Vegan Cheeseburger Casserole
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Casseroles are at the crossroads of batch cooking convenience and comfort food. You can easily prep in advance and pop them into the oven to feed a bunch of hungry mouths.
Since I’ve been feeling super nostalgic for what seems like simpler times, the idea of making a Cheeseburger Casserole came to mind.
Gather Ingredients
This casserole gets its rich, umami flavor from a combo of mushrooms, cream, cheese and savory sauces. The plant-based meat and pasta make it a hearty, filling dish for meat eaters and vegans alike.
Create the Base
To make, create a base of sautéed veggies, plant-based meat, lots of mushrooms, and savory seasonings.
Add some more good stuff like vegan cheese and sour cream, then mix in and stir frequently until it thickens up. It should have the consistency of a very wet gravy.
Add Pasta and Bake
Stir in prepared pasta, top with crispy fried onions from the box, and bake.
Garnish
This dish is rich, so I like to add a healthy topping of chopped pickles for a nice acid balance – and what is a burger without pickles anyway?
Serve!
So dollop some on a plate, shred on some vegan parmesan, and share with friends!
Commonly Asked Questions
Can I make this without a casserole dish?
Yes! If you start by marking this in a dutch oven you can just keep it in the pot and bake. Just make sure it is 100% oven safe!
Do I have to use plant-based meat like Impossible or Beyond as the protein?
No! You can use lentils, TVP, and even soy curls. Just make sure that they are cooked and seasoned prior to adding them to the mix. You may need to add more oil if the ingredient you’re using doesn’t have any.
Vegan Cheeseburger Casserole
This vegan Cheeseburger Casserole is a nostalgic dish perfect for feeding a large hungry group. Prep in advance and pop in the oven when your guests are ready for some great comfort food.
Ingredients
- 12 oz Elbow Macaroni pasta, large (sub with Cavatappi if you prefer)
- 3 tbsp Olive Oil, divided
- ½ cup onion, diced
- 8 cloves of garlic, minced
- 1 lb plant-based meat (Beyond Meat recommended)
- 3 cups baby bella mushrooms, sliced thin
- 2 tbsp tomato paste
- 2-3 tbsp All Purpose flour (if needed)
- 1 cup vegetable stock
- 2 tbsp vegan Worcestershire sauce
- 2 tbsp mustard
- 1 cup vegan heavy cream (sub with cashew cream if needed)
- 2 cups (7.1oz/200g) shredded mozzarella or cheddar vegan cheese
- ⅓ cup vegan sour cream
- ½ - ¾ cup packaged fried onions, to taste
- ⅓ cup of dill pickles, neatly chopped
Instructions
- Cook pasta according to instructions on the box for al dente (make sure to salt the water!), drain, and transfer to a mixing bowl.
- Immediately add one tablespoon of the olive oil to the draining pasta and toss to coat all the pasta so it doesn’t dry out and stick together. Set aside.
- Preheat your oven to 425°F/220C
- Preheat a large pot with oil over medium heat, add the onion and garlic and saute for 1 minute.
- Add the vegan meat and to the pot. As it cooks, use your spatula to chop up the vegan meat into small bits.
- Add a pinch of salt, water, and stir in the mushrooms. Cook until the mushrooms wilt and are expelling moisture.
- Add the tomato paste, veggie stock, vegan Worcestershire sauce, mustard, and vegan cream. Reduce on medium heat for 5-7 minutes, stirring frequently, until thickened.
- It should have the consistency of a very wet gravy. If you have too much liquid stir in All Purpose Flour one tablespoon at a time until it is the correct consistency.
- Mix in the pasta you made earlier.
- Transfer to a 4 qt. casserole/baking dish, and bake for 15-20 minutes until bubbling and the onions have browned.
- Remove from the oven, top with your chopped pickles, and serve.
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