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It’s fall, and we’re all about making meals that are warm, cozy, and easy as pie…well, in this case, they’re easy as casserole! Today, we’re gleaning inspiration from our favorite harvest vegetables and serving you some delicious vegetarian casserole recipes that you’ll love all fall!
PrintBuffalo Cauliflower & Chickpea Casserole
Thank you From my Bowl for the recipe!
Ingredients
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2 cups low sodium vegetable broth
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½ cup buffalo hot sauce
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¼ cup nutritional yeast
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1 tsp onion powder
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1 rib celery (finely sliced)
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2 cups chickpeas (cooked)
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½ medium head cauliflower (chopped into bite-sized florets)
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1 cup uncooked brown rice
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2-3 cloves garlic (minced)
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Vegan ranch and chopped green onions (for topping)
Instructions
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Preheat the oven to 400°F. Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder in a medium pot. Bring the mixture to a boil over high heat.
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While the liquid is heating up, pour the chickpeas into a 9 x 13 inch pan or casserole dish. Sprinkle the cauliflower and celery evenly over the chickpeas, then add the uncooked brown rice over the top of the plate.
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Remove the vegetable broth from the heat once it comes to a boil and stir in the minced garlic. Pour the liquid evenly over the casserole dish. Cover the casserole with aluminum foil and bake it on the middle rack of the oven for 60 minutes.
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Remove the casserole from the oven and top it with green onions and/or vegan ranch.
Gluten-Free Vegan Broccoli Cheese Casserole
Thank you Healthier Steps for the recipe!
Ingredients
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1 + ½ lbs. organic broccoli
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2 cups water
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½ tsp salt
Vegan Cashew Cheese Sauce:
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1 cup raw cashews
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2 cups water
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½ medium red bell pepper (chopped)
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2 Tbsp nutritional yeast flakes
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1 Tbsp tahini
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp ground paprika and parsley
Instructions
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Preheat the oven to 400°F. Spray a 9 x 13 inch casserole pan or lightly grease it and set it aside.
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Wash the broccoli and break off the florets from the stems.
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Steam the broccoli florets and stems with the salt and 2 cups of water in a saucepan over medium-high heat for about 3 minutes or until they’re tender. Drain and set aside in a large bowl.
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Make the vegan cheese sauce. Add the cashews, water, bell pepper, nutritional yeast flakes, tahini, onion powder, garlic powder, and salt in a high-speed blender. Process until the sauce is creamy.
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Pour the vegan cheese sauce over the steamed broccoli florets and mix to coat.
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Spread the broccoli in a casserole pan and sprinkle the top with paprika and parsley.
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Bake for 20-25 minutes until the casserole is golden brown and bubbly.
The “Cheesiest” Spaghetti Squash Bowls
Thank you Brit + Co for the recipe!
Ingredients
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2 spaghetti squashes (sliced in half lengthwise and seeds scraped out)
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½ cup vegan butter
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½ cup sliced shallot
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½ cup all-purpose flour
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3 + ½ cups cashew milk
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4 oz. vegan smoked provolone
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4 oz. vegan shredded mozzarella
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½ tsp kosher salt
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Freshly cracked black pepper
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4 oz. vegan fresh mozzarella
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¼ cup panko bread crumbs
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Crushed red pepper flakes
Instructions
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Preheat the oven to 350°F and line a sheet tray with parchment paper.
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Place the squash cut-side down on a sheet tray and roast it in the oven for about 1 hour.
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While the squash roasts, prepare the vegan cheese sauce. In a large saucepan over medium heat, sauté the shallots in the butter with a pinch of salt for about 5-7 minutes, stirring constantly. Add the flour and stir until combined. Continue to stir for about 3 minutes to cook the raw flavor out of the flour. Switch to a whisk and slowly incorporate the cashew milk into the mixture by pouring it in little by little. Whisk in the smoked provolone and the shredded mozzarella. Add the salt and pepper to the sauce and remove the mixture from the heat.
