Roll out the red carpet for our vegan vegetable casserole, the unrivaled star of the Christmas feast! This dish isn't just a meal; it's a festive tradition in the making. Lovingly crafted to be the centerpiece of your holiday dinner, it's more than just a casserole – it's a celebration on a plate.
Many vegan casseroles appear in this festive season, such as green bean casserole, cornbread stuffing, vegan potato casserole, and even quinoa casserole.
We chose this combination of veggies because we are fans of eggplants and the classic Greek dish Moussaka, and you can think of this dish as a vegan moussaka. It is such a crowd-pleaser.
I promise that no one will miss the meat.
This healthy veggie casserole is full of flavor; it has the looks and makes a great holiday dish as well.
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💚 Why You Will Love It
- Comforting Creaminess
- Rich in Protein
- Budget-Friendly
- Festive Favorite
- Nutrient-Packed
🧾 Ingredients
- Lentils: Provide a great source of protein and fiber for the casserole, making it more filling and nutritious.
- Sweet potatoes: Add natural sweetness and provide vitamins A and C, along with fiber and potassium.
- Spring onions: Add a mild onion flavor and some crunch to the dish.
- Celery: Adds a savory flavor and also provides some fiber and vitamins.
- Fennel: Provides a subtle licorice flavor and adds to the vegetable medley.
- Leek: Adds a mild onion flavor and some creaminess to the dish.
- Garlic: Adds a delicious savory flavor and can also provide some immune-boosting benefits.
- Tomato paste: Brings some acidity and depth of flavor to the dish, helping to tie everything together.
- Oregano: Adds some earthiness and herbaceous flavor to the casserole.
- Rosemary: Provides a unique flavor profile that pairs well with the other ingredients and also has some potential health benefits.
- Nutritional yeast: Brings a cheesy, umami flavor to the dish while also providing some protein and B vitamins.
- Ground cinnamon: Adds a touch of warmth and sweetness to the casserole.
- Olive oil: Provides some healthy fats and helps cook and soften the vegetables.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Eggplants | Zucchini |
| Sweet Potatoes | Butternut squash or Pumpkin |
| Lentils | Canned beans or Black beans, Vegan ground beef (e.g., Beyond Burger) |
| Bechamel Sauce | Vegan mozzarella cheese |
🥢 Equipment
Sharp knife or mandoline (preferred), Baking dish, and Large saucepan.
🔪 Instructions
This recipe has three parts. The layers, the feeling, and a vegan bechamel sauce as a binder make it creamier.
- Slice your sweet potatoes and eggplants (a mandoline is handy here).
- Salt the eggplants so they lose water and their bitterness.
Note: if you have some extra minutes, you can lay the eggplant layer in a baking dish with coarse sea salt to let it "sweat." This way, you will get rid of eggplant's bitter taste.
- Coarsely chop the vegetables.
- Sautée the spring onions, leeks, celery, fennel, garlic, and tomato paste.
- Add soaked lentils and spices.
- Cook lentils until they are soft, and the liquid is completely consumed.
- Make the vegan bechamel sauce, or use store-bought to save some time.
- Assemble the layers. Add a layer of bechamel, followed by eggplants and sweet potatoes.
- Then, continue with a layer of lentils and another of white sauce.
- Bake the vegan casserole as per the instructions in the recipe card below. Optionally, add a layer of shredded vegan parmesan cheese.
Let the casserole sit for at least 15 minutes before serving so it is easier to cut.
Optional. We like to blister some cherry tomatoes with olive oil in a small skillet to garnish the casserole.
💡 Expert tips
Layer with Precision: To achieve the ideal balance of flavors and textures in your Vegan Vegetable Casserole, focus on the layering. Ensure that each layer of sweet potatoes and eggplants is evenly sliced and arranged. This contributes to an even cooking process and ensures that every bite is a harmonious blend of the casserole's ingredients. Remember, consistency in your layers translates to consistency in taste and texture, making your casserole a surefire hit every time!
Pre-cook Veggies for Texture: Lightly roast or sauté the eggplant and sweet potato slices before assembling the casserole. This step helps to remove excess moisture, ensuring that your casserole isn't soggy and maintains a delightful texture.
Season Each Layer: To enhance the overall flavor, season each layer lightly as you assemble. This ensures that every layer contributes to the depth of taste, making the casserole more flavorful.
Lentil Consistency Matters: When preparing the lentil stew, aim for a consistency that's not too dry but still holds its shape. This prevents the casserole from becoming too mushy and helps maintain a good structure.
Let It Rest: After baking, allow the casserole to rest for 15-20 minutes before serving. This resting period helps the layers to set, making cutting and serving neatly easier.
