Hearty Vegan Vegetable Casserole Recipe

This hearty vegan vegetable casserole is packed with wholesome veggies, beans, and a flavorful tomato-based sauce, all baked until bubbling and delicious. Perfect as a comforting weeknight dinner or a make-ahead meal for busy days.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 1 red bell pepper, chopped
• 1 medium zucchini, diced
• 1 can (14 oz / 400g) diced tomatoes
• 2 tbsp tomato paste
• 1 cup (240ml) vegetable broth
• 1 can (15 oz / 425g) kidney beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup breadcrumbs (use gluten-free if needed)
• 3 tbsp nutritional yeast
• 2 tbsp olive oil (for topping)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a large skillet over medium heat, sauté the onion and garlic in olive oil for 3–4 minutes until softened.
3. Add carrots, bell pepper, and zucchini; cook for another 5 minutes, stirring occasionally.
4. Stir in the diced tomatoes, tomato paste, vegetable broth, beans, corn, Italian seasoning, salt, and pepper. Let simmer for 10 minutes.
5. Transfer the mixture to the prepared baking dish.
6. In a separate bowl, mix breadcrumbs, nutritional yeast, and a little olive oil until crumbly.
7. Sprinkle the breadcrumb mixture evenly over the casserole.
8. Bake uncovered for 30–35 minutes, or until the top is golden and the casserole is bubbling.
9. Let rest for 5 minutes before serving.