35+ Flavorful Holiday Vegan Casserole Recipes to Wow Your Guests

The holiday season is a time for gathering with loved ones, sharing special meals, and celebrating traditions.

For those embracing a plant-based lifestyle, it’s important to have a repertoire of delicious dishes that not only satisfy but also impress guests.

Vegan casseroles are the perfect answer to this culinary challenge—comforting, hearty, and full of flavor.

Whether you’re hosting a holiday dinner or looking for a dish to contribute to a festive potluck, vegan casseroles offer a variety of flavors, textures, and nutrients that will make everyone at the table smile.

From rich and creamy casseroles that feature decadent root vegetables and grains to savory options with plant-based protein like tempeh and lentils, this collection of over 35 holiday vegan casserole recipes is sure to inspire your seasonal cooking.

These casseroles are not only vegan-friendly but also packed with vibrant flavors, making them the perfect addition to any holiday spread.

Whether you’re looking for a comforting side dish or a filling main course, these recipes are guaranteed to make your holiday meals memorable.

35+ Flavorful Holiday Vegan Casserole Recipes to Wow Your Guests

As you prepare for the holiday season, these 35+ vegan casserole recipes offer a beautiful way to share plant-based goodness with family and friends.

Each casserole brings a unique blend of seasonal ingredients and vibrant flavors, ensuring that there’s something for everyone at your holiday table.

The versatility of these dishes—from creamy vegan mac and cheese to hearty lentil shepherd’s pie—makes them ideal for any occasion.

With these casseroles, you can celebrate the holidays with delicious, nutritious meals that everyone will love.

Vegan Sweet Potato and Green Bean Casserole

A festive twist on the traditional green bean casserole, this vegan version features a creamy, dairy-free sauce and is topped with crunchy, roasted sweet potatoes. Packed with hearty vegetables and savory flavors, this dish will surely impress your guests.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 cups green beans, trimmed and halved
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 2 tablespoons olive oil
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
• 2 tablespoons chopped parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). In a large pot, boil the sweet potatoes until tender, about 10-12 minutes. Drain and set aside.
2. While the sweet potatoes are cooking, sauté the onion and garlic in olive oil in a large skillet over medium heat until fragrant, about 2 minutes.
3. Add flour to the skillet and cook for 1 minute, stirring constantly to form a roux.
4. Gradually pour in the almond milk, stirring continuously until the mixture thickens into a creamy sauce. Stir in nutritional yeast, thyme, rosemary, salt, and pepper.
5. In a separate pan, blanch the green beans in boiling water for 3-4 minutes, then transfer them to an ice bath to preserve their color and texture.
6. In a large bowl, combine the sweet potatoes, green beans, and creamy sauce. Toss gently to coat.
7. Transfer the mixture into a greased casserole dish, top with panko breadcrumbs, and bake for 25-30 minutes, or until the top is golden and crispy.
8. Garnish with fresh parsley before serving.

This casserole is a perfect combination of creamy and crunchy, offering a satisfying side dish for any holiday spread. The creamy sauce and roasted sweet potatoes add a warm, rich flavor, while the green beans provide a nice contrast in texture. The panko topping gives it an irresistible crunch. It’s a great option for anyone following a vegan diet or simply looking for a healthier holiday dish.

Vegan Mushroom and Lentil Casserole

This hearty casserole combines savory mushrooms and protein-packed lentils in a rich, flavorful gravy. It’s a wholesome, satisfying dish that feels just as indulgent as a classic meat-based casserole but without the animal products.

Ingredients:

• 2 cups cooked lentils (green or brown)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups mushrooms, sliced (button or cremini work well)
• 1/4 cup vegetable broth
• 1 cup unsweetened almond milk
• 2 tablespoons soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 tablespoons flour (or cornstarch for gluten-free)
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing for about 2 minutes until fragrant.
2. Add the mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become soft, about 7 minutes.
3. Sprinkle the flour over the mushroom mixture and stir to coat. Gradually add the vegetable broth, stirring constantly to avoid lumps.
4. Stir in the almond milk, soy sauce, thyme, sage, salt, and pepper. Let the sauce simmer for 5-7 minutes until thickened.
5. In a large bowl, combine the cooked lentils with the mushroom sauce and mix well.
6. Transfer the mixture into a greased casserole dish and bake for 25-30 minutes, or until the top is slightly golden.
7. Garnish with chopped parsley before serving.

