Vegan Creamy Vegetable Casserole

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Vegan Creamy Vegetable Casserole

Jill Dalton
As Fall arrives and the weather starts to cool we all tend to turn to rich, warm, comfort foods to ease into the seasonal transition. This plant-based Creamy Vegetable Casserole is the perfect recipe to enjoy a heaping helping of a host of healthy vegetables all cooked to perfection in a deliciously creamy cheese sauce.
4.78 from 53 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 8
Calories 257 kcal

Ingredients
 
 

Sauce

Instructions
 

  • Preheat oven to 350°F.
  • If you are using the Butler Soy curls, place them in a bowl and pour the vegetable broth over them and let them soak while you are cooking the vegetables.
  • Sauté onions, celery and mushrooms until onions are lightly brown.
  • Add mixture to a large casserole dish.
  • Cook remaining ingredients in a pot on medium high heat until veggies are about halfway cooked.
  • Pour into the casserole dish with the onion mixture.
  • Add the soaked Butler Soy Curls to the casserole dish and gently stir ingredients together.
  • Add the sauce ingredients to a blender and blend until smooth.
  • Pour half of the mixture over the vegetables and lightly stir to get the sauce all the way to the bottom and then pour remaining sauce on top and smooth the surface gently.
  • Cover and bake for 50 minutes.
  • Remove the lid and cook for 5-10 minutes more to brown the top.

Nutrition

Calories: 257kcalCarbohydrates: 33gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 287mgPotassium: 831mgFiber: 11gSugar: 9gVitamin A: 5116IUVitamin C: 30mgCalcium: 114mgIron: 5mg

27 thoughts on “Vegan Creamy Vegetable Casserole”

  1. Looks delicious. Can’t wait to try it. Can you tell me if your nutritional information includes the Butler Soy Curls or not?

  2. Hi Jill, this looks amazing and I can’t wait to make it. I do not have soy curls and wanted to know if you think I can substitute TVP for them.

  3. Made this and we all loved it!! Quick question…..if I don’t use the soy curls would I still use 1 1/2 cups of vegetable broth or is the vegetable broth only for soaking the soy curls?
    Thanks!?

  4. I made this recipe and substituted kale for the spinach.  It was really delicious and I definitely will be making it again.  I did use soy curls and didn’t soak them.  They turned out great.  Thanks for a great recipe.

  5. I made this recipe yesterday and it was DELICIOUS! It will definitely be in my rotation. Hubby loved it too! Only thing I did different was sub 2 cups broccoli for the soy curls.

  6. Made this the other day. I didn’t have mushrooms or peas so I used eggplant and corn. This was delicious! Even my non vegan husband loved it!

  7. RICHARD CLINGERMAN

    I made this and it was really great. I was worried and suspicious after assembling this casserole but when I sat down with my wife to eat dinner and she swooned, all my stress was relieved. I used a whole block of extra firm tofu that I baked while I was chopping all the vegetables. I diced it and dumped it in right when I was doing my last stir. Great texture, great flavors. And look at all these awesome leftovers! Thank you again!

  8. Had everything to make exactly as directed other than having purple cabbage (which made it so pretty!) and it was outstanding. TY!!
    I am not a subscriber YET but will be joining the community within the next 6 months. I’m appreciative of all the recipes of yours I’ve tried. Next up will be the butter pecan ice cream ? in my Ninja Creami DeLuxe. My husband and I are not fans of sweets so dessert isn’t a regular thing but I get to add as little sugar as desired when I make it myself. THAT and making much yummier/healthier food than I can get most places is why we eat out so rarely.

  9. I just made it last night and love it! I am intolerant to miso so i opted out of that but the sauce was missing some taste I’m thinking adding some braggs would be great. I used purple cabbage and added frozen mixed veggies, but I would say 4 out of 5 stars!

  10. This recipe was delicious. I didn’t have the soy curls, so I omitted them and the broth, and my blender can’t handle cashews, so I used a little cashew butter in it’s place. True comfort food. Thank you.

  11. I just finished eating this and it was really, really fantastic. I didn’t have soy curls. Only down side is this took me about 2 hours to make, and I even used a food processor to do most of the chopping. Still, it was worth it! My sauce did come out a lot thicker than Jill’s looked in the video so I added some extra water. I think next time I might add a cup of frozen corn and 1 large potato cut into small dice. Honestly, you could put anything in with this sauce and it would be good! All my non-vegan family loved this as well. This really is like the ultimate comfort food for a cold night!

  12. It was very good! No one else was a wfpb eater, but I got lots of compliments on it. I will make this again. Maybe it’ll go into my standard rotation for myself.

    I left out the soy (curls and miso) and subbed in tahini for the miso paste.

    The purpose I attributed to precooking the veggies on the stove was to sweat them, and approaching it that way worked great as far as how cooked they were in the end.

  13. I made this recipe tonight and it is delicious!! My husband and I both enjoyed it and this will now become a regular in my rotation when meal planning! Thank you!

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