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10 Make-Ahead Vegan Breakfast Casseroles

Vegan Potato and Spinach Frittata by Laura Theoodore

Breakfast has been called the most important meal of the day. It is the first thing that many of us do in the morning. When you have house guests or a brunch party, you are forced to get up early and cook, when you would rather get your beauty sleep. We have collected some recipes for vegan breakfast casseroles that you can make ahead of time. Hopefully, these recipes will make your morning and life easier.

To start, Laura Theodore’s oven-baked Vegan Potato and Spinach Fritatta, shown above.  With a delicious potato/onion base, paired with an herb-infused egg-like filling, this egg-less entrée is a true winner, perfect to serve for any meal of the day.
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Baked Farro with Tomatoes & Herbs

Baked Farro with Tomatoes & Herbs

Rich and cheesy tasting without a lick of cheese (and with plenty of nutritional yeast), this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two. Farro is a rustic, chewy variety of whole-kernel wheat rich in protein and fiber, and usually stocked in nice groceries with other heirloom grains, such as quinoa, or look wherever Mediterranean pastas and rices are sold.

Recipe and photos from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero, © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Reprinted by permission. Continue Reading…

Tempeh Reuben Hero Sandwiches

Tempeh reuben heroes

Here’s a sandwich with substance — these tempeh reuben hero sandwiches are delicious, high in protein, and even supply you with your healthy fermented food in the form of sauerkraut. If you’re feeding a small group and don’t feel like making individual sandwiches, this is a great choice. Double the recipe for a larger crowd. Great served with dill pickles and a colorful salad. Continue Reading…

Hearty Vegetable Pot Pie

Hearty Vegetable Pot Pie

Everyone loves the nostalgic classic, vegetable pot pie. Many VegKitchen readers have let us know that this mild dish of hearty veggies enclosed in pie crust is on their regular cool-weather meal rotation; it’s also a crowd-pleasing vegan option for a Thanksgiving or Christmas menu.

Using prepared whole-grain pie crusts makes pot pies a snap to prepare. We like to take them out of the tins they come in, and place them in a similar-sized pie pan. Adapted from The Vegetarian Family Cookbook by Nava Atlas. This recipe makes two pies, for at least 12 servings. For a smaller crowd, to make one pie, halve the recipe. Photos by Hannah Kaminsky

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Savory Breakfast Bowls with Tempeh and Greens

Savory Breakfast bowls with tempeh and greens

A quick cooked cereal like oatmeal or a multi-grain blend makes a hearty breakfast, but there are some people, yours truly included, that don’t enjoy sweet breakfasts. That’s where these savory breakfast bowls come in. Topped with tempeh, avocado, and greens, these bountiful bowlfuls will keep you going all day.

Though this doesn’t take long to make, it’s probably more than what you’d want to do first thing in the early morning before work and school, so try it for a leisurely breakfast or brunch on the weekend. It’s a fantastic thing to make if you’re going to do any athletic activity! These bowls make an excellent lunch or dinner, too, paired with a simple slaw. Continue Reading…

Mom’s Tofu-Noodle Skillet

Tofu noodle skillet

This tofu noodle skillet is a vegan version of the vintage tuna-noodle casserole that evokes 1950s TV moms in shirtwaist dresses, wearing pearls. Firm and chewy baked tofu stands in for the tuna. The first few time I made this, I baked it, which tends to dry it out quite a bit.

When I made it again, I realized that there’s really no reason to bake it, as all the ingredients are cooked and ready, needing just a spin in the skillet to pull eveything together. However, if you’d like to make this more casserole-like, simply transfer to a small casserole dish and serve from there. Or, you can make it ahead of time, and then reheat briefly in the oven in a casserole dish. Serve this mild dish with plenty of green veggies — broccoli, broccoli rabe, greens, or green beans. Continue Reading…

