Easy Vegan Casserole
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
More Casseroles? You’ll really enjoy this Vegan Eggplant Rollatini, this Vegan “Cheesy” Broccoli Cauliflower Casserole and this Easy 50 Minute Vegan Chili Pasta Bake!
Why We Enjoyed This Easy Vegan Casserole
It was the final night of vacation. We rounded up everything left in our cabin kitchen to come up with this concoction we call the easy Vegan casserole. It turned out really good! You can definitely get creative with it and substitute ingredients where you see fit, to give it your own personal touch if you like.
Whether you are a seasoned vegan or simply looking to add more plant-based meals to your diet, this easy casserole is sure to please your taste buds. Not only is it packed with nutrients and delicious ingredients, but it is also a great way to use up any leftover veggies or vegan meats in your fridge.
This should take between 45-60 minutes to make from start to finish. We hope you enjoy it! Get ready to elevate your vegan cooking game with this mouth-watering casserole.
Ingredients You Need
“smorgasboard inspired” vegan casserole recipe
- 2 cups Broccoli chopped
- 2 stalks Celery chopped
- 2 large Carrots chopped
- 1 Jalapeno chopped
- 3 Sweet Potatoes
- 1 pkg Vegan Beef Crumbles
- 1 pkg Vegan Pepperoni
- 1 cup Shredded Vegan Cheddar Cheese
- 3 oz Mushrooms
- 15 oz Kidney Beans drained and rinsed
- 2 tbsp Paprika
- 2 tbs Dried Basil
- 2 tsp Sea Salt
- 2 tsp Pepper
- 2 tbsp Olive Oil
- 2 tbsp Onion Powder
Instructions How to Make Our Easy “Smorgasboard Vegan Casserole
- Wash sweet potatoes and pierce with fork 6-7 times. Heat in microwave on full power for 9 minutes.
- In a large pan add olive oil and heat on medium heat.
- Add celery, carrots, jalapeno, and mushrooms. Saute for about 7 minutes.
- Heat oven to 350°.
- In a large bowl, stir together sautéed vegetables, 2 tbsp paprika, 2 tbsp onion powder, 2 tbsp basil, 2 tsp sea salt, and 2 tsp pepper.
- Stir in the uncooked vegan beef crumbles, broccoli, and kidney beans.
- Pour into a baking pan and lay the vegan pepperoni on top.
- Slice the microwaved sweet potatoes open and spoon onto the pepperoni.
- Sprinkle the vegan cheese on top.
- Bake at 350° for about 30 minutes.
In conclusion, creating a delicious vegan casserole with veggies and vegan beef and pepperoni is easier than you think. Whether it’s for a weeknight dinner or a potluck with friends, this plant-based casserole is sure to impress.
Remember, the key is to have fun and experiment with different spices and flavors with this vegan casserole recipe. Happy cooking!
More Delish!
Smorgasbord Casserole
Ingredients
- 2 cups Broccoli chopped
- 2 stalks Celery chopped
- 2 large Carrots chopped
- 1 Jalapeno chopped
- 3 Sweet Potatoes
- 1 pkg Vegan Beef Crumbles
- 1 pkg Vegan Pepperoni
- 1 cup Shredded Vegan Cheddar Cheese
- 3 oz Mushrooms
- 15 oz Kidney Beans drained and rinsed
- 2 tbsp Paprika
- 2 tbs Dried Basil
- 2 tsp Sea Salt
- 2 tsp Pepper
- 2 tbsp Olive Oil
- 2 tbsp Onion Powder
Instructions
- Wash sweet potatoes and pierce with fork 6-7 times. Heat in microwave on full power for 9 minutes.
- In a large pan add olive oil and heat on medium heat.
- Add celery, carrots, jalapeno, and mushrooms. Saute for about 7 minutes.
- Heat oven to 350°.
- In a large bowl, stir together sautéed vegetables, 2 tbsp paprika, 2 tbsp onion powder, 2 tbsp basil, 2 tsp sea salt, and 2 tsp pepper.
- Stir in the uncooked vegan beef crumbles, broccoli, and kidney beans.
- Pour into a baking pan and lay the vegan pepperoni on top.
- Slice the microwaved sweet potatoes open and spoon onto the pepperoni.
- Sprinkle the vegan cheese on top.
- Bake at 350° for about 30 minutes.