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Craving something comforting yet healthy? This Vegan Noodle Casserole is your answer. Packed with egg-free noodles, mixed vegetables, and a creamy, cheesy sauce made from unsweetened almond milk and nutritional yeast, it’s a dish that satisfies without the guilt. Perfect for weeknight dinners or meal prep, this casserole is easy to whip up and sure to please everyone at the table. Let’s dive into this delicious, plant-based comfort food!
The name of the recipe: Vegan Noodle Casserole Recipe
Ingredients:
- 8 oz egg-free noodles
- 1 cup frozen mixed vegetables
- 1 cup shredded vegan cheese
- 2 cups unsweetened almond milk
- 2 tbsp all-purpose flour
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the noodles according to package instructions. Drain and set aside.
- In a saucepan, heat the almond milk over medium heat. Whisk in the flour until smooth.
- Add the nutritional yeast, garlic powder, onion powder, salt, and pepper. Cook until the sauce thickens.
- In a mixing bowl, combine the cooked noodles, mixed vegetables, and sauce. Mix well.
- Transfer the mixture to a baking dish. Top with shredded vegan cheese.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need to Make This Dish
Read more: Vegan Pumpkin Stew
What you will need to make vegan noodle casserole
Egg-free noodles: These provide the base for the casserole, ensuring it's vegan-friendly while offering a satisfying texture.
Frozen mixed vegetables: Adds color, nutrients, and variety, making the casserole both healthy and visually appealing.
Shredded vegan cheese: Melts beautifully on top, giving a creamy, cheesy flavor without any dairy.
Unsweetened almond milk: Acts as the liquid base for the sauce, keeping it dairy-free and light.
All-purpose flour: Thickens the sauce, creating a creamy consistency that binds the casserole together.
Nutritional yeast: Adds a cheesy, nutty flavor to the sauce, enhancing the overall taste.
Garlic powder: Infuses the dish with a subtle garlic flavor, adding depth to the sauce.
Onion powder: Complements the garlic powder, providing a mild onion taste that rounds out the flavors.
Essential Tools and Instruments
What tools/instruments will be needed to make Vegan Noodle Casserole Recipe
- Saucepan: Needed to heat almond milk and thicken the sauce with flour and seasonings.
- Mixing bowl: Essential for combining cooked noodles, mixed vegetables, and sauce evenly.
- Whisk: Helps in blending flour into almond milk smoothly to avoid lumps.
- Baking dish: Used to bake the casserole, ensuring even cooking and a golden top.
- Oven: Necessary for baking the casserole to achieve a bubbly, golden finish.
Vegan Noodle Casserole
Ingredients:
Main Ingredients
- 8 oz egg-free noodles
- 1 cup frozen mixed vegetables
- 1 cup vegan cheese shredded
- 2 cups unsweetened almond milk
- 2 tbsp all-purpose flour
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the noodles according to package instructions. Drain and set aside.
- In a saucepan, heat the almond milk over medium heat. Whisk in the flour until smooth.
- Add the nutritional yeast, garlic powder, onion powder, salt, and pepper. Cook until the sauce thickens.
- In a mixing bowl, combine the cooked noodles, mixed vegetables, and sauce. Mix well.
- Transfer the mixture to a baking dish. Top with shredded vegan cheese.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Vegan Zucchini Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 2 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed.
For a creamier texture in this Vegan Noodle Casserole, try blending half of the mixed vegetables into the sauce before mixing it with the noodles.
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