40+ Irresistible Saturday Vegan Casserole Recipes for a Cozy Weekend Meal

Weekends are the perfect time to gather around the table with friends and family, enjoy good food, and relax after a busy week.

If you’re a vegan or looking for plant-based meal ideas, casseroles are an excellent choice for a hearty and comforting Saturday dinner.

Whether you’re craving something rich and creamy, light and fresh, or a dish packed with flavor, vegan casseroles can be customized to suit all tastes and dietary needs.

We’ve rounded up 40+ mouthwatering vegan casserole recipes that will make your Saturdays even more special.

From classic comfort foods like lasagna and mac ‘n’ cheese to innovative dishes with fresh seasonal veggies and hearty grains, there’s a casserole recipe here for every palate.

So, grab your favorite baking dish and get ready to create some unforgettable meals that are as delicious as they are easy to prepare.

40+ Irresistible Saturday Vegan Casserole Recipes for a Cozy Weekend Meal

A Saturday dinner should be a celebration of good food, flavor, and the joy of spending time with loved ones.

With these 40+ vegan casserole recipes, you can turn any Saturday into a memorable occasion filled with wholesome, plant-based goodness.

Whether you’re cooking for a crowd or just making a cozy meal for yourself, these casseroles are sure to satisfy both your taste buds and your nutritional needs.

Casseroles are also the perfect make-ahead meal, allowing you to spend less time in the kitchen and more time relaxing.

With a variety of ingredients and flavors to explore, you can mix and match to create your own signature casserole or follow the recipes as they are to experience comforting and exciting dishes.

So next Saturday, try out a new vegan casserole and enjoy a fulfilling, delicious meal that everyone will love!

Vegan Cheesy Potato and Broccoli Casserole

This hearty casserole combines creamy potatoes, tender broccoli, and a rich vegan cheese sauce. It’s a comforting dish perfect for any Saturday meal, especially when you’re looking for a fulfilling, plant-based alternative to traditional cheesy casseroles.

Ingredients:

• 6 medium potatoes, peeled and diced
• 2 cups broccoli florets
• 1 cup raw cashews (soaked for 2-4 hours)
• 1/2 cup nutritional yeast
• 1/4 cup lemon juice
• 2 garlic cloves
• 1 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup panko breadcrumbs (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Boil the diced potatoes in a large pot of salted water for 10-12 minutes, until fork-tender. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
3. In a high-speed blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic, almond milk, olive oil, turmeric, smoked paprika, salt, and pepper. Blend until smooth and creamy.
4. In a large mixing bowl, combine the cooked potatoes and broccoli. Pour the creamy cheese sauce over the vegetables and stir until well-coated.
5. Transfer the mixture into the prepared casserole dish. If desired, top with panko breadcrumbs for a crunchy finish.
6. Bake uncovered for 20-25 minutes, until the top is golden and bubbly. Serve warm.

This casserole is the ultimate comfort food with its creamy texture and savory flavors. The combination of the cheesy cashew sauce with the soft potatoes and slightly crisp broccoli makes it a satisfying meal for both vegans and non-vegans alike. It also works wonderfully as a side dish for larger gatherings or holiday meals.

Vegan Mediterranean Quinoa Casserole

Packed with fresh Mediterranean flavors, this casserole combines protein-rich quinoa, vibrant vegetables, and a tangy tahini dressing. It’s a wholesome and filling dish that provides plenty of nutrients, making it a perfect Saturday lunch or dinner option.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup pine nuts (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. In a medium pot, bring the quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Set aside.
3. In a large skillet, sauté the zucchini, bell pepper, and onion with a little olive oil over medium heat for about 5 minutes, until softened.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, oregano, salt, and pepper until smooth.
5. In the prepared casserole dish, layer the cooked quinoa, sautéed vegetables, tomatoes, olives, and parsley. Drizzle the tahini dressing over the top and mix everything together gently.
6. Top with pine nuts if using and bake for 20-25 minutes, until the casserole is heated through and slightly golden on top.
7. Serve warm and enjoy!

