25+ Easy and Delicious Friday Dairy-Free Casseroles for Your Feast

Fridays are meant to be a time to unwind and enjoy comforting, delicious meals with your loved ones.

If you’re following a dairy-free diet or simply want to explore new flavors, why not make your Friday night dinner extra special with a hearty, dairy-free casserole?

Casseroles are the ultimate comfort food: easy to prepare, customizable, and packed with flavor.

From savory vegetable-based casseroles to protein-rich options, there’s something for everyone.

In this article, we’ve gathered 25+ mouthwatering dairy-free casserole recipes perfect for a Friday night feast.

These recipes are not only free from dairy but also brimming with flavor, making them the ideal way to end your week on a satisfying note.

Whether you’re vegan, lactose-intolerant, or just looking to try something new, these casseroles will surely impress your taste buds and feed your soul.

25+ Easy and Delicious Friday Dairy-Free Casseroles for Your Feast

With these 25+ Friday dairy-free casserole recipes, you’re all set to create memorable meals that everyone can enjoy, regardless of dietary preferences.

From vegetable-packed dishes to hearty casseroles filled with legumes and grains, the possibilities are endless.

Not only are these casseroles full of flavor, but they’re also simple to prepare, making them perfect for a relaxed Friday night.

Whether you’re serving up a cozy family dinner or looking to impress friends, these dairy-free casseroles are guaranteed to be a hit!

So, why wait? Start your Friday tradition with these flavorful and satisfying dairy-free casseroles.

Your week will end on a high note, and you’ll have plenty of leftovers to enjoy through the weekend!

Dairy-Free Sweet Potato and Black Bean Casserole

This hearty and flavorful casserole combines the richness of sweet potatoes with the earthiness of black beans, creating a satisfying and nutritious meal. It’s spiced with cumin, chili powder, and a touch of lime for a bright, zesty finish. Perfect for a family-friendly Friday dinner, it’s a filling dish that’s both dairy-free and packed with protein and fiber.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 red onion, diced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 cup vegetable broth
• 1/4 cup lime juice
• 1 tbsp olive oil
• 1/4 cup chopped cilantro
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, boil the cubed sweet potatoes in salted water until tender (about 10-12 minutes). Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 5-7 minutes until soft.
4. Add the cumin, chili powder, smoked paprika, black pepper, and salt to the skillet, stirring to combine and cook for another minute.
5. In a large casserole dish, combine the cooked sweet potatoes, black beans, sautéed vegetables, vegetable broth, and lime juice. Stir well to combine.
6. Cover the dish with aluminum foil and bake for 20-25 minutes. Remove the foil, sprinkle with cilantro, and bake for an additional 5 minutes until golden.
7. Serve hot, garnished with additional cilantro or a squeeze of lime if desired.

This Sweet Potato and Black Bean Casserole is a delightful, nutritious, and filling dairy-free meal that your family will love. The combination of sweet, savory, and zesty flavors makes it the perfect dish for a cozy Friday night. It’s easy to prepare, customizable with your favorite spices, and can even be made in advance. Pair it with a simple side salad for a complete and balanced meal.

Dairy-Free Chickpea and Spinach Casserole

A nutritious and protein-packed casserole, this Chickpea and Spinach casserole brings together earthy chickpeas, fresh spinach, and savory tomatoes. It’s topped with a crispy breadcrumb crust for added texture. Dairy-free and vegetarian, this casserole is a great option for a light but fulfilling Friday dinner, offering an excellent combination of protein, fiber, and vitamins.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 4 cups fresh spinach
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the tomatoes, chickpeas, oregano, thyme, salt, and pepper. Let it simmer for 10 minutes to allow the flavors to meld together.
4. Stir in the fresh spinach, cooking until it wilts down, about 3 minutes. Add vegetable broth and cook for another 5 minutes until the mixture thickens slightly.
5. Transfer the chickpea-spinach mixture to a greased casserole dish.
6. Top the casserole with gluten-free breadcrumbs for a crispy topping.
7. Bake for 15-20 minutes until the breadcrumbs are golden and crispy.
8. Serve warm, garnished with extra herbs if desired.

