Best Vegan Polenta Casserole Recipe for Easy Weeknight Meals

If you’re searching for a warm, comforting, and flavor-packed meal that suits everyone at your table, this is the best vegan polenta casserole recipe you’ll ever try. From its creamy, golden polenta base to the rich, savory layers of roasted vegetables and a hint of aromatic herbs, this casserole is a celebration of plant-based ingredients coming together in perfect harmony.

Whether you’re a lifelong vegan or just looking to add more delicious meatless meals to your week, this recipe is sure to impress.

One of the best things about polenta casseroles is their versatility—you can layer in seasonal veggies, swap in your favorite beans or greens, and always have a hearty, satisfying meal waiting for you.

Plus, this dish is easy to prepare ahead, making it a go-to for busy weeknights or impressive holiday gatherings. Let’s dive into what makes this vegan polenta casserole a staple in any kitchen.

Why You’ll Love This Recipe

• Hearty & Comforting: The creamy polenta base pairs beautifully with the robust flavors of roasted vegetables and a savory tomato sauce.
• Protein-Packed: Thanks to beans and nutritious veggies, this casserole is filling and balanced.
• Make-Ahead Friendly: Perfect for meal prep, leftovers reheat beautifully for quick lunches or dinners.
• Customizable: Easily adapt the veggies and seasonings to use what’s in season or what you have on hand.
• Family-Friendly: Even picky eaters love the creamy, cheesy textures and bright flavors.
• Gluten-Free: Naturally gluten-free, making it suitable for a wide range of dietary needs.
• Dairy-Free “Cheesy” Goodness: Nutritional yeast and cashews create a luscious, cheesy topping without any dairy.

Ingredients

Equipment

• Large saucepan or pot
• Medium sauté pan or skillet
• High-speed blender or food processor
• 9×13-inch (or similar) baking dish
• Mixing bowls
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Aluminum foil (optional, for covering while baking)

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease your baking dish with olive oil or nonstick spray.
2. Prepare the polenta: In a large saucepan, bring the water and plant milk to a gentle boil. Slowly whisk in the polenta, stirring constantly to prevent lumps.
3. Reduce the heat to low and cook, stirring often, until thick and creamy (about 15-20 minutes). Stir in 1 tablespoon olive oil, 1/2 teaspoon salt, nutritional yeast, and a pinch of black pepper. Remove from heat.
4. Spread the cooked polenta evenly in the bottom of your baking dish. Set aside to cool and slightly firm up while you prepare the vegetables.
5. Roast the vegetables: Place diced onion, bell pepper, zucchini, eggplant, and cherry tomatoes on a baking sheet. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and dried Italian herbs. Roast in the oven for 20 minutes, tossing halfway, until lightly golden and soft.
6. Sauté the spinach and garlic: While vegetables roast, heat a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add spinach and cook until wilted (if using fresh) or warmed through (if using frozen). Remove from heat.
7. Make the tomato-bean sauce: In a mixing bowl, combine crushed tomatoes, cannellini beans, roasted veggies, sautéed spinach, and black pepper. Stir gently to mix.
8. Prepare the vegan “cheese” sauce: In a blender, combine soaked cashews, lemon juice, 1/4 cup plant milk, and a pinch of salt. Blend until completely smooth and creamy. Add more plant milk if needed for a pourable consistency.
9. Assemble the casserole: Spoon the tomato-bean-vegetable mixture over the polenta layer in the baking dish. Drizzle the vegan cheese sauce evenly over the top.
10. Bake uncovered for 25-30 minutes, or until bubbly and the top is slightly golden. If desired, broil for 2-3 minutes for extra color.
11. Cool and garnish: Let the casserole rest for 10 minutes before serving. Sprinkle with chopped parsley or basil.
12. Serve warm, and enjoy! Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.

Tips & Variations

• Make it ahead: Prepare the casserole up to the baking step, cover, and refrigerate overnight. Bake just before serving.
• Switch up the veggies: Try mushrooms, butternut squash, kale, or whatever is in season.
• Add spice: Sprinkle with red pepper flakes or add a dash of smoked paprika to the sauce for heat.
• Beans galore: Swap cannellini for chickpeas, black beans, or lentils.
• No cashews? Use sunflower seeds or store-bought vegan cheese shreds.
• Gluten-free assurance: Double-check your plant milk and nutritional yeast for hidden gluten.

“Roasting the vegetables brings out their natural sweetness and intensifies the flavor of your casserole. Don’t skip this step!”

If you love cozy casseroles, you might also enjoy our Collard Green Casserole Recipes for more plant-powered inspiration.

Nutrition Facts

Note: Nutrition values are estimated and may vary based on your specific ingredients and serving size.

Serving Suggestions

• Simple green salad: Pair with a lemony arugula salad or mixed greens for a fresh contrast.
• Crusty vegan bread: Serve with slices of your favorite bread to soak up the rich tomato sauce.
• Roasted vegetables: Add a side of roasted Brussels sprouts or carrots for even more veggie goodness.
• Chili oil drizzle: Top with a bit of chili oil or hot sauce for a spicy kick.
• Cozy dessert: Try finishing with a scoop of Cinnamon Pecan Ice Cream or a slice of Chocolate Heaven Cake for the ultimate comfort meal.

“This casserole is a show-stopping main dish, but also makes delicious leftovers for lunchboxes or meal prep.”

Conclusion

This vegan polenta casserole is the kind of recipe that brings people together—whether you’re sharing it at a family dinner, a potluck, or a casual weeknight meal. It’s proof that comfort food can be hearty, healthy, and entirely plant-based, without sacrificing any flavor.

The creamy polenta, roasted veggies, and luscious cashew cheese sauce create layers of taste and texture you’ll crave again and again.

I hope this dish finds a spot in your regular rotation. It’s endlessly adaptable, freezer-friendly, and sure to be a crowd-pleaser.

If you’re exploring more vegan and vegetarian comfort food, don’t miss our Costco Vegan Mushroom Stew Recipe or check out our Chili Recipe New Mexico for even more hearty, satisfying options. Happy cooking, and let me know how your casserole turns out!

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