12 Plant-Based Casserole Dishes For Satisfying Dinners

Plant-based casseroles bring comfort food vibes to your dinner table without any animal products. These hearty dishes prove that vegan meals can be incredibly satisfying and delicious.

Each recipe combines wholesome ingredients like lentils, vegetables, and grains to create filling one-dish meals that everyone will love.

01. Sweet Potato Topped Lentil Shepherd’s Pie

Savory spiced lentils and vegetables topped with creamy sweet potato mash. This plant-based comfort food delivers all the hearty satisfaction you’re craving.

Ingredients: 1 cup dried green lentils, 2 large sweet potatoes, 1 large onion (diced), 2 carrots (diced), 2 celery stalks (diced), 3 cloves garlic (minced), 1 can diced tomatoes, 2 tablespoons tomato paste, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Sweet Potato Topped Lentil Shepherd’s Pie

1. Cook lentils in 3 cups of salted water until tender, about 25 minutes, then drain and set aside. Meanwhile, boil sweet potatoes until fork-tender, about 20 minutes, then mash with cumin, salt, and pepper until smooth and creamy.

2. Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery until softened, about 8 minutes. Add garlic and cook for another minute until fragrant.

3. Stir in cooked lentils, diced tomatoes, tomato paste, paprika, salt, and pepper. Simmer for 15 minutes until the mixture thickens and flavors meld together beautifully.

4. Transfer lentil mixture to a greased 9×13 baking dish and spread sweet potato mash evenly on top. Bake at 375°F for 25 minutes until the top is lightly golden and the filling bubbles around the edges.

02. Layered Vegan Lasagna with Tofu Ricotta

Rich layers of pasta, vegetables, and creamy tofu ricotta create this satisfying plant-based lasagna. Even meat-lovers won’t miss the traditional version with all these amazing flavors.

Ingredients: 12 lasagna noodles, 1 block firm tofu (crumbled), 1 bell pepper (diced), 8 oz mushrooms (sliced), 2 cups fresh spinach, 3 cups marinara sauce, 1 cup vegan mozzarella cheese, 2 tablespoons nutritional yeast, 2 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried basil, salt and pepper to taste.

How To Make Layered Vegan Lasagna with Tofu Ricotta

1. Cook lasagna noodles according to package directions until al dente, then drain and set aside. Press tofu to remove excess water, then crumble and mix with nutritional yeast, salt, pepper, and basil for your ricotta mixture.

2. Heat olive oil in a large skillet and sauté bell pepper and mushrooms until tender, about 6 minutes. Add garlic and spinach, cooking until spinach wilts completely.

3. Spread 1 cup marinara sauce in the bottom of a greased 9×13 baking dish. Layer 4 noodles, half the tofu mixture, half the vegetables, and 1 cup sauce. Repeat layers once more.

4. Top with remaining noodles, sauce, and vegan cheese. Cover with foil and bake at 375°F for 35 minutes, then uncover and bake 10 more minutes until cheese melts and edges bubble.

5. Let rest for 15 minutes before slicing to allow layers to set properly and make serving much easier.

03. Mediterranean Eggplant and Pepper Bake

Roasted eggplant, bell peppers, and tomatoes create this rustic Mediterranean casserole. The rich flavors develop beautifully as everything bakes together in aromatic herbs and olive oil.

Ingredients: 2 large eggplants (cubed), 3 bell peppers (sliced), 1 large onion (sliced), 4 cloves garlic (minced), 1 can diced tomatoes, 1/4 cup olive oil, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1/2 cup fresh basil (chopped), salt and pepper to taste.

How To Make Mediterranean Eggplant and Pepper Bake

1. Toss cubed eggplant with salt and let sit for 20 minutes to draw out bitterness, then rinse and pat completely dry with paper towels.

2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add eggplant and cook until golden brown on all sides, about 8 minutes total.

3. Add bell peppers and onion to the skillet, cooking until peppers start to soften, about 5 minutes. Stir in garlic, oregano, and thyme, cooking until fragrant.

4. Pour in diced tomatoes with their juices and season generously with salt and pepper. Transfer to oven and bake at 400°F for 30 minutes until vegetables are tender and sauce thickens.

5. Sprinkle with fresh basil before serving alongside crusty bread or over brown rice to soak up all those delicious Mediterranean flavors.

