Looking for a simple comfort food? Try this vegan cheesy zucchini sausage casserole! It's packed with delicious flavors and becomes even heartier with the addition of vegan sausage. This quick and easy recipe is perfect for a filling vegan meal, especially when you need to use up leftovers.
What Can I Serve This Casserole With?
You can pair this casserole with a wide range of things!
Short on time? Choose a section or head straight to the recipe.
Recipe
Easy Vegan Zucchini Sausage Casserole (Dutch Oven Version)
Equipment
- 1 Knife
Ingredients
- 3 cups zucchini squash diced
- 1 plant-based sausage recipe
- 2-3 cups cooked rice
- ½ Tablespoon garlic powder optional
- pinch of salt
- 2 cups shredded vegan cheese
Instructions
- Preheat oven to 350 °F or 180 °C
- Dice evenly, a large or several zucchini to make around 3 cups.3 cups zucchini squash
- Heat a bit of oil to the bottom of a dutch oven pan on medium-high heat and then add all zucchini and cook until the zucchini is soft and starting to char a bit.3 cups zucchini squash
- Next, add in the plant sausage or whatever you are using and mix it around well.1 plant-based sausage recipe
- Then, add in the rice and mix well again. If you find things are starting to stick a little bit, just add a bit of water and de-glaze the pot.2-3 cups cooked rice
- At this time add in any seasonings you'd like to add. The plant-sausage I use has most of the flavor so I only add a little bit of garlic powder and a pinch of salt. You may use other flavors, especially if using a different mince.½ Tablespoon garlic powder, pinch of salt
- Mix in a cup of cheese shreds, then top the mixture with another cup. Cover and place in the oven for 20 minutes.2 cups shredded vegan cheese
- Serve and enjoy!
Notes
- If you need to eliminate Soy, be sure to use a soy-free protein.
- You can use any firm squash for this recipe, such as yellow or butternut squash.
- For storage, you can refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Be sure to thaw naturally in the refrigerator before re-heating. To re-heat, just place into a microwave for 30 second intervals, or in an oven at a mid-range temp for 10 minutes.
Nutrition
How Can I Store This For Later?
- Refrigerator - Store in an airtight container for up to 5 days.
- Freezer - Store in an airtight, freezer safe container or bag for up to 3 months.
- Reheat - Can be reheated via the microwave or oven. If pulling from frozen, allow to thaw naturally in the refrigerator first before reheating.
What Ingredients Do I need?
Ingredients Shown in Photo
- Zucchini Squash (Courgette if you're outside of the US).
- Vegan Cheese Shreds
- Plant-based sausage
- Cooked white rice
- Garlic Powder
- Salt
Ingredient Notes and Substitutions
You can use butternut or yellow squash as a replacement for zucchini in this case as they will be similar texture.
For the meat, I am using my very own vegan ground sausage. If you don't have time to make your own, you can throw in any alternative you have available. Your favorite vegan ground meat will work just as well.
Swap the cooked white rice for cooked brown rice if you're someone who enjoys brown rice more.
You can use almost any seasonings you want for this casserole, I keep it easy and basic with some garlic powder, but you can add in so many different spices and herbs to really make it your own. Some suggestions:
- Cayenne Pepper
- Paprika
- Onion Powder
- Bay Leaves
See recipe card below for exact quantities.
Step-By-Step Instructions
Preheat oven to 350F / 180C
Step One
Dice up zucchini into small even chunks.
Step Two
Place chopped zucchini into a dutch oven and cook on medium low heat until zucchini starts to become charred and soft - about 5-6 minutes.
Step Three
Add in plant-based ground sausage, mix and cook for another few minutes.
Step Four
Add in the cooked rice and mix around. If you find some sticking happening on the bottom, just add a smidgen of water to de-glaze the bottom of the pot.
Step Five
After mixing in the rice and letting everything come back up to temp, add in a handful of cheese shreds (or at least ½ cup of whatever cheese you decide to use) and mix it in.
Step Six
Add in any extra seasonings you wish to use. I added in garlic powder and a pinch of salt and mixed that around.
Final Step Seven
Add a layer of cheese shreds to the top and place into the oven, covered, to bake for 20 minutes.
Helpful Tips For Extra Success
Give the top layer of cheese a spray with water before covering and placing in the oven. This will guarantee that the top layer of cheese will melt much better.
Looking for more yummy casseroles? I got you covered.
- Dairy Free Green Bean Casserole
- A Different Take On Vegan Lasagna
- Cozy Vegan Autumn Recipes
- Easy Vegan Tatortot Hotdish
If you really love casseroles and would love to see even more, you should consider joining the Planty of Eats Community!
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What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Pinterest, or Get to know more about me and this site if you'd like. Thanks, bud!
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