Vegetable Casserole Recipe
If you're looking for a comforting side dish or a main course that packs a punch of nutrition and flavor, this vegan Vegetable Casserole recipe is bound to become a favorite. With its combination of fresh veggies, creamy sauce, and crunchy topping, you'll love how easy it is to bring a taste of home-cooked goodness to your table.
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 to medium-high and add the olive oil. Add the mushroom, pepper, broccoli, and red onion and sauté for a few minutes, until all the veggies are tender.2 tablespoons olive oil, 2 cups mushroom, 1 red bell pepper, 2 cups broccoli, 1 red onion
- In a small pot, add the vegan butter and flour and cook for a couple of minutes, just until creamy. Add the milk and nutritional yeast and cook until it starts to thick. Season with salt and pepper.2 cups almond milk, 2 tablespoons vegan butter, 2 tablespoons flour, 2 tablespoons Nutritional yeast, Salt and pepper
- Mix the panko breadcrumbs with the vegan butter.1 cup panko bread crumbs, ¼ cup vegan butter
- Grease a casserole dish and add the veggies, top them with the sauce, and cover with panko bread crumbs.
- Bake for 10 minutes, or until the panko is golden brown.
- Serve with parsley.Fresh parsley to serve
Notes
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- Veggie variations: Don't hesitate to mix up the vegetables based on what's in season or what you have on hand. Root veggies, green beans, kale, cauliflower, butternut squash, spinach, or even frozen vegetables all make excellent additions.
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- Sauce consistency: Aim for a sauce that's creamy but not too thick. If it seems too dense, a splash more almond milk can lighten it up.
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- Breadcrumbs: For an extra crunch, try mixing a little nutritional yeast or vegan parmesan cheese into your panko breadcrumbs. It adds a lovely depth of flavor.
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- Spice it up: Feel free to add spices or herbs to the sautéed vegetables. Garlic powder, paprika, basil, or Italian seasoning are great options.
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- Add protein: Cooked chickpeas, lentils, or a plant-based meat alternative would be great additions.
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- Make ahead: You can prepare the veggies and sauce a day in advance. Just assemble before baking to save on time during busy evenings.
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- Broil for extra crunch: If you love a crispy top, pop the casserole under the broiler for a minute or two at the end. Keep a close watch to avoid burning.
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- Gluten-free: You can easily make it gluten-free by using a gluten-free flour blend and opting for gluten-free breadcrumbs.
Storage & Reheating
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- Cool & airtight: Allow the casserole to cool to room temperature and then transfer it into an airtight container. If you prefer, you can also cover the casserole dish itself tightly with aluminum foil or plastic wrap, but an airtight container is generally more effective.
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- Refrigerate or freeze: You can keep the casserole in the refrigerator for 3-4 days. If you need to store it for longer, the casserole can be frozen for up to 2 months. Just make sure it's in a freezer-safe container.
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- Reheating: When you're ready to enjoy your casserole again, you can reheat it in the oven or microwave. If it's been frozen, let it thaw in the refrigerator overnight before reheating. To keep the topping crispy, reheating in the oven is preferred. Cover with foil if you're concerned about it drying out.
Nutrition
Calories: 167kcalCarbohydrates: 12gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 214mgPotassium: 254mgFiber: 2gSugar: 3gVitamin A: 1006IUVitamin C: 40mgCalcium: 104mgIron: 1mg
Tried this recipe?Let us know how it was!