04. Creamy Baked Polenta with Bitter Greens

Smooth, creamy polenta baked with caramelized onions and radicchio creates this elegant Italian-inspired dish. The bitter greens balance perfectly with the rich, comforting cornmeal base.

Ingredients: 1 cup coarse cornmeal, 4 cups vegetable broth, 2 heads radicchio (chopped), 2 large onions (sliced), 3 tablespoons olive oil, 2 cloves garlic (minced), 1/4 cup nutritional yeast, 2 tablespoons fresh rosemary (chopped), salt and pepper to taste.

How To Make Creamy Baked Polenta with Bitter Greens

1. Bring vegetable broth to a boil in a large saucepan. Slowly whisk in cornmeal to prevent lumps, then reduce heat to low and cook, stirring constantly, for 20 minutes until thick and creamy.

2. Meanwhile, heat olive oil in a large skillet over medium heat. Cook onions slowly until deeply caramelized and golden brown, about 15 minutes, stirring occasionally.

3. Add radicchio and garlic to the caramelized onions, cooking until radicchio wilts and becomes tender, about 5 minutes. Season with salt, pepper, and rosemary.

4. Stir nutritional yeast into the finished polenta, then spread half in a greased 8×8 baking dish. Layer with the radicchio mixture, then top with remaining polenta.

5. Bake at 375°F for 25 minutes until the top is lightly golden and the edges are set. Let cool for 10 minutes before serving to allow it to firm up properly.

05. Cashew Mac and Cheese Bake

Creamy cashew-based cheese sauce coats tender macaroni in this plant-based comfort food favorite. The secret is blending soaked cashews with nutritional yeast for that perfect cheesy flavor.

Ingredients: 1 pound elbow macaroni, 1 cup raw cashews (soaked), 1 red bell pepper (roasted), 1/2 cup nutritional yeast, 1/4 cup lemon juice, 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon smoked paprika, 1 cup unsweetened plant milk, 1/2 cup breadcrumbs.

How To Make Cashew Mac and Cheese Bake

1. Soak cashews in hot water for 30 minutes until softened, then drain. Cook macaroni according to package directions until just al dente, drain, and set aside.

2. Roast bell pepper over an open flame or under the broiler until charred all over. Place in a paper bag for 10 minutes to steam, then peel off skin and remove seeds.

3. Blend soaked cashews, roasted pepper, nutritional yeast, lemon juice, garlic, salt, paprika, and plant milk until completely smooth and creamy, about 2 minutes in a high-speed blender.

4. Toss cooked macaroni with the cashew cheese sauce until evenly coated, then transfer to a greased 9×13 baking dish and sprinkle with breadcrumbs.

5. Bake at 350°F for 20 minutes until bubbly around the edges and golden brown on top. The breadcrumbs should be crispy and the sauce should be thick and creamy.

06. Stacked Enchilada Casserole

Layers of corn tortillas, seasoned rice, beans, and vegetables create this easy Mexican-inspired bake. Green enchilada sauce ties everything together for a satisfying weeknight dinner.

Ingredients: 12 corn tortillas, 2 cups cooked brown rice, 1 can black beans (drained), 1 cup corn kernels, 1 bell pepper (diced), 1 onion (diced), 2 cups green enchilada sauce, 1 cup vegan cheese, 1 cup seitan (crumbled), 2 teaspoons cumin, 1 teaspoon chili powder, cilantro for garnish.

How To Make Stacked Enchilada Casserole

1. Mix cooked rice with black beans, corn, cumin, and chili powder in a large bowl. Sauté onion and bell pepper until tender, about 6 minutes, then stir into rice mixture along with crumbled seitan.

2. Spread 1/2 cup enchilada sauce in the bottom of a greased 9×13 baking dish. Layer 4 tortillas, half the rice mixture, and 1/2 cup sauce.

3. Repeat layering with 4 more tortillas, remaining rice mixture, and another 1/2 cup sauce. Top with final 4 tortillas and remaining sauce.

4. Cover with foil and bake at 375°F for 30 minutes. Remove foil, sprinkle with vegan cheese, and bake uncovered for 10 more minutes until cheese melts and edges bubble.

5. Let rest for 10 minutes before cutting into squares. Garnish with fresh cilantro and serve with your favorite toppings like avocado or salsa.

