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    Home » Entrees

    Vegetable Casserole

    Published: Aug 26, 2020 Updated: Apr 26, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegetable Casserole

    This vegetable casserole is easy to make and healthy too! Crispy veggies and tofu are baked to perfection and topped with a simple sauce.

    Vegetable casserole with quinoa and lemon wedges in a black bowl.

    I love dinner meals that you can throw together pretty easily but still taste great.

    This vegetable casserole is definitely that. It tastes fabulous and it’s healthy too. Now I know we often have different definitions of ‘health’ but honestly this is one that most people would probably agree on.

    Lots of veg, healthy protein in the form of tofu, and we serve it with quinoa which is not even a grain, it’s actually a seed, so it’s even healthy for those folks who don’t like grains. 

    And for lazy folk like me, this is a good one as it doesn’t require you to do too much.

    Just chop up the veg, press the tofu (or don’t, it’s not essential), throw it all in the casserole dish and bake it. Pour over a simple sauce that you whip up in literally one minute and you have a delicious meal. 

    And for more awesome vegan casseroles, check out our vegan green bean casserole and our vegan sweet potato casserole.

    Vegetable casserole with fresh chopped parsley and lemon wedges in a black bowl.

    How To Make Vegetable Casserole

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Press a block of tofu, ideally using a tofu press, or by placing it on a plate, with another plate on top of it and something heavy on top of that (like a heavy pot) and let it press for 20 minutes.
    • While the tofu is pressing, prepare your veggies.
    • When the tofu has pressed, cut it into cubes.
    • Now add peeled and chopped butternut squash, chopped red bell pepper, chopped carrot, sliced zucchini, sliced mushrooms, broccoli florets and the cubed tofu to a mixing bowl.
    • Add sesame oil, crushed garlic, dried basil, dried thyme, sea salt and black pepper and toss the vegetables and tofu so that they’re lightly covered with the oil and spices.
    Veggies, tofu, sesame oil and spices added to a bowl and tossed.
    • Transfer the veggies to a 9×13 baking dish and spread them out. Cover with foil and bake for 35-45 minutes at 400°F.
    Vegetables and tofu in a white baking dish before and after baking.
    • While the veggies are baking, cook up some quinoa to serve with the veggies.
    • Mix up a sauce by adding toasted sesame oil, maple syrup, soy sauce and crushed garlic to a measuring jug and whisking it to combine.
    Sesame oil, maple syrup, soy sauce and crushed garlic in a measuring jug mixed up into a sauce.
    • When the veggies are cooked, pour over the sauce.
    Pouring sauce from a glass jug over a vegan casserole.
    • Toss the veggies with the sauce to mix everything together.
    Vegetable casserole in a white baking dish.

    How To Serve Vegan Casserole

    You can serve this vegan casserole as a main course alongside some quinoa with a sprinkle of fresh chopped parsley on top and some lemon wedges.

    If you prefer to serve this with brown rice that also works great. Cauliflower rice also works well if you want to really up the veggie component.

    Alternatively you can serve this as a delicious veggie side dish.

    Vegetable casserole in a white baking dish with a serving spoon.

    Make Ahead and Storing

    This is a great option to make ahead of time as you can prepare all your veggies and tofu and get your casserole ready to bake, but instead of baking, cover with foil and refrigerate. Then when you’re ready, you can just preheat the oven and bake it!

    Leftovers keep very well in the fridge for 4-5 days.

    Vegetable casserole with quinoa and fresh chopped parsley in a black bowl.

    More Easy Vegan Dinner Recipes

    1. Vegan Buddha Bowl
    2. Vegan Poke Bowl
    3. Red Lentil Dal
    4. Vegan Thai Red Curry
    5. Vegan Paella
    6. Vegan Stuffed Peppers
    Vegetables and tofu on a fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegetable casserole in a black bowl with quinoa.

