Best Vegan Zucchini And Bean Casserole Recipes

BLACK BEAN AND ZUCCHINI TORTILLA CASSEROLE

Black Bean and Zucchini Tortilla Casserole image

This southwestern-style casserole makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals.

Provided by Veg Kitchen

Time 40m

Number Of Ingredients 13

Ingredients

1 1/2 tbsp extra-virgin olive oil
1 cup chopped onion
1 medium green bell pepper (diced)
1 28 oz can crushed or pureed tomatoes
1 -2 small fresh hot chile peppers (seeded and minced, or 1 (4 oz) can chopped mild green chiles)
2 tsp chili powder (or more, to taste)
1 tsp dried oregano
1 tsp ground cumin
1 16-20 oz can black beans, drained and rinsed
1 medium zucchini (quartered lengthwise and thinly sliced)
12 corn tortillas (torn or cut into several pieces)
8 oz cheddar-style nondairy cheese (Daiya is great with this!)
vegan sour cream (homemade or purchased or Cashew Cream for garnish, optional)

Steps:

Preheat the oven to 400°F.
Heat the oil in a large saucepan. Sauté the onion until translucent. Add the green pepper and continue to sauté until it has softened and the onions are golden.
Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Bring to a simmer, then simmer gently for 5 minutes.
Layer as follows in a lightly oiled 9 x 13 inch or 2-quart round casserole dish: half of the tortillas, half of the tomato-black bean mixture, and half of the cheese. Repeat.
Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

Nutrition Facts : Calories 221 kcal, Carbohydrate 29 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Sodium 314 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

VEGAN TORTILLA CASSEROLE

Vegan Tortilla Casserole image

This Vegan Tortilla Casserole is delicious and filling and perfect for social gatherings or just a quick weeknight dinner!

Provided by Whitney English

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
1 clove garlic, chopped
1 tablespoon ground cumin
Two 15-ounce cans beans, rinsed and drained (I use black and kidney beans)
2 cups roasted diced butternut squash (or frozen cooked butternut squash, thawed)
1 can diced tomatoes with their juices
1/4 cup tomato paste
1 bunch kale, stems removed and leaves chopped (about 3 cups)
Kosher salt and freshly ground black pepper
Eight 8-inch whole-wheat tortillas (or corn tortillas, if gluten-free)
1 cup vegan shredded cheese or Cashew Cheese Sauce (recipe follows)
Chopped cilantro, for serving
Vegan sour cream, for serving
1/2 cup raw cashews
1 cup unsweetened almond milk
2 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
1 clove garlic
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and cumin and cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add the beans, squash, tomatoes and their juices, tomato paste and kale; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, 3 to 5 minutes. Set the vegetable filling aside.
In a 9-by-13-inch baking dish, layer 2 of the tortillas, 1/4 of the vegetable filling and 1/4 cup of the vegan cheese or cashew cheese sauce. Repeat the layers 3 times, ending with the cheese or cheese sauce.
Bake uncovered until the cheese is bubbly and the casserole is hot all the way through, about 20 minutes. Serve with cilantro and vegan sour cream.
Soak the cashews in a bowl with cold water for 8 to 12 hours. (Alternatively, "flash soak" them in a heatproof bowl with boiling water for 10 minutes.) Drain then transfer to a food processor or high-powered blender. Add the remaining ingredients and blend until smooth.