This Chickpea and Spinach Casserole is an easy and flavorful dairy-free option that’s ideal for a Friday evening meal. The chickpeas provide protein and fiber, while the spinach adds a healthy dose of greens. With the addition of the crispy breadcrumb topping, it becomes a dish that is both comforting and satisfying. It’s a great recipe to keep in your regular rotation, as it’s simple to make, nutritious, and versatile enough to add your favorite vegetables or spices.

Dairy-Free Mushroom and Quinoa Casserole

This Mushroom and Quinoa Casserole is a savory, umami-packed dish that’s perfect for anyone following a dairy-free lifestyle. Quinoa adds a nice texture and is a great source of plant-based protein, while the mushrooms offer a rich, earthy flavor. The casserole is baked to perfection, making it an ideal option for a Friday night meal, providing both comfort and nutrition.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups mushrooms, sliced (any variety)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 cup chopped parsley
• Salt and pepper to taste
• 1/2 cup almond milk or any dairy-free milk

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
3. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 5 minutes until softened.
4. Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Sauté for 10 minutes until the mushrooms release their moisture and become tender.
5. In a large mixing bowl, combine the cooked quinoa, mushroom mixture, and almond milk. Stir well to combine.
6. Transfer the mixture to a greased casserole dish and bake for 25-30 minutes, until golden and slightly crispy on top.
7. Garnish with fresh parsley and serve hot.

This Mushroom and Quinoa Casserole is a wonderfully savory and filling dairy-free dish, perfect for a cozy Friday meal. The earthy flavor of the mushrooms, combined with the lightness of quinoa, creates a well-balanced meal that can be enjoyed by anyone, whether they follow a dairy-free diet or not. This casserole is not only delicious but also packed with nutrients, making it a great choice for those looking to enjoy a satisfying and wholesome dinner. Plus, it’s easily adaptable—feel free to add in your favorite vegetables or seasonings to make it your own.

Dairy-Free Zucchini and Tomato Casserole

This simple yet flavorful casserole features fresh zucchini and juicy tomatoes, making it a perfect summer-to-fall transition dish. With a fragrant blend of garlic, onion, and basil, this dish is naturally dairy-free but still rich and comforting. The baked vegetables become tender and melt together, making this casserole a light but satisfying meal to enjoy on a Friday evening.

Ingredients:

• 3 medium zucchinis, sliced
• 3 large tomatoes, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup gluten-free breadcrumbs
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 5 minutes until softened.
3. Add the diced tomatoes, zucchini slices, oregano, basil, salt, and pepper. Cook for another 5 minutes, stirring occasionally to combine the flavors.
4. Transfer the mixture into a greased casserole dish, spreading it evenly.
5. Top with gluten-free breadcrumbs for a crisp, golden finish.
6. Bake for 20-25 minutes until the vegetables are tender and the breadcrumbs are golden brown.
7. Garnish with fresh basil if desired and serve warm.

This Zucchini and Tomato Casserole is a light, flavorful dish that’s ideal for those who enjoy fresh, seasonal vegetables. It’s easy to prepare and perfect for a dairy-free dinner that doesn’t skimp on taste or comfort. The combination of tender zucchini and juicy tomatoes with aromatic herbs makes it a satisfying dish on its own or as a side to complement other proteins. It’s also highly adaptable, so feel free to add other vegetables or spices to suit your preferences.

Dairy-Free Broccoli and Rice Casserole

This comforting Broccoli and Rice Casserole is a great option for a family-friendly Friday dinner. With a creamy dairy-free sauce made from coconut milk, this casserole is rich and satisfying without any dairy. The broccoli provides a lovely crunch, while the rice base keeps the dish hearty. It’s a filling and balanced meal that can be served as a main or side dish.