This casserole is wonderfully hearty and filling, offering a delicious combination of earthy mushrooms and protein-rich lentils. The savory gravy ties everything together, making it a comforting and satisfying option for any holiday meal. It’s the perfect main course for vegan diners or anyone seeking a meatless meal that doesn’t sacrifice flavor or texture.

Vegan Holiday Stuffing Casserole

This vegan stuffing casserole is a comforting, flavor-packed dish, filled with herbs, veggies, and breadcrumbs. It captures all the traditional flavors of stuffing but is entirely plant-based, making it suitable for vegan holiday celebrations.

Ingredients:

• 6 cups cubed whole wheat or sourdough bread (stale works best)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 1/2 cups vegetable broth
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the cubed bread on a baking sheet and toast in the oven for 10-12 minutes, or until golden brown. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and carrots, and sauté for 5-7 minutes until softened.
3. Add the garlic, nutritional yeast, sage, thyme, salt, and pepper to the pan and cook for another minute until fragrant.
4. In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, vegetable broth, almond milk, and parsley. Stir gently to combine, ensuring the bread is well-moistened.
5. Transfer the mixture to a greased casserole dish and cover with foil. Bake for 25-30 minutes, removing the foil for the last 10 minutes to allow the top to brown.
6. If desired, sprinkle chopped walnuts or pecans over the top before serving for added crunch.

This stuffing casserole is full of warm, comforting flavors that are perfect for the holiday season. The combination of fresh vegetables, savory herbs, and crispy toasted bread creates a dish that is both satisfying and flavorful. It’s a wonderful vegan side dish that pairs well with other holiday favorites and can easily become the centerpiece of a plant-based feast.

Vegan Broccoli and Cauliflower Casserole

This vegan broccoli and cauliflower casserole is a creamy, cheesy delight without any dairy. The combination of tender broccoli, cauliflower, and a rich, savory sauce makes this dish a perfect holiday side or main course.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (or gluten-free flour)
• 2 cups unsweetened almond milk
• 1/2 cup nutritional yeast
• 1 teaspoon Dijon mustard
• 1/2 teaspoon turmeric (for color)
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)
• 1/4 cup chopped parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Steam the broccoli and cauliflower until just tender, about 5-7 minutes. Set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Sprinkle the flour over the onions and garlic, stirring to form a roux. Gradually pour in the almond milk, whisking constantly to avoid lumps. Bring to a simmer, and cook until the sauce thickens, about 5 minutes.
4. Stir in the nutritional yeast, Dijon mustard, turmeric, salt, and pepper. Taste and adjust seasoning if necessary.
5. In a large bowl, combine the steamed broccoli and cauliflower with the creamy sauce, mixing well to coat the vegetables.
6. Transfer the mixture to a greased casserole dish. Top with breadcrumbs, if desired, and bake for 20-25 minutes, or until the top is golden and bubbly.
7. Garnish with chopped parsley before serving.

This casserole is creamy, cheesy, and packed with nutrients from the broccoli and cauliflower. The almond milk-based sauce and nutritional yeast provide that comforting “cheese” flavor while remaining fully vegan. The crispy topping adds a perfect crunch, making it an ideal dish to serve at any holiday gathering.

Vegan Cranberry and Quinoa Casserole

A perfect blend of sweet and savory, this cranberry and quinoa casserole combines the tartness of fresh cranberries with the nuttiness of quinoa. It’s a refreshing and festive side dish that works beautifully for the holidays.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup fresh cranberries
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 cup chopped celery
• 1/4 cup chopped pecans (optional)
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, and simmer for 15-20 minutes, or until the quinoa is cooked and all liquid is absorbed. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and celery, sautéing until softened, about 5 minutes.
3. Stir in the cranberries, maple syrup, cinnamon, nutmeg, salt, and pepper. Cook for another 5-7 minutes, or until the cranberries begin to burst and release their juice.
4. In a large bowl, combine the cooked quinoa, cranberry mixture, and pecans (if using). Stir gently to combine.
5. Transfer the mixture to a greased casserole dish and bake for 20 minutes.
6. Garnish with fresh parsley before serving.