This Mediterranean quinoa casserole is both flavorful and nutritious, offering a great balance of plant-based protein, healthy fats, and fresh vegetables. The tahini dressing adds a creamy richness that complements the quinoa and veggies perfectly. It’s a dish that can be enjoyed hot out of the oven, or even as leftovers for the next day.

Vegan Sweet Potato and Black Bean Casserole

A delicious and filling casserole made with roasted sweet potatoes, protein-packed black beans, and a flavorful blend of spices. It’s the perfect way to enjoy the sweetness of the potatoes alongside savory beans, making for a satisfying, nutrient-rich dish.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red onion, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped
• 1/2 cup salsa (optional)
• 1/4 cup vegan cheese (optional, for topping)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the cubed sweet potatoes in a single layer. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt, pepper, cumin, chili powder, and smoked paprika. Toss to coat.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
3. While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and sauté for 5 minutes, until softened. Add the black beans and corn and cook for another 5 minutes, stirring occasionally.
4. In a large mixing bowl, combine the roasted sweet potatoes, sautéed onion, black bean and corn mixture, and fresh cilantro. Mix gently to combine.
5. Transfer the mixture to a lightly greased 9×13-inch casserole dish. If desired, top with salsa and vegan cheese.
6. Bake the casserole for 15-20 minutes, until heated through. Serve warm.

This casserole is a perfect combination of sweet and savory flavors. The roasted sweet potatoes offer a natural sweetness that pairs beautifully with the savory black beans and spices. The corn adds a pop of texture, while the cilantro brings a refreshing note to every bite. It’s a hearty, filling dish that makes an excellent main course or side for any meal.

Vegan Lentil and Vegetable Shepherd’s Pie

This comforting casserole features hearty lentils and mixed vegetables topped with a smooth, creamy mashed potato crust. It’s a plant-based twist on the classic shepherd’s pie, making it a satisfying and wholesome dish for any Saturday meal.

Ingredients:

• 2 cups cooked green or brown lentils (or 1 can, drained and rinsed)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 1 tablespoon vegan butter
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and carrots, and sauté for 5-7 minutes until softened.
3. Add the garlic, tomato paste, and cooked lentils, and stir to combine. Pour in the vegetable broth, add thyme, rosemary, salt, and pepper, and let simmer for 10-15 minutes, stirring occasionally.
4. Add the peas and corn to the skillet and mix well. Remove from heat.
5. Meanwhile, boil the cubed potatoes in a large pot of salted water for 12-15 minutes, or until fork-tender. Drain and mash with almond milk, vegan butter, salt, and nutritional yeast until smooth and creamy.
6. Transfer the lentil and vegetable mixture to the prepared casserole dish. Spread the mashed potatoes evenly over the top, smoothing the surface with a spatula.
7. Bake for 20-25 minutes, until the top is golden brown and slightly crispy. Let sit for a few minutes before serving.

This lentil and vegetable shepherd’s pie is the perfect dish for a cozy Saturday dinner. The savory lentil and vegetable filling is perfectly complemented by the creamy mashed potato topping. It’s hearty, flavorful, and packed with plant-based protein, making it an ideal choice for anyone looking for a nutritious yet indulgent meal.

Vegan Mushroom and Spinach Alfredo Casserole

This vegan casserole offers a creamy Alfredo sauce made from cashews, blended with sautéed mushrooms and spinach, creating a rich and indulgent dish. It’s a lighter version of traditional Alfredo, perfect for a Saturday evening meal.