Ingredients:

• 1 cup brown rice (or white rice)
• 2 cups broccoli florets, steamed
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the rice according to the package instructions. Once cooked, set aside.
3. In a skillet, sauté the diced onion and minced garlic in a bit of olive oil over medium heat for 5 minutes until softened.
4. Add the coconut milk, vegetable broth, turmeric, garlic powder, salt, and pepper to the skillet. Stir to combine and bring to a simmer. Let the sauce cook for 5-7 minutes until it thickens slightly.
5. In a large mixing bowl, combine the cooked rice, steamed broccoli, and the coconut milk sauce. Stir well to coat evenly.
6. Transfer the mixture into a greased casserole dish. If desired, top with gluten-free breadcrumbs for a crunchy topping.
7. Bake for 20-25 minutes, until the casserole is bubbly and golden on top.
8. Garnish with fresh parsley and serve hot.

This Broccoli and Rice Casserole is a creamy, comforting, and dairy-free alternative to traditional cheesy casseroles. The coconut milk creates a rich sauce that pairs perfectly with the steamed broccoli and tender rice, making it a satisfying dish that can easily be customized with your favorite vegetables or spices. Whether enjoyed as a main or a side dish, it’s an easy-to-make meal that will quickly become a go-to recipe for your Friday night dinners.

Dairy-Free Eggplant Parmesan Casserole

This Dairy-Free Eggplant Parmesan Casserole gives you all the delicious flavors of the classic eggplant parm without the dairy. The eggplant is roasted to perfection, then layered with marinara sauce and topped with crispy breadcrumbs, giving it a crunchy, satisfying texture. This dish is a great option for those following a dairy-free diet, providing a hearty and comforting meal.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 2 cups marinara sauce (check for dairy-free)
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup nutritional yeast
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
3. In a small bowl, mix the gluten-free breadcrumbs, nutritional yeast, dried basil, and oregano. Set aside.
4. In a casserole dish, spread a thin layer of marinara sauce on the bottom. Layer the roasted eggplant slices on top of the sauce.
5. Pour the remaining marinara sauce over the eggplant and sprinkle the breadcrumb mixture on top.
6. Bake the casserole for 20-25 minutes, until the top is crispy and golden.
7. Garnish with fresh parsley and serve hot.

This Dairy-Free Eggplant Parmesan Casserole is a delicious twist on the traditional Italian favorite. With roasted eggplant, a rich marinara sauce, and a crispy breadcrumb topping, it’s a flavorful and satisfying meal without the dairy. This dish is a great choice for those following a dairy-free lifestyle but still craving the comforting tastes of classic eggplant parm. Serve it alongside a fresh salad or some pasta for a complete meal that’s both delicious and nutritious.

Dairy-Free Cauliflower and Lentil Casserole

This Cauliflower and Lentil Casserole is a wholesome, filling, and dairy-free option that combines the richness of lentils with the delicate flavor of cauliflower. The casserole features a hearty mix of vegetables and lentils in a savory tomato sauce, making it a nutritious and satisfying dish. Packed with protein and fiber, this casserole is perfect for those seeking a healthy and delicious Friday dinner.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium pot, bring vegetable broth to a boil. Add the lentils, reduce heat, and simmer for 20-25 minutes, until tender. Drain any excess liquid and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 5 minutes until softened.
4. Add the cauliflower florets, cumin, paprika, turmeric, salt, and pepper. Stir to coat the cauliflower with the spices and cook for another 5-7 minutes.
5. Add the diced tomatoes and vegetable broth, stirring to combine. Bring to a simmer and cook for 5 minutes.
6. In a greased casserole dish, layer the cooked lentils, cauliflower mixture, and stir to combine evenly.
7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly golden.
8. Garnish with fresh parsley before serving.

This Cauliflower and Lentil Casserole is a comforting and nutritious meal that’s perfect for those who prefer dairy-free options. The combination of tender cauliflower, protein-packed lentils, and savory tomato sauce makes this casserole a filling and hearty dish. It’s a wonderful way to enjoy plant-based protein and fiber while savoring comforting flavors. This dish is easy to prepare, and it can be made in advance, making it a great choice for a busy Friday night dinner.

