40+ Deliciously Sunday Dairy-Free Casserole Recipes That Everyone Will Love

Sundays are the perfect time to unwind, gather with loved ones, and enjoy a hearty meal that brings everyone to the table.

Casseroles are a classic choice for such occasions—they’re comforting, easy to prepare, and can feed a crowd. But what if you’re looking for a dairy-free twist on this timeless dish?

Whether you’re catering to dietary restrictions, exploring plant-based options, or simply looking for lighter alternatives, this list of 40+ Sunday Dairy-Free Casserole Recipes has got you covered.

From savory breakfast bakes to indulgent dinner casseroles, these recipes prove that going dairy-free doesn’t mean sacrificing flavor or creaminess.

Coconut milk, nutritional yeast, and plant-based cheeses work wonders to create satisfying dishes that everyone will love.

Perfect for busy families or meal preppers, these casseroles are wholesome, delicious, and easy to make.

Get ready to be inspired with creative ideas for every kind of casserole—breakfast, lunch, dinner, and even dessert. Your Sunday spread just got a dairy-free upgrade!

40+ Deliciously Sunday Dairy-Free Casserole Recipes That Everyone Will Love

Creating delicious, dairy-free casseroles doesn’t have to be a challenge.

With this list of 40+ Sunday Dairy-Free Casserole Recipes, you’ll find inspiration for every occasion, from casual family dinners to special Sunday gatherings.

These recipes celebrate comfort and flavor while catering to a variety of dietary needs, ensuring everyone can enjoy a satisfying meal together.

Whether you’re whipping up a creamy pasta bake, a hearty vegetable medley, or a sweet dessert casserole, these recipes prove that dairy-free can be every bit as indulgent as traditional casseroles.

So, grab your favorite casserole dish and make your next Sunday meal one to remember!

Creamy Sweet Potato and Black Bean Casserole

This Creamy Sweet Potato and Black Bean Casserole is a satisfying, hearty dish perfect for Sunday dinners. Loaded with layers of tender sweet potatoes, protein-rich black beans, and a dairy-free “cheese” sauce, it’s both wholesome and comforting. This casserole is an excellent choice for those seeking a nourishing, plant-based meal that’s big on flavor and easy to prepare.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced
• 2 cups cooked black beans (or one 15-ounce can, drained and rinsed)
• 1 cup dairy-free shredded cheese (optional)
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper to taste
• 1 ½ cups dairy-free unsweetened milk (e.g., almond or oat milk)
• 2 tbsp cornstarch or arrowroot powder
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet and sauté onions and bell peppers until softened. Add cumin, smoked paprika, and chili powder, cooking for another minute.
3. In a small saucepan, whisk together the dairy-free milk and cornstarch. Heat on medium until it thickens to a creamy consistency.
4. In the prepared baking dish, layer half the sweet potatoes, followed by half the black beans and sautéed vegetables. Repeat the layers.
5. Pour the thickened sauce over the casserole, spreading it evenly. Top with dairy-free cheese if desired.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the sweet potatoes are tender and the top is slightly browned.
7. Let cool for 10 minutes before serving.

This casserole’s rich, creamy texture combined with the natural sweetness of sweet potatoes and the hearty beans makes it a must-try. Pair it with a fresh green salad or avocado slices for a complete and balanced meal. It’s the perfect dish to enjoy with family or meal prep for the week ahead.

Dairy-Free Broccoli and Rice Casserole

The Dairy-Free Broccoli and Rice Casserole transforms simple ingredients into a flavorful and satisfying dish. Creamy, cheesy, and full of wholesome veggies, this recipe is a healthier twist on a classic comfort food favorite. With its creamy dairy-free sauce and hearty rice, it’s a crowd-pleaser that’s also easy to prepare.

Ingredients:

• 3 cups cooked brown rice
• 2 cups broccoli florets, steamed
• 1 cup dairy-free shredded cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup dairy-free unsweetened milk
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 2 tbsp gluten-free flour
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a medium-sized baking dish.
2. In a skillet, heat olive oil and sauté onions until translucent. Add garlic and cook for an additional minute.
3. Stir in the flour and cook for 1 minute before slowly whisking in the dairy-free milk. Cook until thickened, then stir in nutritional yeast and half of the dairy-free cheese. Season with salt and pepper.
4. Combine the cooked rice and broccoli in a large mixing bowl. Pour the creamy sauce over the mixture and stir well.
5. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese on top.
6. Bake for 20–25 minutes until the cheese is melted and bubbly.
7. Allow the casserole to cool for a few minutes before serving.

