35+ Easy Friday Vegan Casserole Recipes to Make Your Dinner

The hustle and bustle of modern life often leaves little time for elaborate meal planning, especially on Fridays when you’re ready to unwind and enjoy a delicious dinner.

If you’re looking for a simple yet flavorful way to wrap up the week, these 35+ Friday vegan casserole recipes are the perfect solution!

Casseroles are known for their ability to combine wholesome ingredients into one hearty, satisfying dish, making them ideal for busy individuals or families.

Whether you’re a seasoned vegan or just trying to incorporate more plant-based meals into your diet, these casserole ideas are sure to please.

From creamy pasta bakes to savory vegetable medleys, there’s a vegan casserole here for every taste and occasion.

So, grab your baking dish, preheat the oven, and let’s dive into some deliciously easy vegan casseroles that are perfect for your next Friday night meal!

35+ Easy Friday Vegan Casserole Recipes to Make Your Dinner

The hustle and bustle of modern life often leaves little time for elaborate meal planning, especially on Fridays when you’re ready to unwind and enjoy a delicious dinner.

If you’re looking for a simple yet flavorful way to wrap up the week, these 35+ Friday vegan casserole recipes are the perfect solution!

Casseroles are known for their ability to combine wholesome ingredients into one hearty, satisfying dish, making them ideal for busy individuals or families.

Whether you’re a seasoned vegan or just trying to incorporate more plant-based meals into your diet, these casserole ideas are sure to please.

From creamy pasta bakes to savory vegetable medleys, there’s a vegan casserole here for every taste and occasion.

So, grab your baking dish, preheat the oven, and let’s dive into some deliciously easy vegan casseroles that are perfect for your next Friday night meal!

Cauliflower Crust Vegan Pizza Casserole

This Cauliflower Crust Vegan Pizza Casserole combines the best of both worlds: the comfort of a cheesy casserole and the crispy, satisfying texture of cauliflower crust. Low in carbs and packed with flavor, it’s perfect for a keto lunch or dinner. The casserole is layered with savory vegetables, a homemade cauliflower crust, and a generous amount of vegan cheese, making it a hearty and filling meal.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 cup nutritional yeast
• 1 cup vegan mozzarella cheese, shredded
• 1/2 cup tomato sauce
• 1 cup spinach, chopped
• 1/2 cup bell pepper, chopped
• 1/4 cup black olives, sliced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or microwave cauliflower florets until soft (about 5-7 minutes). Once soft, blend the cauliflower into a smooth mash.
3. In a bowl, combine cauliflower mash, olive oil, garlic powder, onion powder, oregano, nutritional yeast, and a pinch of salt and pepper. Mix well until it forms a dough-like consistency.
4. Press the mixture into the bottom of a baking dish (9×9 inch recommended) to form a crust.
5. Bake the cauliflower crust for 15-20 minutes until slightly golden.
6. Remove from the oven, then spread a layer of tomato sauce over the crust. Add chopped spinach, bell pepper, olives, and a sprinkle of vegan mozzarella.
7. Return the casserole to the oven and bake for another 10 minutes until the cheese melts and the vegetables soften.
8. Let it cool slightly before slicing and serving.

This Cauliflower Crust Vegan Pizza Casserole is an indulgent yet healthy alternative to traditional pizza, especially for those on a low-carb, keto diet. The cauliflower crust offers a guilt-free base, while the vegan toppings provide all the flavor you crave. It’s filling, flavorful, and makes for a great lunch or dinner option.

Zucchini Noodles & Vegan Alfredo Casserole

A deliciously creamy and comforting dish, this Zucchini Noodles & Vegan Alfredo Casserole is perfect for a low-carb keto lunch. The zucchini noodles replace traditional pasta, and a rich cashew-based vegan Alfredo sauce brings everything together in a luscious, creamy casserole. It’s a nutrient-packed, vegan-friendly option that will leave you satisfied without the carbs.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup raw cashews, soaked for 4 hours
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup baby spinach
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add mushrooms and cook until tender, about 5 minutes. Set aside.
3. In a high-speed blender, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
4. In a large bowl, combine the zucchini noodles, cooked mushrooms, spinach, and cashew Alfredo sauce. Mix until evenly coated.
5. Transfer the mixture to a greased baking dish (9×9 inch recommended).
6. Bake for 20-25 minutes until bubbly and golden on top.
7. Garnish with fresh parsley before serving.

