28+ Delicious Dairy-Free Vegetable Casseroles for Every Taste

If you’re looking to create hearty, wholesome meals that are both comforting and free from dairy, you’re in the right place!

Vegetable casseroles are the ultimate solution for a family-friendly dish that’s satisfying, nutritious, and full of flavor.

Whether you’re trying to avoid dairy due to allergies, dietary preferences, or simply wanting to add more plant-based meals into your routine, these casserole recipes will offer a variety of options to suit every taste.

From hearty root vegetables to fresh seasonal greens, we’ve curated 28+ dairy-free vegetable casserole recipes that will leave you feeling nourished and content without sacrificing taste.

Let’s dig in and explore some delicious, easy-to-make casseroles!

28+ Delicious Dairy-Free Vegetable Casseroles for Every Taste

There you have it – 28+ mouth-watering dairy-free vegetable casserole recipes that are perfect for every occasion, from busy weeknights to weekend gatherings.

With so many options to choose from, you’re sure to find a few favorites that will become regulars in your kitchen.

Whether you prefer something hearty, light, or packed with seasonal vegetables, each casserole offers a healthy, dairy-free alternative that doesn’t compromise on flavor.

So, grab your ingredients, preheat your oven, and let these comforting casseroles bring warmth and joy to your table!

Roasted Root Vegetable Casserole

This roasted root vegetable casserole is a hearty, comforting dish that highlights the natural sweetness of carrots, parsnips, and sweet potatoes. The creamy texture comes from a coconut milk base, making it a perfect dairy-free alternative for those avoiding dairy. The mixture of herbs and roasted vegetables creates a savory and slightly caramelized topping, offering both flavor and texture to every bite.

Ingredients:

• 3 large carrots, peeled and sliced
• 2 medium sweet potatoes, peeled and diced
• 2 parsnips, peeled and sliced
• 1 large onion, thinly sliced
• 1 cup canned coconut milk
• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• ½ cup breadcrumbs (gluten-free if needed)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrots, sweet potatoes, parsnips, and onions with olive oil, garlic powder, thyme, rosemary, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet and roast for 30-35 minutes, or until they are tender and lightly caramelized.
4. Once roasted, transfer the vegetables to a greased 9×13-inch baking dish.
5. Pour the coconut milk over the vegetables and mix gently to coat them.
6. Top the casserole with breadcrumbs for a crunchy topping.
7. Return to the oven and bake for an additional 10-15 minutes, or until the top is golden and crispy.
8. Garnish with fresh parsley before serving.

This roasted root vegetable casserole is not only dairy-free but also packed with nutrients from a variety of root vegetables. The coconut milk brings a rich, creamy element to the dish without overwhelming the natural flavors. The crispy breadcrumb topping adds a wonderful texture contrast, making this casserole a crowd-pleaser for both dairy-free and non-dairy-free eaters alike. It’s perfect for cozy dinners or holiday gatherings!

Vegan Mushroom and Spinach Casserole

A flavorful and comforting dish, this vegan mushroom and spinach casserole is both nutritious and delicious. The earthy mushrooms combine with the vibrant spinach, while a cashew cream sauce gives it a rich, creamy texture. This casserole is an excellent option for a hearty weeknight meal and is sure to satisfy everyone at the table with its creamy, savory goodness.

Ingredients:

• 1 lb mushrooms, sliced
• 4 cups fresh spinach
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup raw cashews (soaked for at least 4 hours)
• 1 ½ cups vegetable broth
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 tsp thyme
• ½ tsp nutmeg
• Salt and pepper to taste
• 1 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onions and garlic and sauté for 3-4 minutes until softened.
3. Add the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and become tender.
4. Stir in the spinach and cook until wilted, about 2-3 minutes. Remove from heat.
5. In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, thyme, nutmeg, salt, and pepper. Blend until smooth.
6. Transfer the mushroom and spinach mixture into a greased 9×13-inch baking dish. Pour the cashew cream over the vegetables and stir gently to combine.
7. Top with breadcrumbs if using, then bake for 20-25 minutes, or until bubbly and golden.
8. Let the casserole cool for a few minutes before serving.