This casserole brings together the earthy flavors of broccoli and the nutty undertones of brown rice, tied together by a luscious dairy-free sauce. It’s a meal that’s as satisfying as it is nutritious. Perfect as a main dish or a side, this casserole will become a family favorite for Sunday meals and beyond.

Dairy-Free Mexican-Style Taco Casserole

Spice up your Sunday dinners with this Dairy-Free Mexican-Style Taco Casserole. Bursting with bold, zesty flavors, this casserole layers classic taco ingredients like beans, corn, and seasoned meat or plant-based crumbles. It’s topped with a creamy, dairy-free cheese sauce that takes the dish to the next level.

Ingredients:

• 1 lb ground turkey or plant-based crumbles
• 1 packet taco seasoning (check for dairy-free)
• 1 cup cooked quinoa or rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 cup dairy-free shredded cheese
• 1 cup tortilla chips, crushed
• 1 avocado, sliced (for garnish)
• 1/2 cup dairy-free sour cream (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. In a skillet, cook ground turkey or plant-based crumbles until browned. Add taco seasoning and a splash of water, cooking until well coated.
3. Layer the casserole: spread quinoa or rice at the bottom of the dish, followed by the taco-seasoned protein, black beans, corn, and salsa.
4. Sprinkle dairy-free cheese evenly over the top and bake for 20–25 minutes until bubbly.
5. Remove from the oven, sprinkle crushed tortilla chips on top, and bake for another 5 minutes.
6. Garnish with avocado slices and dollops of dairy-free sour cream before serving.

This casserole combines the best parts of taco night into one easy-to-make dish that’s perfect for sharing. The crunchy tortilla topping, creamy avocado, and bold flavors will delight your taste buds. It’s the ultimate comfort food with a fun, Mexican-inspired twist!

Dairy-Free Veggie and Lentil Shepherd’s Pie

This Dairy-Free Veggie and Lentil Shepherd’s Pie is a wholesome, plant-based take on a classic comfort dish. Featuring a hearty filling of lentils and vegetables in a savory sauce, topped with creamy mashed potatoes, it’s satisfying, nutritious, and perfect for Sunday family dinners. This casserole is packed with flavor and a variety of textures, making it a go-to meal for everyone at the table.

Ingredients:

• 3 medium potatoes, peeled and cubed
• 2 tbsp dairy-free butter
• ¼ cup dairy-free milk
• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 1 cup mushrooms, chopped
• 1 cup green peas (frozen or fresh)
• 1 cup cooked lentils
• 1 tbsp tomato paste
• 1 cup vegetable broth
• 1 tbsp gluten-free flour
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with dairy-free butter and milk. Season with salt and pepper.
2. Preheat the oven to 375°F (190°C).
3. Heat olive oil in a skillet. Sauté onions and carrots until softened, then add mushrooms, cooking until tender. Stir in tomato paste and flour, cooking for 1 minute.
4. Add the vegetable broth, lentils, peas, thyme, and rosemary. Simmer until the sauce thickens.
5. Transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly on top.
6. Bake for 20–25 minutes or until the top is lightly golden.
7. Let cool slightly before serving.

This hearty shepherd’s pie is a great way to enjoy comfort food without dairy. The creamy mashed potato topping paired with the rich lentil and veggie filling makes every bite delightful. Serve with a side of steamed greens for a balanced and fulfilling Sunday dinner.

Dairy-Free Cheesy Zucchini and Quinoa Bake

The Dairy-Free Cheesy Zucchini and Quinoa Bake is a nutrient-packed casserole featuring fresh zucchini, hearty quinoa, and a creamy dairy-free cheese sauce. This dish is a fantastic way to incorporate more veggies into your Sunday dinner while still satisfying your cravings for comfort food. It’s flavorful, filling, and beautifully light.

Ingredients:

• 1 cup quinoa, rinsed and cooked
• 2 medium zucchinis, thinly sliced
• 1 cup dairy-free shredded cheese
• 1 cup dairy-free unsweetened milk
• 2 tbsp nutritional yeast
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a medium-sized baking dish.
2. Heat olive oil in a skillet and sauté onions and garlic until fragrant.
3. In a mixing bowl, combine the cooked quinoa, sautéed onions, zucchini slices, and nutritional yeast. Season with salt and pepper.
4. In a saucepan, warm the dairy-free milk and stir in half the shredded cheese until melted.
5. Pour the cheese sauce over the quinoa and zucchini mixture. Mix well and transfer to the baking dish.
6. Sprinkle breadcrumbs and remaining cheese on top. Bake for 20–25 minutes, or until golden and bubbly.
7. Allow to cool slightly before serving.