The Zucchini Noodles & Vegan Alfredo Casserole is a creamy, comforting dish that satisfies those who crave a rich, cheesy texture without the dairy. The zucchini noodles add a fresh crunch, while the cashew Alfredo sauce creates the perfect balance of creaminess and flavor. It’s a keto-friendly dish that works perfectly for a cozy lunch or dinner, and it’s sure to become a go-to in your low-carb meal rotation.

Broccoli & Vegan Cheddar Casserole

This Broccoli & Vegan Cheddar Casserole is a simple, nutritious, and keto-friendly dish packed with flavors. The combination of tender broccoli, a creamy vegan cheddar sauce, and a crisp topping creates a well-balanced casserole that can easily be enjoyed as a stand-alone lunch or paired with your favorite protein. It’s a great way to sneak in some extra veggies without compromising on taste.

Ingredients:

• 4 cups broccoli florets, steamed
• 1/2 cup unsweetened almond milk
• 1/4 cup vegan butter
• 1 cup vegan cheddar cheese, shredded
• 1/2 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/4 teaspoon turmeric (for color)
• Salt and pepper to taste
• 1/4 cup almond meal or crushed almonds for topping

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam broccoli florets until tender, about 5-7 minutes.
3. In a medium saucepan, melt vegan butter over medium heat. Add almond milk, vegan cheddar cheese, nutritional yeast, garlic powder, turmeric, salt, and pepper. Stir until the sauce thickens, about 3-4 minutes.
4. In a large bowl, combine the steamed broccoli with the cheese sauce. Stir to coat the broccoli evenly.
5. Transfer the mixture to a greased baking dish. Sprinkle almond meal or crushed almonds on top for a crispy texture.
6. Bake for 20 minutes or until the top is golden brown and bubbly.
7. Let it cool slightly before serving.

This Broccoli & Vegan Cheddar Casserole is a delightful way to enjoy a keto-friendly lunch packed with both flavor and nutrients. The creamy vegan cheddar sauce elevates the broccoli, making it feel indulgent while still being low in carbs. It’s a great side dish or main course, and the crunchy almond topping adds the perfect texture contrast to the creamy filling. Ideal for anyone looking to reduce carbs while still enjoying a hearty, satisfying meal!

Spaghetti Squash and Mushroom Vegan Casserole

Spaghetti Squash and Mushroom Vegan Casserole is a perfect way to enjoy a cozy, low-carb meal while savoring the flavors of earthy mushrooms and roasted spaghetti squash. The dish uses spaghetti squash as a substitute for pasta, making it keto-friendly and lower in carbs. A creamy cashew-based sauce ties everything together, making it rich and satisfying.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 1/2 onion, diced
• 1 cup raw cashews, soaked for 4 hours
• 1/2 cup water
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
3. Place the squash halves face down on a baking sheet and roast for 35-40 minutes, until tender.
4. While the squash is roasting, sauté the mushrooms and onions in olive oil over medium heat for 5-7 minutes, until soft. Set aside.
5. In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth.
6. Once the squash is done, use a fork to scrape out the strands into a large bowl.
7. Add the sautéed mushrooms and onions to the squash, followed by the cashew sauce. Mix well.
8. Transfer the mixture to a greased baking dish and bake for 15-20 minutes until bubbly.
9. Garnish with fresh thyme before serving.

This Spaghetti Squash and Mushroom Vegan Casserole is a light yet satisfying meal that captures the essence of a classic pasta dish without the carbs. The spaghetti squash provides a light and tender base, while the creamy cashew sauce gives it a luxurious texture. The earthy mushrooms add depth to the flavor profile, making it the perfect low-carb, keto-friendly lunch or dinner option for anyone craving something filling and nutritious.

Eggplant and Tofu Vegan Casserole

This Eggplant and Tofu Vegan Casserole is a hearty, plant-based dish full of flavor and protein. The combination of tender eggplant, crispy tofu, and a savory tomato sauce creates a satisfying meal that’s both low-carb and keto-friendly. Perfect for those looking for a filling and delicious lunch that doesn’t compromise on flavor.

