Creamy vegan comfort food is exactly what we crave when the weather takes a turn for the chilly, and there's something about pulling a casserole dish out of the oven that sparks mega childhood nostalgia. If you've only treated yourself to the lighter, fresher flavors of raw vegan cuisine, you're in for a treat. Puréed beans, rich coconut milk, and cheese sauce made from nuts fill these dishes with the creamy, indulgent flavors you long for in the winter, but without the cholesterol and processed ingredients usually found in these types of dishes. Follow up with a sweet vegan dessert and you'll be in taste-bud heaven. So pull out your stretchy pants and try one of these 14 recipes tonight.
Black Bean and Zucchini Vegan Enchiladas: White beans and salsa are blended together to make a sauce that keeps these enchiladas from getting dry. It's layered with corn tortillas that are filled with a spicy mixture of black beans and zucchini. (via Veggie Inspired)
Creamy Vegan Mushroom Lasagna: Cashew ricotta comprises the bulk of this lasagna, but a truffle-infused béchamel is what makes it taste truly luxurious. Throw in some sautéed mushrooms to add a savory flavor that breaks through the richness. (via Connoisseurus Veg)
Cheesy Broccoli Rice Casserole: When you're craving some classic childhood comfort food, this cheesy broccoli rice hits the spot. It's just like the dish you remember, without the canned, condensed soup. (via Catching Seeds)
Mexican Cheese Quinoa Casserole: Quinoa is a great addition to any vegan or vegetarian meal, thanks to its high protein content. Mix it with beans and vegan Mexican cheese dip to make this simple but satisfying dinner. (via Contentedness Cooking)
Cheesy Spinach Tofu Casserole: Two different types of cashew cheese bolster the flavor of this creamy casserole. Cubes of tofu absorb all the goodness. (via Kiip Fit)
Cheesy Vegan Eggplant Casserole: When you're really craving comfort food, this recipe, made with two different sauces, is what you should reach for. First there's a cheese sauce that coats the eggplant slices; then, there's a vegan béchamel that's poured over the whole thing before it goes into the oven. (via The Curious Chickpea)
Cheesy Lentil Quinoa Vegan Casserole: Savory coconut sauce wraps around each little lentil in this recipe. Vegan pepper jack cheese is draped on top, adding a spicy something extra to each bite. (via Kiip Fit)
Tempeh Bacon Zucchini Casserole: Smokey, meaty tempeh bacon adds a satisfying savory note to any dish. It works especially well with mild zucchini, bringing out its fresh, sweet flavor. (via Contentedness Cooking)
Loaded Cauliflower Casserole: Cauliflower is having a moment, and for good reason. It's surprisingly juicy and creamy when cooked, making it an ideal casserole component, especially when joined by kale, chickpeas, and broccoli. (via The Awesome Green)
Eggplant Parmesan Casserole: Mashed kidney beans and cashew cream cheese are combined to make a silky sauce for this dish. The eggplant gets creamy as it bakes down, melding with the garlicky goodness of the sauce. (via The Hacked Kitchen Blog)
Vegan Pumpkin Baked Ziti: Pumpkin and sage are a match made in heaven, and this recipe has both in spades. Creamy pumpkin sauce coats the pasta, and a savory herb-and-walnut crumble on top brings crunch and woodsy aromatics to your plate. (via Vegetarian Ventures)
Vegan Scalloped Potatoes: Nothing draws people to the table like a hot and bubbling dish of scalloped potatoes right out of the oven. Top with chives for a pop of color and fresh flavor. (via Connoisseurus Veg)
White Enchilada Casserole: Ultra creamy enchiladas smothered with jalapeño cream sauce are just what we crave on cold winter nights. These are filled with a healthy mix of sautéed veggies and layered with beans. (via This Savory Vegan)
Vegan Ricotta Zucchini Casserole: Brazil nuts are blended with nutritional yeast and lemon to make the creamy ricotta in this zucchini lasagna. An abundance of toasted breadcrumbs on top add crunchy contrast. (via Contentedness Cooking)
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Justina Huddleston
Justina Huddleston is a food writer living in Los Angeles. When she's not busy writing, she spends her time in the kitchen creating both virtuous and decidedly junky vegan food. Buffalo chickpea pizza, anyone? She's also been known to eat a plain block of tofu or beans straight out of the can for lunch, but somehow those culinary adventures don't make it to her Instagram. You can follow Justina on Twitter or see what's cooking in her kitchen on her blog, A Life of Little Pleasures.