This casserole is a beautiful blend of textures and flavors, from the tender zucchini to the creamy quinoa and crispy topping. It’s perfect as a main dish or a side, making it a versatile addition to your Sunday dinner repertoire.

Dairy-Free Creamy Spinach and Artichoke Casserole

Indulge in the rich flavors of this Dairy-Free Creamy Spinach and Artichoke Casserole, a vegan-friendly dish inspired by the classic dip. This casserole combines tender spinach, marinated artichokes, and a luscious dairy-free cream sauce for a decadent yet light meal. It’s a wonderful centerpiece for any Sunday dinner or gathering.

Ingredients:

• 3 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cooked pasta or rice (optional)
• 1 cup dairy-free sour cream
• ½ cup dairy-free cream cheese
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 tbsp olive oil
• ½ cup dairy-free shredded cheese
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. Heat olive oil in a skillet and sauté onions and garlic until fragrant. Add spinach and cook until wilted.
3. In a bowl, mix dairy-free sour cream, cream cheese, and shredded cheese. Add the spinach, artichokes, and cooked pasta or rice if using. Season with salt and pepper.
4. Pour the mixture into the prepared baking dish. Top with breadcrumbs and additional cheese if desired.
5. Bake for 25–30 minutes, or until bubbly and golden on top.
6. Cool for a few minutes before serving.

This spinach and artichoke casserole is creamy, savory, and satisfying while being completely dairy-free. It’s an excellent choice for those looking to elevate their Sunday dinners with a dish that feels indulgent yet remains light and healthy. Serve it with a crusty loaf of bread or a side salad for a complete meal.

Dairy-Free Baked Eggplant and Tomato Casserole

This Dairy-Free Baked Eggplant and Tomato Casserole is a Mediterranean-inspired delight that’s both healthy and satisfying. Layers of tender roasted eggplant, rich tomato sauce, and a dairy-free cheesy topping come together to create a dish that’s as visually appealing as it is delicious. Perfect for Sunday dinners, this casserole pairs wonderfully with crusty bread or a fresh salad.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 can (14 oz) crushed tomatoes
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup dairy-free shredded cheese
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, brush with olive oil, and roast for 20 minutes until tender.
2. In a skillet, heat olive oil and sauté onions and garlic until fragrant. Add the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes to thicken.
3. In a greased baking dish, layer half the roasted eggplant slices, followed by half the tomato sauce. Repeat with the remaining eggplant and sauce.
4. Sprinkle the top with dairy-free cheese and nutritional yeast.
5. Bake for 20 minutes, or until the cheese is melted and bubbly.
6. Let cool for a few minutes before serving.

This casserole delivers robust flavors with minimal effort. The combination of roasted eggplant and tomato sauce, topped with a cheesy finish, makes it a comforting and flavorful option for a dairy-free Sunday dinner. Serve it as a main or a side dish to complete your meal.

Dairy-Free Sweet Potato and Kale Casserole

The Dairy-Free Sweet Potato and Kale Casserole is a nutrient-dense dish packed with vibrant colors and bold flavors. Layers of creamy sweet potatoes, tender kale, and a savory dairy-free sauce make this casserole an ideal centerpiece for Sunday dinners. It’s easy to prepare, full of vitamins, and perfect for feeding a crowd.

Ingredients:

• 2 large sweet potatoes, thinly sliced
• 2 cups kale, chopped and stems removed
• 1 small onion, diced
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 cup dairy-free coconut milk
• 2 tbsp gluten-free flour
• ½ cup dairy-free shredded cheese
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a medium-sized baking dish.
2. In a skillet, heat olive oil and sauté onions and garlic until fragrant. Add kale and cook until wilted.
3. In a saucepan, whisk the coconut milk and flour together over medium heat until thickened. Add smoked paprika, salt, and pepper.
4. In the prepared dish, layer half the sweet potato slices, followed by the sautéed kale. Pour half the sauce over the layers. Repeat with the remaining sweet potatoes, kale, and sauce.
5. Sprinkle dairy-free cheese on top and bake for 30–35 minutes, or until the sweet potatoes are tender.
6. Allow to cool for a few minutes before serving.

This sweet potato and kale casserole is a delicious way to incorporate wholesome ingredients into your Sunday meal. The creamy sauce and tender vegetables make it a crowd-pleasing option that’s as nourishing as it is satisfying. Pair it with a protein of choice for a complete dinner.

