Delicious Vegan Casseroles: The Best High-Protein Recipe

Casseroles are the perfect comfort food—easy to make, satisfying, and full of flavor. For those of us who love a hearty, plant-based meal, a vegan casserole is the ultimate go-to.

This high-protein recipe is packed with wholesome ingredients, rich flavors, and a variety of textures. Plus, it’s gluten-free and offers options for that irresistibly crunchy topping! Let’s dive in.

Why You’ll Love This Recipe

• Protein-Packed: Thanks to lentils, tofu, and quinoa, this casserole is a protein powerhouse.
• Customizable: Choose your favorite vegetables and toppings to suit your taste.
• Easy to Make: Minimal prep with straightforward steps.
• Gluten-Free: Perfect for anyone with dietary restrictions.

The Recipe: High-Protein Vegan Casserole

Ingredients

For the Base:

• 1 cup cooked quinoa
• 1 cup cooked green or brown lentils
• 1 block firm tofu (14 oz), crumbled
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 cup diced mushrooms
• 1 cup broccoli florets
• 1 cup diced carrots
• 1 can (14 oz) diced tomatoes
• 1/2 cup unsweetened plant-based milk (e.g., almond or oat)
• 1/4 cup nutritional yeast
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste

For the Topping: Choose one or mix and match for variety:

• Gluten-Free Breadcrumbs: Toss with olive oil and garlic powder for extra flavor.
• Crushed Corn Chips: Adds a salty crunch.
• Sliced Almonds: Toast lightly for a nutty topping.
• Dairy-Free Cheese: Melted goodness that’s both creamy and golden brown.

Instructions

1. Prepare the Ingredients

• Preheat the oven to 375°F (190°C).
• Cook the quinoa and lentils if not already prepared. Drain and set aside.

2. Sauté the Veggies

• In a large skillet, heat a splash of olive oil over medium heat.
• Add the diced onion and garlic, sauté until fragrant.
• Stir in the mushrooms, carrots, and broccoli, cooking until slightly softened (about 5 minutes).
• Add the spinach last and let it wilt.

3. Mix the Base

• In a large bowl, combine the quinoa, lentils, crumbled tofu, sautéed veggies, and diced tomatoes.
• Add the plant-based milk, nutritional yeast, and spices (smoked paprika, oregano, cumin). Mix until everything is well-coated.

4. Assemble the Casserole

• Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
• Sprinkle your chosen topping(s) over the casserole.

5. Bake

• Bake the casserole in the preheated oven for 25-30 minutes, or until the topping is golden and crispy.

Tips for Success

• Boost the Flavor: Add a dash of hot sauce or a sprinkle of vegan parmesan to the topping for an extra kick.
• Make It Creamier: Blend soaked cashews with the plant-based milk for a richer base.
• Storage: This casserole keeps well in the fridge for up to 4 days or can be frozen for up to a month.

Serving Suggestions

This casserole is a complete meal on its own, but you can pair it with a crisp green salad or a side of roasted vegetables for an even more satisfying dinner. Drizzle with tahini or a dollop of vegan sour cream for extra indulgence.

Variations

• Southwest Style: Add black beans, corn, and a sprinkle of chili powder. Use crushed tortilla chips as a topping.
• Italian-Inspired: Swap smoked paprika for Italian seasoning, and use marinara instead of diced tomatoes.
• Mediterranean Twist: Include artichokes, sun-dried tomatoes, and kalamata olives for a tangy twist.

With this versatile and delicious recipe, you’ll never look at casseroles the same way again. Whether you’re meal-prepping for the week or looking for a dish to impress at a potluck, this high-protein vegan casserole is sure to be a hit.