colorful vegan squash casserole on black table | Feature | 5 Vegan Casserole Recipes to Bring To A Potluck

5 Vegan Casserole Recipes to Bring To A Potluck

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Deciding what to bring to a potluck during this holiday season can be nerve-wracking. You don’t have much time, but you want your dish to be remarkable on the potluck table. Vegan casserole is a crown-pleasing, budget-friendly dish. It pops up some vibrant colors and can be served either as a main or side dish. These 5 vegan casserole recipes are the perfect one-pot dishes to bring to a potluck.

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Zucchini Potato Casserole

Let’s start with a very simple vegan casserole recipe that has basic but tasty ingredients. It won’t take you much time to prepare, make, and reheat.  

Estimated time: 60 minutes 


  • Zucchini: 3 
  • Potato: 3
  • Green and red bell pepper: ¾ cup 
  • Nutritional yeast: ¾ cup
  • Garlic: 1½ teaspoons 
  • Red onion: ¾ cup
  • Gluten-free bread crumbs: ½ cup
  • Olive oil: ¼ cup
  • Salt
  • Black pepper
  • Red chili flakes (optional)
  • Pinch paprika (optional)


  1. Cut and dice the ingredients. 
  2. Preheat the oven to 400°F.
  3. Put the prepared ingredients in a large bowl to mix.
  4. Season with salt and black pepper.
  5. Transfer the potato and zucchini mixture to a large casserole dish.
  6. Bake for 30 minutes.
  7. Take it out.
  8. Mix the casserole and continue baking for 30 minutes.


Whenever your casserole gets charred on the top, take it out of the oven, cover with foil and continue baking.


Garden Squash Casserole

With this beautiful vegan casserole recipe, people at the potluck will gravitate toward your dish first. 

Estimated time: 45 minutes 


  • Zucchini: 3-4
  • Yellow squash: 3- 4 
  • Medium tomatoes: 3-4 
  • Olive oil or vegetable broth: 2-3 tablespoons
  • Italian seasoning:  1 tablespoon
  • Sea salt: 2 tablespoons
  • Black pepper:  ½ tablespoon
  • Gluten-free bread crumbs: ½ cup
  • Basil: 2 tablespoons


  1. Wash and slice all the vegetables into 1/3″ thick rounds.
  2. Heat the oven to 400°F.
  3. Grease the baking dish with olive oil.
  4. Fill the pan with zucchini, yellow squash, and tomato slices placed alternately in rows. 
  5. Sprinkle some Italian seasoning, salt, and pepper.
  6. Add a little olive oil over the top of the veggies.
  7. Sprinkle gluten-free bread crumbs.
  8. Cover the food with baking paper and foil (parchment is in the middle).
  9. Bake at 400°F for 20 minutes.
  10. Remove the cover (baking paper and foil) then bake for 10 more minutes. It’s ready when the gluten-free bread crumbs turn brown, and juices are bubbling.
  11. Sprinkle with chopped basil before serving.  


On busy days, have all ingredients in an air-tight pot and store it in the fridge. When you’re ready, follow the instructions to bake. Remember to add 5 – 10 minutes to the baking time.


Mexican Tortilla Casserole

This vegan casserole recipe is for all Mexican food fans at the potluck. 

Estimated time: 30 minutes 


  • Olive oil: 2 tablespoons
  • Red onion: 1 cup 
  • Garlic clove: 1
  • Red bell pepper: 1
  • Green bell pepper: 1
  • Cumin: 1 tablespoon
  • Chilli powder: 1 tablespoon
  • Black beans: 1 can (15 oz.) 
  • Sweet corn: ⅔ can (190g)
  • Tomato sauce: 1 ½  can (360ml)
  • Salt: ⅔ tablespoon
  • Corn tortilla: 6
  • Vegan mayonnaise: ⅓ cup
  • Vegan hot sauce
  • Non-dairy cheese: 1 ½ cup (170g)  


  1. Cut and dice the veggies.
  2. Preheat the oven to 400°F. Meanwhile, grease the baking dish with olive oil.
  3. In a skillet, cook red onion, bell peppers, garlic, cumin, and chili powder with some oil. Stir often until the veggies turn brown, then add the beans and corn. Continue cooking for 3-5 minutes.
  4. Sprinkle salt and pepper to taste and leave it cool out.
  5. Cut tortillas into strips.
  6. Mix the vegan hot sauce with the vegan mayonnaise.
  7. Sweep a little tomato sauce on the bottom of the casserole dish.
  8. Stack half of the tortilla strips and add half of the veggies. Add the vegan hot sauce and vegan mayonnaise mixture then spread them out for an even surface. 
  9. Add half of the non-dairy cheese on the top. 
  10. Adding 1 more same layer of remaining tortilla strips, tomato sauce, non-dairy cheese, veggies.
  11. Cover the dish with baking paper and bake for 13-15 minutes.
  12. Remove the foil and continue cooking for 5-8 more minutes.
  13. Let it cool out and cut into squares.


