Most Delicious Vegan Casserole Recipe

What makes this vegan casserole dish so good is how simple it is to put together. You don’t need fancy ingredients or complicated steps. Everything comes together in one pan before you bake to perfection in the oven. The sweet potatoes get nice and soft, the black beans add a meaty bite, and the tomatoes and spices bring it all to life. A sprinkle of vegan cheese on top gives it that melty, cheesy finish everyone loves.

It’s also super versatile. You can eat it on its own, scoop it into a tortilla for a quick burrito, or serve it with avocado or a side salad. And the leftovers? Even better the next day.

If you’re trying to eat more veggies or cook meals that feel both healthy and comforting, I say this casserole is a must-try.

Most Delicious Vegan Casserole Recipe

Vegan casserole is the easiest and perhaps the best way to enjoy casseroles, and this easy-to-follow recipe would guide you through the process.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 6 Servings

Course: Main Course

Cuisine: American, Vegan

Calories: 350

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 medium sweet potatoes peeled and diced
• 1 tbsp olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 red bell pepper chopped
• 1 cup corn kernels fresh, frozen, or canned
• 1 15 oz can black beans, drained and rinsed
• 1 14.5 oz can diced tomatoes, with juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder adjust to taste
• Salt and pepper to taste
• 1/2 cup fresh cilantro chopped (optional)
• 1 cup cooked brown rice or quinoa
• 1 cup vegan shredded cheese optional topping
• 1/2 lime juiced

Equipment

• Cutting board
• Chef’s knife
• Large skillet or sauté pan
• Casserole dish (9x13-inch)
• Mixing spoon
• Oven

Method

 

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
3. Add bell pepper and sweet potatoes. Cook for 8–10 minutes, stirring occasionally, until the sweet potatoes begin to soften.
4. Stir in corn, black beans, diced tomatoes (with juice), cumin, paprika, chili powder, salt, and pepper.
5. Mix in the cooked rice or quinoa. Simmer for 5 minutes, allowing the flavors to meld.
6. Remove from heat, stir in lime juice and cilantro (if using).
7. Transfer the mixture to a lightly greased casserole dish. Spread evenly.
8. Sprinkle vegan cheese on top (if using).
9. Bake uncovered for 25–30 minutes, or until bubbly and the top is golden.
10. Let rest for 5 minutes before serving.

Nutrition

Calories: 350kcal

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