Ingredients:

• 2 medium eggplants, sliced into 1/2 inch rounds
• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon smoked paprika
• 1/2 cup vegan mozzarella, shredded
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet and brush them with olive oil. Season with salt and pepper. Bake for 20-25 minutes until tender and slightly golden.
3. Meanwhile, heat a non-stick pan over medium heat and cook the cubed tofu for 7-10 minutes until crispy and golden.
4. In a small saucepan, sauté the minced garlic for 1 minute, then add the tomato sauce, oregano, basil, paprika, salt, and pepper. Simmer for 5 minutes.
5. In a baking dish, layer the baked eggplant slices, followed by a layer of tofu cubes and a drizzle of tomato sauce. Repeat the layers, finishing with a layer of tomato sauce on top.
6. Sprinkle the shredded vegan mozzarella on top and bake for 15-20 minutes until bubbly and golden.
7. Let it cool slightly before serving.

This Eggplant and Tofu Vegan Casserole is a flavorful, keto-friendly dish that’s rich in protein and fiber. The soft, roasted eggplant complements the crispy tofu, while the tomato sauce adds a burst of flavor. The melted vegan mozzarella adds a comforting touch, making this casserole a well-rounded, satisfying meal that’s perfect for a hearty low-carb lunch or dinner.

avocado & Broccoli Vegan Casserole

This Avocado & Broccoli Vegan Casserole is a creamy, nutrient-dense dish that’s perfect for those on a keto diet. The creamy avocado sauce adds richness, while the roasted broccoli provides crunch and flavor. With minimal ingredients and a quick cooking time, this casserole is a simple yet satisfying meal that’s full of healthy fats and low in carbs.

Ingredients:

• 4 cups broccoli florets, roasted
• 2 ripe avocados
• 1/4 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup almond meal or crushed nuts for topping (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roast the broccoli florets with olive oil, salt, and pepper for 15-20 minutes, until tender and slightly crispy.
3. In a blender, combine the avocados, almond milk, nutritional yeast, lemon juice, garlic, smoked paprika, salt, and pepper. Blend until smooth and creamy.
4. In a large bowl, toss the roasted broccoli with the avocado sauce until well coated.
5. Transfer the mixture to a greased baking dish and top with almond meal or crushed nuts for a crunchy topping.
6. Bake for 10-15 minutes until heated through and the top is golden.

This Avocado & Broccoli Vegan Casserole is a creamy, low-carb delight that’s both satisfying and nutritious. The richness of the avocado sauce pairs perfectly with the roasted broccoli, creating a dish that’s both comforting and packed with healthy fats. It’s a great option for anyone looking for a keto-friendly lunch or dinner that’s easy to prepare and full of flavor.

Keto Vegan Lasagna Casserole

This Keto Vegan Lasagna Casserole is a hearty and satisfying dish that swaps traditional pasta for layers of zucchini and eggplant. With a rich, tomato-based sauce, creamy vegan ricotta, and layers of vegetables, this dish offers all the flavors of classic lasagna while staying low-carb and vegan. It’s a perfect choice for a cozy lunch or dinner that will please everyone, regardless of dietary preference.

Ingredients:

• 2 medium zucchinis, sliced into thin strips
• 1 medium eggplant, sliced into thin strips
• 1 cup raw cashews, soaked for 4 hours
• 1/2 cup water
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup tomato sauce
• 1/2 cup spinach, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchini and eggplant into thin strips, and salt them lightly to draw out excess moisture. Let them sit for 10-15 minutes, then pat them dry with a paper towel.
3. In a high-speed blender, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, oregano, salt, and pepper. Blend until smooth and creamy.
4. In a baking dish (9×9 inch), spread a thin layer of tomato sauce on the bottom. Layer the zucchini and eggplant slices over the sauce, then spread a layer of cashew ricotta on top.
5. Add a layer of spinach, then repeat the layers (sauce, veggies, ricotta) until all ingredients are used.
6. Finish with a layer of tomato sauce, and sprinkle fresh basil on top.
7. Cover the dish with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
8. Let the casserole rest for 5 minutes before serving.

