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26 Healthy Vegan Casserole Recipes

26 Best Vegan Casserole Recipes

5 from 1 vote
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Prep Time 30 minutes
Total Time 30 minutes
Course Casseroles
Cuisine American

Ingredients
  

  • olive oil
  • yellow onion diced
  • clove garlic chopped
  • ground cumin
  • cans beans
  • roasted diced butternut squash
  • tomatoes with their juices
  • tomato paste
  • kale
  • Kosher salt and freshly ground black pepper
  • vegan shredded cheese
  • Chopped cilantro for serving
  • Vegan sour cream for serving
  • • Cashew Cheese Sauce:
  • raw cashews
  • unsweetened almond milk
  • nutritional yeast
  • fresh lemon juice
  • clove garlic
  • smoked paprika
  • kosher salt

Instructions
 

  • Preheat your oven to 400 degrees F.
  • Add oil to a large skillet and heat over medium heat until oil shimmers. Add onions, garlic, and cumin and sauté while stirring until onions are translucent and soft about 3 to 4 minutes. Mix in the beans, squash, tomatoes with the juices, tomato paste, and kale. Add salt and pepper to taste. Sauté while stirring until the kale is wilted down, about 3 to 5 minutes. Remove vegetable filling from the pan and set it to the side in a bowl.
  • Spray a 9x13 baking dish with cooking spray or oil. Lay 2 tortillas down in the bottom of the dish, top with 1/4 of the sautéed vegetable filling, and top with 1/4 of the cashew cheese sauce. Follow this same order for 3 more layers, with the cashew cheese sauce being the final topping.
  • Bake in a preheated oven with no cover until casserole is heated thoroughly and the cheese starts to bubble on top, about 20 minutes. Serve with cilantro and any other favorite enchilada toppings.

Cashew Cheese Sauce:

  • Place cashews in a bowl and cover with cold water. Soak for 8 to 12 hours. Drain the cashews and move to a food processor (a blender will work here also). Pour in the remaining ingredients and blend until completely smooth and creamy.