This vegetable casserole inspired by Jamie Oliver is a hearty, colorful, and comforting dish that celebrates fresh seasonal produce. Using simple, wholesome ingredients, it layers flavors and textures beautifully, making it perfect for a family dinner or meal prep. By swapping out dairy and animal products for vegan alternatives, this recipe becomes 100% plant-based without sacrificing richness or depth.
Ingredients
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium carrots, sliced into rounds
- 1 medium courgette (zucchini), sliced
- 150g green beans, trimmed and halved
- 200g cherry tomatoes, halved
- 400g canned chopped tomatoes
- 150ml vegetable stock
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp tomato purée
- 100g vegan cheese (e.g., shredded vegan mozzarella or cheddar)
- Fresh basil leaves, for garnish
- Optional: 1 tbsp balsamic vinegar for depth
Instructions
- Preheat your oven to 190°C (375°F) fan/gas mark 5.
- Heat the olive oil in a large ovenproof pan or casserole dish over medium heat.
- Add the sliced onion and garlic, cooking gently for 5–7 minutes until soft and translucent but not browned.
- Add the diced red and yellow bell peppers, carrots, courgette, and green beans. Stir well and cook for another 5 minutes to slightly soften the vegetables.
- Mix in the canned chopped tomatoes, cherry tomatoes, tomato purée, and vegetable stock. Stir to combine.
- Season with oregano, thyme, smoked paprika, salt, and pepper. If using, add balsamic vinegar now for extra richness.
- Bring the mixture to a gentle simmer, then cover the dish with a lid or foil.
- Transfer to the preheated oven and bake for 35–40 minutes, stirring halfway through to ensure even cooking.
- Remove the lid or foil and sprinkle the vegan cheese evenly over the top. Return to the oven uncovered for 10 minutes or until the cheese is melted and golden.
- Once cooked, remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving.
Tips
- Vegetable substitutions: Feel free to swap out vegetables depending on seasonality or preference. Sweet potatoes, butternut squash, or mushrooms work well for added texture and sweetness.
- Vegan cheese options: Choose a good melting vegan cheese for the topping, such as those made from cashews, coconut oil, or soy. Nutritional yeast can also be sprinkled on top for a cheesy flavor without added fat.
- Make it gluten-free: This recipe is naturally gluten-free, but always check your stock and tomato purée labels to avoid hidden gluten.
- Common mistake: Avoid overcooking the vegetables at the stovetop stage; they should be slightly tender but not mushy before baking, as they will continue to cook in the oven.
Serving Suggestions
This vegetable casserole pairs beautifully with crusty bread or garlic focaccia for mopping up the rich tomato sauce. For a heartier meal, serve alongside cooked quinoa, brown rice, or a simple green salad tossed with lemon vinaigrette. It also makes a great filling for baked potatoes or can be spooned over polenta for a comforting twist.
Variations
To change things up, you can add cooked lentils or chickpeas into the casserole for extra protein. For a Mediterranean flair, stir in some olives and capers before baking. If you prefer a creamier texture, swirl in a few tablespoons of coconut cream or vegan sour cream just before serving. For a spicy kick, add red chili flakes or a dash of hot sauce to the tomato base.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This casserole reheats well in the oven at 180°C (350°F) for 15–20 minutes until piping hot, or in the microwave in 2-minute bursts, stirring in between. For longer storage, freeze in a suitable container for up to 2 months; thaw overnight in the fridge before reheating thoroughly.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, this casserole is ideal for making ahead. Prepare it up to the point of baking, then refrigerate overnight. When ready to serve, bake as directed, adding the vegan cheese topping near the end. This helps the flavors develop even more.
What if I don’t have an ovenproof pan?
If your pan isn’t ovenproof, cook the vegetables and sauce on the stovetop, then transfer everything to a baking dish before placing it in the oven. Just be sure to stir gently before adding the cheese topping.
How can I add more protein to this vegan casserole?
Adding cooked legumes like lentils, chickpeas, or white beans is an excellent way to boost protein content. You can stir them into the casserole before baking. Alternatively, serve with a side of steamed tofu or tempeh.
Is it necessary to add vegan cheese on top?
Not at all. The casserole is delicious without it, but the vegan cheese adds a lovely melty, golden crust that mimics traditional casseroles. Nutritional yeast sprinkled on top before baking is a good alternative for a cheesy flavor.
Can I use fresh herbs instead of dried?
Absolutely. If using fresh oregano and thyme, double the quantity as fresh herbs are less concentrated. Add them towards the end of cooking to preserve their bright flavors.
What’s the best way to prevent the casserole from being watery?
Using firm vegetables and not over-simmering the sauce before baking helps. Also, draining any excess liquid from canned tomatoes can reduce moisture. Baking uncovered for the last 10 minutes helps evaporate excess liquid and concentrate flavors.
How spicy is this recipe?
The recipe is mild but flavorful thanks to smoked paprika and herbs. You can adjust the heat by adding chili flakes or fresh chili according to your taste.
Can I prepare this casserole in a slow cooker?
Yes, cook the vegetables and sauce ingredients in a slow cooker on low for 4–6 hours. Add the vegan cheese topping in the last 10–15 minutes if your slow cooker has a baking or broil function, or transfer to an ovenproof dish to melt the cheese before serving.
This vegetable casserole with vegan substitutes is a versatile, nutritious dish that blends fresh flavors with comforting textures. Whether you’re cooking for vegans or simply want to enjoy a wholesome plant-based meal, this recipe delivers satisfying results every time.
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