This casserole brings together the best of both worlds—savory quinoa and the bright, tart sweetness of cranberries. The spices and maple syrup add a festive warmth, while the pecans bring a satisfying crunch. It’s a beautiful and unique dish that will add a burst of color and flavor to any holiday meal.

Vegan Eggplant and Tomato Casserole

This vegan eggplant and tomato casserole is a simple yet flavorful dish, packed with roasted eggplant, tomatoes, and a fragrant blend of Italian herbs. The tomato sauce and roasted vegetables make it a satisfying and hearty dish.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup vegan mozzarella (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for 25-30 minutes, flipping halfway through, until tender and slightly golden.
2. While the eggplant is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the halved cherry tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Cook for 10-12 minutes, allowing the tomatoes to break down and form a sauce.
4. Once the eggplant is roasted, layer the slices in a greased casserole dish. Pour the tomato mixture over the top and spread it evenly. If using, sprinkle the vegan mozzarella on top.
5. Bake for 20 minutes, or until the casserole is hot and the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This casserole is a Mediterranean-inspired dish, rich in flavors from the roasted eggplant and tangy tomato sauce. The herbs and spices enhance the natural sweetness of the vegetables, while the optional vegan cheese adds creaminess and depth. It’s a perfect main or side dish for any vegan holiday spread.

Vegan Potato and Leek Casserole

This creamy, comforting potato and leek casserole is a perfect blend of tender potatoes and aromatic leeks, smothered in a savory dairy-free sauce. It’s a cozy, indulgent dish that will delight guests at any holiday table.

Ingredients:

• 6 medium Yukon Gold potatoes, peeled and sliced thinly
• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (or gluten-free flour)
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a large casserole dish with olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the leeks and garlic, and sauté for 5-7 minutes until softened.
3. Sprinkle the flour over the leeks and garlic, stirring to combine. Gradually add the almond milk, whisking constantly until smooth. Stir in the nutritional yeast, thyme, salt, and pepper. Let the sauce simmer for 5-7 minutes, until thickened.
4. Layer the sliced potatoes in the greased casserole dish, overlapping slightly. Pour the leek sauce over the potatoes, making sure it’s evenly distributed.
5. Cover the casserole with foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden.
6. If desired, sprinkle breadcrumbs on top during the last 10 minutes for a crunchy topping. Garnish with fresh thyme before serving.

This casserole is creamy and rich, with a delicate balance of flavors from the potatoes, leeks, and savory sauce. It’s an indulgent, yet wholesome dish that brings comfort to any holiday meal. The crunchy topping adds texture, making it a true crowd-pleaser.

Vegan Sweet Potato and Black Bean Casserole

This vibrant and hearty casserole combines the natural sweetness of roasted sweet potatoes with the earthiness of black beans. It’s a delicious and satisfying vegan dish, packed with flavors that are perfect for the holiday season.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup vegan sour cream or cashew cream (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the sweet potato cubes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and roast for 25-30 minutes, or until tender.
2. While the sweet potatoes are roasting, heat a small amount of olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, or until softened.
3. Add the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the skillet, and cook for another 5 minutes. Stir in the roasted sweet potatoes and cilantro, mixing well.
4. Transfer the mixture to a greased casserole dish and bake for 15-20 minutes, allowing the flavors to meld.
5. If desired, top with vegan sour cream or cashew cream before serving.

This casserole has a perfect balance of sweetness and spice, with the creamy texture of the sweet potatoes and the hearty black beans. The addition of cilantro brightens up the dish, making it fresh and festive. It’s an excellent choice for any vegan holiday table, offering a comforting and flavorful option for guests.

Vegan Stuffed Squash Casserole

This vegan stuffed squash casserole combines roasted squash with a savory filling of quinoa, cranberries, and pecans. It’s a flavorful and filling dish that will make your holiday spread both unique and delicious.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the squash halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 35-40 minutes, or until the squash is tender.
2. While the squash is roasting, cook the quinoa in vegetable broth according to package instructions, usually around 15 minutes.
3. In a large bowl, combine the cooked quinoa with cranberries, pecans, maple syrup, cinnamon, nutmeg, salt, and pepper.
4. Once the squash halves are roasted, spoon the quinoa mixture into the hollow centers of each squash half, pressing down gently to pack it in.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the quinoa is golden and slightly crispy on top.
6. Garnish with fresh parsley before serving.