Vegan Sloppy Joes with Pinto Beans and Quinoa

Quinoa and Bean Sloppy Joes

Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   Continue Reading…

VegKitchen’s Top Vegan Wraps and Sandwiches

Asian flavored quinoa wraps

VegKitchen’s pages offer a number of tasty recipes and ideas for vegan sandwich and wraps, perfect for lunches at home or to take to school or the office (or even as quick, casual dinners). Here are the ones that have proven most popular with readers — most views, comments, and in general, going most crazy over them when we share on our Facebook page. Keep this list handy, and it will be a long time before you wonder what to have for lunch! Of course, for the mid-day meal, you can rotate these with some of our delicious salads and/or leftover soups as well. Another tip: You can turn any of the wraps below into sandwiches, and vice versa. Continue Reading…

Stout, Seitan, and Cabbage Casserole

Stout, Seitan, and Cabbage Casserole

Despite being part Irish, my family never really did anything to celebrate St. Patty’s day while growing up. There was no Irish soda bread, no corned beef and cabbage, no colcannon. Since it’s turned into a bit of a foodie holiday, I wanted to make something to celebrate my Irish heritage a few years ago, but there were no family recipes to veganize.

I came across an interesting dish in an issue of Better Homes and Gardens, and it seemed perfect for converting. This cabbage casserole has become a St. Patrick’s Day favorite in my house, but of course, it’s perfect for dinner any day of the year. Continue Reading…

12 Chia Seed Pudding Recipes You Have to Try

Chia seed pudding recipes

Chia seed pudding has become a popular dessert and breakfast option in the last few years. With the versatility of chia seeds, the wide selection of non-dairy milks on the market, and the hundreds of possible variations of this treat, there’s no end to the flavors that you can experiment with. Here we have gotten together some of our favorite chia seed pudding recipes for you to try. And, make sure to learn more about the nutrition benefits of this small but mighty seed in Chia Seeds: Frequently Asked Questions. Continue Reading…

Curried Potato Salad with Lentils and Tomatoes

Potato and lentil salad recipe

This curried potato salad is a luscious combination of potatoes, lentils, and tomatoes — an offbeat change-of-pace from the standard varieties, and gets a nice protein boost from the lentils. It’s hearty enough to serve as a summer main dish with fresh corn on the cob. Add a cold summer soup for a larger meal. Photos by Hannah Kaminksy. Continue Reading…

Northern Mexico Chimichangas

Northern Chimichangas

Chimichangas, called chivichangas in Mexico, are basically deep-fried burritos. These Northern Mexico Chimichangas are little decadent, but wonderful as an occasional treat. They epitomize the mingling of the American-Mexican border culture by their use of flour tortillas mixed with a filling suffused with adobo. You can find these in Tucson as easily as on the Sonoran side of Nogales. (from Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas, copyright © 2016 by Jason Wyrick. Reprinted by permission Vegan Heritage Press. Continue Reading…

Manhattan “Glam” Chowder (Vegan Clam Chowder)

Vegan clam chowder

At last, a satisfying vegan clam chowder! Manhattan clam chowder is the red, tomato-based soup found on diner menus all over the city. Mushrooms bring the perfect texture and flavor to this vegan “glam” chowder, a version of the iconic New York City soup. Nori and Old Bay Seasoning cleverly replace the seafood flavors. From NYC Vegan: Iconic Recipes for a Taste of the Big Apple, copyright © 2017 by Michael Suchman and Ethan Ciment. Photos by Jackie Sobon. Used by permission. Continue Reading…

Vegan Cream of Tomato Soup

Vegan Cream of tomato soup

Here’s a healthy homemade vegan cream of tomato soup that will remind you of the kind that you might have had from a can when you were a kid — but this one is so much better! This easy and comforting soup is ready for you to enjoy within a half hour, and it’s delicious served with vegan grilled cheese sandwiches. Recipe and photos from The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table by Del Sroufe © 2017, BenBella Books, Reprinted by permission. Continue Reading…

Tofu and Potato Hash Browns

Tofu & Potato hash browns in skillet

Tofu and potato hash browns is a simple, comforting skillet dish that’s just as good for dinner as it is for brunch. Have potatoes cooked ahead of time, and this easy and tasty dish will have your family or guests eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave or cook the potatoes the night before for a head start. Great accompaniments include orange wedges and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook. Continue Reading…

12 Comforting & Easy Vegan Casseroles

butternut squash and pasta casserole

Vegan casseroles are always comforting, and it’s nice to know that they’re also good for you, not starchy and heavy like the old-fashioned kind. Choose from these vegan casserole recipes whenever you need a hearty dose of comfort food without the guilt!

