This gluten free Vegetable Casserole is creamy, dairy free and a delicious vegetarian main course for every occasion! Everyone will love it!
Two of the main characters of this recipe for veggie casserole are my vegan cashew sauce - for that precious creaminess - and homemade gluten free bread crumbs, for the crispy topping! Don't forget to check them out 😉
This vegetable casserole is perfect for a make ahead weeknight dinner, but also as a main course for festivities, from Thanksgiving to Christmas to Easter!
It is also a kid friendly dish, to help them "eat their greens".
Ingredients
Here's what you will need to make this gluten free casserole:
- basil tomato sauce, either store-bought or homemade are ok
- grilled vegetables, like zucchini, eggplant, bell peppers etc.
- onion, I prefer red ones but white and yellow onions are great too
- dried oregano, rosemary, paprika or other spices and herbs you like
- cashew cheese sauce (recipe here) to make this veggie casserole super creamy
- gluten free vegan breadcrumbs, homemade (recipe here) or store bought, to make a crispy topping
- olive oil for drizzling before baking
Find all quantities and directions in the recipe card below
Instructions
This recipe for veggie casserole calls for few simple steps:
- prepare the cashew sauce and the breadcrumbs, if you are not using store-bought ones
- grill the veggies
- spread a couple tablespoons of tomato sauce at the bottom of the baking dish, then alternate layers of vegetables, tomato sauce, cashew sauce, onion slices herbs and spices, until you use up all the ingredients
- make sure to end with a generous layer of cashew sauce, sprinkle with breadcrumbs and drizzle with olive oil
- bake for 30 minutes, until the top is nice and golden
- let cool down a few minutes and serve still warm
Tips and Substitutions
Yes, you can use frozen grilled vegetables, but make sure to thaw them completely before baking, so that they won't release water while cooking.
I have not tried yet, I think you can, but the cashew sauce is what makes this mixed vegetable casserole creamy and comforting.
Yes, you can prepare it, refrigerate it and bake it the day after (or bake it and reheat it, of course)
You sure can. I usually already slice it and freeze it into single portions, ready to be thawed and reheated, perfect for meal prepping too.
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Vegan Creamy Vegetable Casserole {Gluten free}
Equipment
- 1 grilling pan
- 1 baking dish
Ingredients
- grilled vegetables (homemade or frozen) 1 zucchini, 1 medium eggplant, 1 bell pepper
- 1 can basil tomato sauce (store-bought or homemade)
- 1 medium red onion, thinly sliced
- dried oregano, rosemary, paprika or any other spice and herbs of your liking
- cashew cheese sauce (recipe linked at the top of this blog post)
- gluten free vegan bread crumbs, homemade or store bought (recipe linked at the top of this blog post)
- 2-3 tablespoons olive oil
- snipped parsley, for serving (optional)
Instructions
- make ahead cashew sauce and the breadcrumbs, if you are not using store-bought ones (recipes linked at the top of this blog post)
- grill the veggies (if using frozen vegetables, make sure to properly thaw them first, to avoid them releasing liquids while baking)
- pre-heat the oven at 180 C / 350 F
- spread a couple tablespoons of tomato sauce at the bottom of the baking dish, then alternate layers of vegetables, tomato sauce, cashew sauce, onion slices herbs and spices, until you use up all the ingredients
- make sure to end with a generous layer of cashew sauce, sprinkle with breadcrumbs and drizzle with olive oil
- bake for 30-40 minutes, until the top is nice and golden
- let cool down a few minutes and serve still warm, sprinkled with snipped parsley, if desired
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