Vegan Cheesy Corn Casserole Recipes

VEGAN CHEESY CORN CASSEROLE

Steps:

• Heat your oven to 375°F/190°C. Spray a 8 or 9" square baking dish with vegetable spray
• Combine the whole corn, creamed corn, corn muffin mix, vegan sour cream, and melted vegan butter in a large bowl. Stir to combine.
• Pour the corn mixture into your prepared baking dish. Top with the vegan cheddar shreds. Place in the oven and bake for 45 minutes. it should be golden brown when it's done.
• Remove and allow to cool for a few minutes before serving warm.

CHEESY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
• Bake in preheated oven for 25 minutes.
• Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

CHEESY VEGAN CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish and set aside.
• Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
• To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
• While the cashews are soaking, you can steam the cauliflower. Place about 1 " of water into a med/large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat.
• Drain and rinse cashews (discard soaking water). Now place all cheese sauce ingredients in a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes.
• Pour cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutes until it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning, and add more if needed.
• Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy!

CHEESY TACO CASSEROLE

Steps:

• Preheat the oven to 375ºF. Lightly mist a 9 x 13-inch baking dish with cooking spray or an oil mister. Set aside.
• To a large skillet over medium heat, add the olive oil. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the pepper and corn. Cook, stirring occasionally, until tender, about 5 minutes. Add all of the beans, chili powder, cumin, paprika, oregano, cayenne (if using) and salsa. Stir to combine and cook until warmed through, about 1 minute. Remove from heat.
• Spread half of the tortilla chips evenly in the prepared baking dish. Drop half of the bean mixture in dollops over the chips. Sprinkle evenly with half of the cheddar cheese and half of the pepper jack cheese. Top with the remaining chips, then spoon on the rest of the bean mixture, and finally sprinkle on the remaining cheddar and pepper jack cheeses.
• Bake until the cheese is melted and the casserole is hot throughout, about 20 minutes.
• Serve with desired toppings.

VEGAN CORN CASSEROLE

Steps:

• Blend the chia seeds together with one can of corn (including the liquid) for 1 to 2 minutes. Set the blended mixture to the side.
• Add all of the dry ingredients to the baking dish and evenly mix the flour, cornmeal, baking soda, and baking powder.
• Drain the liquid from the remaining two cans of sweet corn before mixing them and the rest of the ingredients (dry and wet) together in a large mixing bowl. Once everything has been mixed, evenly spread the mixture out in the baking dish.
• Bake at 375 degrees Fahrenheit for 45 minutes or until the top of the dish is golden brown.

VEGAN TACO CASSEROLE

Steps:

• Move the oven rack to the middle position. Preheat oven to 375°F.
• In a skillet combine the oil and onions. Sauté over medium heat until the onions are tender, about 5 minutes. Add the garlic, veggie crumbles, and taco seasoning. Continue cooking over medium heat while stirring to combine. Next, add the beans, corn, salsa and half of the cheese. Stir to combine and remove from heat.
• Place the crumbled tortilla chips across the bottom of a 9x13 baking dish.
• Spoon the bean mixture over the tortilla chips layer, spreading it evenly across the pan. You may need to use a spoon to press the mixture gently into the corners of the pan. Top with remaining cheese shreds.
• Cover with a sheet of foil and place in the oven to bake for 10 minutes or until the cheese is melted. Use tongs to remove the foil and bake for another 10 minutes, until the edges turn golden brown.
• Remove from the oven. Cool slightly. Serve warm with guacamole, vegan sour cream or your other favorite toppings!

VEGAN CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In a large mixing bowl, combine corn muffin mix, creamed corn, whole corn, chopped onion, vegan butter, and plain dairy free yogurt. Stir until combined.
• Transfer to a 2 1/2 qt baking dish greased with coconut oil. Using your spatula, evenly spread across the top.
• Bake for 1 hour at 350 degrees F. Allow to cool for 10 minutes before serving. Top with fresh herbs. Serve warm.

25 BEST VEGAN CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegan casserole in 30 minutes or less!