This warm and cozy vegan casserole is loaded with wholesome ingredients and perfect for family dinners, potlucks, and holidays!
While traditional casseroles often contain some type of meat, this amazing vegan casserole tastes every bit as good without the animal protein, cholesterol, and saturated fat. It’s made with soy curls!
Healthy vegetable casseroles are a warm and comforting food that is great for feeding a crowd. The leftovers also freeze well for those that like to batch cook.
You’ll love this healthy vegetable casserole because it’s…
- Perfect for holidays and potlucks
- Terrific for leftovers & batch cooking
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What’s in this vegetable bake recipe?
In addition to having lots of vegetables and warm spices, this vegan casserole also contains what I call a mock chicken that is created with soy curls.
Have you heard of soy curls? When I first heard about them, I assumed they would be highly processed, but I was wrong.
Soy curls are simply non-GMO soybeans that have been cooked to the point where the soy breaks apart into strands. Then they are dried and packaged. That’s really it! I have an Amazon link for purchasing them listed below.
Soy curls are terrific in stir-fries, and if you haven’t tried my BBQ Soy Curl Sandwich, it’s time to change that!
How to make vegan chicken casserole
You’ll want to begin preparing this recipe by rehydrating the soy curls. To do this place them in a bowl of veggie broth with 1 teaspoon of soy sauce. Allow them to soak for at least 30 minutes.
Using veggie broth rather than just water to rehydrate soy curls adds a lot of flavor no matter what recipe you plan to use them in.
While the soy curls are soaking, go ahead and prepare the Cheese Sauce.
Making the cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with spices, and blending until smooth. Set it to the side until it’s time to add it to the casserole.
RECIPE CARD BELOW
The cheese sauce recipe will make just under a quart, which is more than you will need for this casserole. You’ll find that the leftovers are terrific on pizza, nachos, baked potatoes, and so much more.
Next, prepare the Tofu Sour Cream by adding the 5 ingredients to a blender or food processor and processing until nice and smooth. Set it to the side for now.
Preheat oven to 350°F and line a 9 x 13 baking dish with parchment paper.
In a large saucepan, saute onion in 1 Tbsp water or veggie broth. I suggest borrowing this from the soaking soy curls because they won’t miss it at this point.
Sautee until slightly tender, approximately 3 minutes. Then add the garlic, mushrooms, and broccoli and cook for another 3 minutes.
Drain the soy curls and slice them into bite-sized pieces. By the way, I like to save the broth from the soy curls rather than toss it out. It’s great for seasoning beans and other dishes, so I don’t like to waste it. Just store in the refrigerator for other uses.
If your pan of sauteed veggies is large enough, you can add these next ingredients to it. Otherwise, you’ll need to find a large mixing bowl.
Add the cooked brown rice, rehydrated and sliced soy curls, sauteed veggies, 1 cup of the cheese sauce (or more if desired), sour cream, and spices to the large bowl or pan. Save the remaining 1/2 cup of cheese sauce for topping.
Mix thoroughly and then pour the mixture into the prepared baking dish, pressing in with a spoon to fill the pan.
Drizzle the remaining 1/2 cup of cheese sauce over the top and sprinkle the breadcrumbs to cover. If you are using the vegan parmesan cheese, sprinkle it over as well.
I like to sprinkle a little more smoked paprika. Place in oven and bake for 30-35 minutes.
Once it’s done, remove from the oven and allow to cool. Some side dishes that are great with this vegan casserole are corn on the cob, baked potato, baked sweet potato, and salad.
Tips for making this casserole
- One of the seasonings suggested in this recipe is my Homemade Vegetable Bouillon Powder, and I highly recommend making it, because it can be used in so many other recipes like soups, stews, and beans.
- If you decide not to make the bouillon powder, it can be subbed out for poultry seasoning.
- Prepare yourself because the cheese sauce for this recipe is going to knock your socks off! This recipe makes about a quart, so you’ll have some left over for other dishes too.
- Keep casserole in the refrigerator for up to 7 days in an airtight container. Freezes well too.
Other great vegan casseroles to try
- Sweet Potato Casserole
- Green Bean Casserole
- Broccoli Rice Casserole
- Hash Brown Casserole
- Quiche Casserole
- Healthy Vegan Casseroles
- 3 oz dried soy curls (1/3 of bag)
- 1 cup veggie broth
- 1 tsp soy sauce or amino acids
- 3/4 cup onion, diced
- 2 cloves garlic, minced
- 1 cup fresh sliced mushrooms
- 1 cup broccoli, cut into small florets
- 2 cups cooked brown rice
- 1-1/2 cups Creamy Vegan Cheese Sauce, (recipe below)
- 1/2 cup tofu sour cream (recipe below)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp smoked paprika
- 1 Tbsp poutry seasoning OR veggie bouillon powder (recipe link)
- salt & pepper to taste (optional)
- 1/2 cup oil-free bread crumbs
- 1/4 cup vegan Parmesan (optional, recipe linked)
Creamy Vegan Cheese Sauce
- 1 cup potatoes, peeled and diced
- 1/4 cup carrots, diced
- 1/4 cup onions, diced
- 1 cup broth from veggies
- 1/2 cup raw cashews (or 1/2 cup white beans)
- 4 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 pinch paprika
- 1/2 pinch cayenne pepper, optional
Tofu Sour Cream
- 1 package of 12 to 15 oz firm silken tofu
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 clove garlic
- 1/4 tsp salt
- Place soy curls in a bowl with the veggie broth and soy sauce. Allow to soak for at least 30 minutes or more.
- Make the cheese sauce using directions below and set it to the side.
- Make tofu sour cream by blending all of its ingredients in a blender and set to the side.
- Preheat oven to 350 degrees and line a 9 x 13 baking dish with parchment paper. If making in a crockpot, select low heat.
- In a large saucepan, saute onion in 1 Tbsp water or veggie broth (you can borrow this from the soaking soy curls). Cook until slightly tender, approximately 3 minutes.
- Add the mushrooms and broccoli florets and cook another 3 minutes.
- When the soy curls are rehydrated, slice them into bite-sized pieces.
- If your pan of sauteed veggies is large enough, you can add these next ingredients to it. Otherwise, you'll need to find a large mixing bowl.
- Add the cooked brown rice, rehydrated and sliced soy curls, sauteed veggies, 1 cup of the cheese sauce (or more if desired), sour cream, and spices to the large bowl or pan. Save the remaining 1/2 cup of cheese sauce for topping.
- Mix thoroughly.
- Pour mixture into the prepared baking dish, pressing in with a spoon to fill the pan.
- Drizzle the remaining 1/2 cup of cheese sauce over the top and sprinkle the breadcrumbs to cover. If you are using the vegan parmesan cheese, sprinkle it over as well.
- I like to sprinkle a little more smoked paprika. Place in oven and bake for 30-35 minutes. If making in a slow cooker, set to low and allow to cook for approximately 1-1/2 hours.
- Once completely cooked, remove from oven and allow to cool.
- Serve warm and enjoy!
Creamy Vegan Cheese Sauce
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender-- approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- Now, it's ready to use in this casserole or anything else you need a creamy, cheesy sauce in. This makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks. It can also be frozen.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 2.5gTrans Fat: 0gCarbohydrates: 18gFiber: 7gProtein: 15g
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