While soups and stews are the ultimate cold-weather comfort food, sometimes you just want something with a little more tooth to it. Casseroles have been a go-to family meal for hundreds of years because they can warm a lot of bellies, and like a good soup, they also warm the soul.
With the holiday season closing in upon us, these casseroles are perfect potluck recipes. Chances are not everyone coming to your get-togethers is vegan, and while a lot of people are open-minded to trying new things, there’s always that one person who swears that everything is better with bacon.
This is the year to blow that person’s mind with some ultra flavorful casseroles, ripe for any occasion. Personally, I like to sneak these vegan dishes on to the potluck table and not say anything until after everyone has tried it. I’ve seen even the most vegan-skeptical people singing the praise of a good vegan meal.
Traditional American casseroles are anything but vegan. Most casserole recipes are based around meat or fish, various chopped vegetables, some sort of starch, a premade condensed soup, and a cheesy topping. Well, we’re taking back the casserole! There are so many nutritious and fresh ways to make a good casserole, completely plant-based, that the whole family can get behind.
Fat-Free Vegan’s adaptation of the world's best green bean casserole is bar none is one of the best ways to indulge in this old classic dish. This fresh veggie version is low-carb, vegan, and weight watchers approved… the ultimate potluck dish! This will definitely earn you a gold star at the next family casserole cook-off, and it’s ok, go ahead and take full credit.
Not only is this recipe vegan it also fits the paleo diet! This vegan sweet potato casserole recipe is simply divine, bringing in pecans instead of marshmallows, naturally sweetened with maple syrup, and a touch of vanilla and cinnamon. And, if you’re feeling the more traditional sweet potato casserole with marshmallow-- you can easily whip some vegan marshmallows and let them sit while the sweet potatoes bake.
If you’ve got multiple pit stops each day during the holidays, this vegan breakfast casserole is going to be your new favorite recipe! It has all the fixings of a classic breakfast hash casserole: tofu eggs, vegan sausage, potatoes, and a faux-cheesy delight. This recipe calls for tempeh, but you could also substitute delicious chorizo seitan!
Layered with legumes, you will want to double the recipe on this vegan enchilada casserole. Like a fine wine, these enchiladas get better with a little age, making it the ultimate dish to make ahead of your next dinner party so you can spend more time drinking wine and hanging out and less time in the kitchen. These enchiladas will stay well in the fridge for about three days and a freezer for up to three months.
Yep, you read that right, PUMPKIN vegan mac and cheese casserole. Ready in just about 30 minutes, you will definitely want to bookmark this one for any last-minute surprises. The pumpkin is understated in this dish, but does a great job at creating a nice vegan creamy texture, and adds to the beautiful coloring of this PSL season must-have. Oh, and if you find yourself with any leftover pumpkin puree, check out these genius ways to use it up.
Who doesn’t love a good pot pie? As the weather gets cooler and you’ve had your fill of soups, a good vegan pot pie does the trick. This hardy, rustic, creamy vegan pot pie casserole is packed with protein. Using tofu and veggies as the pillars of this dish, a creamy cashew filling drapes over everything, encrusted in a fluffy biscuit pie crust.
Forks over Knives shared this lovely dutch oven Indian-spiced cauliflower and potato casserole that nourishes the body and the soul. It’s a choose-your-own-adventure with the spices here, depending on how much heat you want, but the medley included here is oh so invigorating! Taking a little over an hour, the whole house’s mouths will be watering by dinner time.
How do you make french toast without eggs you ask? Tofu custard! This vegan french toast casserole is an innovative and spot-on for a decadent breakfast (#breakfastallday) that hits the spot. A Virtual Vegan recommends pairing this with some of your favorite french toast toppings: more icing, your favorite berries, nut butter, powdered sugar, or some good old fashioned maple syrup.
You had me at maple bourbon! Ok, so this is the second sweet potato casserole on this list, but what can I say? Sweet potatoes are life. Oh, and this one is made with sweet potato ribbons so it’s totally different. This vegan sweet potato ribbon casserole tastes like Fall in Vermont! You can totally spice this up a smidge with some smoky tempeh bits, and if you can’t find pre-cut ribbon sweet potatoes, you can substitute regular old yams thinly sliced by mandolin, or by hand.
Thirty minutes, one pan, and a whole lot of flavor! Kid-approved, this casserole may just become a staple weeknight meal in your household. Bonus points if you DIY your chik’n and/or your shreddable vegan cheese. With only 395 calories per serving, you can go back for some guilt-free seconds!
Otherwise known as fall in a casserole dish, Oh She Glows got creative and synergized a couple of recipes together to make this incredible casserole dish. the maple baked beans are soaked in a scrumptious pumpkin bath and topped off with a lightly sweetened cornbread. Let the beans take an extra-long bath by making them the day before, and it will not disappoint.
So, I never had a tuna noodle casserole until a couple of years ago. My partner LOVES them and it’s one of the five meals he can make on his own. This recipe worked to satisfy the most particular of tuna noodle casserole aficionados, and with the jackfruit as a substitute, no one missed the fish. We will definitely be adding this vegan tuna noodle casserole to the shortlist of weekday meals.
Trés vegan, trés garlic-y, and trés posh, this smoky portobello mushroom cassoulet is a twist on a traditional french casserole and we are here for it. Cassoulets are made with no cheese (unlike other casseroles) which makes it easy to translate to vegan cuisine without having to work in a cheese substitute. This dish takes a while to cook down and bake, but it calls for white wine, so make sure to grab two bottles, your bestie, and a killer playlist.