This casserole combines the natural sweetness of roasted squash with a savory, slightly sweet filling of quinoa, cranberries, and pecans. The crunchy nuts and tart cranberries provide a delightful contrast to the soft squash, making it a great addition to any holiday meal. It’s also a visually stunning dish that will impress your guests.

Vegan Mushroom and Spinach Casserole

This vegan mushroom and spinach casserole is rich, creamy, and packed with umami flavors. The combination of earthy mushrooms, fresh spinach, and a rich almond milk sauce makes this dish a comforting choice for any holiday gathering.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cups mushrooms, sliced (button, cremini, or a mix)
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/4 cup all-purpose flour (or gluten-free flour)
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the mushrooms and cook for 8-10 minutes, until the mushrooms release their moisture and become golden brown.
4. Stir in the spinach and cook for another 2-3 minutes, just until wilted.
5. Sprinkle the flour over the vegetables, stirring to coat. Gradually add the almond milk, whisking to create a smooth sauce. Stir in the nutritional yeast, thyme, salt, and pepper.
6. Transfer the mixture to the prepared casserole dish and top with breadcrumbs, if using.
7. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbling.
8. Garnish with fresh thyme before serving.

This casserole is full of rich, savory flavors from the mushrooms and spinach, with a creamy sauce that is both indulgent and satisfying. The nutritional yeast adds a cheesy flavor, making it a perfect vegan alternative for a comforting holiday dish. It’s easy to prepare and perfect for feeding a crowd.

Vegan Green Bean and Almond Casserole

This vegan green bean and almond casserole is a healthier, plant-based twist on the classic holiday side dish. The green beans are paired with a creamy, dairy-free sauce and topped with toasted almonds for added crunch.

Ingredients:

• 4 cups fresh green beans, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (or gluten-free flour)
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tablespoon soy sauce or tamari
• Salt and pepper to taste
• 1/2 cup sliced almonds, toasted
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil and blanch the green beans for 2-3 minutes, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Sprinkle the flour over the onions and garlic, stirring to form a roux. Gradually pour in the almond milk, whisking to avoid lumps. Continue to cook for 5 minutes, or until the sauce thickens.
4. Stir in the nutritional yeast, soy sauce, salt, and pepper. Add the green beans to the sauce, mixing well.
5. Transfer the green bean mixture to a greased casserole dish and bake for 20-25 minutes, or until the casserole is hot and bubbly.
6. Top with toasted almonds and fresh parsley before serving.

This casserole offers a lighter version of the classic green bean casserole, with the richness of a dairy-free sauce and the added crunch of toasted almonds. It’s a perfect side dish that’s both comforting and festive, ideal for vegan and non-vegan guests alike. The toasted almonds provide a delightful contrast to the tender green beans, making this a winning dish for any holiday meal.

Vegan Roasted Brussels Sprout and Butternut Squash Casserole

This flavorful casserole pairs the earthiness of Brussels sprouts with the natural sweetness of roasted butternut squash. The combination of hearty vegetables with a creamy sauce makes this dish a perfect addition to your vegan holiday spread.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup unsweetened almond milk
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped walnuts (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts and butternut squash cubes with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are tender and lightly caramelized.
2. While the vegetables roast, prepare the sauce. In a small saucepan, whisk together almond milk, tahini, maple syrup, Dijon mustard, cinnamon, nutmeg, salt, and pepper. Heat over medium heat for 5-7 minutes, whisking constantly until the sauce thickens.
3. Once the vegetables are roasted, combine them in a casserole dish and pour the tahini sauce over the top. Toss gently to coat the vegetables in the sauce.
4. Optional: Top with chopped walnuts for added crunch and richness.
5. Bake for an additional 10-15 minutes, until the casserole is bubbling and golden on top. Garnish with fresh thyme before serving.

