35+ Easy Sunday Vegan Casserole Recipes to Impress Your Guest

Sundays are a time to relax, unwind, and indulge in hearty, comforting meals that bring the family together.

If you’re following a vegan lifestyle or simply looking to try something new, vegan casseroles are a perfect choice.

These one-dish wonders are not only easy to prepare, but they also offer endless possibilities for flavors, textures, and ingredients.

Whether you’re craving something creamy, spicy, or packed with veggies, there’s a vegan casserole recipe that’s sure to satisfy.

In this blog post, we’ve curated a collection of over 35 delicious vegan casserole recipes that are perfect for a cozy Sunday meal.

From classic comfort food to creative new dishes, these casseroles will make your weekend cooking a breeze.

So grab your apron, preheat the oven, and let’s dive into these mouthwatering vegan casserole ideas that are sure to impress your taste buds!

35+ Easy Sunday Vegan Casserole Recipes to Impress Your Guest

With over 35 vegan casserole recipes to choose from, you’re never short of ideas when it comes to preparing a delicious and satisfying Sunday meal.

These casseroles are packed with flavor, nutrition, and variety, making them the perfect option for any occasion, whether it’s a family dinner, meal prep for the week ahead, or a casual gathering with friends.

They offer the perfect balance of hearty ingredients and bold flavors, ensuring that everyone, vegan or not, will love every bite.

So the next time you’re looking for a comforting, easy meal, turn to these vegan casserole recipes for a wholesome and satisfying dish that’s sure to become a Sunday favorite!

Sweet Potato and Black Bean Enchilada Casserole

This casserole layers sweet potatoes, black beans, and rich enchilada sauce to create a dish that’s bursting with flavor and nutrients. It’s a hearty, protein-packed option that appeals to both vegans and non-vegans alike, with a vibrant Mexican-inspired twist. Perfect for cozy Sunday dinners or meal prep.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 ½ cups vegan enchilada sauce
• 6 small corn tortillas, cut into quarters
• 1 cup vegan shredded cheese
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• ½ teaspoon salt
• Fresh cilantro and lime wedges (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt. Roast for 20 minutes until tender.
3. In a casserole dish, spread a thin layer of enchilada sauce. Layer with tortilla pieces, roasted sweet potatoes, black beans, and more sauce. Repeat until all ingredients are used, ending with a layer of sauce.
4. Top with vegan shredded cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbling.
5. Garnish with fresh cilantro and serve with lime wedges.

This Sweet Potato and Black Bean Enchilada Casserole is a vibrant, nutrient-rich dish that transforms a simple Sunday dinner into a flavorful celebration. Its layers of textures and zesty flavors ensure it becomes a family favorite. Pair it with a fresh salad or guacamole for a complete meal.

Creamy Broccoli and Rice Bake

This creamy casserole combines tender broccoli, brown rice, and a rich cashew-based sauce to create a comforting dish that’s both healthy and satisfying. It’s perfect for a family-style dinner or as a make-ahead meal that heats up beautifully throughout the week.

Ingredients

• 2 cups cooked brown rice
• 3 cups broccoli florets, steamed
• 1 cup raw cashews (soaked for 2 hours)
• 1 ½ cups unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup vegan breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C).
2. Blend soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
3. In a large mixing bowl, combine the cooked rice, steamed broccoli, and cashew sauce. Stir until well coated.
4. Transfer the mixture to a greased casserole dish. Sprinkle vegan breadcrumbs evenly on top.
5. Bake for 25 minutes, or until the top is golden and crispy. Let cool slightly before serving.

This Creamy Broccoli and Rice Bake is a true comfort food masterpiece. It’s rich, satisfying, and packed with plant-based goodness. Whether served as a main dish or alongside other vegan delights, this casserole is sure to become a Sunday staple.

Lentil and Vegetable Shepherd’s Pie

A plant-based take on the classic Shepherd’s Pie, this casserole features a savory lentil and vegetable filling topped with creamy mashed potatoes. It’s a wholesome, hearty dish perfect for a cozy Sunday dinner that leaves everyone feeling warm and satisfied.

