30 Hearty Vegan Casserole Recipes to Feed a Crowd
These delicious and filling vegan casserole recipes are perfect for colder nights and to feed a crowd! Meal prep-friendly, hearty and easy to make, what’s there not to love? The following easy vegan protein casserole is perfect for busy nights and endlessly customizable to your preferences.
Ingredients
Easy Vegan Protein Casserole
- 6 ounces short pasta dry (170 g)
- 1 cup mixed veggies chopped (100 g)
- 2 cups baby spinach 60 g
- 1 cup chickpeas cooked (165 g)
- 2 cups protein cheese sauce 480 ml
Instructions
- Preheat oven to 350° F (180° C) and prepare an 8×8 inch glass baking dish.
- Cook pasta according to package instructions in a large pot. 5 minutes before they are done cooking, add your mixed veggies.
- Drain the cooked pasta and veggies and return everything to the pot.
- You can now season it with salt, pepper, garlic powder, paprika or dried herbs to your liking or leave it as it is.
- Stir in the spinach and chickpeas. Mix with a spoon to combine, then transfer to your baking dish.
- Make the vegan protein cheese sauce in a blender and pour over the pasta, chickpeas and veggies.
- Place your casserole dish in the oven and bake for 20 minutes, until the sauce turns slightly golden.
- Remove from oven, let cool for a few minutes and serve warm.
- Store any leftovers covered in the fridge for up to 5-6 days and reheat at your convenience.
Notes
- You can use gluten-free, whole-grain or legume-based pasta for this recipe.
- Add any veggies of your choice to your pasta, we like zucchini, mushrooms, bell peppers and cauliflower the most!
- Instead of chickpeas, add any legumes, tofu, tempeh or vegan sausage or crumbles to this dish!
- This recipe works when using hummus instead of cheese sauce! Make it cheesier by adding store-bought cheese shreds.
- Find 22+ more vegan casserole recipes in the article above!
Nutrition
Calories: 371kcal | Carbohydrates: 65g | Protein: 30g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 228mg | Fiber: 15g | Sugar: 7g