This vegan mushroom and spinach casserole is the ultimate dairy-free comfort food. The cashew cream sauce provides a rich, velvety texture that beautifully complements the mushrooms and spinach. The addition of nutritional yeast brings a subtle cheesy flavor, making this casserole a perfect dairy-free alternative to traditional creamy casseroles. Whether you serve it as a main dish or a side, it’s a dish that will leave everyone satisfied and asking for seconds.

Zucchini and Tomato Casserole with Chickpeas

Packed with fresh vegetables and protein-rich chickpeas, this zucchini and tomato casserole is a simple yet flavorful dish. It’s an ideal choice for a light, healthy meal that doesn’t sacrifice on taste. With a combination of roasted zucchini, sweet tomatoes, and crispy chickpeas, this casserole brings a bright and satisfying experience, perfect for lunch or dinner.

Ingredients:

• 4 medium zucchinis, sliced
• 2 cups cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp balsamic vinegar
• 1/2 cup fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, toss the zucchini slices, cherry tomatoes, and chickpeas with olive oil, paprika, oregano, garlic powder, salt, and pepper.
3. Spread the mixture evenly in a greased 9×13-inch baking dish.
4. Drizzle with balsamic vinegar and bake for 25-30 minutes, or until the zucchini is tender and the chickpeas are crispy.
5. Once baked, sprinkle with fresh basil and serve.

This zucchini and tomato casserole with chickpeas is a wonderfully light yet fulfilling dish. The sweetness of the roasted tomatoes perfectly complements the mild zucchini, while the chickpeas add a hearty, protein-packed element. The balsamic vinegar gives the dish a tangy depth, and the fresh basil brings a burst of freshness to each bite. Whether you’re craving a quick dinner or a wholesome side dish, this casserole is the perfect balance of flavors and textures.

Sweet Potato and Kale Casserole

This sweet potato and kale casserole is a wholesome, nutritious dish that blends the sweetness of roasted sweet potatoes with the earthy flavor of kale. The combination of these two ingredients, along with a dairy-free cream sauce made from almond milk, creates a comforting yet healthy casserole. Perfect for fall or winter meals, this casserole is sure to be a hit with anyone looking for a hearty, plant-based dish.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 4 cups fresh kale, chopped
• 1 cup unsweetened almond milk
• 1/2 cup nutritional yeast
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup sunflower seeds (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Roast for 25-30 minutes, until tender.
3. While the sweet potatoes roast, heat a large pan over medium heat. Add the chopped kale and sauté for 5-7 minutes, until wilted. Set aside.
4. In a blender, combine almond milk and nutritional yeast. Blend until smooth and creamy.
5. Once the sweet potatoes are done, mix them with the sautéed kale in a large bowl. Pour the almond milk mixture over the top and stir gently to combine.
6. Transfer the mixture to a greased 9×13-inch baking dish. Top with sunflower seeds for added crunch, if desired.
7. Bake for an additional 15-20 minutes, until everything is heated through and the top is lightly golden.
8. Let the casserole cool slightly before serving.

This sweet potato and kale casserole is a perfect example of how simple, nutritious ingredients can come together to create a rich, flavorful dish. The creamy almond milk sauce enhances the natural flavors of the sweet potatoes, while the kale adds a touch of bitterness that balances out the sweetness. With the added crunch of sunflower seeds, this casserole is both satisfying and comforting. It’s an excellent option for meal prep, holiday gatherings, or just a cozy dinner with loved ones.

Spaghetti Squash and Bell Pepper Casserole

This spaghetti squash and bell pepper casserole is a low-carb, veggie-packed alternative to traditional pasta casseroles. The spaghetti squash acts as the “noodle” base, offering a slight sweetness that complements the bell peppers and onions. A simple tomato-based sauce binds everything together, and with the addition of savory herbs and spices, this dish is both flavorful and satisfying.