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Carefully turn the squash halves over. Using a fork, scrape the flesh away from the sides to create spaghetti strands, making sure to leave about a ⅛-inch border of squash flesh. Place the strand in a medium stainless steel bowl. Keep the squash shells on the same sheet tray.
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Mix about half of the cheese sauce mixture into the removed strands of squash. Once the squash strands are sufficiently sauced, refill the squash shells and dot the tops with the fresh mozzarella, about 1 tablespoon of panko bread crumbs per squash half, if using, and a light sprinkling of crushed red pepper flakes.
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Place the squash back into the oven for about 1 hour. Switch the oven to high broil and brown the tops for about 3-5 minutes, keeping a close eye on them to ensure they don’t burn.
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Remove from the oven and carefully transfer them to a plate. Serve hot.
Healthy Baked Pesto Rigatoni
Thank you Pinch of Yum for the recipe!
Ingredients
Pasta:
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1 lb. whole wheat rigatoni
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2-3 cups chopped heirloom tomatoes
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½ cup water
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½ cup shredded cheese
Pesto:
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2 cups spinach
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1 cup kale
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¾ cup almonds or pine nuts
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½ cup olive oil
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¼ cup Parmesan or Asiago cheese
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½ tsp salt
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3 large garlic cloves
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Juice from 1 lemon
Instructions
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Bring a large pot of water to a boil. Add the pasta to the water to cook.
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While the pasta is cooking, chop the tomatoes. Then, place all the pesto ingredients in the food processor and blend until it’s smooth.
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Preheat the oven to 400°F. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9 x 13 inch baking dish and sprinkle with cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.
One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta
Thank you Half-Baked Harvest for the recipe!
Ingredients
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1 can crushed san Marzano tomatoes
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2 Tbsp tomato paste
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½ cup chopped oil-packed sun-dried tomatoes (oil drained)
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1 package frozen spinach (thawed and squeezed of excess liquid)
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2 garlic cloves (grated)
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1 Tbsp dried basil
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2 tsp dried oregano
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Kosher salt and black pepper
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Crushed red pepper flakes
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1 cup red wine or chicken broth
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1 lb. rigatoni pasta
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1 cup cubed fontina cheese
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1 + ½ cups grated asiago cheese
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½ cup Parmesan cheese
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1 cup shredded provolone
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Fresh basil, parsley, or oregano for serving
Instructions
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Preheat the oven to 375°F. Oil a 9 x 13 inch baking dish.
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Add the tomatoes, tomato paste, sun-dried tomatoes, 3 tablespoons of the oil left in the jar, spinach, garlic, basil, oregano, red wine, and 1 + ½ cups of water to the baking dish. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago cheese, and parmesan cheese, tossing to coat. Push the pasta down gently to submerge it. Sprinkle the provolone evenly over the top.
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Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oil side down. Bake the dish for 40 minutes. Uncover and bake for another 15-20 minutes or until the cheese is melted and bubbly. Remove the dish from the oven and top it with fresh herbs.
Creamy Caprese Quinoa Bake
Thank you Half-Baked Harvest for the recipe!
Ingredients
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2 cups cooked quinoa
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1 cup pasta sauce
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2 Tbsp heavy cream
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⅓ cup parmesan cheese
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1 cup mozzarella
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½-1 cup grape tomatoes
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1 large bunch fresh basil (cut into ribbons)
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½ tsp crushed red pepper
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¼ tsp salt
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¼ tsp pepper
Instructions
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Preheat the oven to 350°F.
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Heat the tomato sauce and tomato paste over low heat in a large saucepan. Once the mixture is warm, stir in the heavy cream, parmesan, crushed red pepper, salt, and pepper. Remove the dish from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once everything is combined, spray an 8×8 or 9×9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
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Bake for 10-15 minutes, then turn the broiler on and broil for 1-2 minutes or until the cheese is golden and bubbly.
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Remove the casserole from the oven and top with fresh basil ribbons. Allow it to sit for 5 minutes and serve.
Which vegetarian casserole are you most excited about? Comment below!
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