This Keto Vegan Lasagna Casserole is a delicious, low-carb alternative to traditional lasagna, offering all the rich flavors without the carbs. The zucchini and eggplant provide a great base, while the creamy cashew ricotta makes it feel indulgent. It’s a hearty and satisfying dish perfect for any keto or vegan meal plan, and it’s sure to become a favorite!

Vegan Cauliflower and Broccoli Bake

This Vegan Cauliflower and Broccoli Bake is a simple yet flavorful casserole that’s low in carbs and high in nutrition. The creamy cashew-based sauce envelops the cauliflower and broccoli, creating a comforting, cheesy taste without any dairy. It’s a great way to enjoy your veggies in a satisfying, keto-friendly casserole that’s perfect for a light lunch or dinner.

Ingredients:

• 3 cups cauliflower florets
• 3 cups broccoli florets
• 1 cup raw cashews, soaked for 4 hours
• 1/2 cup water
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon turmeric
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup almond meal for topping (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower and broccoli florets until tender, about 7-10 minutes. Drain and set aside.
3. In a high-speed blender, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic, turmeric, smoked paprika, salt, and pepper. Blend until smooth.
4. In a large bowl, toss the steamed cauliflower and broccoli with the creamy cashew sauce until well coated.
5. Transfer the mixture to a greased baking dish.
6. If using, sprinkle almond meal on top for a crunchy topping.
7. Bake for 20-25 minutes until the top is golden and bubbly.
8. Let it cool for a few minutes before serving.

This Vegan Cauliflower and Broccoli Bake is a comforting, cheesy casserole made entirely from plant-based ingredients. The creamy cashew sauce creates a luxurious, savory coating for the veggies, while the turmeric and paprika add depth of flavor. It’s the perfect low-carb meal for anyone on a keto or vegan diet, offering a satisfying and nutritious option for lunch or dinner.

Vegan Stuffed Bell Pepper Casserole

This Vegan Stuffed Bell Pepper Casserole is a flavorful, low-carb dish that captures all the deliciousness of stuffed peppers without the hassle of stuffing each pepper. With a rich filling made from quinoa, black beans, and a savory tomato sauce, this casserole is perfect for a keto lunch or dinner. It’s a well-balanced, satisfying dish that provides protein, fiber, and plenty of flavor in every bite.

Ingredients:

• 4 large bell peppers, diced
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup tomato sauce
• 1/2 cup corn kernels (optional)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1/2 cup vegan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat and sauté the diced bell peppers for 5 minutes until tender.
3. Add the cooked quinoa, black beans, tomato sauce, corn (if using), cumin, chili powder, garlic powder, salt, and pepper to the pan. Stir well to combine.
4. Transfer the mixture to a greased 9×9-inch baking dish.
5. If using, sprinkle the vegan cheese on top.
6. Bake for 20-25 minutes, until the casserole is hot and the top is slightly golden.
7. Garnish with fresh cilantro before serving.

This Vegan Stuffed Bell Pepper Casserole is a vibrant and filling dish that’s perfect for anyone on a low-carb or keto diet. The quinoa and black beans provide protein and fiber, while the peppers and tomato sauce add a burst of flavor. It’s a well-rounded casserole that’s easy to prepare and ideal for a nutritious lunch or dinner. Whether served on its own or as a side, it’s a dish that will leave you feeling satisfied.

Vegan Shepherd’s Pie with Cauliflower Mash

This Vegan Shepherd’s Pie with Cauliflower Mash is a comforting, low-carb twist on the classic. The hearty vegetable filling is made from lentils, carrots, peas, and mushrooms, simmered in a savory gravy, then topped with a smooth cauliflower mash instead of traditional mashed potatoes. This keto-friendly casserole is satisfying, full of flavor, and packed with nutrients, making it an ideal choice for a cozy lunch or dinner.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 cup mushrooms, sliced
• 1 can lentils, drained and rinsed
• 1/2 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons nutritional yeast
• 1/4 cup almond milk

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until soft (about 10 minutes). Once done, mash with olive oil, nutritional yeast, salt, and pepper until smooth. Set aside.
3. In a large pan, heat olive oil over medium heat. Sauté the diced onion and carrots for 5-7 minutes until softened. Add the mushrooms and cook for another 3 minutes.
4. Add the lentils, vegetable broth, tomato paste, garlic powder, thyme, smoked paprika, salt, and pepper. Stir and let simmer for 10 minutes, until the mixture thickens slightly.
5. Transfer the vegetable and lentil mixture to a greased baking dish.
6. Spread the cauliflower mash on top, smoothing it evenly.
7. Bake for 15-20 minutes until the top is golden brown.
8. Let it cool slightly before serving.

This Vegan Shepherd’s Pie with Cauliflower Mash is a hearty, comforting casserole that’s perfect for keto and vegan diets. The rich, savory lentil filling combined with the creamy cauliflower mash offers the perfect balance of flavors and textures. It’s a filling meal that is low in carbs but high in nutrients and flavor, making it ideal for a cozy lunch or dinner.

Vegan Spinach and Artichoke Casserole

This Vegan Spinach and Artichoke Casserole is a rich and creamy dish, perfect for a keto lunch or dinner. Combining the flavors of sautéed spinach and tangy artichokes in a velvety cashew-based sauce, this casserole offers the same comfort as the traditional dip but with fewer carbs. It’s deliciously cheesy without the dairy and a great way to enjoy your veggies in a filling, low-carb casserole.

Ingredients:

• 4 cups fresh spinach, chopped
• 1 can artichoke hearts, drained and chopped
• 1/2 cup raw cashews, soaked for 4 hours
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup vegan mozzarella, shredded (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, sauté the chopped spinach until wilted, about 3-4 minutes. Add the artichoke hearts and cook for another 2 minutes. Set aside.
3. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth.
4. In a large bowl, combine the sautéed spinach and artichokes with the cashew sauce. Stir well to coat evenly.
5. Transfer the mixture to a greased baking dish.
6. If using, sprinkle shredded vegan mozzarella on top.
7. Bake for 15-20 minutes until bubbly and golden.
8. Let it cool for a few minutes before serving.

This Vegan Spinach and Artichoke Casserole is a creamy, savory dish that’s perfect for anyone on a low-carb or keto diet. The combination of tangy artichokes and earthy spinach in a rich cashew-based sauce creates a comforting, cheesy casserole that’s completely dairy-free. It’s a great option for lunch or dinner, and it can be enjoyed on its own or served with a side of your favorite keto-friendly dish.

Vegan Taco Casserole

This Vegan Taco Casserole is a flavorful, low-carb dish packed with all the classic taco flavors you love, but in casserole form. Made with a base of cauliflower rice, black beans, and a rich tomato sauce, this casserole is topped with crispy tortilla chips and a sprinkle of vegan cheese, making it a satisfying and keto-friendly option for lunch or dinner. It’s perfect for meal prep or a family dinner.

Ingredients:

• 1 medium cauliflower, riced (about 4 cups)
• 1 can black beans, drained and rinsed
• 1 cup tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1/2 cup vegan cheese, shredded
• 1/2 cup tortilla chips, crushed (low-carb, optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, cook the cauliflower rice over medium heat for 5-7 minutes until tender. Set aside.
3. In the same pan, heat a little olive oil and sauté the black beans, tomato sauce, chili powder, cumin, garlic powder, smoked paprika, cayenne, salt, and pepper. Simmer for 5 minutes to combine the flavors.
4. In a greased 9×9-inch baking dish, layer the cooked cauliflower rice, followed by the seasoned black bean mixture.
5. Sprinkle shredded vegan cheese on top, then add the crushed tortilla chips for a crunchy topping.
6. Bake for 15-20 minutes until the cheese is melted and the top is golden.
7. Garnish with fresh cilantro before serving.

This Vegan Taco Casserole is a fun and flavorful way to enjoy taco night while sticking to a low-carb, keto diet. The cauliflower rice provides a great base, while the black beans and tomato sauce bring the delicious taco flavors you crave. The crunchy tortilla chip

Vegan Zucchini and Tomato Bake

This Vegan Zucchini and Tomato Bake is a simple yet flavorful casserole that brings together fresh zucchini, ripe tomatoes, and a savory garlic herb sauce. With a crispy almond flour topping, it’s a low-carb and keto-friendly dish perfect for lunch or dinner. The vibrant veggies and rich sauce make this casserole a refreshing yet comforting option for anyone looking for a lighter, healthy meal.