Ingredients:

• 1 medium spaghetti squash
• 2 bell peppers, sliced
• 1 large onion, chopped
• 2 cups marinara sauce (dairy-free)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the flesh with olive oil and season with salt and pepper. Place the halves face down on a baking sheet and roast for 35-40 minutes, until tender.
3. While the squash roasts, heat olive oil in a pan over medium heat. Add the chopped onion and bell peppers, and sauté for 5-7 minutes until soft.
4. Add the marinara sauce, garlic powder, oregano, and red pepper flakes. Stir and simmer for 5-10 minutes, until everything is well combined.
5. Once the spaghetti squash is done, use a fork to scrape out the “noodles” from the squash. Place the noodles in a greased 9×13-inch baking dish.
6. Pour the bell pepper sauce mixture over the spaghetti squash noodles and toss to combine.
7. Bake for an additional 10 minutes to allow the flavors to meld.
8. Garnish with fresh basil and serve.

This spaghetti squash and bell pepper casserole is a light yet satisfying dish that makes a great alternative to traditional pasta casseroles. The spaghetti squash provides a delicate texture that mimics noodles, while the sweet bell peppers and savory marinara sauce create a perfectly balanced flavor profile. It’s a great option for anyone looking for a healthier, lower-carb dish that still feels like a classic comfort food. Plus, it’s a great way to sneak in more veggies!

Cauliflower and Broccoli Rice Casserole

This cauliflower and broccoli rice casserole is a great low-carb, dairy-free option for those craving comfort food without the heaviness of traditional casseroles. Using cauliflower rice as the base creates a light, fluffy texture while the broccoli adds crunch and flavor. The casserole is bound together with a creamy coconut milk sauce, making it rich yet still light and refreshing.

Ingredients:

• 1 head of cauliflower, grated into rice-sized pieces
• 2 cups broccoli florets, chopped
• 1 can (13 oz) coconut milk
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp dried basil
• Salt and pepper to taste
• 1/4 cup slivered almonds (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the cauliflower rice and cook for 5-7 minutes until tender.
3. Steam or sauté the broccoli florets until they are just tender, about 3-5 minutes. Set aside.
4. In a saucepan, heat the coconut milk over medium heat. Add garlic, onion powder, basil, salt, and pepper, and stir until well combined. Let it simmer for 3-5 minutes to thicken slightly.
5. In a large mixing bowl, combine the cauliflower rice, broccoli, and coconut milk mixture. Stir until everything is evenly coated.
6. Transfer the mixture to a greased 9×13-inch baking dish. Top with slivered almonds for an extra crunch, if desired.
7. Bake for 20-25 minutes, until bubbly and lightly golden on top.
8. Let the casserole cool for a few minutes before serving.

This cauliflower and broccoli rice casserole is a perfect example of how creative use of vegetables can yield a dish that’s both comforting and healthy. The cauliflower rice provides a light base that soaks up the creamy coconut milk sauce, while the broccoli adds texture and a pop of color. The slivered almonds bring a nice crunch that contrasts with the creamy elements. It’s a flavorful, filling, and nutritious casserole that’s sure to please anyone looking for a low-carb, dairy-free option.

Mediterranean Chickpea Casserole

This Mediterranean chickpea casserole combines the flavors of olives, tomatoes, and chickpeas, making it a savory and satisfying dairy-free dish. The hearty chickpeas are baked in a tomato sauce with garlic, herbs, and a variety of Mediterranean vegetables, creating a rich, aromatic casserole. It’s a flavorful dish that can be served as a main or side, perfect for those craving Mediterranean-inspired comfort food.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 cup Kalamata olives, pitted and sliced
• 1 onion, chopped
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion, zucchini, and bell pepper. Cook for 5-7 minutes until softened.
3. Stir in the garlic, chickpeas, cherry tomatoes, olives, and crushed tomatoes. Add oregano, basil, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld together.
4. Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly.
5. Bake for 20-25 minutes, or until bubbly and lightly browned on top.
6. Garnish with fresh parsley before serving.

This Mediterranean chickpea casserole is a delightful, dairy-free dish full of vibrant flavors and textures. The chickpeas provide protein and heartiness, while the tomatoes and olives add savory and tangy elements. The zucchini and bell pepper offer a fresh, crunchy contrast, making each bite both satisfying and refreshing. This casserole is perfect for a family meal or to impress guests at a gathering. It’s an easy-to-make, healthy choice that brings the flavors of the Mediterranean to your table.

