until no liquid remains in the pot.

Prepare the Ingredients

While the lentils cook, preheat the oven to 390 °F/200 °C, and prepare the vegan cheese sauce (if using). Then combine the vegan cream cheese (or cashew cream) and the cheese sauce (or store-bought vegan queso).

Sauté the pumpkin in a pan with a little oil for 3-5 minutes.

To assemble the potato bake, start by adding a layer of the cooked potatoes (about half of them) to a greased baking dish (around 9x13).

Then, add a layer of the lentils, followed by half the vegan cheese mixture.

Next, add the sautéed pumpkin, followed by the remaining potato slices.

Finally, pour over the remaining vegan cheese mixture and bake the vegetable potato bake in the oven for 25 minutes.

Allow it to cool for a few minutes, garnish with fried onions (if using) and fresh herbs, and enjoy!

Assemble

I made this for my family and we all loved it greatly! I did use the canned pumpkin to make it easier and it is delicious. We have loved all of your recipes that I've tried so far. Now sharing this on Facebook.

Great dish &amp; full of flavor.  But what size casserole dish did you use? I started with an 8 x 8 and it was too small for all the ingredients.  So I took everything apart and used 8x16 and this was a bit too large.

I really enjoyed this and it was a filling meal. It took me an hour to get it ready for the oven, though.  I don’t know that it actually needed to be cooked in the oven, so next time I think I may skip it.   I really liked the cheese sauce and look forward to using it for other meals.

Soooooooooooooo good , this is delicious!!!! Baked it yesterday, first of many :) Thank you Ela!!

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