This casserole combines the perfect balance of savory Brussels sprouts and sweet butternut squash, all enveloped in a creamy, nutty sauce. The walnuts add a delightful crunch, and the dish overall is an elegant, flavorful addition to any vegan holiday menu. It’s not only visually stunning but also packed with nutrients and festive flavors.

Vegan Mac and Cheese Casserole with Cauliflower and Peas

This creamy, comforting mac and cheese casserole is made with a dairy-free cheese sauce, and enriched with cauliflower and peas for added texture and nutrition. It’s a perfect dish for a hearty, vegan holiday feast.

Ingredients:

• 8 oz elbow macaroni (or other pasta)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cauliflower florets
• 1 cup frozen peas
• 1/2 cup raw cashews, soaked in water for 4 hours and drained
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup bread crumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a casserole dish. Cook the macaroni according to package instructions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 5 minutes, or until softened.
3. Add the cauliflower florets and cook for an additional 5 minutes, until they start to soften. Stir in the peas and cook for another 2 minutes.
4. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, salt, and pepper. Blend until smooth, adding more almond milk if needed to achieve a creamy consistency.
5. Combine the cooked macaroni, cauliflower, peas, and cheese sauce in the casserole dish. Mix well to coat the pasta and vegetables with the sauce.
6. Top with breadcrumbs for an added crunchy texture, if desired.
7. Bake for 20 minutes, until the casserole is hot and bubbly. Serve immediately.

This vegan mac and cheese casserole is rich, creamy, and comforting, with the addition of cauliflower and peas making it a nutritious and colorful holiday dish. The cashew-based cheese sauce provides a creamy and tangy base, while the breadcrumbs on top offer a satisfying crunch. It’s a guaranteed crowd-pleaser for vegan and non-vegan guests alike.

Vegan Tempeh and Sweet Potato Casserole

This protein-packed casserole is made with tempeh and sweet potatoes, two ingredients that pair perfectly in a savory, comforting dish. The tempeh adds a nutty flavor and texture, while the sweet potatoes contribute a touch of natural sweetness, making this casserole a wonderful holiday dish.

Ingredients:

• 1 block tempeh, crumbled
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a casserole dish. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender.
2. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
3. Add the crumbled tempeh to the skillet and cook for 7-10 minutes, until lightly browned and crisp. Stir in the vegetable broth, soy sauce, maple syrup, cumin, smoked paprika, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to combine.
4. Once the sweet potatoes are roasted, layer them in the casserole dish and top with the tempeh mixture.
5. Bake for 10-15 minutes, until the casserole is heated through and slightly golden on top.
6. Garnish with fresh parsley before serving.

This casserole has a great balance of savory and sweet flavors, with the tempeh providing a hearty texture and the sweet potatoes adding a rich, natural sweetness. It’s a protein-packed dish that is both comforting and festive, perfect for vegan holiday gatherings. The combination of spices and maple syrup makes it an exciting, flavorful addition to any table.

Vegan Shepherd’s Pie with Lentils and Mushrooms

This hearty, vegan shepherd’s pie features a rich filling of lentils and mushrooms, topped with creamy mashed potatoes. It’s a comforting, flavorful dish that’s sure to please vegan and non-vegan guests at your holiday dinner.

Ingredients:

• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 2 tablespoons vegan butter
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups mushrooms, chopped
• 1 cup cooked green or brown lentils
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. Boil the peeled and cubed potatoes in a large pot of salted water for 15-20 minutes, or until tender. Drain and mash with almond milk, vegan butter, salt, and pepper. Set aside.
3. While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 5 minutes, until softened.
4. Add the chopped mushrooms and cook for another 7-10 minutes, until they release their moisture and begin to brown.
5. Stir in the lentils, vegetable broth, tomato paste, thyme, rosemary, paprika, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
6. Transfer the lentil and mushroom mixture to the casserole dish and top with the mashed potatoes. Spread the potatoes evenly over the filling.
7. Bake for 20-25 minutes, until the top is lightly golden. Garnish with fresh parsley before serving.

This shepherd’s pie is a hearty, warming dish with a flavorful, protein-rich lentil and mushroom filling. The creamy mashed potatoes on top create a comforting texture, making it a satisfying and wholesome holiday meal. It’s a classic comfort food that’s been given a delicious vegan twist.

Note: More recipes​ are coming soon!