Eggplant and Lentil Casserole

This eggplant and lentil casserole is a perfect example of how plant-based ingredients can come together to create a hearty, flavorful dish. The combination of tender eggplant, protein-packed lentils, and a savory tomato sauce makes this casserole both satisfying and nutritious. It’s an ideal choice for those seeking a dairy-free, high-protein meal that feels comforting yet light.

Ingredients:

• 2 medium eggplants, sliced
• 1 cup dried lentils, cooked
• 1 can (15 oz) crushed tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant and sprinkle with salt. Let the slices sit for 10-15 minutes to draw out excess moisture, then pat dry with a paper towel.
3. In a large pan, heat olive oil over medium heat. Add onion and garlic and sauté for 3-4 minutes until softened.
4. Add the cooked lentils, crushed tomatoes, cumin, paprika, oregano, salt, and pepper. Stir to combine and let simmer for 5-7 minutes.
5. In a greased 9×13-inch baking dish, layer the eggplant slices, followed by the lentil and tomato mixture. Repeat until all ingredients are used.
6. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, until the eggplant is tender.
7. Garnish with fresh parsley and serve.

This eggplant and lentil casserole is an excellent choice for those seeking a hearty, plant-based meal. The lentils provide a rich source of protein, while the eggplant offers a tender, melt-in-your-mouth texture. The savory tomato sauce ties everything together, and the cumin and paprika add depth to the flavor. It’s a nutritious and satisfying dish, perfect for a cozy dinner or meal prep for the week ahead.

Roasted Cauliflower and Tahini Casserole

This roasted cauliflower and tahini casserole is a unique, flavorful dish that’s both creamy and crunchy. The cauliflower is roasted to perfection, giving it a deep, caramelized flavor, while the tahini sauce adds a rich creaminess without dairy. With a combination of lemon, garlic, and herbs, this casserole brings a refreshing yet savory taste that’s perfect for any occasion.

Ingredients:

• 1 large cauliflower, cut into florets
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets in olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
3. While the cauliflower roasts, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt until smooth. If the sauce is too thick, add a small amount of water to reach the desired consistency.
4. Once the cauliflower is roasted, transfer it to a greased 9×13-inch baking dish.
5. Drizzle the tahini sauce over the cauliflower and toss gently to coat.
6. Bake for an additional 10 minutes, until the sauce is warmed through and slightly caramelized on top.
7. Garnish with fresh parsley before serving.

This roasted cauliflower and tahini casserole is a unique twist on traditional casseroles. The tahini sauce provides a creamy texture without dairy, while the roasted cauliflower brings a natural sweetness and depth of flavor. The addition of lemon, garlic, and herbs brightens the dish, making it a delightful side or main course. It’s an ideal choice for anyone looking for a creamy, dairy-free option that still feels indulgent.

Butternut Squash and Chickpea Casserole

This butternut squash and chickpea casserole is a vibrant and filling dish that highlights the sweet, nutty flavor of roasted squash combined with the hearty texture of chickpeas. With the addition of warm spices like cinnamon and cumin, this casserole has a comforting depth of flavor. It’s a nutrient-packed, dairy-free option that’s perfect for fall and winter meals.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, cumin, cinnamon, nutmeg, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, until tender.
3. While the squash roasts, heat olive oil in a pan over medium heat. Add the onion and garlic, and sauté until softened, about 4-5 minutes.
4. Add the chickpeas and vegetable broth to the pan, and simmer for 5-7 minutes to heat through.
5. Once the squash is roasted, transfer it to a greased 9×13-inch baking dish. Add the chickpea mixture on top and stir to combine.
6. Bake for an additional 10-15 minutes, until everything is heated through and slightly golden on top.
7. Garnish with fresh cilantro before serving.

This butternut squash and chickpea casserole is a perfect blend of sweet and savory flavors. The roasted butternut squash brings a delicious, caramelized sweetness, while the chickpeas add protein and a hearty texture. The warm spices create a comforting and aromatic base, making this casserole a wonderful dish for cozy nights or festive gatherings. It’s both nourishing and satisfying, proving that dairy-free meals can be rich and full of flavor.

