This Bean, Vegetable and Basil casserole is hearty, comforting and has amazing taste. I love to make this cozy plant based casserole in the winter that is full of veggies and plant protein.
A Plant Based Bean Vegetable Bake Perfect for Winter
Do you eat in seasons? Not in the sense that when the calendar turns September, suddenly it is apple season but seasonal as in now it is winter and soup sounds better! And just like soup is better in the colder months, casseroles are better, too. Like a cozy sweater a warm bowl of soup or a hearty casserole, warm up the house and satisfy my appetite during the cold months.
This vegetable casserole is a hearty layered casserole filled to the brim with vegetables and beans. It will make you feel great from the inside out. Here are the ingredients in this casserole:
- Red Pepper
- Sun Dried Tomatoes
- Fresh Basil
- White Beans
- Panko (Gluten Free if Needed)
It is optional to add some vegan cheese to this dish, but I definitely recommend it! A few favorites to add could be Violife Feta or Mozzarella Shreds or I have even used It Doesn’t Taste Lake Chicken Stretchy Easy Homemade Mozzarella!
How to Make Veggie, Bean and Basil Casserole
This meatless main dish is savory and perfect for a cold day! This plant based casserole is ultimate guilt free comfort food. Seriously, you will be amazed at how good these vegetables taste when paired with basil and sun dried tomatoes.
Any good casserole in my opinion has a crunchy topping and this gluten free casserole has a toasty Panko gluten free topping! If you can find this original Panko brand by Kikkoman in their Gluten Free variety, this is the panko I have used for this recipe. Be careful as some gluten free panko contains egg whites. I have also used Harvest Snaps Tomato Basil instead of panko and it tastes delicious as well is gluten free and dairy free.
After you toast your panko, chop all your vegetables and lightly sauté in a large skillet. Add in your beans and spinach and let your spinach wilt.
Layer all in a casserole dish with your (optional) vegan cheese. Bake your vegetable and bean casserole until hot and bubbly, top with your reserved panko and bake a few minutes more! This casserole is so warm and comforting right out of the oven It also makes your house smell amazing!
How to Serve Your Vegan Comfort Casserole
I love this guilt free comfort vegan casserole! It fills me up with so many good vegetables and the added beans pack a plant based protein punch.
This casserole is great as is, but I love to pair it with our Dijon and Dill Roasted Creamer Potatoes. The flavors of this vegan casserole with the potatoes goes so well with the creamer potatoes. A nice green side salad is a great option to round out the meal!
This vegan casserole is great as leftovers and can be stored in the refrigerator for up to 4 days. I have not froze this casserole but I assume it might get watery if you freeze it, then reheat it due to the water content in zucchini. If you try that, you can let me know!
If you make this vegetable and bean casserole, I would love to know! Tag @badtothebowl on social media.
Bean, Vegetable and Basil Casserole
- 1/2 cup (not oil packed)
- 1 large white onion, chopped
- 1 large red pepper, chopped
- 1 large zucchini, diced
- 2 garlic cloves, minced
- 2 Tblsp. fresh basil, chopped (measure after chopping)
- 1/2 tsp + 1/8 tsp garlic salt
- 1/4 tsp. red pepper flakes
- 1 – 15 oz. can quartered artichoke hearts, drained and chopped
- 1 0 15 oz. cannellini (white kidney beans), rinsed and drained
- 4 cups loosely packed fresh spinach
- 1/2 cup
- 3 Tblsp vegan cheese (vegan feta, dairy free mozzarella shreds or homemade mozzarella*)
- Preheat oven to 375 degrees.
- Line a rimmed baking pan with parchment paper or a silpat mat. Place breadcrumbs in single layer on pan, sprinkle with 1/8 tsp of garlic salt. Toast panko breadcrumbs 3 – 5 minutes. Watch closely so they don’t burn. Remove from oven and set aside.
- Spray 1.5 quart casserole dish with non stick spray, set aside.
- Put sun dried tomatoes and enough hot water to cover them in a bowl. Let stand for about 10 minutes in hot water. Drain and chop.
- Spray skillet with nonstick spray and set over medium heat. Add onion, bell pepper, garlic, zucchini, artichoke, salt and red pepper flakes. Cook and stir until vegetables are tender, about 6 – 8 minutes.
- Stir in chopped basil and 1/2 tsp garlic salt.
- Add spinach in batches until wilted.
- Add beans and tomatoes and optional vegan cheese.
- Spoon into baking dish bake until hot 25 minutes.