🥢 How to serve
We like having vegan casserole recipes with something light next to them, such as green beans (check our easy Green beans with almonds), roasted butternut squash, pan-grilled asparagus, or maple-glazed carrots).
We also love serving vegan casseroles with plant-based honey-roasted vegetables.
Serving it next to a fresh vegan kale salad, a spinach and arugula salad with a nice homemade vinaigrette is also a great option.
This casserole can also be served as a side dish, next to another main course, or roasted veggies, like cauliflower, butternut squash, or broccoli, like these easy grilled cauliflower steaks.
I would cut smaller portions, as a medium or large casserole portion is considered a complete meal, as per veggies, plant protein content, and fiber.
🍷 Wine Pairing
Casseroles are baked dishes that I associate with comforting and tasty food, and they are also dishes that I share at a large table, in the company of beloved people who are often dressed for a party. This dish asks me to choose a wine because there is joy, love, and flavor.
- United States (California) - Red with barrel - Merlot (Napa Valley)
- Spain - Red wine aged in barrel - Rioja (Tempranillo, Garnacha, and others)
- France - Red aged in barrel - Burgundy (Pommard Village or Pommard Premier Cru)
❓ FAQ
Yes! When we are hosting a vegan dinner for many people, this is one of the dishes we make a couple of days beforehand. You can either:
Assemble the casserole a day or two before, then bake it right before dinner or
Make it, store it, and put it in the fridge. Then serve as per the above directions on keeping.
Leftover casserole can be stored in the refrigerator for up to 3 days. For reheating, place it in a preheated oven at a moderate temperature until it's heated through. This helps to maintain the texture and flavor better than microwaving.
🥡 Storage
Refrigerator - This casserole can be easily stored on the baking sheet in the fridge for about three days. Then you need to reheat it in the oven on medium-low heat for 10-15 minutes, sprinkling some water on top—that way, you give back some moisture to the dish.
Freezer - you can cut it in portions, the same way you would portion a lasagna or any classic casserole, and then freeze it in an airtight container. Then, let it thaw overnight and reheat as explained above.
Microwave - we are not fans of microwave reheating; in fact, we don't have a microwave because we avoid microwave radiation. If you do, heat it as you would any other food for a couple of minutes on medium heat so the portions warm up evenly.
🍲 More vegan casseroles
- Sweet potato crunch casserole
- Hashbrown breakfast casserole
- Green Beans Potatoes and Sausage Casserole
- Roasted Garlic and Rosemary Potatoes casserole
Hey, if you're a fennel fan like us, you should definitely give our roasted fennel recipe and pear salad a try! It's the perfect addition to any special occasion meal.
Balance out the comfort of our casserole with the fresh, tangy notes of our citrus fennel salad for a perfect meal duo.
If you love vegan casserole dishes, don't forget to try our zucchini vegan, gluten-free lasagna.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
And for even more recipes, join our Facebook Fan Page for support, inspiration & fun!
🎥 Video
📋 Recipe
Vegan Vegetable Casserole
Equipment
Ingredients
Layers
Lentil stew
- 8 ounces lentils
- 5 ounces spring onions or onions, chopped
- 2.5 ounces leek or onions, chopped
- 3 ounces celery chopped
- 3 ounces fennel chopped (or double the celery)
- 3 garlic cloves minced
- 4 tablespoons tomato paste
- 3 teaspoons oregano dried
- 1 rosemary fresh, chopped
- 2 tablespoons nutritional yeast
- 1 teaspoon cinnamon ground
- 2 tablespoons olive oil extra virgin
- 1 teaspoon sea salt adjust to taste
- ½ teaspoon black pepper adjust to taste, optional
Vegan Bechamel Sauce
- 8 tablespoons chickpea flour or any other flour
- 4 cups almond milk unsweetened, I prefer almond or soy, as tend to be creamier
- 2 tablespoons nutritional yeast
- ½ teaspoon nutmeg ground
- 4 tablespoons vegan butter or margarine
- ¼ teaspoon sea salt adjust to taste
- ¼ teaspoon white pepper black pepper also work
Optional to serve:
- vegan parmesan
- Green Beans with Toasted Almonds check out the recipe
Directions
- Soak the lentils for 15 minutes in warm water.
- Preheat the oven to 400º F (200ºC).
- Prepare the layers. Lay the eggplant and sweet potato slices on an oiled pan.
- Sprinkle lightly with sea salt and roast in the oven for 10 minutes.
