11 BEST Vegan Casserole Recipes

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Casseroles are perfect for taking to gatherings and feeding crowds. Classically, they are heavy in meat and dairy, but that’s not the case with these deliciously filling Vegan Casserole Recipes.

photo collage with title for vegan casserole recipes

I don’t know anyone who doesn’t love a comfortable, warm, bubbling casserole that leaves them feeling full and satisfied, especially on a chilly winter day. A couple of my personal favorites are Vegan Hashbrown Casserole and Eggless Quiche Casserole.

Unlike the traditional casserole recipes that are loaded with saturated fat and calories, these healthy vegetable casseroles will be kind to your waistline and heart because they are naturally loaded with fiber, phytonutrients, and antioxidants.

What are vegetarian/vegan casseroles made of?

I love making veggie casseroles because they are so versatile. They can be made as a veggie bake with vegetables like potatoes, carrots, beans, and more. However, I sometimes love adding things like pasta and rice to mine to make them even more filling and hearty.

This casserole list includes traditional favorites like Green Bean Casserole and Dairy-Free Scalloped Potatoes, and it even has breakfast casseroles like Vegan Quiche and Hashbrowns.

I hope you will find some new family favorites that you can feel good about feeding your family, knowing that these healthy vegetable casseroles are promoting health and fighting disease with every fork full!

Tips for making vegan casseroles

  • Make ahead- Vegetable casseroles can be made ahead in most cases. I often like to assemble mine the day ahead and bake the day of.
  • Oil-free- To keep casseroles oil-free, simply line baking dishes with parchment paper or use a silicone baking dish to keep them from sticking to the sides. Personally, I love to use parchment paper as a lining so that I can use any of the beautiful colorful casserole pans that I already have on hand in assorted sizes and shapes.
  • Easy storage- Casseroles usually keep in the refrigerator for 5-7 days when covered well.
  • Freezing- All of these vegan casserole dishes also freeze well.

The following vegetable casseroles are perfect not only for the holidays but for any time of the year.

Over time, I plan to continue adding more delicious casseroles to this growing list, so stay tuned! I also have a Vegan Casserole Index Page that will make it easy to find your favorites.

You will love these vegan casserole recipes because they’re

  • Perfect for holidays
  • Hearty
  • Crowd-pleasing
  • Healthy
  • Veggie-loaded
  • Vegan

Side dishes to pair with veggie casseroles

Casseroles are great as a main dish, but what can you serve as sides with them? There are actually so many options to choose from, and here are just a few.

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

Vegan Casserole Recipes

The following vegetable casseroles are perfect, not only for the holidays but at any time of the year. The list will continue to grow, so keep watch as more delicious dishes are added. Click on each of the photos, recipe titles, or 'Get the Recipe' buttons to see full recipes with ingredients, measurements, instructions, and a print button.

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vegan meatloaf on silver plate with mashed potatoes and gravy
4.42 from 143 votes

Vegan Meat Loaf

Author: EatPlant-Based.com
When we are going to a family gathering and need to take a dish or two, this Vegan Meat Loaf is always my first go-to. On Thanksgiving and Christmas, you can bet it will be on the menu.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8 servings


  • 2 cups cooked Bulgur
  • 1-1/2 cups whole wheat bread crumbs about 2-3 slices of bread
  • 1-1/2 cups rolled oats
  • 1 cup fire-roasted tomatoes with juice (fire-roasted diced tomatoes add a lot of flavor)
  • 1/2 cup small onion diced
  • 1 teaspoon minced garlic
  • 2 celery sticks diced
  • 3/4 cup carrots diced
  • 1/2 green bell pepper diced
  • 1/4 cup finely chopped walnuts
  • 3 tablespoons soy sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon ground black pepper
  • sea salt to your taste
  • 1/2 cup ketchup plus enough to top the loaf with before baking


  • Preheat oven to 350 degrees. Line a baking dish with parchment paper. I like to use something like this 12 x 8 glass baking pan.
  • Cook bulgur according to package directions. Cooks on the stove or in a rice cooker in about 15-minutes.
  • Dice the veggies–onion, garlic, celery, bell pepper, carrots, and walnuts.
  • Combine all ingredients in a large bowl (including the fully-cooked bulgur). Mix with a spoon, or do like I do and use your hands to mix thoroughly.
  • Press into prepared dish. Poke holes all over the top with a finger, then spread a thin layer of ketchup over the top with a spatula.
  • Bake for 60 minutes. I broil mine for the last 5 minutes, just to get that browned top.
  • Helpful Hint– a blender or food processor makes it easy to make bread crumbs. Also great chopping walnuts.



Tips & Substitutions
  1. A blender or food processor makes it easy to make bread crumbs. It’s also great for chopping the walnuts.
  2. I save old loaf bread ends and freeze them for making this vegan meatloaf.
  3. The bulgur can be soaked in warm water for 30+ minutes and not cooked if you prefer.
  4. Though it calls for bulgur, a number of people have told me that they’ve subbed with buckwheat groats, quinoa, brown rice, and barley and it still comes out good.
  5. For mixing these ingredients, I love using my hands and kneading. That’s how I used to make the traditional meatloaf and how I still like to do it.
  6. I suggest using a baking pan rather than a loaf pan that is deeper so this will firm up nicely for you. I like to use something like this 12 x 8 glass baking pan
  7. I highly recommend making the recipe exactly as listed the first time. If you prefer to tweak it later, do that on the next batch.


Calories: 226kcal | Carbohydrates: 41g | Protein: 7g | Fat: 5g | Fiber: 7g | Sugar: 11g


To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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  1. The vegan meat load was to die for!!! Wow! We both loved it. And on our first bite my hubby asked when I was going to make it again. I said after we finish this one. And yes, I made it again after we finished our first pan! I also made it with mashed potatoes and gravy. I’m thinking of making it and bringing it to our pot luck lunch after church. I suspect folks there would enjoy it, and it won’t last long before it’s gone. And next time I’m thinking of substituting Cauliflower mashed instead of potatoes. Got a simple recipe for that as well.

    1. Hi Wendy- This is so great! I’m thrilled that you and your hubby enjoyed the vegan meatloaf so much. It’s one of our favorites too. The leftovers make great sandwiches as well.

  2. I need to take a side dish to a wedding reception in Feb 2020. It will be cold weather in Indiana then. I will have to travel an hour to the wedding, then time for the wedding before the reception. What would you suggest for me to take. The wedding is at 2:30ish in the afternoon also. I love to make your casseroles but I like them hot. Not sure I could keep them hot in this situation even with an insulated carrier. Thanks for your recipes and any suggestions you may have.

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