Vegan Casserole Dish Recipe
A cozy, hearty vegan casserole packed with vegetables, protein-rich legumes, whole grains, and a creamy dairy-free cashew sauce, topped with a golden crunchy breadcrumb crust.
Ingredients
- 1 tablespoon olive oil or avocado oil, for sautéing
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 cups broccoli florets cut into bite-size pieces
- 1 1/2 cups carrots sliced (about 3 medium carrots)
- 1 red bell pepper diced
- 1 cup frozen peas no need to thaw
- 1 1/2 cups cooked brown rice or quinoa; leftover rice works well
- 1 can chickpeas 15 oz can, drained and rinsed; or use white beans
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon black pepper
- 1 cup raw cashews soaked; use raw, not roasted or salted
- 1 1/2 cups unsweetened almond milk or other neutral plant milk
- 2 tablespoons nutritional yeast for the sauce
- 1 tablespoon lemon juice fresh if possible
- 1 tablespoon mellow miso paste optional, adds cheesy depth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4-1/2 teaspoon salt to taste, for the sauce
- 3/4 cup panko breadcrumbs use gluten-free if needed
- 2 tablespoons nutritional yeast for the topping
- 2 tablespoons olive oil for the topping
- 1/4 teaspoon smoked paprika for the topping
- pinch salt for the topping
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with a bit of olive oil or cooking spray to prevent sticking and make cleanup easier.
- If your cashews are not already soaked, cover them with hot water and let sit for 15–20 minutes while you prep the vegetables. Drain well before blending. Softer cashews will yield a silkier dairy-free sauce.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 4–5 minutes, until translucent and fragrant. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Add the broccoli, sliced carrots, and diced red bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften but still have some bite.
- Sprinkle the thyme, oregano, smoked paprika, sea salt, and black pepper over the vegetables. Stir well to coat. Turn off the heat and stir in the frozen peas, chickpeas, and cooked brown rice. Toss until everything is evenly combined, then transfer the mixture to the prepared casserole dish and spread it into an even layer.
- In a blender, combine the soaked and drained cashews, plant milk, 2 tablespoons nutritional yeast, lemon juice, miso paste (if using), Dijon mustard, garlic powder, onion powder, and salt. Blend on high until completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning with more salt or lemon juice if desired. If the sauce is too thick, add a splash more plant milk until it is pourable but not watery.
- Pour the creamy cashew sauce evenly over the vegetable and rice mixture in the casserole dish. Using a spatula or large spoon, gently fold the sauce into the veggies and grains until everything is well coated, making sure there are no dry pockets.
- In a small bowl, combine the panko breadcrumbs, 2 tablespoons nutritional yeast, 2 tablespoons olive oil, smoked paprika, and a pinch of salt. Use a fork to mix until the crumbs are evenly moistened and slightly clumpy.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the topping is golden and the casserole is bubbling around the edges.
- Remove the casserole from the oven and let it rest for 10–15 minutes before serving. This allows it to set slightly and the flavors to meld. Scoop generous portions onto plates or into bowls and serve warm.
Notes
Salt in layers for best flavor: season the vegetables, the sauce, and the topping lightly rather than trying to correct at the end. Cut vegetables into similar bite-sized pieces so they cook evenly; sauté a bit longer if you prefer softer veggies. The sauce should be pourable but not watery—aim for a thin cheese-sauce consistency; adjust with a little more plant milk if too thick or a spoonful of extra cashews/nutritional yeast if too thin. For a softer topping, keep the foil on longer; for a crisp, golden crust, uncover for the last 10–15 minutes and watch closely. A small spoonful of miso and Dijon in the sauce adds a tangy, savory, cheesy depth. Serve with a simple green salad or roasted vegetables for a complete meal.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @thenandnowspace for more