07. Butternut Squash and Lentil Pasta Bake

Roasted butternut squash, red lentils, and pasta shells combine in this hearty autumn-inspired casserole. Nutritional yeast and fresh basil add the perfect finishing touches to this colorful dish.

Ingredients: 12 oz pasta shells, 3 cups butternut squash (cubed), 1 cup red lentils, 1 eggplant (diced), 8 oz mushrooms (sliced), 3 cloves garlic (minced), 1/4 cup nutritional yeast, 1/4 cup fresh basil (chopped), 3 tablespoons olive oil, 2 cups vegetable broth, salt and pepper to taste.

How To Make Butternut Squash and Lentil Pasta Bake

1. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast at 425°F for 25 minutes until tender and lightly caramelized around the edges.

2. Cook pasta shells according to package directions until al dente, then drain. Meanwhile, simmer red lentils in vegetable broth for 15 minutes until tender and most liquid is absorbed.

3. Heat remaining olive oil in a large skillet over medium heat. Sauté eggplant and mushrooms until golden brown and tender, about 10 minutes. Add garlic and cook for 1 more minute.

4. Combine cooked pasta, roasted squash, lentils, sautéed vegetables, nutritional yeast, and fresh basil in a greased 9×13 baking dish. Toss gently to distribute evenly.

5. Cover with foil and bake at 375°F for 20 minutes until heated through and flavors meld together beautifully. The squash should be creamy and the lentils perfectly tender.

08. Garden Vegetable and White Bean Bake

Fresh zucchini, green beans, and cannellini beans simmer together with aromatic herbs and marinara sauce. This versatile casserole adapts easily to whatever vegetables you have on hand.

Ingredients: 2 medium zucchini (sliced), 1 pound green beans (trimmed), 2 cans cannellini beans (drained), 1 red onion (sliced), 1 bell pepper (diced), 3 cloves garlic (minced), 2 cups marinara sauce, 1/4 cup fresh basil (chopped), 2 tablespoons olive oil, 1 teaspoon dried oregano, red pepper flakes to taste, salt and pepper.

How To Make Garden Vegetable and White Bean Bake

1. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Sauté red onion and bell pepper until softened and lightly caramelized, about 8 minutes.

2. Add green beans and cook for 5 minutes until bright green and slightly tender. Stir in garlic and oregano, cooking until fragrant, about 1 minute.

3. Add zucchini slices, cannellini beans, and marinara sauce to the skillet. Season with salt, pepper, and red pepper flakes, then stir gently to combine without breaking up the beans.

4. Bring mixture to a simmer, then transfer to oven and bake at 375°F for 25 minutes until vegetables are tender and sauce has thickened slightly.

5. Remove from oven and stir in fresh basil just before serving. The vegetables should be perfectly tender but still hold their shape, and the sauce should coat everything beautifully.

09. Greek-Style Roasted Vegetable Casserole

Tender potatoes, zucchini, and tomatoes roasted with plenty of olive oil and herbs create this traditional Greek dish. Simple ingredients transform into something absolutely delicious with minimal effort required.

Ingredients: 4 large potatoes (sliced), 3 medium zucchini (sliced), 2 large tomatoes (sliced), 1 red onion (sliced), 1/2 cup olive oil, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 3 cloves garlic (minced), 1/4 cup fresh parsley (chopped), salt and pepper to taste.

How To Make Greek-Style Roasted Vegetable Casserole

1. Slice potatoes, zucchini, tomatoes, and onion into 1/4-inch thick rounds. Arrange in overlapping layers in a large greased baking dish, alternating vegetables for a beautiful presentation.

2. Whisk together olive oil, oregano, thyme, minced garlic, salt, and pepper in a small bowl. Pour this aromatic mixture evenly over the layered vegetables, making sure everything gets coated.

3. Cover tightly with foil and bake at 400°F for 45 minutes. Remove foil and continue baking for 30 more minutes until potatoes are fork-tender and tops are golden brown.

4. The vegetables should be completely tender and the olive oil should have created a delicious sauce at the bottom of the dish. Sprinkle with fresh parsley before serving.

10. Spicy Mexican Bean and Rice Casserole

Plant-based chorizo, beans, and rice get a kick from jalapeños and taco seasoning. This easy Mexican-inspired casserole comes together quickly for a satisfying weeknight meal everyone will love.

