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Vegan Creamy Vegetable Casserole
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.
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Equipment
Ingredients
- 1 large onion, diced
- 3 stalks celery, diced
- 8 ounces mushroom, chopped
- 3 carrots, diced
- 3 cloves garlic, minced
- 2 cups cabbage, chopped
- 2 cups cauliflower, chopped
- 2 cups spinach, frozen
- 1 cup peas, frozen or fresh
- 1 ½ cups vegetable broth, optional, for soaking the Butler Soy Curls
- 1 ½ cups Butler Soy Curls, optional
- 1 tsp thyme
- ½ tsp cracked pepper
Sauce
- 14 ounces chick peas, cooked
- ½ cup cashews, or almonds, or sunflower seeds
- â…“ cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp dark miso paste
- 1 tbsp dijon mustard
- 1 tbsp vinegar
- 1 tsp onion powder
- 1 ½ cups water
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.
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Nutrition info
Calories: 257kcalCarbohydrates: 33gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 287mgPotassium: 831mgFiber: 11gSugar: 9gVitamin A: 5116IUVitamin C: 30mgCalcium: 114mgIron: 5mg
23 comments
This looks amazing. Do you think I could use frozen broccoli and cauliflower, or would fresh work best?
Frozen would work fine.
Looks delicious. Can’t wait to try it. Can you tell me if your nutritional information includes the Butler Soy Curls or not?
Yes
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.
I have never used TVP but I think it would work and you would use the vegetable broth to soak them.
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!😀
In the directions it says it is just for soaking the soy curls if you are using them.
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.
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.
Not a fan of mushrooms, would you substitute something or just leave them out?
You can just leave them out or use a bit more of the other veggies.
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!
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!
Hi Jill,
I have a question about all your casseroles. Can I cook and freeze them?
Thank you.
Hello Anna, I haven’t tried freezing them but I think they would do ok.
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.
This will be wonderful at a big family dinner! I think we will try this one soon.
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!
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.
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!
Could you please tell me what the serving size that you are using for your nutritional info? Thank you.
There are 8 servings in the whole casserole.