Easy Air Fryer Vegetable Casserole
Add Preferred SourceThis Air Fryer Vegetable Casserole is a quick, fuss-free way to get a delicious dish on the table. With colorful veggies and a crunchy topping, it’s a recipe that’s easy to make and fits perfectly into your weeknight dinner routine. And it’s a bonus that it’s vegan, making it a great choice for gatherings where you want everyone to feel included.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
I love bringing this casserole to holiday potlucks because it’s a crowd-pleaser that suits everyone. It’s also my go-to for game day, giving me a healthier option that still feels like comfort food. It’s so easy to make, and you’ll have it on the table in 35 minutes!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegetable Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe a breeze if you follow my simple instructions!
Sauté the Vegetables
Heat a non-stick skillet over medium-high heat. Add olive oil, then add mushrooms, red bell pepper, broccoli, and red onion. Sauté until the veggies are tender and fragrant.
Make the Sauce
In a small pot, melt the vegan butter over medium heat. Stir in the flour and cook, stirring constantly, until smooth and creamy.
Slowly whisk in the almond milk and nutritional yeast, letting the mixture thicken. Season with salt and pepper.
Assemble the Casserole
Grease a casserole dish with a bit of oil. Add the sautéed vegetables and pour the sauce evenly over them.
In a small bowl, mix the panko breadcrumbs with melted vegan butter, then sprinkle the mixture over the top.
Cook in the Air Fryer
Place the casserole dish in the air fryer at 350°F (180°C) for approximately 10 minutes, or until the panko topping is golden brown and crispy.
Serve and Garnish
Top with freshly chopped parsley before serving for a burst of color and freshness. Serve and enjoy!
Recipe Notes and Expert Tips
I’ve got a few tips to make sure your Air Fryer Vegetable Casserole turns out perfect:
- Veggie Texture: Don’t overcook the vegetables during the sauté step—they’ll cook more in the air fryer, so you want them slightly crisp. This helps retain a nice bite and prevents them from turning mushy.
- Thick Sauce:If the sauce seems too thin, let it simmer a bit longer to thicken up. It should coat the back of a spoon, giving you a creamy texture that blends perfectly with the veggies.
- Panko Crunch: Use panko breadcrumbs instead of regular breadcrumbs for a crispier topping.
- Vegan Butter: Choose a high-quality vegan butter for a richer flavor in both the sauce and topping. A good vegan butter can make a difference in the overall taste, adding a savory depth to the dish.
- Salt Check: Taste the sauce before pouring it over the veggies; it’s your last chance to adjust the seasoning. A well-seasoned sauce is the key to a flavorful casserole, so don’t skip this step!
- Air Fryer Timing: Keep an eye on the air fryer during the last couple of minutes. Cooking times can vary slightly based on the air fryer model, so adjust as needed to get that perfect golden-brown crust.
How to Store Leftover Air Fryer Vegetable Casserole
Store any leftovers in an airtight container in the fridge for up to three days. When storing, make sure the casserole has cooled completely to room temperature to prevent condensation and sogginess. Reheat in the air fryer at 350°F (180°C) for a few minutes to bring back the crisp topping.
This casserole is freezer-friendly. To freeze, let it cool completely, then transfer portions to freezer-safe containers or tightly wrap the entire casserole dish with plastic wrap and aluminum foil. Freeze for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat in the air fryer or oven to maintain the crunchy breadcrumb topping.
What to Serve With Air Fryer Vegetable Casserole
This casserole makes a versatile dish that pairs well with a variety of sides.
Serve it alongside a crisp green salad with a light vinaigrette to balance out the rich, creamy sauce. It also goes wonderfully with crusty bread or garlic toast—perfect for soaking up any extra sauce.
For a heartier meal, consider adding a bowl of vegan soup, like a creamy tomato soup or a hearty lentil soup, to round out the meal.
Roasted potatoes or a simple quinoa side dish would also make great accompaniments, adding extra texture and substance to your plate. If you’re serving this as a main course, try pairing it with a light side of roasted or grilled vegetables for added flavor and color.
More Easy Vegan Air Fryer Recipes for You to Try at Home
I think you’ll love these vegan air fryer recipes that are just as simple and delicious!
- Air Fryer Avocado Fries
- Air Fryer Asparagus
- Air Fryer Accordion Potatoes
- Vegan Air Fryer Onion Rings
- Air Fryer Sweet Potato Fries
Ingredients
- 2 tablespoons olive oil
- 2 cups mushroom sliced
- 1 red bell pepper chopped into big pieces
- 2 cups broccoli chopped
- 1 red onion chopped
- 2 cups almond milk
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 2 tablespoons Nutritional yeast
- Salt and pepper
- 1 cup panko bread crumbs
- ¼ cup vegan butter melted
- Fresh parsley to serve
Instructions
- Heat a non-stick skillet over medium-high heat and add the olive oil. Toss in the sliced mushrooms, chopped red bell pepper, broccoli, and red onion. Sauté for several minutes until all the vegetables are tender but still vibrant.2 tablespoons olive oil, 2 cups mushroom, 1 red bell pepper, 2 cups broccoli, 1 red onion
- In a small pot, melt the vegan butter over medium heat. Once melted, stir in the flour and cook for a couple of minutes, whisking continuously until the mixture becomes smooth and creamy. Gradually pour in the almond milk while stirring, then add the nutritional yeast. Continue cooking until the sauce thickens slightly. Season with salt and pepper to taste.2 cups almond milk, 2 tablespoons vegan butter, 2 tablespoons flour, 2 tablespoons Nutritional yeast, Salt and pepper
- Mix the panko breadcrumbs with the melted vegan butter in a separate bowl until evenly coated.1 cup panko bread crumbs, ¼ cup vegan butter
- Lightly grease a casserole dish and spread the sautéed vegetables evenly inside. Pour the creamy sauce over the veggies, ensuring everything is well covered. Sprinkle the buttered panko breadcrumbs over the top.
- Place the dish in the air fryer at 350°F (180°C) for about 10 minutes or until the panko turns golden brown and crunchy. Garnish with freshly chopped parsley before serving. Enjoy!Fresh parsley to serve
Notes
- Veggie Texture: Don’t overcook the vegetables during the sauté step—they’ll cook more in the air fryer, so you want them slightly crisp. This helps retain a nice bite and prevents them from turning mushy.
- Thick Sauce:If the sauce seems too thin, let it simmer a bit longer to thicken up. It should coat the back of a spoon, giving you a creamy texture that blends perfectly with the veggies.
- Panko Crunch: Use panko breadcrumbs instead of regular breadcrumbs for a crispier topping.
- Vegan Butter: Choose a high-quality vegan butter for a richer flavor in both the sauce and topping. A good vegan butter can make a difference in the overall taste, adding a savory depth to the dish.
- Salt Check: Taste the sauce before pouring it over the veggies; it’s your last chance to adjust the seasoning. A well-seasoned sauce is the key to a flavorful casserole, so don’t skip this step!
- Air Fryer Timing: Keep an eye on the air fryer during the last couple of minutes. Cooking times can vary slightly based on the air fryer model, so adjust as needed to get that perfect golden-brown crust.
