3 comforting vegan casseroles you’ll want to make on repeat

Some nights, comfort looks like convenience—but not the kind that comes in a box. I’m talking about the quiet magic of a casserole: humble ingredients layered with care, baked until bubbling, and served family-style at the table.

My grandmother used to say that a good casserole doesn’t need a recipe—just a reason. Growing up above our family’s taquería in East L.A., she’d turn leftover rice, roasted vegetables, or yesterday’s beans into something that could feed six. The scent of toasted corn and bubbling sauce still feels like home.

That’s what I wanted to recreate here—three vegan casseroles that bring comfort without compromise. They’re hearty, sustainable, and simple enough for weeknights—but special enough for Sunday.

1. Creamy poblano & corn casserole

Think of this as elote meets mac and cheese. It’s smoky, rich, and subtly sweet from the corn—everything you want on a cool evening.

Ingredients (serves 4–6)

• 3 poblano peppers, roasted, peeled, and chopped 
• 2 cups corn kernels (fresh or frozen) 
• 1 small yellow onion, diced 
• 3 cloves garlic, minced 
• 1 ½ cups unsweetened oat milk 
• ½ cup raw cashews, soaked 4 hours or boiled 10 min 
• 2 Tbsp nutritional yeast 
• 1 Tbsp lime juice 
• 2 Tbsp vegan butter or olive oil 
• 1 tsp smoked paprika 
• Salt and pepper, to taste 
• 1 cup crushed tortilla chips (for topping)

Directions

1. Roast poblanos: Place over open flame or under broiler until blackened. Peel and chop. 
2. Sauté: In a large skillet, heat vegan butter. Add onion and garlic, cook until fragrant. Stir in corn and chopped poblanos. 
3. Make the sauce: Blend cashews, oat milk, nutritional yeast, lime juice, paprika, salt, and pepper until creamy. 
4. Combine: Pour sauce over veggies. Stir and simmer for 5 minutes until thickened. 
5. Bake: Transfer to a greased 8x8" dish. Top with crushed tortilla chips. Bake at 375°F for 20 minutes, until golden and bubbling.

Why it works

The roasted poblanos add depth, while cashews mimic cream perfectly. Every bite hits smoky, tangy, and crunchy notes—it’s comfort food that respects your roots and your body.

2. Lentil shepherd’s pie

This one’s pure practicality—a “Sunday fridge sweep” that feels gourmet. It’s hearty, loaded with protein, and happens to freeze beautifully.

Ingredients (serves 6)

For the filling:

• 2 cups cooked brown or green lentils 
• 1 small onion, diced 
• 2 carrots, diced 
• 1 cup mushrooms, chopped 
• 2 cloves garlic, minced 
• 1 Tbsp tomato paste 
• 1 Tbsp soy sauce or tamari 
• 1 cup vegetable broth 
• 1 tsp thyme 
• ½ tsp smoked paprika 
• Salt and pepper, to taste

For the mashed topping:

• 3 large Yukon gold potatoes, peeled and cubed 
• ¼ cup unsweetened oat milk 
• 2 Tbsp vegan butter 
• Salt and pepper, to taste

Directions

1. Make the mashed potatoes: Boil potatoes until fork-tender. Mash with oat milk, butter, salt, and pepper. Set aside. 
2. Cook the filling: In a skillet, sauté onion, carrots, and mushrooms until soft. Add garlic and tomato paste; cook for 2 minutes. 
3. Simmer: Stir in lentils, soy sauce, broth, thyme, and paprika. Cook until thickened (10 minutes). 
4. Assemble: Pour filling into a baking dish. Spread mashed potatoes evenly over top, roughing up the surface for texture. 
5. Bake: 400°F for 20–25 minutes, until top is golden. Let rest 5 minutes before serving.

Why it works

Lentils create that deep, meaty flavor while mashed potatoes bring nostalgia. Together, they’re proof that vegan comfort can be hearty without being heavy.

3. Roasted veggie lasagna with cashew béchamel

If you want to impress non-vegan friends, this is your dish. It’s layered with roasted vegetables, creamy cashew sauce, and a simple tomato base—no fake cheese needed.

Ingredients (serves 6–8)

For the roasted veggies:

• 1 zucchini, sliced 
• 1 red bell pepper, sliced 
• 1 small eggplant, sliced 
• 1 red onion, sliced 
• 2 Tbsp olive oil 
• Salt and pepper

For the tomato sauce:

• 2 cups canned crushed tomatoes 
• 2 cloves garlic, minced 
• 1 tsp oregano 
• 1 Tbsp olive oil 
• Salt and pepper

For the cashew béchamel:

• 1 cup soaked cashews 
• 1 ½ cups unsweetened plant milk 
• 1 Tbsp nutritional yeast 
• 1 Tbsp lemon juice 
• 1 Tbsp tapioca starch (optional, for thickening) 
• Salt, to taste

To assemble:

• 9 no-boil lasagna noodles 
• Fresh basil or parsley, for garnish

Directions

1. Roast veggies: Toss vegetables with oil, salt, and pepper. Roast at 400°F for 20 minutes, flipping halfway. 
2. Make tomato sauce: In a small pot, sauté garlic in olive oil, then add tomatoes and oregano. Simmer for 10 minutes. 
3. Blend béchamel: Combine all ingredients in a blender until smooth. Warm in a saucepan until slightly thickened. 
4. Assemble layers: 
   • Spread tomato sauce on the bottom of a baking dish. 
   • Add a layer of noodles, then roasted veggies, then béchamel. 
   • Repeat twice more, finishing with béchamel on top. 
5. Bake: 375°F for 35–40 minutes, until bubbling and lightly browned. 
6. Rest: Let sit for 10 minutes before slicing. Garnish with fresh herbs.

Why it works

It’s indulgent without dairy, light enough for seconds, and rich in color and texture. The cashew béchamel mimics cream sauce, while roasted vegetables deepen every bite with umami sweetness.

The casserole as a love language

Casseroles are more than recipes—they’re resourceful acts of love.

You gather what you have, layer it with care, and trust the oven to transform it into something beautiful.

These three dishes honor that tradition while pushing it forward: plant-based, waste-conscious, and heart-first.

Whether you’re feeding your family or just yourself on a slow Sunday, you’ll taste that same quiet comfort my grandmother used to create in our taquería kitchen—proof that sustainability can still taste like home.