Easy Vegan Vegetable Casserole Recipe

I must be on a comfort food kick lately because my last post was a casserole as well, but the other day I had to come up with a meal super quick so I scoured my fridge and freezer and came up with this DELICIOUS Easy Vegan Vegetable Casserole Recipe. 

A pan of the easy vegan vegetable casserole being scooped out with the title above.

This is something straight out of Grandma's cookbook, BUT is whole food plant based, no oil, AND it can easy be made in one pot.  Oh, and did I mention it is ready in about 30 minutes?  I know you and your family are going to love this one so...

Let's Get Started!
For this Easy Vegan Vegetable Casserole Recipe you are going to need a few simple ingredients:

In ingredients needed to make the easy vegan vegetable casserole recipe.

  • 1 12 oz bag of Frozen Mixed Vegetables
  • 2 Large Baked Potatoes, diced
  • 1 Onion, diced
  • 4-6 Cloves of Garlic, minced
  • 2 c Fresh Spinach
  • 1 c Plant Based Milk
  • 1 c Vegetable Stock
  • 1/4 c All Purpose Flour
  • 2 tsp Salt
  • 1 tsp Vegan Chicken Seasoning (optional)
  • 1/4 tsp Ground Black Pepper
  • 1 Sleeve Crackers, crushed
The best part about this recipe is that it can EASILY be a one pot meal.  Just use an oven safe pan and you are good to go.  If you don't have an oven safe pan then I will let you know at what point you will need to transfer the ingredients to a baking dish. 

To begin, preheat your oven to 400 degrees. 

Onions sautéing in a pan with vegetable broth.

Next you will need to place a large pan over medium/high heat and allow it to get hot.

Add a little water or vegetable broth and add the onions.

Cook until the onions are soft and translucent.  

Garlic sautéing in the pan with the onions.

Now you can add the garlic and cook until nice and fragrant, about 1-2 minutes. 

Frozen vegetables cooking in the pan with the onions and garlic.

Add the frozen vegetables to the pan.  

The diced baked potatoes being added to the pan with the vegetables.

Then add the diced baked potatoes. 

Let me tell you how I did these potatoes.  I simply baked them in the microwave for 7 minutes and then roughly diced them.  Pre-cooking just helps this dish cook faster in the oven and get on your table sooner.  If you are not a fan of cooking in the microwave you can totally baked these potatoes earlier in the day or even the night before.  I just didn't have a lot of time on my hands. 

The spices being added to the pan with the vegetables.

Now you will add the spices to the pan.

Stir making sure all the vegetables are coated.  

All purpose flour being added to the pan with the vegetables.

After that pour in the all purpose flour and stir once again making sure everything is coated. 

Milk being added to the pan with the vegetables.

Pour in the milk and the vegetable broth.  

Stir everything well and bring to a simmer. 

Let the gravy simmer until it is your desired thickness.  

If you want it to be thicker, add a little mixture of flour and water.  If you want it thinner add a little more milk or water.  This is totally to your taste, I am making it to mine.  

Two handfuls of fresh spinach being added to the pan with the vegetables and the gravy.

I know I didn't have this in the original picture, but I had some spinach I needed to use up in my fridge, and I am ALWAYS looking for ways to get my greens in so in it goes!

Once you get your gravy to your desired thickness add the fresh spinach and stir until it has wilted.

It's at this point that you would transfer the casserole filling into a baking dish if you do not have an oven safe pan.  

Crushed Ritz crackers being added to the top of the easy vegan vegetable casserole.

Top the casserole with the crushed Ritz crackers.

The easy vegan vegetable casserole baking in the oven for 15 minutes at 400 degrees.

Place in a 400 degree oven, uncovered, for 15 minutes. Just long enough for the cracker topping to get nice and brown. 

The finished baked Easy Vegan Vegetable Casserole.

Once the Easy Vegan Vegetable Casserole is finished it will look like this.  
How gorgeous is the lovely brown crust!?!  

A wooden spoon scooping up and nice serving of the vegetable casserole.

This casserole is rich, creamy, comforting, everything you want is a classic southern dish, but it's also packed full of nutritious vegetables that you can feel good about serving your family.  

