Vegan vegetable casserole

First of all, I would like to wish you a happy new year! I finally tested some new recipes and one of them is a very simple vegan vegetable casserole. It is very quick to prepare and incredibly delicious. So it’s the perfect recipe for lazy days in the kitchen and is perfect to use for raw vegetable leftovers. I have used courgette, peppers, carrots and frozen broccoli. But there are no limits to your imagination. For example, you could also add eggplant or potatoes. As a sauce, I used my beloved vegan cheese sauce. I simply prepared double the amount. However, I only used 100 g of cashew butter and I didn’t use mustard because I didn’t have it in the house anymore.


  • 3 carrots
  • 500 g frozen broccoli
  • 1 courgette
  • 1 yellow bell pepper
  • 1 red bell pepper

Vegan cheese sauce

  • 100 g carrots
  • 200 g potatoes
  • 1 onion
  • 1 teaspoon rapeseed oil
  • 100 g cashew butter
  • 2 tsp lemon juice
  • 140 ml rapeseed oil
  • 4 teaspoons yeast flakes
  • salt, pepper



Peel and slice the carrots. Wash the courgette, cut it in half lengthwise and slice it. Wash the peppers, remove the seeds and cut into small cubes. Defrost broccoli in boiling salted water for 5 minutes.

For the vegan cheese sauce cook carrots and potatoes until done. Peel and chop the onion. Heat 1 teaspoon rapeseed oil in a saucepan and fry the onion until transparent. Add boiled potatoes, carrots, cashew butter lemon juice, rapeseed oil, yeast flakes, salt and pepper and blend.

Place the vegetables in a casserole and spread the sauce evenly over them. Bake in a preheated oven at 180 degrees for about 30 minutes. The carrots are still firm to the bite afterwards. If you like it softer, you should boil the carrots in water a little bit before.


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