With this vegan casserole recipe, you can keep it in the fridge for up to 5 days. Every time you take it out, add the veggies that you want to use up and rebake. For a creamier texture, add more non-dairy cheese.


The Best Green Bean Casserole 

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Just a few ingredients can make an unforgettable dish. Mixing other veggies with this vegan casserole recipe can make you “master chef” at the potluck table. 

Estimated time: 45 minutes 


  • Green beans: 2 cans
  • Onion: 1 cup onion
  • Mushrooms, either baby bella or crimini: 8 oz 
  • Vegan butter: 2 tablespoons
  • Olive oil (extra virgin): 2 tablespoons
  • Fresh thyme: a few sprigs

Cashew cream

  • Vegetable broth: 1 cup
  • Raw cashews: 1 cup
  • Sea salt: 1 tablespoon
  • Black pepper (optional): ½ tablespoons


  • Vegan cheese: 3-4 tablespoons
  • Crispy onions: ½ cup


  1. Chop all your veggies. 
  2. Heat the oven to 350°F.
  3. Preheat a large soup pot at high temperature, then add in some olive oil and vegan butter.
  4. Add a reasonable amount of the onions, mushrooms, and green beans to the pot. 
  5. Saute for 2-3 minutes. Keep stirring regularly. 
  6. Drop some fresh sprigs of thyme or crushed leaves on top.
  7. Put the lid on the pot and reduce heat to medium. Leave it there for 2-3 minutes until the veggies soft and flavors get combined. 
  8. While waiting for the veggies, blend broth, cashews, salt, and pepper until silky smooth.
  9. Turn the stove heat to low and pour in some cashew cream. Continue cooking for two more minutes.
  10. Sweep an olive oil coat to a casserole dish before pouring the mixture out. 
  11. When it’s even, top your casserole with the vegan cheese and crispy onions. 
  12. Use foil or your casserole lid to cover the dish then bake for twenty minutes at 350°F.
  13. Take off the lid and bake for 2-3 minutes (or less) to let the onions get brown. 


Butternut Squash Quinoa Casserole

This vegan casserole recipe will help you use up the veggies in the fridge. 

Estimated time: 45 minutes 


  • Olive oil: 2 tablespoons
  • Butternut squash: 6 cups 
  • Quinoa: 1 cup uncooked quinoa 
  • Water: 2 cups
  • Corn: 2 cups
  • Black beans: 1 can (15 oz.)
  • Cumin: 1 tablespoon (optional)
  • Lime juice
  • Salt
  • Pepper
  • Tomato: 1
  • Avocado: 1
  • Vegan cheddar cheese: 1 cups
  • Vegan salsa or hot sauce (optional)


  1. Chop all the veggies into small pieces.
  2. Preheat the oven to 400°F.
  3. Roast the butternut squash with olive oil in the oven in 15 minutes at 400°F. 
  4. Cook quinoa by following package instructions.
  5. Put all prepared ingredients into the casserole dish (except for avocado). Mix them with some lime juice, salt, and pepper.
  6. Leave some slices of vegan cheddar cheese on top and make everything even.
  7. Bake for 10-15 minutes at 400°F.
  8. Take the casserole out and add avocado.


For extra crunch, add 1 cup of gluten-free bread crumbs before the vegan cheddar cheese layer.

Interesting Facts About Casserole Cooking:

  • With side handles, the pot is  easy to lift, cook, stir, or transfer. 
  • After the potluck, convenient washing is a sure thing as the pot is non-stick and waterproof.
  • There is no limit to the vegan casserole recipes you can think up.
  • For a long cooking time, casserole has less chance to burn as heat is indirect.

Vegan casserole is a flexible dish where you can be creative in the making. Replace the veggies mentioned in our vegan casserole recipes with anything you have or would like to see your loved ones eating at the potluck.


What vegan casserole are you going to bring to the potluck? Share your vegan casserole recipe with us in the comment section below. Don’t forget to sign up for more upcoming recipes.

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