Spicy Black Bean and Corn Casserole

This spicy black bean and corn casserole is a zesty, flavorful dish full of Southwest-inspired flavors. The black beans and corn are mixed with a smoky tomato sauce, seasoned with cumin, chili powder, and a kick of jalapeño for heat. Topped with cilantro and baked to perfection, this casserole is a great dairy-free option for taco night or as a standalone meal.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups corn kernels (fresh or frozen)
• 1 can (15 oz) diced tomatoes, drained
• 1 jalapeño, minced (optional for extra heat)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, sauté the onion and garlic over medium heat until softened, about 4-5 minutes.
3. Add the black beans, corn, diced tomatoes, jalapeño (if using), cumin, chili powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until heated through.
4. Transfer the mixture to a greased 9×13-inch baking dish.
5. Bake for 15-20 minutes, until bubbly and slightly golden on top.
6. Drizzle with lime juice and sprinkle with fresh cilantro before serving.

This spicy black bean and corn casserole is a lively, flavorful dish that offers a nice balance of heat, sweetness, and savory goodness. The black beans provide protein and texture, while the corn adds a touch of sweetness. The smoky spices and tangy lime juice round out the flavor profile, making this casserole a perfect dish for anyone craving a dairy-free, Mexican-inspired meal. It’s quick to prepare and sure to satisfy any spice lover!

vegetable Shepherd’s Pie

This vegetable shepherd’s pie is a comforting, hearty meal that’s perfect for cold nights. Packed with vegetables like carrots, peas, and mushrooms, it’s topped with a creamy mashed potato layer, made dairy-free with coconut milk. This casserole is a satisfying, plant-based version of a classic comfort food, offering a balance of savory flavors and a creamy, fluffy topping.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 tbsp coconut milk
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas
• 1 cup mushrooms, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup vegetable broth
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash with coconut milk and olive oil. Season with salt and pepper.
3. In a pan, sauté the onion, garlic, and carrots over medium heat for 5 minutes until softened. Add the mushrooms and cook for an additional 5 minutes.
4. Stir in the tomato paste, peas, vegetable broth, thyme, salt, and pepper. Simmer for 10-15 minutes, until the mixture thickens.
5. Transfer the vegetable mixture into a greased 9×13-inch baking dish. Top with the mashed potatoes, spreading evenly.
6. Bake for 20-25 minutes, until the top is lightly golden.
7. Let the casserole cool for a few minutes before serving.

This vegetable shepherd’s pie is a warming, dairy-free version of a beloved classic. The creamy mashed potato topping contrasts beautifully with the savory vegetable filling, while the coconut milk ensures the potatoes are rich and smooth. Packed with healthy vegetables, this casserole is perfect for a comforting meal that doesn’t compromise on flavor or texture. It’s a great choice for both family dinners and meal

Zucchini and Tomato Casserole

This zucchini and tomato casserole is a fresh, light, and colorful dish that celebrates the flavors of summer. The combination of tender zucchini, juicy tomatoes, and savory herbs is baked to perfection, creating a dish that’s both comforting and healthy. Topped with breadcrumbs for a satisfying crunch, this casserole is a great way to enjoy seasonal vegetables in a dairy-free way.

Ingredients:

• 4 medium zucchinis, sliced
• 3 large tomatoes, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs (use gluten-free if preferred)
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the garlic and onion and sauté until softened, about 4-5 minutes.
3. In a greased 9×13-inch baking dish, layer the zucchini slices, followed by the tomato slices. Sprinkle the sautéed onion and garlic mixture on top, followed by a sprinkle of oregano, salt, and pepper.
4. Top with breadcrumbs and chopped basil.
5. Bake for 20-25 minutes, until the vegetables are tender and the top is golden brown.
6. Allow to cool slightly before serving.