    Vegetable Casserole

    This vegetable casserole is easy to make and healthy too! Crispy veggies and tofu are baked to perfection and topped with a simple sauce.
    5 from 15 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 238kcal
    Author: Alison Andrews

    Ingredients

    • 12 ounces Extra Firm Tofu (340g) Pressed, Cubed
    • 3 cups Butternut Squash (450g) Peeled and Cubed
    • 1 Medium Red Bell Pepper Chopped
    • 1 Large Carrot Chopped
    • 1 cup Zucchini (100g) Sliced
    • 2 ½ cups White Button Mushrooms (240g) Sliced
    • 2 cups Broccoli Florets (160g)
    • 2 Tablespoons Sesame Oil
    • 1 Tablespoon Crushed Garlic
    • 1 teaspoon Dried Basil
    • 1 teaspoon Dried Thyme
    • ¼ teaspoon Sea Salt
    • ¼ teaspoon Ground Black Pepper

    For the Sauce:

    • 2 Tablespoons Toasted Sesame Oil
    • 3 Tablespoons Maple Syrup
    • 3 Tablespoons Soy Sauce
    • 1 teaspoon Crushed Garlic

    For Serving (Optional):

    • Cooked Quinoa
    • Fresh Chopped Parsley
    • Lemon Wedges
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400°F (200°C).
    • Press the block of tofu, ideally using a tofu press or by placing it on a plate, with another plate on top of it and something heavy on top of that (like a heavy pot) and let it press for 20 minutes.
    • While the tofu is pressing, prepare your veggies.
    • When the tofu has pressed, cut it into cubes.
    • Add the peeled and chopped butternut squash, chopped red bell pepper, chopped carrot, sliced zucchini, sliced mushrooms, broccoli florets and the cubed tofu to a mixing bowl.
    • Add the sesame oil, crushed garlic, dried basil, dried thyme, sea salt and black pepper and toss the vegetables and tofu with the oil and spices so that they’re lightly covered.
    • Transfer the veggies to a 9×13 baking dish and spread them out. Cover with foil and bake for 35-45 minutes until the veggies are soft and cooked.
    • While the veggies are baking, cook up some quinoa, according to package instructions, to serve alongside the veggies.
    • Mix up your sauce by adding the toasted sesame oil, maple syrup, soy sauce and crushed garlic to a measuring jug and whisking it to combine.
    • When the veggies are cooked, pour the sauce over the top of the veggies and toss the veggies to mix it in.
    • Serve alongside the quinoa with a sprinkle of fresh chopped parsley on top and some lemon wedges on the side.

    Notes

    1. Gluten-free. If you’d like this meal to be entirely gluten-free then use a gluten-free soy sauce or use tamari instead. 
    2. Make Ahead. This is a great option to make ahead of time as you can prepare all your veggies and tofu and get your casserole ready to bake, but instead of baking, cover with foil and refrigerate. Then when you’re ready, you can just preheat the oven and bake it!
    3. Storing. Leftovers keep very well in the fridge for 4-5 days.
    4. Nutritional information is for the vegetable casserole only and excludes quinoa.

    Nutrition

    Serving: 1Serve | Calories: 238kcal | Carbohydrates: 21.6g | Protein: 10.7g | Fat: 13.1g | Saturated Fat: 2g | Sodium: 617mg | Fiber: 4.6g | Sugar: 10.9g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    1.2K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sue says

      July 25, 2021 at 3:30 am

      Thanks Alison. I had tofu and veg that needed to be used up and this casserole really hit the spot for a cold winter’s night in Oz. Easy and tasty. I didn’t have sesame oil so used olive oil and threw in some sesame seeds. I served with brown rice. Will be making this again.5 stars

      Reply
      • Alison Andrews says

        July 26, 2021 at 1:32 pm

        Awesome, thanks Sue!

        Reply
    2. Eliana Hall says

      December 02, 2020 at 8:09 pm

      Looks so good! Can I use frozen broccoli florets? How would I go about that? Thanks in advance!5 stars

      Reply
      • Alison Andrews says

        December 03, 2020 at 10:08 am

        I’m sure that would be fine! I don’t think anything would need to change in the recipe.

        Reply
    3. Kortneii Mackenzie says

      November 24, 2020 at 3:25 am

      Yum. Pretty quick and easy to whip together. So much flavor! Amazing. Thanks much! I have already been sharing the recipe around and I just made this lastnight!5 stars

      Reply
      • Alison Andrews says

        November 24, 2020 at 11:37 am

        Thanks so much Kortneii! So glad you enjoyed it.

        Reply
    4. Anna says

      August 27, 2020 at 5:05 pm

      Another super gluten free meal! Thanks for this bright, healthy recipe. Its also so interchangeable with different veggies so certainly a hit with me!5 stars

      Reply
      • Alison Andrews says

        August 28, 2020 at 10:39 am

        Thanks Anna!

