Baked Vegan Entree Recipes for Easy, Delicious Meals

Discover the delicious world of baked vegan entrees that are both hearty and nourishing! Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, baked dishes offer a comforting and flavorful way to enjoy wholesome ingredients.

These recipes combine fresh vegetables, legumes, grains, and vegan-friendly seasonings baked to perfection, creating meals that are satisfying and easy to prepare. From casseroles to stuffed vegetables, the oven does the hard work, leaving you free to enjoy an enticing aroma and a wholesome dinner.

In this post, we’ll explore three mouthwatering baked vegan entree recipes that are perfect for any occasion. Each recipe is packed with nutrients and flavors, making them ideal for weeknight dinners, family gatherings, or meal prepping.

Plus, baking enhances textures and blends flavors beautifully, ensuring every bite is a delight. Get ready to impress yourself and your guests with these simple yet gourmet vegan creations!

Why You’ll Love This Recipe

These baked vegan entrees are designed with both taste and nutrition in mind. Baking enhances the natural sweetness of vegetables and allows spices to meld perfectly, producing rich, comforting flavors.

These recipes are incredibly versatile, perfect for beginners and experienced cooks alike. They use easily accessible ingredients and require minimal hands-on time, thanks to the oven doing most of the work.

Additionally, these entrees are ideal for meal prepping and reheating, holding their flavor and texture even after a day or two. Best of all, they are completely plant-based, supporting a healthy lifestyle and being kind to the environment.

If you love wholesome, cozy meals that nourish the body and soul, these baked vegan recipes will soon become staples in your kitchen.

Ingredients

Recipe 1: Baked Vegan Stuffed Peppers

• 4 large bell peppers (any color, tops cut off and seeds removed)
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Recipe 2: Baked Vegan Lentil Loaf

• 1 1/2 cups cooked green or brown lentils
• 1 cup rolled oats
• 1/2 cup finely chopped walnuts
• 1 medium carrot, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons ground flaxseed + 9 tablespoons water (flax egg)
• 1/4 cup tomato paste
• 2 tablespoons soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup ketchup (for topping)

Recipe 3: Baked Vegan Eggplant Parmesan

• 2 medium eggplants, sliced into 1/2 inch rounds
• 1 cup panko breadcrumbs (check vegan-friendly)
• 1/2 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup marinara sauce
• 1 cup vegan mozzarella cheese, shredded
• Salt and pepper to taste
• 2 tablespoons olive oil

Equipment

• Large mixing bowls
• Baking dishes or casserole pans (9×13 inch recommended)
• Knife and cutting board
• Sauté pan or skillet
• Measuring cups and spoons
• Food processor or blender (optional for lentil loaf)
• Baking sheet
• Aluminum foil or parchment paper
• Oven mitts

Instructions

Baked Vegan Stuffed Peppers

1. Preheat your oven to 375°F (190°C).
2. Prepare the peppers: Cut tops off bell peppers, remove seeds, and set aside.
3. In a skillet, heat olive oil: Add chopped onion and garlic, sauté until softened (about 5 minutes).
4. Add black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper: Stir well and cook for 3-4 minutes.
5. Remove from heat and mix in cooked quinoa: Combine thoroughly.
6. Stuff each bell pepper with the quinoa mixture: Pack firmly but don’t overfill.
7. Place peppers upright in a baking dish: Add a splash of water to the bottom of the dish to keep them moist.
8. Cover with foil and bake for 30 minutes: Remove foil and bake an additional 10 minutes to brown the tops slightly.
9. Garnish with fresh cilantro before serving.

Baked Vegan Lentil Loaf

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
2. Prepare flax egg: Mix ground flaxseed with water and set aside for 5 minutes to thicken.
3. In a large bowl, combine cooked lentils, oats, walnuts, grated carrot, onion, garlic, tomato paste, soy sauce, thyme, smoked paprika, salt, and pepper.
4. Add the flax egg: Mix well until the mixture holds together.
5. Press the mixture firmly into the prepared loaf pan, smoothing the top.
6. Spread ketchup evenly over the top of the loaf.
7. Bake for 45-50 minutes: The loaf should be firm and slightly browned.
8. Allow to cool slightly before slicing and serving.

Baked Vegan Eggplant Parmesan

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Salt the eggplant slices: Arrange on a tray, sprinkle both sides with salt, and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
3. Mix panko breadcrumbs, nutritional yeast, garlic powder, oregano, salt, and pepper in a shallow bowl.
4. Brush both sides of eggplant slices with olive oil: Coat each slice in the breadcrumb mixture, pressing to adhere.
5. Arrange breaded slices on baking sheet: Bake for 20 minutes, flipping halfway, until golden and crispy.
6. In a baking dish, layer baked eggplant slices, marinara sauce, and vegan mozzarella: Repeat layers until ingredients are used.
7. Bake uncovered for 25-30 minutes: Cheese should be melted and bubbly.
8. Let cool for 5 minutes before serving.

Tips & Variations

For perfectly tender stuffed peppers, cover tightly with foil during the first half of baking to trap steam, then uncover to brown.

Try mixing different grains like farro or bulgur instead of quinoa for a varied texture in stuffed peppers. For extra protein, add some chopped tofu or tempeh crumbles.

The lentil loaf can be customized with your favorite herbs and spices—try basil, oregano, or smoked chili powder for a twist. If you prefer a firmer loaf, add more oats or nuts to help bind the mixture.

Serve it with a tangy vegan gravy or tomato-based sauce for extra flavor.

For the eggplant parmesan, experiment with different vegan cheeses or add a layer of sautéed spinach or mushrooms for more depth. To make it gluten-free, substitute panko breadcrumbs with crushed gluten-free crackers or almond flour.

If you want more vegan baking inspiration, check out our Kodiak Banana Muffins Recipe or indulge in a sweet treat with our Lazy Cookie Cake Recipe.

Nutrition Facts

Serving Suggestions

Pair the stuffed peppers with a light green salad or a tangy cucumber and tomato salad to balance the richness. They also go well with a side of warm vegan bread such as our Hamburger Bun Sourdough Recipe.

The lentil loaf is fantastic served with mashed potatoes or roasted root vegetables. A drizzle of vegan mushroom gravy makes it extra comforting and perfect for a cozy meal.

If you enjoy sides, try our Half Runner Beans Recipe for a fresh vegetable accompaniment.

Eggplant parmesan pairs beautifully with spaghetti or any pasta tossed in olive oil and fresh herbs. For a lighter option, serve with steamed broccoli or a crisp arugula salad with lemon vinaigrette.

Conclusion

Baked vegan entrees are a wonderful way to bring warmth, flavor, and nutrition to your table. These recipes highlight how versatile and delicious plant-based meals can be, proving that vegan cooking doesn’t have to be complicated or bland.

Each dish is packed with wholesome ingredients and baked to create comforting textures and rich tastes.

Whether you’re cooking for yourself, family, or friends, these dishes are sure to impress and satisfy. With simple preparation and accessible ingredients, you can enjoy a variety of baked vegan meals that support a healthy lifestyle.

Don’t forget to explore other vegan and baked recipes on our site to keep your menu exciting and fresh!

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