Ingredients:

• 4 medium zucchinis, sliced into rounds
• 4 large tomatoes, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup almond flour
• 1/4 cup nutritional yeast
• 1 tablespoon fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Add the sliced zucchini and tomatoes to the pan, season with oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine and cook for 3-4 minutes.
4. Transfer the vegetable mixture to a greased baking dish and spread it evenly.
5. In a small bowl, mix the almond flour and nutritional yeast. Sprinkle this mixture over the vegetables for a crunchy, cheesy topping.
6. Bake for 20-25 minutes, until the vegetables are tender and the topping is golden brown.
7. Garnish with fresh basil before serving.

This Vegan Zucchini and Tomato Bake is a light and refreshing casserole that’s bursting with the flavors of fresh summer vegetables. The crispy almond flour topping adds a delicious crunch, while the nutritional yeast gives it a cheesy flavor without any dairy. It’s a perfect low-carb, keto-friendly dish that’s simple to prepare and ideal for a healthy, satisfying lunch or dinner.

Vegan Broccoli and Cauliflower Cheese Bake

This Vegan Broccoli and Cauliflower Cheese Bake is a delicious, low-carb casserole that replaces traditional dairy with a creamy cashew-based cheese sauce. Packed with fiber-rich broccoli and cauliflower, it’s a nutritious and comforting dish that’s ideal for anyone on a keto or vegan diet. With a hint of garlic and nutritional yeast, the sauce gives this casserole a rich, cheesy flavor that will satisfy your cravings.

Ingredients:

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1/2 cup raw cashews, soaked for 4 hours
• 1/2 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup almond meal (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli and cauliflower florets until tender, about 7-10 minutes. Drain and set aside.
3. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
4. In a large bowl, toss the steamed broccoli and cauliflower with the cashew cheese sauce until well coated.
5. Transfer the mixture to a greased baking dish.
6. Sprinkle almond meal on top for a crunchy topping.
7. Bake for 20-25 minutes, until golden brown and bubbly.
8. Let it cool for a few minutes before serving.

This Vegan Broccoli and Cauliflower Cheese Bake is a creamy, comforting dish that’s perfect for a keto or vegan meal plan. The cashew cheese sauce provides a rich, cheesy flavor while being completely dairy-free. Combined with the tender broccoli and cauliflower, this casserole is a nutritious and satisfying dish that’s sure to become a favorite for lunch or dinner.

Vegan Cauliflower Alfredo Casserole

This Vegan Cauliflower Alfredo Casserole takes the rich, creamy flavors of a classic Alfredo sauce and gives it a healthy, low-carb twist by using cauliflower as the base. The cauliflower sauce is smooth, garlicky, and rich in flavor, making it a perfect companion for cauliflower rice and roasted vegetables. This keto-friendly casserole is light but filling, making it a great choice for a delicious lunch or dinner.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 3 cups cauliflower rice (or riced cauliflower)
• 1/4 cup vegan parmesan (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 10 minutes. Drain and set aside.
3. In a pan, heat the olive oil and sauté the onion and garlic until softened, about 5 minutes.
4. In a blender, combine the steamed cauliflower, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
5. In a large bowl, combine the cauliflower rice and cauliflower Alfredo sauce. Stir to combine.
6. Transfer the mixture to a greased baking dish and smooth out the top.
7. Bake for 20-25 minutes until the casserole is heated through and golden on top.
8. Garnish with vegan parmesan before serving.
9. 
   This Vegan Cauliflower Alfredo Casserole is a creamy, rich dish that’s completely dairy-free yet full of flavor. The cauliflower-based Alfredo sauce gives it a velvety texture, while the cauliflower rice adds a hearty, low-carb base. It’s a satisfying meal that’s perfect for anyone on a keto or vegan diet, offering a comforting, indulgent casserole without the guilt.

Note: More recipes are coming soon