Dairy-Free Mexican Quinoa Casserole

This vibrant and flavorful Mexican Quinoa Casserole is a dairy-free fiesta in a dish! Packed with quinoa, black beans, corn, and zesty spices, this casserole offers a delicious plant-based meal that’s full of texture and color. It’s topped with a crunchy tortilla chip layer for added crunch and is perfect for a Friday night dinner with a southwestern flair.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes with green chilies
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup crushed tortilla chips
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, and simmer for about 15 minutes, until the quinoa is cooked and the water is absorbed. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and garlic, and sauté for 5 minutes until softened.
4. Add the diced tomatoes, black beans, corn, cumin, chili powder, paprika, salt, and pepper. Stir to combine and cook for 5-7 minutes until heated through.
5. In a large mixing bowl, combine the cooked quinoa with the vegetable mixture and stir well to combine.
6. Transfer the mixture to a greased casserole dish and top with crushed tortilla chips.
7. Bake for 20-25 minutes until the casserole is bubbly and the chips are golden.
8. Garnish with fresh cilantro and serve hot.

This Dairy-Free Mexican Quinoa Casserole is a flavorful, satisfying, and wholesome meal that’s perfect for a fun Friday night. With its zesty spices, protein-packed quinoa, and the crunch of tortilla chips, it’s a dish that everyone will enjoy. The casserole is easy to prepare and can be customized with your favorite vegetables or spices. It’s a great option for those who want a hearty and tasty dairy-free dinner with a southwest-inspired flair.

Dairy-Free Sweet Potato and Chickpea Curry Casserole

This Sweet Potato and Chickpea Curry Casserole is a comforting, dairy-free dish that combines the sweet, earthy flavor of sweet potatoes with the nutty richness of chickpeas. Cooked in a fragrant curry sauce, this casserole is bursting with aromatic spices, making it the perfect Friday night meal. It’s a hearty, plant-based dish that’s full of flavor and perfect for cozy dinners.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup chopped cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring water to a boil and cook the sweet potatoes for 10-12 minutes until tender. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, and grated ginger. Sauté for 5 minutes until softened.
4. Stir in the curry powder, cumin, turmeric, cinnamon, salt, and pepper. Cook for 1-2 minutes to toast the spices.
5. Add the coconut milk and chickpeas, stirring to combine. Let the mixture simmer for 5-7 minutes until slightly thickened.
6. In a greased casserole dish, combine the cooked sweet potatoes with the chickpea curry mixture. Stir well to coat evenly.
7. Bake for 20-25 minutes, until the casserole is bubbly and the top is slightly golden.
8. Garnish with chopped cilantro and serve hot.

This Sweet Potato and Chickpea Curry Casserole is a flavorful, satisfying, and dairy-free meal that brings warmth and spice to your Friday dinner table. The sweetness of the potatoes complements the earthy chickpeas and aromatic curry spices, making it a comforting dish perfect for cooler weather. Easy to prepare and packed with nutrients, this casserole is perfect for those looking for a hearty and plant-based dinner. Enjoy it with a side of steamed rice or on its own for a complete, wholesome meal.

Dairy-Free Spinach and Mushroom Casserole

This Dairy-Free Spinach and Mushroom Casserole is a hearty, flavorful dish full of rich textures and earthy flavors. The combination of tender spinach and sautéed mushrooms creates a savory base, while the creamy dairy-free sauce ties it all together. It’s perfect for a Friday meal that’s both comforting and nourishing, offering a great alternative for those avoiding dairy.

Ingredients:

• 4 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• 1 tbsp nutritional yeast (optional for cheesy flavor)
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs or panko
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for about 5 minutes until softened.
3. Add the mushrooms and cook until they release their moisture and become tender, about 7 minutes.
4. Stir in the spinach and cook until wilted, about 3-4 minutes. Season with thyme, salt, and pepper.
5. Pour in the coconut milk and nutritional yeast, stirring to combine. Let the mixture simmer for 5 minutes until it thickens slightly.
6. Transfer the mixture into a greased casserole dish. Sprinkle the breadcrumbs over the top for a crispy finish.
7. Bake for 20-25 minutes until the top is golden brown and the casserole is bubbly.
8. Garnish with fresh parsley before serving.

This Dairy-Free Spinach and Mushroom Casserole is a savory and satisfying dish perfect for any Friday night. The richness of the coconut milk pairs beautifully with the earthy mushrooms and spinach, making it a comforting yet light meal. The addition of crispy breadcrumbs adds texture and crunch, making it a complete and satisfying dish. It’s an ideal choice for those looking for a dairy-free meal that’s full of flavor and quick to prepare.