Dairy-Free Mediterranean Chickpea Casserole

The Dairy-Free Mediterranean Chickpea Casserole is a flavorful dish loaded with protein-packed chickpeas, roasted vegetables, and aromatic herbs. Finished with a creamy tahini dressing, this casserole is both healthy and hearty, making it a perfect Sunday dinner option for anyone craving a Mediterranean-inspired meal.

Ingredients:

• 2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp thyme
• Salt and pepper to taste
• ¼ cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 garlic clove, minced

Instructions:

1. Preheat the oven to 400°F (200°C). In a bowl, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, oregano, thyme, salt, and pepper.
2. Spread the vegetables on a baking sheet and roast for 20 minutes.
3. In a baking dish, combine the roasted vegetables with the chickpeas.
4. In a small bowl, whisk together tahini, lemon juice, water, and minced garlic to create a creamy dressing. Drizzle the dressing over the chickpea and vegetable mixture.
5. Bake for an additional 10 minutes to warm through.
6. Serve hot, garnished with fresh parsley if desired.

This casserole is a vibrant, healthy dish that’s perfect for a dairy-free Sunday dinner. The creamy tahini dressing enhances the natural flavors of the roasted vegetables and chickpeas, making it a wholesome and satisfying option. Serve it with pita bread or a side of couscous for a complete Mediterranean feast.

Dairy-Free Broccoli and Cauliflower Alfredo Casserole

This Dairy-Free Broccoli and Cauliflower Alfredo Casserole transforms a classic creamy dish into a healthy, dairy-free masterpiece. Packed with tender vegetables and a rich, velvety sauce made from cashews, this casserole is satisfying and perfect for a cozy Sunday dinner. It’s a delightful way to enjoy comfort food without compromising dietary preferences.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup cashews, soaked for 2 hours
• 1 ½ cups unsweetened dairy-free milk
• 2 tbsp nutritional yeast
• 2 garlic cloves, minced
• 1 tsp lemon juice
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Steam the broccoli and cauliflower until tender but still slightly crisp. Set aside.
3. Blend the soaked cashews, dairy-free milk, nutritional yeast, garlic, lemon juice, salt, and pepper until smooth.
4. Toss the steamed vegetables in the cashew Alfredo sauce and transfer to the prepared dish.
5. If desired, sprinkle breadcrumbs on top for added texture.
6. Bake for 20–25 minutes, or until the top is lightly golden.
7. Let cool for a few minutes before serving.

This casserole is creamy, rich, and indulgent without a drop of dairy. The Alfredo-style sauce pairs beautifully with the broccoli and cauliflower, making it a hearty yet healthy option for Sunday dinners. Serve with a side of your favorite grain or crusty bread for a complete meal.

Dairy-Free Mexican Black Bean and Rice Casserole

Spice up your Sunday dinner with this Dairy-Free Mexican Black Bean and Rice Casserole. It’s a one-dish wonder featuring layers of fluffy rice, protein-rich black beans, and a flavorful dairy-free cheese sauce, all topped with fresh cilantro and lime for a zesty finish. This casserole is simple to make and bursting with bold, satisfying flavors.

Ingredients:

• 2 cups cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup salsa
• 1 cup dairy-free shredded cheese
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ cup chopped cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a large bowl, combine cooked rice, black beans, corn, salsa, cumin, paprika, and chili powder. Mix well.
3. Transfer the mixture to the baking dish and spread evenly. Top with dairy-free shredded cheese.
4. Bake for 20 minutes, or until the cheese is melted and bubbly.
5. Garnish with chopped cilantro and serve with lime wedges.

This casserole is a fiesta of flavors, combining the heartiness of beans and rice with the zestiness of salsa and spices. It’s an easy, crowd-pleasing option for Sunday dinners and can be paired with guacamole, tortilla chips, or a crisp green salad for an unforgettable meal.

Dairy-Free Mushroom and Spinach Wild Rice Casserole

The Dairy-Free Mushroom and Spinach Wild Rice Casserole is an earthy, satisfying dish perfect for Sunday dinners. This casserole combines nutty wild rice, tender spinach, and sautéed mushrooms in a creamy dairy-free sauce for a meal that’s wholesome and filling. It’s a fantastic way to bring comforting flavors to the table while keeping it light and plant-based.