Ingredients: 2 cups cooked brown rice, 1 package vegan chorizo, 2 cans pinto beans (drained), 1 can diced tomatoes, 2 jalapeños (diced), 1 onion (diced), 1 bell pepper (diced), 2 tablespoons taco seasoning, 1 cup vegetable broth, 1/2 cup vegan cheese, 2 tablespoons olive oil, cilantro for garnish.

How To Make Spicy Mexican Bean and Rice Casserole

1. Heat olive oil in a large skillet over medium heat. Cook vegan chorizo according to package directions until browned and crispy, breaking it up as it cooks, about 6 minutes.

2. Add onion, bell pepper, and jalapeños to the skillet with chorizo. Cook until vegetables soften and become fragrant, about 5 minutes, stirring occasionally.

3. Stir in taco seasoning and cook for 1 minute until fragrant. Add cooked rice, pinto beans, diced tomatoes, and vegetable broth, mixing everything together thoroughly.

4. Transfer mixture to a greased 9×13 baking dish and cover with foil. Bake at 350°F for 25 minutes until heated through and liquid is mostly absorbed.

5. Remove foil, sprinkle with vegan cheese, and bake uncovered for 10 more minutes until cheese melts. Garnish with fresh cilantro and serve with your favorite Mexican sides.

11. Hearty Lentil and Vegetable Rice Bake

Brown lentils, rice, and whatever vegetables you have on hand create this flexible, nutritious casserole. It’s the perfect way to use up leftover vegetables while creating a warming, healthy dinner.

Ingredients: 1 cup brown lentils, 1 cup brown rice, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 1 zucchini (diced), 1 bell pepper (diced), 3 cups vegetable broth, 2 tablespoons olive oil, 2 teaspoons dried herbs, 3 cloves garlic (minced), salt and pepper to taste.

How To Make Hearty Lentil and Vegetable Rice Bake

1. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 8 minutes, stirring occasionally.

2. Add bell pepper, zucchini, and garlic to the skillet. Cook for another 3 minutes until vegetables start to soften and garlic becomes fragrant.

3. Stir in lentils, rice, dried herbs, salt, and pepper. Pour in vegetable broth and bring mixture to a boil, then stir once and cover tightly.

4. Transfer to oven and bake at 375°F for 45 minutes until rice and lentils are tender and most liquid is absorbed. Check once halfway through and add more broth if needed.

5. Let stand for 10 minutes before serving to allow grains to finish absorbing liquid. The texture should be creamy but not mushy, with tender vegetables throughout.

12. Fennel-Spiced Spinach and Black-Eyed Pea Bake

Black-eyed peas and fresh spinach combine with aromatic fennel seeds in this simple yet flavorful casserole. The fennel adds an unexpected depth that perfectly complements the earthy beans and greens.

Ingredients: 2 cups dried black-eyed peas, 4 cups fresh spinach (chopped), 1 can diced tomatoes, 1 large onion (diced), 4 cloves garlic (minced), 2 teaspoons ground fennel seed, 3 tablespoons olive oil, 4 cups vegetable broth, 1 bay leaf, salt and pepper to taste.

How To Make Fennel-Spiced Spinach and Black-Eyed Pea Bake

1. Soak black-eyed peas overnight, then drain and rinse. Cook in fresh water with bay leaf until tender, about 45 minutes, then drain and remove bay leaf.

2. Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion until golden and softened, about 6 minutes, then add garlic and ground fennel, cooking until fragrant.

3. Add cooked black-eyed peas, diced tomatoes, and vegetable broth to the skillet. Season with salt and pepper, then bring to a gentle simmer.

4. Stir in chopped spinach and cook just until wilted, about 2 minutes. The spinach should be bright green and tender but not overcooked.

5. Transfer to oven and bake at 350°F for 20 minutes until flavors meld together and liquid reduces slightly. The fennel seed really makes this dish special, so don’t skip it.

Final Thoughts

These plant-based casseroles prove that vegan comfort food can be just as satisfying as traditional versions. Each recipe offers complete nutrition and incredible flavors that everyone will enjoy.

Experiment with different vegetables and seasonings to make these dishes your own. Comfort food has never been this healthy and delicious.