Main Dishes/ Veganism

The Ultimate Vegan Casserole

I love a good casserole. I’m from the Midwest, so casseroles are my love language. It’s hard to find a vegan casserole that’s also semi-healthy. I love vegan cheese as much as the next person. But, I don’t want to eat processed vegan cheese that often. This recipe is vegan comfort food that has a whole foods feel. I love making this on Sunday and eating the leftovers throughout the entire week.

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The base ingredients are potatoes, zucchini, eggplant/squash, and lentils. The standout feature of this recipe is the creamy sauce on top. The sauce is essentially a vegan gravy and it’s absolutely amazing. This recipe is also easily customizable.

If you don’t like zucchini and eggplant then just replace those with your favorite veggies. I have tried this with butternut squash and it was equally tasty.

For this recipe, you will need:

Process

Before the casserole can be assembled, you need to prepare the fillings. Cook the lentils according to the package instructions. I boil mine in vegetable stock/broth and add seasoning. I cube the potatoes and the other veggies; then I add salt and garlic powder. I recommend roasting the veggies at 425 degrees for 12-15 minutes on each side. The cream sauce on top is only a few ingredients. To make the sauce, you create a roux with butter and flour. Then you add in the milk and spices. It’s really that easy! Once all of the parts are prepared, you can put together the dish. I either spray the dish or use parchment paper. First, I put the potatoes and veggies down. After that, I add the lentils. The sauce goes on top and you bake the casserole at 400 degrees for 15-30 minutes. You can use any type of potato. Also, if you want to jazz it up – you can add vegan cheese and meatless crumbles.

This recipe is inspired by: Food By Maria’s Plant Based Moussaka Recipe .

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5 from 1 vote

The Ultimate Vegan Casserole

They said it couldn’t be done. This is a hearty vegan casserole that is decadent and filling, yet also healthy and full of plant-based goodness. 
Course Casserole, Main Course
Cuisine American, vegan
Keyword casserole, comfort food, eggplant, plantbased, potatoes, vegetarian, veggies
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Kaley

Ingredients

Roasted Veggies

  • 2-3 large potatoes russet or sweet, cubed
  • 1 large eggplant can substitute squash
  • 2 large zucchinis can substitute carrots
  • 1 tbsp olive oil optional
  • 1/4 tsp salt
  • 1 tsp garlic powder

Lentils

  • 1/2 yellow onion chopped
  • 1 tbsp minced garlic
  • 2 cups dry lentils
  • 4 cups vegetable stock
  • 1 15 oz can diced tomatoes
  • 3 tbsp taco seasoning
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1 tsp dry oregano
  • season to taste

Gravy/Sauce

  • 2-4 tbsp vegan butter earth balance
  • 1 tbsp nutritional yeast
  • 3 tbsp flour
  • 3 cups soy milk
  • dash of salt and pepper
  • 1/4 tsp paprika
  • season to taste

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Cube veggies and potatoes. Place on a greased baking sheet and bake for 12-15 minutes on each side.
  • Prepare the lentils in a large pot while the veggies are in the oven. Cook according to package instructions, using vegetable stock instead of water. Once they are done cooking, add in the onion, seasonings, and tomatoes. Set aside. 
  • In a saucepan over medium heat, melt the vegan butter. Add the flour to the butter and mix very quickly to avoid clumps. Slowly add soy milk and reduce heat. Season to taste and stir until desired texture is achieved. 
  • Lower the oven temperature to 400 degrees Fahrenheit. Grease or line a casserole dish. At the bottom, place the potatoes and veggies. Then add the lentils. Pour the sauce on top. Bake for 20-30 minutes with foil on top. Bake for another 5 minutes without foil. Serve and enjoy! 

Notes

  • I’ve tried many variations and carrots and squash are great substitutes for the zucchini and eggplant. 
  • For the lentils, I typically use taco seasoning. You can use whatever you prefer. Italian seasoning also works well with this. 
  • If you are not a fan of lentils, another bean or meat substitute will work. 

I hope you enjoy this recipe as much as I do! I hope you had a nice Sunday and had a happy Easter if that’s what you celebrate. It’s been a while since I posted something savory. If you have any savory vegan food suggestions, let me know in the comments!

*This post contains affiliate links. See disclaimer policy for more details.

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13 Comments

  • Reply
    inhiscare753
    April 22, 2019 at 1:03 am

    Delicious! My daughter made this one

    • Reply
      Kaley
      April 22, 2019 at 10:52 am

      Thank you! Did she like it?

      • Reply
        inhiscare753
        April 22, 2019 at 7:29 pm

        Yes, everyone enjoyed it!

        • Reply
          Kaley
          April 22, 2019 at 7:31 pm

          That’s great!

  • Reply
    Eilidh Horder
    April 22, 2019 at 2:28 am


    Brilliant – I’m always looking for easy wholesome ideas. Thank you 🙂

    • Reply
      Kaley
      April 22, 2019 at 10:52 am

      Thank you! I’m glad it gave you some ideas!

  • Reply
    Sara
    April 22, 2019 at 7:22 pm

    Mouthwatering!

    • Reply
      Kaley
      April 22, 2019 at 7:28 pm

      Thank you!

  • Reply
    Cigdem
    April 23, 2019 at 1:58 pm

    This looks delicious, i’m definitely going to give this a try!

    • Reply
      Kaley
      April 23, 2019 at 1:59 pm

      Thank you and let me know how you like it!

  • Reply
    Natasa
    May 15, 2019 at 10:32 am

    Wow, this looks and sounds delicious! Will try the recipe out soon my lovely.

    • Reply
      Kaley
      May 15, 2019 at 10:34 am

      Thank you! I hope you like it!

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