Dairy-Free Zucchini and Tomato Casserole

This Dairy-Free Zucchini and Tomato Casserole is a light and healthy dish packed with fresh vegetables, offering a burst of flavor in every bite. With zucchini, tomatoes, and a savory garlic-basil seasoning, this casserole is a great way to enjoy a light yet filling meal. It’s perfect for those looking for a fresh and nutritious Friday dinner that’s completely dairy-free.

Ingredients:

• 4 medium zucchinis, sliced
• 3 large tomatoes, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped (for garnish)
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking for about 5 minutes until softened.
3. In a greased casserole dish, layer the sliced zucchini and tomatoes alternately. Sprinkle with basil, oregano, salt, and pepper.
4. Spread the sautéed onion and garlic mixture over the top of the vegetables.
5. Optionally, sprinkle the breadcrumbs on top for a crunchy finish.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the vegetables are tender and the top is golden.
7. Garnish with fresh basil before serving.

This Dairy-Free Zucchini and Tomato Casserole is a fresh and vibrant dish that celebrates the flavors of summer vegetables. The zucchini is perfectly tender, while the tomatoes provide a juicy contrast, and the garlic and basil add aromatic depth. This casserole is a great light meal for those seeking a dairy-free option that’s still filling and flavorful. The crispy topping adds a delightful texture, making it a perfect dish for a relaxed Friday evening.

Dairy-Free Broccoli and Rice Casserole

This Dairy-Free Broccoli and Rice Casserole is a comforting and nutritious meal that brings together tender broccoli and wholesome rice in a savory, dairy-free sauce. The dish is simple to make and packed with flavors, making it a great choice for a family-friendly dinner. It’s a filling and satisfying casserole, ideal for a Friday night dinner that everyone will enjoy.

Ingredients:

• 3 cups broccoli florets
• 1 cup cooked brown rice (or white rice)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• 1 tbsp nutritional yeast (optional for a cheesy flavor)
• 1/2 tsp ground mustard
• Salt and pepper to taste
• 1/2 cup dairy-free cheese (optional for topping)
• 1/4 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-7 minutes. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 5 minutes until softened.
4. Add the coconut milk, nutritional yeast, ground mustard, salt, and pepper. Stir to combine and simmer for 5 minutes until the sauce thickens slightly.
5. In a large mixing bowl, combine the cooked rice, steamed broccoli, and coconut milk sauce. Stir until well combined.
6. Transfer the mixture into a greased casserole dish. Optionally, sprinkle dairy-free cheese and breadcrumbs on top for a crispy finish.
7. Bake for 20-25 minutes until the casserole is bubbly and the top is golden brown.
8. Serve hot.

This Dairy-Free Broccoli and Rice Casserole is a classic comfort food dish that’s both nutritious and delicious. The coconut milk sauce adds creaminess without the dairy, while the broccoli and rice offer a satisfying base. This casserole is easy to make and can be enjoyed by the whole family. It’s a great addition to any Friday night dinner rotation, and with the option to add dairy-free cheese and breadcrumbs, you can customize it to suit your taste preferences. Enjoy it as a main dish or a side dish with your favorite protein!

Dairy-Free Sweet Potato and Chickpea Casserole

This Dairy-Free Sweet Potato and Chickpea Casserole combines the earthy sweetness of roasted sweet potatoes with protein-packed chickpeas in a comforting, hearty casserole. The dish is enriched with a flavorful mix of spices and topped with a crunchy, golden finish. Perfect for those seeking a satisfying, plant-based option for dinner, this casserole is as nutritious as it is delicious.

Ingredients:

• 3 large sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the diced sweet potatoes with olive oil, cumin, paprika, turmeric, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender.
3. In a skillet, sauté the diced onion and garlic in olive oil for about 5 minutes until softened.
4. Add the chickpeas to the skillet and cook for another 3-4 minutes, allowing them to heat through and absorb the flavors.
5. Once the sweet potatoes are roasted, transfer them to a greased casserole dish and mix them with the sautéed chickpeas and onions.
6. Top the casserole with gluten-free breadcrumbs and bake for 10-15 minutes until the top is golden and crispy.
7. Garnish with fresh parsley before serving.