Ingredients:

• 12 oz pasta (fusilli, penne, or rotini work well)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cups mushrooms, sliced
• 3 cups fresh spinach
• 1 cup raw cashews (soaked for 2-4 hours)
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• 1/4 cup vegan Parmesan cheese (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
4. Add the sliced mushrooms and cook for an additional 5-7 minutes until they release their moisture and become tender. Add the spinach and cook until wilted, about 2-3 minutes.
5. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
6. In the prepared casserole dish, combine the cooked pasta, sautéed mushrooms, spinach, and cashew Alfredo sauce. Stir until everything is well-coated.
7. If desired, sprinkle with vegan Parmesan cheese and bake for 20-25 minutes, until the top is golden and bubbly.
8. Garnish with fresh parsley and serve warm.

This Mushroom and Spinach Alfredo Casserole is creamy, rich, and full of flavor, thanks to the combination of cashews and nutritional yeast. The mushrooms add a savory, meaty texture, while the spinach provides a nutritious touch. It’s an excellent dish for anyone craving a creamy, indulgent meal without any dairy.

Vegan Tempeh and Sweet Potato Bake

This hearty and nutritious casserole features tempeh, a protein-packed soy product, combined with roasted sweet potatoes and a savory seasoning mix. It’s a filling and satisfying dish that works perfectly as a main course for a cozy Saturday meal.

Ingredients:

• 1 block of tempeh, crumbled
• 3 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1 can (15 oz) diced tomatoes, drained
• 1 cup fresh spinach
• 1/2 cup chopped red onion
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, cinnamon, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
3. In a large skillet, sauté the crumbled tempeh and red onion with a little olive oil over medium heat for about 5 minutes, until the tempeh starts to brown and become crispy.
4. Add the garlic and diced tomatoes to the skillet and cook for another 5 minutes, stirring occasionally.
5. Once the sweet potatoes are done roasting, add them to the skillet along with the spinach. Stir everything together and cook for another 2-3 minutes, until the spinach wilts.
6. Transfer the mixture to the prepared casserole dish and bake for 15-20 minutes, until the top is slightly crispy.
7. Garnish with fresh cilantro and serve warm.

This Tempeh and Sweet Potato Bake is a well-balanced and satisfying casserole, offering a great combination of plant-based protein from the tempeh and complex carbohydrates from the sweet potatoes. The smoky spices and savory flavors make it a flavorful and hearty dish that’s perfect for a fulfilling Saturday meal.

Vegan Cauliflower and Chickpea Casserole

A filling casserole that blends cauliflower, chickpeas, and a creamy tahini sauce. This dish is a deliciously satisfying vegan option that’s full of flavor and texture, making it an excellent choice for a weekend dinner.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1/4 cup water (to thin the sauce)
• 1/4 cup chopped fresh parsley (for garnish)
• 1 tablespoon sesame seeds (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, turmeric, cumin, paprika, salt, and pepper. Spread the mixture evenly in the prepared casserole dish.
3. Roast in the oven for 25-30 minutes, or until the cauliflower is tender and slightly crispy at the edges.
4. In a small bowl, whisk together the tahini, lemon juice, and water to create a creamy sauce. Add more water as needed to achieve your desired consistency.
5. Once the cauliflower and chickpeas are roasted, remove from the oven and drizzle the tahini sauce over the top. Toss gently to combine.
6. Return to the oven for an additional 5-10 minutes to heat through and allow the sauce to thicken slightly.
7. Garnish with fresh parsley and sesame seeds before serving.

This Cauliflower and Chickpea Casserole is a creamy, flavorful dish that is as nutritious as it is delicious. The roasted cauliflower adds a nice texture contrast to the creamy tahini sauce, while the chickpeas provide a hearty protein boost. It’s a fantastic option for anyone seeking a filling and wholesome vegan meal.

