Vegan Cheesy Veggie Bake (High-Protein Comfort Dish)
🌱 Vegan Cheesy Veggie Bake 🧀
This Vegan Cheesy Veggie Bake is a high-protein comfort dish — seasoned plant crumbles, peppers, mushrooms, and onions baked under a blanket of melted vegan cheese. It tastes like a Philly-style skillet dumped into a casserole dish. No dairy. No meat. One pan for the stove, one dish for the oven.
I love how this looks before and after the cheese. The vegetables stay colorful if you don’t overcook them first. Brown the crumbles, toss the veg, cover with cheese, bake until it bubbles. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Bake 💚
- 🌱 Completely vegan
- 💪 High-protein crumbles
- 🫑 Sweet bell peppers
- 🍄 Savory mushrooms
- 🧀 Melted vegan cheese
- 🍽️ One comfort casserole
The Secret to Cheese That Actually Melts
Shredded vegan mozzarella melts better under a lid or foil for the first 10 minutes. Then uncover so the top browns. Don’t drown the vegetables in liquid — drain the crumbles if they’re watery or the bake turns soupy.
Frequently Asked Questions ❓
What vegan ground should I use? 🫘
Any beef-style crumble works. Lentils plus chopped walnuts also work if you want from-scratch.
Can I skip the store-bought cheese? 🧀
Yes. Pour a cashew cheese sauce over the top and bake until set.
Can I make it ahead? 🧊
Assemble, refrigerate, then bake 10 minutes longer from cold.
🌱 Vegan Cheesy Veggie Bake
Ingredients 🛒
- 12 oz vegan ground crumbles
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons nutritional yeast
- 1½ cups shredded vegan mozzarella
- Chopped parsley, for serving
Instructions 👩🍳
- Preheat oven to 400°F (200°C).
- Brown the vegan crumbles in oil 5 minutes. Add onion, peppers, and mushrooms. Cook 6–8 minutes.
- Stir in garlic, paprika, Italian seasoning, salt, pepper, and nutritional yeast.
- Spread in a baking dish. Cover with vegan mozzarella.
- Bake 12–15 minutes, until the cheese is melted and bubbling.
- Rest 5 minutes. Finish with parsley.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 260 |
| Protein | 18g |
| Net carbohydrates | 12g |
| Total carbohydrates | 16g |
| Fiber | 4g |
| Total fat | 14g |
| Sodium | 680mg |
Estimates based on vegan crumbles, peppers, mushrooms, and shredded vegan cheese. Exact numbers may vary by brand.
Notes & Tips 💡
- A splash of soy sauce in the crumbles adds extra savory depth.
- Serve with rice, roasted potatoes, or stuffed into a toasted roll.
- Add a handful of spinach in the last minute of sautéing if you want more greens.
- Leftovers keep 4 days and reheat well in the oven.
This Vegan Cheesy Veggie Bake is colorful, high-protein, and covered in melted cheese. A comfort casserole that still eats like a skillet dinner. 🧀🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!