This vegan casserole is an absolute showstopper that proves plant-based comfort food can be just as satisfying and delicious as any traditional version. Packed with wholesome vegetables, creamy sauce, and topped with crispy breadcrumbs, this dish will have everyone at your table asking for seconds—whether they’re vegan or not.
I’ve been perfecting this recipe for years, and I’m thrilled to finally share it with you. The secret is in the creamy cashew-based sauce that rivals any dairy cream sauce, combined with hearty vegetables and a golden-brown topping that adds the perfect textural contrast. It’s the kind of meal that feels like a warm hug on a plate, making it ideal for family dinners, potlucks, or meal prep for the week ahead.
What makes this vegan casserole truly special is how customizable it is. You can swap vegetables based on what’s in your pantry, add different proteins like tofu or legumes, and even top it with homemade baking powder biscuits instead of breadcrumbs for extra indulgence. The foundation remains solid and foolproof, allowing your creativity to shine through.
This recipe serves 6-8 people comfortably and reheats beautifully, making it perfect for batch cooking. The casserole develops even more flavor after a day in the refrigerator, so don’t hesitate to make it ahead. Whether you’re cooking for a vegan household or simply looking to incorporate more plant-based meals into your rotation, this casserole-style comfort dish will become a beloved staple.
For those looking to elevate this further, consider drizzling it with our best vegan gravy or serving alongside a fresh green salad. The possibilities are endless with this versatile base recipe. I’ve also found that pairing it with creamy soup-based casseroles as inspiration has yielded the most delicious results. For step-by-step guidance on sauce techniques, check out Serious Eats for professional tips.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 cups mixed vegetables (carrots, celery, peas, mushrooms, bell peppers)
- 2 medium potatoes, diced into ½-inch cubes
- 1 cup raw cashews, soaked in hot water for 15 minutes
- 3 cups vegetable broth
- 2 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1½ cups panko breadcrumbs
- 3 tablespoons melted vegan butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt for topping
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch casserole dish with olive oil to prevent sticking.
- Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Once shimmering, add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic as it can become bitter.
- Add the diced potatoes and mixed vegetables to the pot. Stir well to combine with the aromatics and cook for 5 minutes, allowing the vegetables to begin releasing their natural juices.
- Drain the soaked cashews and add them to a high-powered blender along with the vegetable broth, nutritional yeast, Dijon mustard, thyme, rosemary, garlic powder, and smoked paprika.
- Blend on high speed for 2-3 minutes until completely smooth and creamy. The mixture should resemble a thick cream sauce with no visible cashew pieces.
- Pour the blended cashew cream sauce into the pot with the vegetables and stir thoroughly to combine. Bring the mixture to a gentle simmer over medium heat.
- In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water until completely smooth with no lumps. This slurry will help thicken the sauce.
- Slowly pour the cornstarch slurry into the simmering vegetables while stirring constantly to prevent lumps from forming. Continue stirring for 2-3 minutes until the sauce thickens noticeably.
- Taste the mixture and season generously with salt and black pepper. Adjust the seasoning as needed—remember that the breadcrumb topping will add saltiness, so don’t over-salt at this stage.
- Transfer the vegetable mixture to your prepared casserole dish, spreading it evenly with a spatula. Make sure the vegetables are distributed evenly throughout.
- In a medium bowl, combine the panko breadcrumbs with melted vegan butter, chopped fresh parsley, and sea salt. Mix with a fork until the breadcrumbs are evenly coated and resemble coarse sand.
- Spread the buttered breadcrumb mixture evenly over the top of the casserole, pressing down gently so it adheres to the filling but doesn’t become compacted.
- Place the casserole dish in the preheated oven and bake for 30-35 minutes until the topping is deep golden brown and the filling is bubbling around the edges.
- Remove from the oven and let rest for 5 minutes before serving. This allows the filling to set slightly and makes plating easier.
Pro Tips
VEGETABLE SUBSTITUTIONS: Feel free to use any vegetables you have on hand. Root vegetables like parsnips and turnips work beautifully, as do frozen vegetables if fresh aren’t available. Avoid watery vegetables like zucchini and tomatoes unless you increase the cornstarch slightly.
BREADCRUMB TOPPING: For extra crunch, add ¼ cup of crushed nuts like walnuts or pecans to the breadcrumb mixture. You can also substitute panko with crushed crackers or oats for a different texture.
MAKE-AHEAD INSTRUCTIONS: Assemble the casserole completely, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking from cold.
FREEZING: This casserole freezes beautifully for up to 3 months. Freeze before baking, and add 15-20 minutes to the baking time. Alternatively, freeze leftovers in airtight containers for up to 3 months and reheat gently in a 350°F oven.
SERVING SUGGESTIONS: Serve with a crisp green salad dressed with lemon vinaigrette, crusty bread for soaking up the creamy filling, or steamed broccoli on the side. A simple arugula salad provides a nice peppery contrast to the rich, creamy filling.
NUTRITIONAL YEAST: This ingredient adds a savory, umami depth that mimics the richness traditionally provided by cheese. If you can’t find it, substitute with another tablespoon of cornstarch and an extra ½ teaspoon of salt.
FLAVOR ENHANCEMENTS: Add a splash of white wine or vegetable broth when sautéing the aromatics for deeper flavor. A pinch of cayenne pepper adds subtle heat, while fresh sage or thyme enhances the herbaceous profile.
TEXTURE TIPS: For a more rustic casserole, leave some vegetables in slightly larger chunks. For a smoother, more uniform texture, cut all vegetables into uniform ½-inch pieces.