Vegan Tofu and Vegetable Moussaka

This vegan moussaka layers rich, savory tofu and vegetables, topped with a creamy, plant-based béchamel sauce. It’s a comforting Mediterranean-inspired casserole that is hearty, flavorful, and perfect for a cozy Saturday meal.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 2 medium eggplants, sliced into rounds
• 1 zucchini, sliced into rounds
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons olive oil, divided
• 1 cup unsweetened almond milk
• 1/4 cup flour (whole wheat or all-purpose)
• 1 tablespoon vegan butter
• 1/4 cup nutritional yeast
• 1/2 cup vegan Parmesan cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes until softened. Add the crumbled tofu, diced tomatoes, oregano, cinnamon, nutmeg, salt, and pepper. Stir well and simmer for 10 minutes, allowing the flavors to meld.
3. Meanwhile, heat the remaining olive oil in a separate skillet and sauté the eggplant and zucchini slices for about 5-7 minutes, until slightly softened and golden.
4. In a small saucepan, melt the vegan butter over medium heat. Add the flour and whisk to create a roux. Gradually whisk in the almond milk and bring to a simmer. Stir in the nutritional yeast, salt, and pepper until the sauce thickens.
5. In the prepared casserole dish, layer the sautéed eggplant and zucchini, followed by the tofu and tomato mixture. Pour the béchamel sauce over the top, spreading evenly.
6. If using, sprinkle vegan Parmesan cheese over the top for extra flavor and bake for 25-30 minutes, until the casserole is golden and bubbly.
7. Let cool for a few minutes before serving. Garnish with fresh parsley if desired.

This Vegan Tofu and Vegetable Moussaka is a comforting and delicious casserole that’s perfect for a special Saturday meal. The creamy béchamel sauce and savory tofu filling are complemented by the tender vegetables, making it a satisfying and filling dish that’s sure to impress.

Vegan Baked Ziti with Roasted Vegetables

This vegan baked ziti features a rich marinara sauce, tender pasta, and a combination of roasted vegetables. It’s a hearty casserole that’s perfect for a comforting Saturday dinner and can be easily prepared ahead of time.

Ingredients:

• 12 oz ziti pasta
• 2 tablespoons olive oil
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 1 cup mushrooms, sliced
• 1 can (15 oz) crushed tomatoes
• 1/2 cup tomato sauce
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped (optional, for garnish)
• 1/2 cup vegan mozzarella cheese (optional, for topping)
• 1/4 cup nutritional yeast (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Cook the ziti pasta according to the package instructions. Drain and set aside.
3. In a large bowl, toss the zucchini, bell pepper, onion, and mushrooms with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
4. In a large saucepan, combine the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Simmer over low heat for 10 minutes to allow the flavors to blend.
5. In the prepared casserole dish, combine the cooked pasta, roasted vegetables, and marinara sauce. Stir well to combine.
6. If using, sprinkle vegan mozzarella cheese and nutritional yeast over the top.
7. Bake for 20-25 minutes, or until the top is golden and bubbly. Garnish with fresh basil before serving.

This Vegan Baked Ziti with Roasted Vegetables is a crowd-pleasing casserole that combines the comforting flavors of pasta, marinara, and roasted veggies. The addition of vegan cheese and nutritional yeast adds a creamy and cheesy texture, making it an ideal dish for a satisfying Saturday meal.

Vegan Spaghetti Squash and Mushroom Bake

This unique vegan casserole combines roasted spaghetti squash with sautéed mushrooms in a flavorful garlic and thyme sauce. It’s a light yet satisfying dish that’s perfect for a Saturday meal when you’re craving something a little different.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil, divided
• 1/2 cup red onion, chopped
• 2 cups mushrooms, sliced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup nutritional yeast
• 1/4 cup vegan cream cheese
• 1/2 cup vegetable broth
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place the squash halves face down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily shreds with a fork.
2. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the mushrooms and cook for another 5-7 minutes, until tender. Stir in the garlic and thyme, and cook for another minute.
3. Once the spaghetti squash is roasted, use a fork to scrape out the strands of squash into a large bowl. Add the sautéed mushrooms, nutritional yeast, vegan cream cheese, and vegetable broth. Stir until everything is well mixed. Season with salt and pepper to taste.
4. Transfer the mixture to a greased casserole dish and bake for 15-20 minutes, until heated through and slightly golden on top.
5. Garnish with fresh parsley before serving.