- Make the lentil stew by heating the oil in a saucepan. Add the chopped onion, leek, celery, fennel, and garlic. Sauté for 5 minutes and add the lentils and 30 fl oz of water. Add the tomato puree, nutritional yeast, and spices.
- Stir until the lentils are soft, but don’t let them lose shape. It should take about 15 minutes. The stew should be on the drier side but still creamy.
- Line up your eggplant and sweet potatoes and along with your lentils.
- Oil a pan where you are going to assemble the casserole.
Make the bechamel
- Start making the vegan bechamel by melting the vegan butter on a saucepan and adding the flour.
- When it starts to brown, cook it for 1 minute more and add the vegetable milk.
- Stir with a whisk until it starts to get creamy. Add the nutmeg, salt, and pepper. This sauce gets sticky very quickly, so; you should make it just when everything is ready to assemble. It all should take no more than 20 minutes.
Assemble
- Reduce the oven temperature to 350ºF (175ºC).
- Start assembling the dish by arranging the eggplant and sweet potato slices in the bottom of a medium baking pan.
- Continue by laying a layer of lentil stew, followed by a layer of bechamel sauce.
- Add another layer of sweet potatoes, then eggplants, lentils, and finish with bechamel sauce. Optionally top with grated vegan parmesan or regular one for a vegetarian version.
- Bake for 35-40 minutes. Test if the sweet potatoes are tender by inserting a sharp knife down through the center. Remove from the oven and leave to cool for 30 minutes before serving.
Video
Notes
- United States (California) - Red with barrel - Merlot (Napa Valley)
- Spain - Red wine aged in barrel - Rioja (Tempranillo, Garnacha, and others)
- France - Red aged in barrel - Burgundy (Pommard Village or Pommard Premier Cru)
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Iryna
I like casseroles and healthy food. So this recipe is perfect for me. Thank you!
Katherine
OOoooh that bechamel topping looks incredible with the roasted spots. Yum! And of course the veg-packed casserole filling looks incredible too.
Amanda Wren-Grimwood
We made this recently and it was totally delicious. Loved the vegan bechamel as it was so creamy and pure comfort food.
Gus
Thank you for trying our Vegan Mac and Cheese, Amanda! We're so glad to hear that you enjoyed it. The vegan bechamel is a great addition and really helps bring out the flavors of the cheese. Thanks again for giving it a try.
Ieva
A wonderful casserole! I was at first a bit intimidated by a long ingredients list, but soon realised it's all staple ingredients that I already had in my cupboards! The casserole itself was extremely flavoursome and 'cheesy'. A wonderful dish to try on a colder evening! Highly recommend!
Gus
Thank you for trying our Cheesy Vegetable Casserole recipe, Ieva! We're glad to hear you enjoyed it. It's a great comfort food dish that is easy to make with ingredients most people have on hand.
We hope you'll give some of our other recipes a try as well. Our website has a wide variety of recipes for all occasions, including appetizers, main dishes, desserts and more.
Thank you for your kind words, and we hope to see you again soon!
Collette
I will be making this for Christmas Eve and am wondering if it can be assembled the day before and then baked the next day? Excited to try this recipe!
Gus
Hi Collette, I am sorry to get back to you late, we took some days off. The answer is yes, you can, and actually, that is what we did. We were hosting a vegan dinner for 10 people, so we were preparing a feast composed of more than 15 dishes, and this was one of the dishes we made 2 days before and simply baked before serving to gain some time. I hope it went well, or in case you decided not to make it, give it a try for the year-end dinner.
Heather
Umami - umami - umami!! Especially with the inclusion of fennel - It's a nice way to introduce that distinct flavour !
Gus
you got it! It is all about tons of flavor here! We are glad you liked it!
veenaazmanov
This is just perfect for a festive table. Such an amazing recipe and a picture perfect presentation too. I want to surely grab a bite.
Amanda Wren-Grimwood
This looks totally delicious and I love the fact that it has so many different vegetables!
Claudia Lamascolo
Love this casserole this goes great with our fried peppers sandwiches! YUM!
Denay DeGuzman
This veggie casserole is so delicious! I loved how easy it was to assemble. I'll be making this recipe again and again. (I also enjoyed your wine pairing tips!)
Toni
This quickly became a favorite at my house! So perfect for the holidays!
Toni
I really love the vegan option for this holiday favorite! Thank you so much!
Helen
What a terrific, flavour packed and festive dish!
Beth Sachs
Love the bechamel sauce topping! Such a flavourful and hearty meal.
Savita
Such a delicious, and comforting casserole. Can't wait to try it.
Jess
I've never combined eggplant and sweet potato before. Genius!
Gus
delicious mix! It works on several recipes! 🙂