        Reply
    5. Jean says

      August 26, 2020 at 7:05 pm

      Would love to make this but I measure and weigh all my servings so it’s hard to figure out your serving sizes. But it sounds really good.

      Reply
    6. Gigi says

      October 05, 2019 at 10:03 pm

      I made this recipe and it is just fabulous. I also followed it to the letter. The ingredient combination for the sauce with the quinoa is perfect and tastes fantastic. This is another recipe that will be used often. Thank you so much, Alison, for sharing.5 stars

      Reply
      • Alison Andrews says

        October 07, 2019 at 12:00 pm

        Yay! Thanks for the great review! 🙂

        Reply
    7. Killian says

      April 21, 2019 at 9:38 pm

      This was delicious! I made this recipe for a large gathering of friends and it was a big hit. I made a double batch with an extra portion of the sauce for good measure. It is definitely going into my regular rotation!5 stars

      Reply
      • Killian says

        April 21, 2019 at 9:41 pm

        Also, I cooked the squash, tofu, and carrots separate than the other ingredients. This was partly becuase a double batch was so large but also so that the squash could cook longer and not overcook the broccoli, mushrooms, and bell pepper.5 stars

        Reply
      • Alison Andrews says

        April 22, 2019 at 10:06 am

        So glad you enjoyed it! Thanks so much for the great review. 🙂

        Reply
    8. Courtney says

      December 24, 2018 at 5:49 pm

      Has anyone tried this & cooked the quinoa with the dish? What adjustments did you need?

      Reply
    9. WebStings says

      December 16, 2018 at 7:49 am

      I just used your recipe to prepare tofu to be added at the last minute to a stir fry of onions, garlic, ginger and several large sweet peppers in a sauce of combined soy sauce and oyster sauce. The crispness of the tofu cubes was retained and they had absorbed some of the flavors of the sauce. I served it on fried noodles. Excellent! 5 stars

      Reply
    10. Heike Sletcher says

      January 23, 2018 at 12:02 pm

      This was delicious! I doubled the recipe (for lots of yummy leftover lunches) and baked for longer (the butternut took a while to cook through, so I’ll cut that up much smaller next time). I had never considered steaming quinoa before, but it worked perfectly. Thanks for yet another great recipe!5 stars

      Reply
      • Alison Andrews says

        January 23, 2018 at 3:25 pm

        Fantastic Heike! Thanks for sharing! 🙂 Yes, the steamed quinoa is great and it’s so easy!

        Reply
    11. Doe says

      September 08, 2017 at 10:57 pm

      This was SO good, and so quick and easy to prepare. Will definitely serve this again!5 stars

      Reply
      • Alison Andrews says

        September 09, 2017 at 7:50 am

        Wonderful stuff!! Thanks so much for posting! 🙂

        Reply
    12. Doe says

      September 07, 2017 at 2:12 pm

      I’m going to try this recipe this weekend. Could I substitute cauliflower for mushrooms?
      It looks sooooo good! I’ll rate it after we’ve tried it.

      Reply
      • Alison Andrews says

        September 08, 2017 at 8:52 am

        Sure! Just bear in mind that mushrooms have a lot of water content so they make the whole dish a bit more saucy. You might like to use a little bit more sauce to compensate, but otherwise that would be great! Any veggies will do great here!

        Reply
        • Doe says

          September 08, 2017 at 10:28 am

          Thanks for responding so quickly! I was going to double the sauce anyway just because it sounded so good.

          Reply
    13. diana says

      March 30, 2017 at 2:05 pm

      Have you ever made this without the oil?

      Reply
      • Alison Andrews says

        March 31, 2017 at 6:13 am

        No, but I’m sure that you could without any adverse affects.

        Reply
    14. Melissa says

      February 25, 2016 at 10:21 am

      Um, yum! Definitely going to give this one a try5 stars

      Reply
      • Alison Andrews says

        February 25, 2016 at 12:16 pm

        Cool! Let us know how it goes when you do!

        Reply
    15. Karen says

      February 25, 2016 at 12:56 am

      Healthy hearty and yummy5 stars

      Reply
      • Alison Andrews says

        February 25, 2016 at 12:16 pm

        Absolutely!

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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