This Vegan Spaghetti Squash and Mushroom Bake is a light but flavorful casserole that’s full of savory mushrooms and aromatic thyme. The spaghetti squash serves as a low-carb, slightly sweet base that perfectly complements the creamy, garlicky sauce, making this dish a delightful and healthy alternative to traditional casseroles.

Vegan Tempeh, Kale, and Butternut Squash Casserole

This vegan casserole brings together the earthy flavors of tempeh, the sweetness of butternut squash, and the richness of sautéed kale, all topped with a creamy tahini dressing. It’s a wholesome and nourishing dish that’s perfect for a filling Saturday meal.

Ingredients:

• 1 block tempeh, crumbled
• 3 cups butternut squash, peeled and diced
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 2 cups kale, chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1/4 cup water
• 1/4 cup pumpkin seeds (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and golden.
3. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the crumbled tempeh and cook for 5-7 minutes until lightly browned. Remove from the skillet and set aside.
4. In the same skillet, sauté the kale for 2-3 minutes until wilted. Remove from heat.
5. In a small bowl, whisk together the tahini, lemon juice, and water to create a creamy dressing. Add salt and pepper to taste.
6. In the prepared casserole dish, combine the roasted butternut squash, cooked tempeh, and sautéed kale. Drizzle the tahini dressing over the top and stir gently to combine.
7. Top with pumpkin seeds if using, and bake for 15-20 minutes, until heated through.
8. Serve warm and enjoy!

This Vegan Tempeh, Kale, and Butternut Squash Casserole is a nutrient-packed, flavorful dish with a satisfying blend of textures. The creamy tahini dressing ties everything together beautifully, while the tempeh provides plant-based protein. It’s a perfect dish for a wholesome Saturday dinner that will leave you feeling nourished and satisfied.

Vegan Sweet Potato and Black Bean Enchilada Casserole

This flavorful casserole is inspired by classic enchiladas, combining roasted sweet potatoes, black beans, and a rich, spicy enchilada sauce, all layered together and baked to perfection. It’s a hearty, vibrant dish that is perfect for a Saturday dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (fresh or canned)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper, to taste
• 2 cups enchilada sauce (store-bought or homemade)
• 10-12 corn tortillas, cut into strips
• 1/2 cup vegan cheese (optional, for topping)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until tender.
3. While the sweet potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes, until softened. Stir in the black beans, corn, and diced tomatoes. Cook for another 3-4 minutes, then season with salt, pepper, and oregano. Remove from heat.
4. In the prepared casserole dish, layer the roasted sweet potatoes, tortilla strips, black bean mixture, and a drizzle of enchilada sauce. Repeat the layers, finishing with a layer of sauce on top.
5. If using, sprinkle vegan cheese over the top and bake for 25-30 minutes, until the casserole is bubbling and the cheese has melted.
6. Garnish with fresh cilantro before serving.

This Vegan Sweet Potato and Black Bean Enchilada Casserole is a delicious, satisfying dish with a wonderful combination of sweet, smoky, and savory flavors. The layers of roasted sweet potatoes, black beans, and tortillas create a comforting texture, while the spicy enchilada sauce adds a zesty kick. It’s a great choice for a family-friendly dinner or gathering.

Vegan Chickpea and Spinach Lasagna

This vegan lasagna is packed with hearty chickpeas, fresh spinach, and layers of pasta, all smothered in a flavorful marinara sauce and topped with a creamy vegan ricotta. It’s a satisfying twist on the traditional lasagna that’s perfect for a cozy Saturday meal.

