This vegetable casserole is easy to make and healthy too! Crispy veggies and tofu are baked to perfection and topped with a simple sauce.
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.
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.
- 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.
- 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.
- When the veggies are cooked, pour over the sauce.
- Toss the veggies with the sauce to mix everything together.
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.
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.
More Easy Vegan Dinner Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegetable Casserole
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
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
- Gluten-free. If you’d like this meal to be entirely gluten-free then use a gluten-free soy sauce or use tamari instead.
- 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!
- Storing. Leftovers keep very well in the fridge for 4-5 days.
- Nutritional information is for the vegetable casserole only and excludes quinoa.
Hi. I’m wondering if this would freeze ok?
Hi Shareen. You can freeze the already cooked casserole for up to 3 months.