This Dairy-Free Sweet Potato and Chickpea Casserole is a perfect balance of sweet, savory, and crunchy textures. The roasted sweet potatoes provide a naturally sweet base, while the chickpeas offer a hearty, protein-rich contrast. The combination of spices elevates the flavor, and the crispy breadcrumb topping gives the casserole a satisfying finish. It’s a wholesome and filling dish that’s ideal for a Friday dinner, offering both nutrition and comfort without any dairy.

Dairy-Free Cauliflower and Potato Casserole

This Dairy-Free Cauliflower and Potato Casserole is a creamy, flavorful dish that brings together two beloved vegetables in a dairy-free sauce. With cauliflower and potatoes as the stars of the show, this casserole is rich in texture and flavor, making it an excellent choice for anyone looking for a comforting meal without dairy.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 3 large potatoes, peeled and sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup gluten-free breadcrumbs (optional for topping)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until they are tender, about 5-7 minutes. Set aside.
3. In a large pot, cook the sliced potatoes in boiling water until they are tender, about 10-12 minutes. Drain and set aside.
4. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
5. Add the coconut milk, thyme, salt, and pepper to the skillet and stir to combine. Bring to a simmer and let cook for 3-5 minutes to allow the flavors to meld together.
6. In a large casserole dish, layer the cooked potatoes and cauliflower. Pour the coconut milk sauce over the top, ensuring the vegetables are well coated.
7. Optionally, sprinkle the breadcrumbs on top for a crunchy finish.
8. Bake for 20-25 minutes until the casserole is bubbly and the top is golden brown.
9. Garnish with fresh parsley before serving.

This Dairy-Free Cauliflower and Potato Casserole is a comforting dish that’s perfect for any Friday evening. The creamy coconut milk sauce gives the cauliflower and potatoes a rich, indulgent texture, while the thyme and garlic bring depth to the flavor. The optional breadcrumb topping adds a delightful crunch. This casserole is a fantastic choice for those looking for a filling, dairy-free dinner that’s easy to prepare and packed with wholesome ingredients.

Dairy-Free Butternut Squash and Spinach Casserole

The Dairy-Free Butternut Squash and Spinach Casserole is a colorful and nourishing dish that combines the natural sweetness of butternut squash with the earthiness of spinach. The coconut milk sauce adds richness to the casserole without the use of dairy, making it a comforting and satisfying meal. This casserole is ideal for anyone seeking a flavorful yet healthy dish for a Friday night dinner.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 3 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• 1 tsp ground nutmeg
• 1/2 tsp dried sage
• Salt and pepper to taste
• 1/4 cup gluten-free breadcrumbs (optional for topping)
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, or until tender and slightly caramelized.
3. In a large skillet, sauté the onion and garlic in olive oil until softened, about 5 minutes.
4. Add the spinach to the skillet and cook until wilted, about 3 minutes. Stir in the nutmeg and sage.
5. Pour the coconut milk into the skillet and stir to combine. Let the mixture simmer for 5 minutes to thicken slightly.
6. In a greased casserole dish, layer the roasted butternut squash and sautéed spinach mixture. Pour the coconut milk sauce over the top.
7. Optionally, sprinkle breadcrumbs on top for a golden, crispy finish.
8. Bake for 15-20 minutes until bubbly and lightly browned on top.
9. Garnish with fresh thyme before serving.

The Dairy-Free Butternut Squash and Spinach Casserole is a vibrant and comforting dish that’s perfect for a cozy Friday dinner. The creamy coconut milk sauce enhances the natural sweetness of the butternut squash, while the spinach adds a touch of earthiness. With a sprinkle of breadcrumbs for crunch and a hint of nutmeg and sage, this casserole is a true crowd-pleaser. It’s an excellent choice for anyone looking to enjoy a flavorful, dairy-free dinner that’s both nutritious and satisfying.

Note: More recipes are coming soon!