Ingredients:

• 9 lasagna noodles (gluten-free if desired)
• 1 can (15 oz) chickpeas, drained and mashed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups marinara sauce (store-bought or homemade)
• 1 tablespoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup vegan ricotta (store-bought or homemade)
• 1/4 cup nutritional yeast (optional, for extra cheesy flavor)
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, sauté the chopped onion and garlic over medium heat for 5 minutes, until softened. Add the chopped spinach and cook until wilted, about 3-4 minutes.
4. In a bowl, mix the mashed chickpeas with the sautéed spinach mixture, marinara sauce, basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
5. In the prepared casserole dish, spread a thin layer of marinara sauce on the bottom. Place a layer of cooked lasagna noodles on top, followed by a layer of the chickpea and spinach mixture, and a dollop of vegan ricotta. Repeat the layers, finishing with a layer of marinara sauce on top.
6. If using, sprinkle nutritional yeast on top for added flavor, then cover the dish with foil and bake for 25-30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, until the top is bubbly and golden.
8. Garnish with fresh basil or parsley and serve warm.

This Vegan Chickpea and Spinach Lasagna is the perfect balance of hearty chickpeas, savory spinach, and creamy ricotta. The layers of pasta and marinara sauce make it feel like a traditional lasagna, but the vegan twist gives it a fresh, wholesome touch. It’s an ideal dish for a filling Saturday meal with family or friends.

Vegan Cauliflower and Broccoli Casserole

This hearty casserole features a combination of roasted cauliflower and broccoli, topped with a savory vegan cheese sauce. It’s a comforting and nutritious dish, perfect for a Saturday meal that’s both satisfying and wholesome.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 head broccoli, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup raw cashews (soaked for 2-4 hours)
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric (optional, for color)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Toss the cauliflower and broccoli florets with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until tender and slightly crispy.
3. While the vegetables roast, prepare the vegan cheese sauce by blending the soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric, salt, and pepper until smooth and creamy.
4. Once the cauliflower and broccoli are roasted, transfer them to the casserole dish and pour the cheese sauce over the top. Stir gently to combine.
5. Bake for 15-20 minutes, until the casserole is bubbly and slightly golden.
6. Garnish with fresh parsley before serving.

This Vegan Cauliflower and Broccoli Casserole is a deliciously comforting dish with a creamy, cheesy sauce that enhances the natural flavors of the roasted vegetables. The combination of cauliflower and broccoli provides a great balance of texture, and the vegan cheese sauce adds richness and depth. It’s a perfect dish for a wholesome Saturday meal.

Vegan Spicy Peanut Noodle Casserole

This vibrant casserole combines noodles with a spicy peanut sauce, sautéed vegetables, and a crunchy peanut topping. It’s an exciting and flavorful dish that’s quick to prepare, making it a great choice for a Saturday dinner.

Ingredients:

• 12 oz rice noodles or spaghetti
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 cup carrots, julienned
• 1 cup snap peas, trimmed
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce (or more for extra heat)
• 1 tablespoon maple syrup or agave nectar
• 2 teaspoons lime juice
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1/4 cup chopped peanuts (for topping)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the noodles according to package instructions, drain, and set aside.
2. Heat the sesame oil in a large skillet or wok over medium heat. Add the bell pepper, carrots, and snap peas. Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
3. In a small bowl, whisk together the peanut butter, soy sauce, sriracha, maple syrup, lime juice, ginger, and garlic. Add a little water if the sauce is too thick.
4. Add the cooked noodles to the skillet with the vegetables, and pour the peanut sauce over the top. Toss everything together to coat the noodles and vegetables evenly.
5. Transfer the mixture to a casserole dish and top with chopped peanuts.
6. Bake at 375°F (190°C) for 10-15 minutes, or until the top is slightly crispy and bubbly.
7. Garnish with fresh cilantro before serving.

This Vegan Spicy Peanut Noodle Casserole is full of bold flavors and textures. The spicy, creamy peanut sauce is perfectly complemented by the crunchy peanuts and fresh vegetables, creating a satisfying dish that’s ideal for a vibrant Saturday dinner.

Note: More recipes​ are coming soon!