Easy Vegan Casserole Recipe
Easy Vegan Casserole Recipe
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Easy Vegan Casserole Recipe
This Easy Vegan Casserole is a hearty and delicious dish packed with nutritious vegetables and topped with a creamy cashew cheese sauce. Perfect for family dinners or meal prep, this recipe is sure to satisfy everyone at the table.
Ingredients
- For the Casserole:
- 2 cups cooked quinoa
- 1 cup broccoli florets
- 1 cup diced bell peppers (red and yellow)
- 1 cup sliced mushrooms
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- For the Cashew Cheese Sauce:
- 1 cup raw cashews (soaked for 4 hours)
- 1/2 cup nutritional yeast
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric (for color)
- Salt to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Veggies: In a large bowl, combine cooked quinoa, broccoli, bell peppers, mushrooms, black beans, corn, garlic powder, onion powder, olive oil, salt, and pepper. Mix until well combined.
- Make the Cashew Cheese Sauce: In a blender, combine soaked cashews, nutritional yeast, water, lemon juice, garlic powder, turmeric, and salt. Blend until smooth and creamy. Adjust seasoning as needed.
- Assemble the Casserole: In a greased 9×13-inch baking dish, spread the quinoa and veggie mixture evenly. Pour the cashew cheese sauce over the top, spreading it to cover all the veggies.
- Bake: Bake in the preheated oven for 30-40 minutes, until the casserole is bubbly and golden on top.
- Serve: Allow to cool slightly before serving. Enjoy your hearty vegan casserole!
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Vegan Casserole Recipes
This Easy Vegan Casserole is a hearty and delicious dish packed with nutritious vegetables and topped with a creamy cashew cheese sauce. Perfect for family dinners or meal prep, this recipe is sure to satisfy everyone at the table.
Ingredients
- 2 cups cooked quinoa
- 1 cup broccoli florets
- 1 cup diced bell peppers red and yellow
- 1 cup sliced mushrooms
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn fresh or frozen
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- For the Cashew Cheese Sauce:
- 1 cup raw cashews soaked for 4 hours
- 1/2 cup nutritional yeast
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric for color
- Salt to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Veggies: In a large bowl, combine cooked quinoa, broccoli, bell peppers, mushrooms, black beans, corn, garlic powder, onion powder, olive oil, salt, and pepper. Mix until well combined.
- Make the Cashew Cheese Sauce: In a blender, combine soaked cashews, nutritional yeast, water, lemon juice, garlic powder, turmeric, and salt. Blend until smooth and creamy. Adjust seasoning as needed.
- Assemble the Casserole: In a greased 9×13-inch baking dish, spread the quinoa and veggie mixture evenly. Pour the cashew cheese sauce over the top, spreading it to cover all the veggies.
- Bake: Bake in the preheated oven for 30-40 minutes, until the casserole is bubbly and golden on top.
- Serve: Allow to cool slightly before serving. Enjoy your hearty vegan casserole.
Notes
- Meal Prep: This casserole can be made ahead and stored in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
- Variations: Feel free to swap out vegetables based on what you have on hand. Spinach, zucchini, or asparagus work great.
- Topping Ideas: Consider adding breadcrumbs or additional nutritional yeast on top before baking for an extra crunch.