Ingredients:

• 2 cups cooked wild rice
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 cup dairy-free coconut milk
• 2 tbsp gluten-free flour
• ½ tsp thyme
• Salt and pepper to taste
• ¼ cup dairy-free shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Heat olive oil in a skillet and sauté onions and garlic until fragrant. Add mushrooms and cook until tender.
3. Stir in spinach and cook until wilted.
4. In a saucepan, whisk coconut milk and gluten-free flour over medium heat until thickened. Season with thyme, salt, and pepper.
5. Combine the wild rice, sautéed vegetables, and creamy sauce in a mixing bowl. Transfer to the prepared baking dish.
6. Sprinkle dairy-free cheese on top if desired and bake for 20–25 minutes.
7. Let cool slightly before serving.

This wild rice casserole is rich in texture and flavor, with the nuttiness of wild rice perfectly complementing the creaminess of the sauce and the savoriness of the mushrooms. It’s an elegant yet easy option for Sunday dinners and pairs beautifully with roasted vegetables or a fresh salad.

Dairy-Free Sweet Potato and Lentil Curry Casserole

This Dairy-Free Sweet Potato and Lentil Curry Casserole is a hearty, nutrient-packed dish that combines the warmth of Indian spices with the natural sweetness of roasted sweet potatoes. Perfect for a cozy Sunday dinner, this casserole delivers bold flavors and a creamy texture without any dairy. Serve it on its own or with flatbread for an unforgettable meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• ½ tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the diced sweet potatoes on a baking sheet and roast for 15 minutes, or until tender.
2. In a large skillet, sauté the onion, garlic, and ginger until fragrant. Add the curry powder, turmeric, and cumin, and cook for another minute.
3. Add the lentils, vegetable broth, and coconut milk to the skillet. Bring to a simmer and cook until the lentils are tender, about 15–20 minutes.
4. Stir in the roasted sweet potatoes and transfer the mixture to a greased baking dish.
5. Bake for 15 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro and serve hot.

This casserole is bursting with rich, warming flavors that make it a standout for Sunday dinner. The creamy lentils and sweet potatoes are perfectly spiced, offering a satisfying, plant-based meal that’s both comforting and wholesome.

Dairy-Free Zucchini and Quinoa Casserole

The Dairy-Free Zucchini and Quinoa Casserole is a light yet satisfying dish that’s ideal for a healthy Sunday dinner. Packed with protein-rich quinoa, tender zucchini, and a creamy dairy-free sauce, this casserole is a nutritious choice that’s both gluten-free and vegan-friendly.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 medium zucchinis, thinly sliced
• 1 cup diced tomatoes (fresh or canned)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup coconut milk
• 2 tbsp nutritional yeast
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the quinoa in water or vegetable broth according to package instructions. Set aside.
3. In a skillet, sauté the onion and garlic until fragrant. Add the zucchini slices and cook until just tender.
4. In a mixing bowl, combine the cooked quinoa, sautéed zucchini, diced tomatoes, coconut milk, nutritional yeast, Italian seasoning, salt, and pepper. Mix well.
5. Transfer the mixture to the prepared baking dish and spread evenly.
6. Bake for 20–25 minutes, or until the top is lightly golden and bubbling.
7. Let cool slightly before serving.

This zucchini and quinoa casserole is a light, healthy, and flavorful dish perfect for Sunday dinners. The combination of textures and flavors makes it a versatile option, whether served as a main dish or a side.

Dairy-Free Shepherd’s Pie Casserole

This Dairy-Free Shepherd’s Pie Casserole is a plant-based twist on a classic comfort food. Featuring a savory lentil and vegetable filling topped with creamy mashed potatoes, this casserole is hearty, filling, and perfect for Sunday dinner. It’s a one-dish meal that’s as satisfying as it is nourishing.

Ingredients:
For the filling:

• 1 cup cooked lentils
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 small onion, diced
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

For the topping:

• 3 large potatoes, peeled and boiled
• ½ cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, heat olive oil and sauté the onion, garlic, carrots, and peas until tender. Add the lentils, tomato paste, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 5 minutes.
3. Mash the boiled potatoes with almond milk, olive oil, salt, and pepper until smooth.
4. Spread the lentil and vegetable filling evenly in the baking dish. Top with the mashed potatoes, smoothing with a spatula.
5. Bake for 20–25 minutes, or until the top is lightly golden.
6. Allow to cool slightly before serving.

This Dairy-Free Shepherd’s Pie is a comforting, satisfying dish that brings warmth and nostalgia to your Sunday table. With its creamy mashed potato topping and savory lentil filling, it’s a delicious plant-based take on a family favorite. Pair it with a fresh salad for a complete meal.

Note: More recipes are coming soon!