There’s something absolutely magical about pulling a bubbling, golden vegan casserole dish straight from the oven. This recipe is a celebration of wholesome plant-based ingredients that come together to create pure comfort food magic. I’ve been making casseroles for years, and this vegan version has completely won me over with its creamy texture, satisfying flavors, and the way it brings everyone to the table.
What I absolutely love about this dish is how versatile it is. You can easily swap vegetables based on what’s in your kitchen or what’s in season. The key to the best vegan casserole is building layers of flavor with a rich, creamy sauce and plenty of umami-packed ingredients. I like to use a combination of mushrooms, nutritional yeast, and quality olive oil to create that deep, savory base that makes people forget they’re eating plant-based.
This casserole comes together in about thirty minutes of prep time, and then you just let the oven do the heavy lifting. It’s the perfect dish to make ahead for weeknight dinners or to bring to a potluck where you want to show off your vegan cooking skills. The beauty of casseroles is that they’re so forgiving—everything melds together beautifully, and the flavors only get better as it sits.
I’ve included several ingredient variations and substitution notes below because I believe cooking should be flexible and fun. Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your rotation, this casserole will become a family favorite. Serve it alongside a crisp salad and some crusty bread, and you’ve got a complete meal that satisfies everyone at the table.
For more plant-based comfort food ideas, check out my Best Vegan Waffle Recipe and my Easy Protein Muffin Recipe for other delicious options. If you’re exploring more breakfast casserole options, my Best Baby Led Weaning Pancakes Recipe offers another wonderful make-ahead option. And don’t miss my Best Strawberry Pound Cake Recipe for a delightful dessert to follow your casserole dinner.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups chopped broccoli florets
- 1 cup diced bell peppers (any color)
- 1 cup diced zucchini
- 1 cup shredded carrots
- 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 2 cups unsweetened plant-based milk
- 1/4 cup nutritional yeast
- 2 tablespoons tamari or soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups cooked pasta (penne or elbow work best)
- 1 cup panko breadcrumbs
- 3 tablespoons melted vegan butter
- 1/4 cup fresh parsley, chopped
- 2 tablespoons nutritional yeast (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13 inch casserole dish with a bit of olive oil and set aside.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add the minced garlic to the skillet and stir constantly for about 30 seconds until you can smell the garlic’s aroma wafting through your kitchen.
- Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally. The mushrooms will release their moisture and begin to brown, which creates incredible depth of flavor.
- Stir in the broccoli, bell peppers, zucchini, and shredded carrots. Cook this vegetable mixture for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still have a bit of texture.
- Sprinkle the flour (or cornstarch) over the vegetables and stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour the plant-based milk into the skillet while stirring constantly to prevent lumps from forming. Keep stirring until the mixture is smooth and well combined.
- Add the nutritional yeast, tamari, Dijon mustard, thyme, rosemary, black pepper, sea salt, garlic powder, and onion powder to the skillet. Stir thoroughly to combine all the seasonings and create a creamy, well-seasoned sauce.
- Let the sauce simmer for 2-3 minutes, stirring frequently, until it thickens slightly and coats the back of a spoon. Taste and adjust seasonings as needed—this is your chance to make it perfect for your palate.
- Remove the skillet from heat and gently fold in the cooked pasta, stirring until every piece is coated with the creamy sauce.
- Pour the entire pasta and vegetable mixture into your prepared casserole dish, spreading it evenly with a spatula.
- In a small bowl, combine the panko breadcrumbs, melted vegan butter, fresh parsley, and 2 tablespoons of nutritional yeast. Mix with a fork until the breadcrumbs are evenly coated and resemble wet sand.
- Sprinkle this breadcrumb mixture evenly over the top of the casserole, covering the entire surface.
- Place the casserole in your preheated oven and bake for 30-35 minutes, until the top is golden brown and crispy and you can see the sauce bubbling around the edges.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly and makes serving much easier.
- Serve hot and enjoy your delicious vegan casserole with your favorite side salad or crusty bread.
Pro Tips
Vegetable Substitutions: Feel free to customize this casserole based on your preferences or what’s in your pantry. Swap broccoli for cauliflower, add spinach or kale for extra greens, use green beans instead of zucchini, or add sun-dried tomatoes for a Mediterranean twist. Corn works wonderfully too. The key is to use about 4-5 cups of mixed vegetables total.
Pasta Options: While I love using penne or elbow pasta, you can substitute with any pasta shape you prefer. Fusilli, rigatoni, or even chickpea pasta all work beautifully. You could also use rice, quinoa, or cauliflower rice for a lower-carb version.
Creamy Sauce Variations: If you prefer a thicker, richer sauce, you can use full-fat canned coconut milk in place of half the plant-based milk. For a lighter version, substitute vegetable broth for half the milk. The sauce should coat the vegetables but still be creamy and pourable.
Breadcrumb Topping Options: Instead of panko, use crushed crackers, panko combined with crushed walnuts or almonds, or skip the breadcrumb topping entirely for a lower-carb option. You can also add a teaspoon of Italian seasoning or garlic powder to the breadcrumb mixture for extra flavor.
Protein Additions: To make this more substantial, add crumbled tofu, tempeh, white beans, or store-bought vegan sausage. You could also add lentils for extra protein and fiber. About 1-1.5 cups of protein addition works well.
Nutrient Boost: Stir in a handful of nutritional yeast for extra B vitamins and umami flavor. Add fresh herbs like basil or oregano at the end for brightness. A squeeze of fresh lemon juice just before serving adds lovely acidity.
Storage Instructions: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven for about 15-20 minutes, or microwave individual portions. The casserole may seem a bit thick when cold; simply add a splash of milk when reheating to restore the creamy consistency.
Serving Suggestions: This casserole pairs beautifully with a crisp green salad dressed with vinaigrette, roasted asparagus, steamed green beans, or a simple arugula salad. Serve with crusty bread for soaking up the delicious sauce. A glass of white wine complements this dish perfectly.