This zucchini and tomato casserole is a light yet satisfying dish perfect for warm-weather meals. The combination of fresh vegetables, aromatic herbs, and a crispy breadcrumb topping creates a balance of textures and flavors that makes this casserole both comforting and refreshing. It’s a perfect side dish or a main for anyone following a dairy-free diet, and it’s also great for meal prep, offering a healthy, plant-based meal throughout the week.

Carrot and Potato Casserole

This carrot and potato casserole is a simple, comforting dish that combines the sweetness of carrots with the earthiness of potatoes. With a savory, garlic-infused vegetable broth and a hint of fresh thyme, this casserole is rich in flavor but light on the stomach. It’s a perfect, family-friendly dish that’s both easy to prepare and nourishing.

Ingredients:

• 4 large potatoes, peeled and sliced
• 4 large carrots, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes.
3. In a greased 9×13-inch baking dish, layer the sliced potatoes and carrots. Pour the vegetable broth over the top and sprinkle with thyme, salt, and pepper.
4. Cover with foil and bake for 40-45 minutes, or until the potatoes and carrots are tender.
5. Remove the foil and bake for an additional 10 minutes to allow the top to crisp up slightly.
6. Garnish with fresh parsley before serving.

This carrot and potato casserole is a wholesome, comforting dish that’s easy to make and full of natural flavors. The combination of tender potatoes and sweet carrots, infused with garlic and thyme, makes for a hearty meal that’s both nourishing and satisfying. It’s a great side dish for family meals or as a standalone main, and it’s an excellent way to incorporate more root vegetables into your diet.

Sweet Potato and Black Bean Casserole

This sweet potato and black bean casserole combines two pantry staples into a hearty, nutritious dish. The sweet potatoes bring a touch of sweetness, while the black beans provide protein and fiber. With a zesty seasoning of cumin and chili powder, this casserole has a vibrant flavor profile that’s both comforting and satisfying, perfect for a hearty dinner or meal prep.

Ingredients:

• 3 large sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion, garlic, and bell pepper in olive oil over medium heat until softened, about 5-7 minutes.
3. Add the diced sweet potatoes, black beans, cumin, chili powder, smoked paprika, vegetable broth, salt, and pepper to the pan. Stir to combine and cook for an additional 5 minutes.
4. Transfer the mixture to a greased 9×13-inch baking dish and cover with foil.
5. Bake for 30-35 minutes, until the sweet potatoes are tender.
6. Remove the foil and bake for an additional 10 minutes to allow the top to crisp slightly.
7. Garnish with fresh cilantro before serving.

This sweet potato and black bean casserole is a flavorful, hearty dish that combines the best of savory and sweet. The sweet potatoes provide a comforting base, while the black beans add protein and texture. With spices like cumin and chili powder, this casserole has a slight kick that makes it feel exciting and satisfying. It’s a great option for anyone looking for a filling, dairy-free meal that’s perfect for family dinners, gatherings, or meal prepping.

Broccoli and Quinoa Casserole

This broccoli and quinoa casserole is a wholesome, nutrient-packed dish that combines the goodness of vegetables with the protein-rich benefits of quinoa. With a light coconut milk sauce to bind everything together and a sprinkle of nutritional yeast for a cheesy flavor, this casserole is a perfect way to enjoy a healthy, plant-based meal.

Ingredients:

• 2 cups cooked quinoa
• 4 cups broccoli florets, steamed
• 1 can (13 oz) coconut milk
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 4-5 minutes.
3. In a large bowl, combine the cooked quinoa, steamed broccoli, onion and garlic mixture, coconut milk, nutritional yeast, thyme, salt, and pepper. Stir until well combined.
4. Transfer the mixture to a greased 9×13-inch baking dish.
5. Bake for 25-30 minutes, until the top is slightly golden and the casserole is heated through.
6. Garnish with fresh lemon juice before serving.

This broccoli and quinoa casserole is a delicious, healthy, and dairy-free alternative to traditional casseroles. The quinoa provides a hearty base that’s packed with protein, while the broccoli adds a pop of green and crunch. The coconut milk and nutritional yeast give the casserole a creamy texture with a subtle, cheesy flavor. It’s a nourishing meal that’s perfect for those looking to add more plant-based dishes to their diet while still enjoying comfort food.

