Top 3 Mixed Vegetable Casseroles

Creating a delicious mixed vegetable casserole that everyone loves can be tricky, especially when you’re looking for a fulfilling, healthy vegan or plant-based option. Yet, there is nothing better than a casserole for a complete meal solution when you’re busy.

Many times, ingredients can be prepared ahead of time, meaning less time spent in the kitchen and more time spent with loved ones. Here you will find three amazing mixed vegetable casserole recipes that you should definitely try.

Tomato, Potato and Zucchini Casserole

This flavorful dish satisfies on so many levels, and it’s 100% vegan. It’s perfect as a family dinner all by itself and the leftovers make a great lunch!


top 3 mixed vegatable casseroles

2 tablespoons vegan butter (Miyoko’s or brand of choice)

1 large onion sliced and sautéed until golden brown

2 medium potatoes, sliced to 1/4 inch thickness

2 medium zucchini sliced to 1/4 inch thickness

4 plum or roma tomatoes sliced to 1/4 inch thickness

1 teaspoon of salt

3/4 teaspoon of black pepper

2 tablespoons melted vegan butter

1/2 of a cup of vegan Parmesan


1. Preheat oven to 375 degrees

2. Melt the 1 tablespoon vegan butter over medium heat in medium-sized skillet

3. Spray a quiche pan or round baking dish with no-stick cooking spray

4. Spoon the caramelized (browned) onions into pan and spread evenly

5. Toss potatoes, tomatoes and zucchini with the salt and pepper

6. Arrange all in a single layer over the onions, alternating and overlapping a little

7. Drizzle the top with the remaining melted vegan butter

8. Cover tightly with foil

9. Bake for 30 minutes

10. Remove foil and sprinkle with the vegan Parmesan *See recipe for vegan parm below

11. Uncovered bake an additional 30-45 minutes until top is golden brown

12. Remove from oven and let stand at least 10 minutes prior to serving

13. ENJOY!

Vegan Parm:

vegan parmIngredients:

  • 1 cup unsalted cashews note: you may use salted cashews and omit the sea salt
  • 4 tbsp brewer’s or nutritional yeast
  • 1 tsp fine sea salt
  • 1 tsp garlic powder


  1. Grind all the ingredients in a blender or food processor until well mixed and the desired texture is reached.


Baked Pasta with Garlic Crumb Topping

Pasta is a big hit among vegans and omnivores alike. This hearty deep dish casserole is perfect for a family dinner any night of the week. Simple to make and satisfying as well.

INGREDIENTS: top 3 mixed vegetable casseroles baked pasta

For the Pasta

1 16 oz package of whole wheat pasta, rigatoni is recommended, gluten-free if preferred

1 tablespoon of olive oil

1 large onion

3 large garlic cloves

1 large can of crushed tomatoes

1/2 teaspoon of red chili flakes

2 tablespoons of Italian Seasoning blend

1/4 cup of nutritional yeast (do not sub other yeast types)

1 tablespoon of balsamic vinegar

1/2 teaspoon of ground black pepper

1 teaspoon of salt

For the Topping

5 slices of slightly stale bread Or substitute lightly toasted bread slices

2 tablespoons of olive oil

2 cloves of garlic

2 tablespoons of nutritional yeast (again, no substitutes)


1. Preheat oven to 400 degrees

2. Warm the olive oil in pan and saute the onions until slightly browned

3. Add the garlic and cook another 1-2 minutes more

4. Add tomatoes, chili flakes, Italian seasoning, yeast, vinegar, salt and pepper, stir well

5. Leave mixture simmering on low while preparing pasta

6. Cook pasta in boiling water until firm to the bite (al dente) Check package directions…

Begin crumb topping:

7. While pasta boils, place torn up bread slices into food processor, adding 2 tablespoons olive oil, garlic, and nutritional yeast

8. Process until fine crumbs form

9. Drain cooked pasta, add sauce, stir until well combined

10. Pour sauced pasta into a casserole dish, smooth down top, add crumbs evenly over top

11. Bake for 20-30 minutes until the top is crunchy and golden

12. Bon Appetite!

Vegan Potato Casserole

Everyone loves a delicious, fulfilling potato casserole. This is a fairly simple, quick to prepare dish that will make meal time a great time!


2 pounds of potatoes (6 medium-sized) top 3 mixed vegetable casseroles - potato eggplant zucchini1 bell pepper

1 cup of fresh, frozen or canned corn

1 medium zucchini

1 medium eggplant

Some people also like to layer tomato slices as in our photo


For the Sauce:

2 teaspoons tahini

7 ounces of coconut milk

1 teaspoon of potato or corn starch

1 small clove of garlic pressed or minced

For the Crunchy Topping:

1 cup of gluten free bread crumbs

3/4 cup of macadamia nuts


1. Preheat oven to 400 degrees

2. Peel and boil potatoes whole for 15 minutes, just until soft

3. Drain potatoes, let cool, then cut into 1/4″ slices

4. Wash the other vegetables and cut all into slices

5. Line cooking sheet with parchment paper and line with vegetable slices

6. Season with salt and pepper and pre-roast for 10 minutes

7. Meanwhile, heat the coconut milk for the sauce and add tahini

8. Bring to a boil and whisk the potato starch into the boiling mixture, stir until thickened.

9. Season the sauce with pressed garlic, salt and pepper

10. Place bread crumbs and macadamias in food processor until a crumble forms

11. Assemble casserole with half the vegetables, half the potatoes, half the sauce, then repeat in layers

12. Top with crunchy macadamia crumble

13. Bake 15-20 minutes until top is golden brown

You never have to worry about finding suitable recipes to fit your vegan or vegetarian lifestyle. These are sure to be winners and will have people asking for seconds or more!

For those of you following a whole food plant based eating plan…

  • omit the oil and vegan butters and saute in veggie broth
  • non-stick cooking spray can be avoided by using high quality non-stick pans

Please add your comments below and feel free to share your own tips and variations on these tasty recipes.

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