Warm, filling, and packed with plant-based protein, this Vegan High-Protein Casserole is the ultimate comfort food that also nourishes your body. Perfect for busy weeknights, family dinners, or meal prep, it’s an easy one-dish wonder that proves healthy eating can still be hearty and delicious!
Cozy Comfort Meets Plant-Powered Nutrition
There’s something so satisfying about pulling a bubbling casserole out of the oven—especially one that checks all the boxes: comforting, full of flavor, and loaded with nutrients. That’s exactly what you get with this Vegan High-Protein Casserole.
This recipe is my go-to when I want a one-pan meal that’s easy to prep, makes amazing leftovers, and fuels the family for hours.
It’s built on a base of quinoa (or brown rice), chickpeas, and lentils—three plant-based protein powerhouses—combined with colorful veggies, a creamy dairy-free sauce, and savory seasonings. Everything bakes together into a dish that’s cozy enough for winter but light enough to enjoy all year round.
Whether you’re vegan, trying to eat more plants, or just want to serve a hearty, nutrient-rich meal the whole family will enjoy, this casserole will become a staple. It’s proof that plant-based cooking is anything but boring.
What You’ll Need
Protein Base:
- 1 cup cooked quinoa (or brown rice)
- 1 cup cooked green or brown lentils
- 1 can (15 oz) chickpeas, drained and rinsed
Vegetables:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1/2 cup frozen peas
Sauce:
- 1 cup unsweetened almond milk (or oat milk)
- 1/2 cup raw cashews, soaked 4+ hours or boiled 10 minutes
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Topping:
- 1/2 cup breadcrumbs or crushed crackers (gluten-free if needed)
- 1 tablespoon olive oil or melted vegan butter
- Optional: chopped fresh parsley
Pro Tips
- Soak or boil your cashews – This ensures a silky-smooth sauce that blends easily and coats every bite.
- Use pre-cooked grains and legumes – Save time by using leftover quinoa, canned lentils, and chickpeas.
- Customize your veggies – Swap in mushrooms, kale, cauliflower, or whatever’s in your fridge.
- Don’t skip the topping – That crispy breadcrumb finish adds contrast and brings everything together.
- Double the batch – This casserole freezes and reheats beautifully, making it perfect for meal prep.
Tools You’ll Need
- Medium saucepan or skillet
- Blender (for the sauce)
- Large mixing bowl
- 9×13″ baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
Substitutions and Variations
- Nut-free? Swap cashews for 1/2 cup sunflower seeds or use a store-bought dairy-free sauce.
- Gluten-free? Use gluten-free breadcrumbs or crushed rice crackers for the topping.
- No quinoa? Use cooked brown rice, farro, or even cooked pasta.
- Add heat? A pinch of cayenne or red pepper flakes goes a long way.
- Want it cheesy? Stir in a handful of vegan shredded cheese before baking.
Make-Ahead Tips
You can assemble this casserole ahead of time and refrigerate (unbaked) for up to 24 hours. Just bring it to room temperature before baking.
Leftovers are even better the next day and make an excellent packed lunch or heat-and-eat dinner. This casserole also freezes well—just portion it into meal-sized servings and reheat in the oven or microwave when needed.
How to Make Vegan High-Protein Casserole
1. Sauté the Veggies
In a skillet, heat a little oil over medium heat. Sauté onion and garlic until soft. Add bell pepper, zucchini, and broccoli, and cook for 5–7 minutes until tender. Stir in frozen peas and remove from heat.
2. Blend the Sauce
In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, mustard, onion powder, garlic powder, salt, and pepper. Blend until smooth and creamy.
3. Mix the Filling
In a large mixing bowl, combine cooked quinoa, lentils, chickpeas, sautéed veggies, and the cashew sauce. Stir until everything is evenly coated.
4. Assemble the Casserole
Transfer the mixture to a greased 9×13″ baking dish. In a small bowl, mix breadcrumbs with olive oil and sprinkle evenly over the top.
5. Bake
Bake at 375°F (190°C) for 25–30 minutes, until golden brown and heated through.
6. Cool and Serve
Let the casserole rest for 5–10 minutes. Garnish with fresh parsley and serve warm.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave or oven.
To freeze, portion into individual containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.
Comfort Food You Can Count On
This Vegan High-Protein Casserole is more than just a meatless meal—it’s a warm, hearty dish you can rely on to nourish your body and satisfy your cravings. Packed with fiber, protein, and flavor, it’s family-friendly, budget-friendly, and weeknight-approved.
Try it for your next meal prep day or cozy Sunday dinner and let me know how it goes. Did you use sweet potatoes? Add a spicy kick? Top with vegan cheese? I’d love to hear how you made it your own. Leave a comment and share your version of this plant-powered classic!