Ingredients

• 2 cups cooked lentils
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 4 medium potatoes, peeled and boiled
• ¼ cup unsweetened almond milk
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a skillet. Sauté onions, carrots, and celery until softened. Add tomato paste, lentils, vegetable broth, thyme, rosemary, and frozen peas. Simmer until the mixture thickens slightly.
3. Mash the boiled potatoes with almond milk, vegan butter, salt, and pepper until smooth.
4. Spread the lentil mixture in a casserole dish. Top with mashed potatoes, smoothing out with a spatula. Use a fork to create texture on the surface.
5. Bake for 20-25 minutes, or until the top is golden. Let cool slightly before serving.

This Lentil and Vegetable Shepherd’s Pie is a hearty, comforting dish that brings the whole family together. Its rich flavors and creamy potato topping make it an irresistible Sunday centerpiece, perfect for pairing with crusty bread or a light green salad.

Vegan Baked Ziti with Cashew Ricotta

This Vegan Baked Ziti features perfectly cooked pasta, a savory marinara sauce, and creamy cashew ricotta. It’s a crowd-pleasing dish that brings comfort to your table. Ideal for Sunday family meals or for prepping ahead for a busy week.

Ingredients

• 12 ounces ziti or penne pasta (use gluten-free if needed)
• 3 cups marinara sauce
• 1 cup raw cashews (soaked for 2 hours)
• 1/3 cup water
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup vegan mozzarella shreds

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. Blend soaked cashews, water, lemon juice, nutritional yeast, garlic powder, salt, and pepper until creamy to make the ricotta.
4. In a casserole dish, layer half of the cooked pasta, marinara sauce, and dollops of cashew ricotta. Repeat with remaining pasta and sauce. Top with vegan mozzarella.
5. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until the cheese is melted and bubbly. Serve hot.

Vegan Baked Ziti with Cashew Ricotta is a rich, satisfying casserole that’s both comforting and indulgent. Its creamy texture and classic flavors make it a favorite for Sunday dinners, offering a touch of Italian flair to your meal.

Eggplant and Chickpea Curry Casserole

This casserole combines tender eggplant, hearty chickpeas, and a fragrant curry sauce for a globally inspired dish. It’s easy to prepare and bursting with bold flavors, making it a delightful centerpiece for your Sunday table.

Ingredients

• 2 medium eggplants, cubed
• 1 can chickpeas, rinsed and drained
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup chopped fresh cilantro (for garnish)
• Cooked rice or naan for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet. Sauté onions and garlic until fragrant. Add eggplant and cook until softened.
3. Stir in chickpeas, curry powder, turmeric, cumin, and coconut milk. Season with salt and pepper. Simmer for 5 minutes.
4. Transfer the mixture to a casserole dish. Cover with foil and bake for 25-30 minutes.
5. Garnish with fresh cilantro and serve with rice or naan.

The Eggplant and Chickpea Curry Casserole brings exotic flavors to your Sunday meal, creating a comforting dish with a spicy, aromatic kick. Its simplicity and robust taste make it a wonderful addition to your vegan recipe rotation.

Spinach and Artichoke Pasta Bake

This creamy casserole combines the classic flavors of spinach and artichoke dip with hearty pasta, creating a decadent and nutritious dish. It’s a guaranteed crowd-pleaser, perfect for a cozy Sunday gathering or meal prep.

Ingredients

• 12 ounces pasta (fusilli or shells work best)
• 1 cup raw cashews (soaked for 2 hours)
• 1 ½ cups unsweetened almond milk
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 3 cups fresh spinach
• 1 cup artichoke hearts, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• ½ cup vegan breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions. Drain and set aside.
3. Blend soaked cashews, almond milk, nutritional yeast, olive oil, garlic, salt, and pepper into a creamy sauce.
4. In a large mixing bowl, combine cooked pasta, spinach, artichoke hearts, and cashew sauce. Stir well.
5. Transfer the mixture to a greased casserole dish. Top with vegan breadcrumbs.
6. Bake for 20-25 minutes, or until the top is golden and bubbly. Let cool slightly before serving.

The Spinach and Artichoke Pasta Bake is a rich and flavorful dish that takes Sunday dinner to the next level. Packed with greens and creamy goodness, it’s a wholesome, indulgent option that everyone will love.

Mushroom and Spinach Lasagna Casserole

This Mushroom and Spinach Lasagna Casserole is a layered masterpiece of tender noodles, savory mushrooms, fresh spinach, and creamy vegan ricotta. It’s a plant-based twist on a classic Italian favorite that will have everyone asking for seconds.

Ingredients

• 9 lasagna noodles (use gluten-free if needed)
• 3 cups sliced mushrooms
• 3 cups fresh spinach
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups marinara sauce
• 1 cup vegan ricotta (store-bought or homemade)
• 1 cup vegan shredded mozzarella
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package directions and set aside.
2. Heat olive oil in a skillet. Sauté onions, garlic, and mushrooms until tender. Add spinach and cook until wilted. Season with salt and pepper.
3. Spread a thin layer of marinara sauce in a casserole dish. Layer with lasagna noodles, mushroom-spinach mixture, vegan ricotta, and more sauce. Repeat until all ingredients are used, topping with vegan mozzarella.
4. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
5. Let cool slightly before serving.

This Mushroom and Spinach Lasagna Casserole brings a rich, hearty flavor to your Sunday table. Its creamy layers and fresh vegetables make it a satisfying, crowd-pleasing dish that pairs beautifully with a crisp green salad.

Vegan Sweet Potato Shepherd’s Pie

A twist on the classic Shepherd’s Pie, this version features a flavorful lentil and vegetable filling topped with creamy mashed sweet potatoes. It’s a colorful, nutrient-packed casserole that’s perfect for a cozy Sunday evening.

Ingredients

• 3 medium sweet potatoes, peeled and boiled
• ¼ cup unsweetened almond milk
• 1 tablespoon vegan butter
• 2 cups cooked lentils
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Mash the boiled sweet potatoes with almond milk, vegan butter, salt, and pepper until smooth.
2. Heat olive oil in a skillet. Sauté onions and carrots until softened. Add lentils, tomato paste, vegetable broth, thyme, rosemary, and peas. Simmer until thickened.
3. Spread the lentil mixture into a casserole dish. Top with mashed sweet potatoes, spreading evenly. Use a fork to create texture.
4. Bake for 20-25 minutes, or until the top is slightly golden. Let cool before serving.

This Vegan Sweet Potato Shepherd’s Pie is a wholesome and comforting dish that highlights the natural sweetness of sweet potatoes paired with a savory filling. It’s a perfect addition to your Sunday dinner lineup, leaving everyone nourished and satisfied.

Vegan Cheesy Cauliflower and Broccoli Casserole

This casserole combines roasted cauliflower and broccoli with a creamy, cheesy vegan sauce for a decadent, vegetable-forward dish. It’s a great way to enjoy your greens while indulging in comforting flavors that are perfect for a Sunday meal.

Ingredients

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup raw cashews (soaked for 2 hours)
• 1 ½ cups unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• ½ cup vegan shredded cheese
• ½ cup vegan breadcrumbs
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Toss cauliflower and broccoli florets with olive oil, salt, and pepper. Roast for 15 minutes.
2. Blend soaked cashews, almond milk, nutritional yeast, garlic powder, smoked paprika, salt, and pepper into a smooth sauce.
3. In a casserole dish, combine roasted vegetables with the cashew sauce. Sprinkle with vegan cheese and breadcrumbs.
4. Bake for 20-25 minutes, or until the top is golden and bubbly. Let cool slightly before serving.

This Vegan Cheesy Cauliflower and Broccoli Casserole is a delicious way to turn simple vegetables into a decadent, satisfying dish. With its creamy texture and cheesy topping, it’s a delightful addition to your Sunday dinner table that everyone will enjoy.

Vegan BBQ Jackfruit Casserole

This BBQ Jackfruit Casserole is a smoky, tangy, and savory dish that features jackfruit, a great plant-based alternative to pulled pork, coated in a rich barbecue sauce. Paired with a savory cornbread topping, it’s a unique and comforting casserole that’s perfect for a Sunday cookout or dinner.

Ingredients

• 2 cans young green jackfruit in brine (drained, shredded)
• 1 cup BBQ sauce (vegan)
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup vegan cheddar cheese (shredded)
• 1 batch cornbread (see below for ingredients)

For Cornbread:

• 1 ½ cups cornmeal
• 1 cup almond milk
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon baking powder
• 1 teaspoon salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened (about 5 minutes).
3. Add the shredded jackfruit and BBQ sauce to the skillet. Cook for an additional 5-10 minutes until well combined.
4. Stir in the corn kernels and vegan cheddar cheese. Transfer this mixture into a casserole dish and spread it out evenly.
5. To make the cornbread topping, mix together cornmeal, almond milk, olive oil, maple syrup, baking powder, and salt. Pour the batter over the jackfruit mixture in the casserole dish.
6. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick comes out clean. Let cool slightly before serving.

The Vegan BBQ Jackfruit Casserole combines the smoky flavors of BBQ with the comforting texture of cornbread. It’s a fun, creative twist on traditional BBQ dishes, and it’s sure to be a hit for Sunday dinners, offering a hearty, flavorful meal with all the textures and tastes you love.

Vegan Lentil and Vegetable Shepherd’s Pie

This Vegan Lentil and Vegetable Shepherd’s Pie is a hearty, nourishing casserole that combines lentils and seasonal vegetables in a rich gravy, topped with a fluffy mashed potato crust. It’s a warm, comforting meal that’s perfect for a Sunday family gathering.

Ingredients

• 2 cups cooked lentils
• 2 medium potatoes, peeled and boiled
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary

Instructions

1. Preheat the oven to 375°F (190°C).
2. Mash the boiled potatoes with a bit of olive oil, salt, and pepper until smooth. Set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add carrots and cook for 5 minutes.
4. Stir in the lentils, peas, vegetable broth, tomato paste, soy sauce, thyme, and rosemary. Cook for 10 minutes, allowing the flavors to meld and the mixture to thicken.
5. Transfer the lentil mixture into a casserole dish. Spread the mashed potatoes evenly on top, smoothing with a spatula.
6. Bake for 20-25 minutes, or until the top is golden and crispy. Let cool for a few minutes before serving.

This Vegan Lentil and Vegetable Shepherd’s Pie is a perfect example of plant-based comfort food. The savory lentil filling paired with the creamy mashed potato topping makes for a hearty, satisfying casserole that’s ideal for a relaxing Sunday dinner.

Vegan Chickpea and Potato Curry Casserole

This Vegan Chickpea and Potato Curry Casserole is a fragrant, hearty dish packed with rich spices and flavors. The creamy coconut curry sauce ties together chickpeas, potatoes, and vegetables for a filling meal that’s perfect for a Sunday dinner.

Ingredients

• 2 large potatoes, diced
• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 1 bell pepper, diced
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until softened (about 5 minutes).
3. Add the diced potatoes, chickpeas, curry powder, cumin, turmeric, garlic powder, salt, and pepper. Stir to combine and cook for another 5 minutes.
4. Pour in the coconut milk, stir, and let simmer for 10 minutes until the potatoes are tender and the sauce has thickened slightly.
5. Transfer the mixture into a casserole dish and spread it out evenly. Bake for 20-25 minutes, or until the top is lightly golden and bubbling.
6. Garnish with fresh cilantro before serving.

The Vegan Chickpea and Potato Curry Casserole is a flavorful and filling dish that brings bold spices and creamy coconut milk together in perfect harmony. This dish is an excellent choice for a Sunday meal, offering both comfort and a burst of exotic flavors that will leave everyone satisfied.

Vegan Creamy Pesto Pasta Casserole

This Vegan Creamy Pesto Pasta Casserole takes your favorite pesto and turns it into a rich, creamy dish full of vibrant flavors. The combination of pasta, creamy cashew sauce, and fresh pesto creates a dish that’s comforting yet full of freshness. It’s perfect for a light yet satisfying Sunday dinner.

Ingredients

• 8 oz pasta (penne or rotini works well)
• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 1 garlic clove
• ½ cup canned coconut milk (or almond milk)
• ½ cup cashews (soaked for 2 hours)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• ½ cup vegan mozzarella (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook pasta according to package instructions, then drain and set aside.
3. To make the pesto, blend basil, pine nuts, nutritional yeast, olive oil, garlic, and lemon juice in a food processor until smooth. Add salt and pepper to taste.
4. For the creamy sauce, blend soaked cashews and coconut milk in a high-speed blender until smooth.
5. In a large bowl, toss cooked pasta with pesto and creamy cashew sauce. Add cherry tomatoes and mix well.
6. Transfer the mixture to a casserole dish. Sprinkle vegan mozzarella on top (if using) and bake for 15-20 minutes, until bubbly and golden.
7. Let cool slightly before serving.

This Vegan Creamy Pesto Pasta Casserole is a perfect blend of creamy, herby goodness with the freshness of basil and tomatoes. It’s a simple yet indulgent dish that’s great for a relaxed Sunday meal, providing the comfort of a casserole with the bright flavors of pesto.

Vegan Tofu and Veggie Enchilada Casserole

Packed with flavor and texture, this Vegan Tofu and Veggie Enchilada Casserole is a perfect dish for Sunday dinners. It layers crispy corn tortillas, seasoned tofu, sautéed veggies, and enchilada sauce for a hearty, spicy meal. It’s everything you love about enchiladas but in casserole form!

Ingredients

• 12 corn tortillas
• 1 block firm tofu, crumbled
• 1 cup bell peppers, diced
• 1 cup onions, diced
• 1 can black beans, drained and rinsed
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup vegan shredded cheese (optional)
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté diced onions and bell peppers until softened. Add crumbled tofu, black beans, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
3. Spread a thin layer of enchilada sauce in the bottom of a casserole dish. Place 4 corn tortillas on top.
4. Layer the tofu mixture on top of the tortillas, followed by more sauce. Repeat layers with the remaining tortillas, tofu mixture, and sauce.
5. Top with vegan cheese (if using) and bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted.
6. Garnish with fresh cilantro before serving.

This Vegan Tofu and Veggie Enchilada Casserole is bursting with flavor, offering the bold spices and rich textures of traditional enchiladas. The layers of tofu, beans, and veggies make it a filling and satisfying dish for any Sunday dinner. Serve with a side of avocado or a fresh salad for a complete meal.

Vegan Broccoli and Cheddar Quinoa Casserole

This Vegan Broccoli and Cheddar Quinoa Casserole is a nutritious, protein-packed dish that combines the earthiness of quinoa with the freshness of broccoli and the creaminess of vegan cheese. It’s an easy and filling dish that’s perfect for a wholesome Sunday dinner.

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups broccoli florets
• 1 cup vegan cheddar cheese (shredded)
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the quinoa according to package instructions and set aside.
3. In a skillet, sauté broccoli florets in olive oil for 5-7 minutes until slightly tender.
4. In a saucepan, whisk together almond milk, nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, and pepper. Bring to a simmer and cook for 3-5 minutes, until the sauce thickens.
5. In a large bowl, combine cooked quinoa, sautéed broccoli, and cheese. Pour the sauce over the mixture and stir until well combined.
6. Transfer the mixture to a casserole dish and bake for 20-25 minutes, or until the top is golden and bubbly.
7. Garnish with fresh parsley before serving.

The Vegan Broccoli and Cheddar Quinoa Casserole is a nutrient-dense dish that combines whole grains, vegetables, and plant-based cheese for a creamy, satisfying meal. It’s a great option for those looking to enjoy a comforting Sunday dinner while also fueling their bodies with wholesome ingredients.

Note: More recipes are coming soon!