You could also throw some of your favorite shredded vegan cheese on this OR, if a cracker topping isn't your thing, throw some puff pastry or a pie crust and make this a pot pie.  The variations are endless.  

A bowl of the Easy Vegan Vegetable Casserole with the pan of casserole to the side.


I served this up with a nice side salad.  The fresh, crispness really helps cut through the rich creaminess of the casserole.  One thing is for certain though. You are not going to have to worry about leftovers because your entire family is going to LOVE this Easy Vegan Vegetable Casserole so much they won't even miss the meat!  So get in the kitchen and give it a try tonight!  

And as always...

Happy Reading, Happy Eating, and Happy Living, 

~The Kitchen Wife~










Yield: 6-8
Author: Mandee Pogue
Easy Vegan Vegetable Casserole Recipe

Easy Vegan Vegetable Casserole Recipe

Made with frozen vegetables, pre baked potatoes, and a few pantry staples this Easy Vegan Vegetable Casserole Recipe is sure to be a family favorite!
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

  • 1 12 oz bag of Frozen Mixed Vegetables
  • 2 Large Baked Potatoes, diced
  • 1 Onion, diced
  • 6 Cloves of Garlic, minced
  • 2 c Fresh Spinach
  • 1 c Plant Based Milk
  • 1 c Vegetable Stock
  • 1/4 c All Purpose Flour
  • 2 tsp Salt
  • 1 tsp Vegan Chicken Seasoning (optional)
  • 1/4 tsp Ground Black Pepper
  • 1 Sleeve Crackers, crushed

Instructions

  1. Preheat the oven to 400 degrees.
  2. Sauté the onions in a little water or broth until soft and translucent. 
  3. Add the garlic to the pan and cook for 1-2 minutes until fragrant.  
  4. Add the frozen vegetables and diced baked potatoes to the pan.*
  5. Add the seasonings and stir until all the of the vegetables are coated. 
  6. Add the flour and stir until all the vegetables are coated.  
  7. Add the broth and milk to the pan.  Bring to a simmer, stirring occasionally, and let simmer until thick and creamy. **
  8. Add the spinach and stir into the mixture until wilted.
  9. Top the casserole with the crumbled Ritz crackers. 
  10. Bake in a 400 degree oven for 15 minutes.
  11. Serve and Enjoy! 

Notes:

  • You can either pre-bake the potatoes or make them in the microwave. I put mine in for around 7 minutes.
  • If too thick add a little more broth or milk. If too thin mix a little four and water together and add to the mixture.

Calories

187.91

Fat (grams)

1.23

Sat. Fat (grams)

0.47

Carbs (grams)

39.02

Fiber (grams)

6.06

Net carbs

32.96

Sugar (grams)

6.18

Protein (grams)

6.84

Sodium (milligrams)

953.27

Cholesterol (grams)

2.03
Created using The Recipes Generator

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    This Easy Vegan Vegetable Casserole recipe is a game-changer, making it easy to make and perfect for busy days. It is versatile, allowing you to add any vegetables and always turn out delicious. The step-by-step instructions are clear and easy to follow, even for beginners. The vegan cheese topping is a perfect finishing touch, making the casserole entirely plant-based. The combination of spices and herbs in the recipe gives it a rich, savory flavor. The recipe is budget-friendly, requiring no fancy ingredients and proving that you don't need a lot of expensive items to make something delicious. The casserole is a hit with the whole family, including non-vegans, as it is hearty and satisfying. It reheats well, and the balance of flavors and textures is perfection. This recipe stands out as a true gem for both vegans and non-vegans, making it a staple in the regular meal rotation. The recipe is a true gem for both vegans and non-vegans, making it a go-to dish for cleaning out the fridge.

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  9. Vegetable casseroles are tasty and adaptable dishes that may be made with any combination of veggies and ingredients to suit your preferences.
    Warming up the oven:
    Turn the oven on to 375°F, or 190°C.
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    Slice the veggies into bite-sized pieces after washing and peeling them. Using a range of vegetables is up to you and your tastes.
    Saute the garlic and onion:
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