Mushroom and Spinach Casserole

This mushroom and spinach casserole is a savory, earthy dish that’s perfect for mushroom lovers. With a creamy coconut milk sauce and a generous amount of spinach, this casserole is comforting and satisfying. The mushrooms provide depth and umami, making this dish hearty enough for a main course while still being light and healthy.

Ingredients:

• 3 cups mushrooms, sliced
• 4 cups spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (13 oz) coconut milk
• 1/4 cup vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes.
3. Add the mushrooms to the pan and cook until tender, about 5-7 minutes.
4. Stir in the spinach, coconut milk, vegetable broth, thyme, salt, and pepper. Cook for an additional 5 minutes until the spinach wilts.
5. Transfer the mixture to a greased 9×13-inch baking dish.
6. Bake for 20-25 minutes, until bubbly and lightly golden on top.
7. Garnish with fresh parsley before serving.

This mushroom and spinach casserole is a delightful, savory dish that combines the earthiness of mushrooms with the freshness of spinach. The coconut milk creates a creamy texture without any dairy, while the thyme and garlic infuse the casserole with aromatic flavors. It’s a perfect dish for those who enjoy rich, umami-packed meals but prefer a plant-based, dairy-free option. Whether served as a main or a side, this casserole is sure to please.

Roasted Pepper and Chickpea Casserole

This roasted pepper and chickpea casserole is a vibrant, flavorful dish that combines the sweetness of roasted peppers with the heartiness of chickpeas. The dish is infused with cumin, garlic, and olive oil, creating a flavorful base that’s both comforting and light. It’s an excellent choice for anyone looking for a healthy, plant-based casserole that’s both filling and satisfying.

Ingredients:

• 2 red bell peppers, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chopped bell peppers in olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, until softened and slightly charred.
3. In a pan, sauté the onion and garlic over medium heat until softened, about 4-5 minutes.
4. Add the chickpeas and roasted peppers to the pan, and stir to combine.
5. Transfer the mixture to a greased 9×13-inch baking dish and bake for 10-15 minutes.
6. Garnish with fresh cilantro before serving.

This roasted pepper and chickpea casserole is a simple yet flavorful dish that’s perfect for anyone looking for a plant-based, dairy-free meal. The roasted peppers add a smoky sweetness, while the chickpeas provide protein and heartiness. It’s a vibrant, easy-to-make casserole that’s perfect for any weeknight dinner or as a side dish to a larger meal.

Spaghetti Squash and Vegetable Casserole

This spaghetti squash and vegetable casserole is a light and flavorful dish that substitutes traditional pasta with roasted spaghetti squash, creating a healthier, gluten-free option. The casserole features a medley of seasonal vegetables, such as zucchini, bell peppers, and tomatoes, all baked together with a savory tomato sauce. It’s a versatile and satisfying meal for anyone following a dairy-free or gluten-free diet.

Ingredients:

• 1 medium spaghetti squash
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the spaghetti squash in half and remove the seeds. Drizzle with olive oil, salt, and pepper, and place it cut-side down on a baking sheet. Roast for 30-40 minutes, until the flesh is tender and can be scraped into spaghetti-like strands.
3. In a pan, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 4 minutes.
4. Add the zucchini, bell pepper, and tomatoes. Cook for 5-7 minutes until the vegetables are tender.
5. Stir in the crushed tomatoes, Italian seasoning, salt, and pepper, and let the sauce simmer for 10 minutes.
6. Once the spaghetti squash is roasted, scrape out the strands and place them in a greased 9×13-inch baking dish.
7. Pour the vegetable sauce over the squash strands and toss to combine.
8. Bake for 15-20 minutes, until bubbly and golden. Garnish with fresh basil before serving.

This spaghetti squash and vegetable casserole is a great way to enjoy a comforting, veggie-packed meal without the heaviness of traditional pasta. The roasted squash provides a mild, slightly sweet flavor and a pasta-like texture, while the vibrant mix of vegetables adds depth and nutrition to the dish. It’s a wonderful option for anyone looking for a light, dairy-free, and gluten-free meal that still feels hearty and satisfying.

Note: More recipes are coming soon