Creamy Pasta and Butternut Squash Casserole (at top) will remind you of macaroni and cheese. There’s no cheese here, just a delectable combo of smooth butternut squash, nutritional yeast, and silken tofu. The crowning touch is plenty of roasted butternut dice to top it off..


vegan shepherds pie
There are no words to describe this Mushroom & Cauliflower Vegan Shepherd’s Pie, one of our readers all-time favorites from our sister site Delicious Everyday, other than as a deep dish of absolute comfort. It’s a bit of a project, but not difficult, and definitely worth it for a special occasion meal. 

Black bean and zucchini tortilla casserole chilaquiles recipe
Black Bean and Zucchini Tortilla Casserole
, or
 Chilaquiles, is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan, in this case) The lively flavors make for a change-of-pace holiday main dish that’s easy enough to make for weeknight meals.

Quinoa, Broccoli, and Vegan Cheese casserole

Quinoa, Broccoli, and Vegan Cheese Casserole makes for a dish that’s both nourishing and comforting. Serve with baked sweet potatoes and a salad of dark greens and ripe tomatoes.

vegan noodle kugel recipe

Vegan Noodle Kugel; photo by Hannah Kaminsky

Vegan Noodle Kugel is a Jewish classic, always welcome at holiday celebrations. but there’s no reason not to make it any time you need some mildly sweet comfort.

Sweet Potato Mac n Cheese, photo by Sophia Zergiotis

Sweet Potato Mac and Cheese, recipe and photo by Sophia Zergiotis

Roasted Sweet Potato Mac and Cheese is 100% vegan and so healthy! The ‘cheese’ in this recipe is a combination of roasted sweet potato, mustard, and nutritional yeast. The result is a nostalgic mac and cheese with a grown up edge.

Polenta Zucchini casserole

This easy Baked Polenta Casserole with Zucchini & Spinach uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. Smothered in marinara sauce and topped with melty vegan cheese, it’s almost so embarrassingly easy to make, but such a crowd-pleaser.

Roasted Veggie Quinoa Casserole

The quinoa and black beans in this dish are high in protein, making this colorful Roasted Veggie and Quinoa Casserole a hearty one-dish meal. It’s very budget-friendly, too.

Vegan Cornbread Stuffing

Cornbread is only as good as it is fresh; and when it’s past that point, I like to make Vegan Cornbread Stuffing as a casserole. Of course, if you don’t happen to have half a pan of leftover cornbread on hand, use a prepared cornbread.

Super-Easy Tortilla Casserole recipe

Super-Easy Tortilla Casserole is our favorite for when you’re in a hurry, filled with southwestern flavors. It involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it’s unbelievably good when you need an emergency dinner.

Vegan Green bean casserole

Vegan Green Bean Casserole is an update of a  winter holiday favorite, especially if you’re planning a plant-basedThanksgiving. this one gets its creaminess from pureed white beans or silken tofu. Sautéed onions, crisped up with a lightly floured coating, make a yummy topping along with breadcrumbs.

Maple Baked Beans with Cornbread But I Could Never Go Vegan by Kristy Turner

Maple Baked Beans and Cornbread Casserole by Kristy Turner has “cozy” written all over it. It’s a great choice for a vegan Thanksgiving main dish, or a special cold weather weekend meal for company.

See lots more comforting and tasty Contemporary Casseroles here on VegKitchen.

Baked Polenta Casserole with Zucchini & Spinach

Polenta Zucchini casserole

This easy baked polenta casserole uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. Smothered in marinara sauce and topped with melty vegan cheese, it’s almost so embarrassingly easy to make, but such a crowd-pleaser. Use a really flavorful prepared marinara—roasted tomato, garlic, mushroom, or chunky vegetable. Adapted from Vegan Express by Nava Atlas. Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen