Best Creamy Cheesy Vegan chicken casserole recipe
Picture this: tender vegan chicken pieces simmered in a flavorful sauce, combined with perfectly cooked Brussels sprouts, all baked to perfection. It's a symphony of flavors and textures that will make your taste buds dance with joy! This easy recipe is one of the best vegan casserole recipes that always gets a five star rating from everyone!
Ingredients
Delicious vegan chicken casserole Ingredients:
- 2 cups vegan chicken substitute, diced or shredded into bite-sized pieces (400 grams)
- 2 cups Brussels sprouts, trimmed and halved (250 grams)
- 2 cups carrots, sliced (250 grams)
- 1 medium onion chopped, or onion powder
- 3 cloves garlic minced, or garlic powder or granulated garlic
- 1 cup Vegetable Broth (240 ml)
- 1 cup plant-based milk (plant milk such as almond milk, coconut milk, or soy milk) (240 ml )
- 3 tablespoons nutritional yeast optionally, you can substitute with vegan cheese (vegan mozzarella or a cup of cheese sauce)
- 1 tablespoon cornstarch or tapioca powder
- 2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons smoked paprika
- ½ tsp Salt
- ⅓ tsp Ground Black Pepper
- 2 tablespoons olive oil
Instructions
How to make vegan chicken casserole Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet or large saucepan, heat olive oil over medium heat. Add the diced vegan meatless chicken substitute and cook until lightly browned. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic to the bottom of the pan. Sauté until the onion becomes translucent and fragrant.
- Add the Brussels sprouts and carrots to the skillet, and cook for a few minutes until they start to soften.
- In a small bowl, whisk together vegetable broth, plant-based milk, nutritional yeast, cornstarch, dried thyme, dried rosemary, smoked paprika, salt, and pepper until well combined.
- Pour the mixture over the vegetables in the skillet and stir to combine. Cook for a few more minutes until the sauce thickens slightly.
- Add the cooked vegan chicken substitute to the skillet and mix well.
- Transfer the mixture to a casserole dish and spread it evenly.
- Cover the casserole dish with foil and bake in the preheated oven for 25-30 minutes, or until the vegetables are tender.
- Remove the foil and bake for an additional 5-10 minutes to allow the top to brown slightly.
- Serve the vegan chicken casserole hot, garnished with fresh herbs if desired.
How to make this delicious vegan chickn casserole in an instant pot
- Turn on the sauté function of the Instant Pot and heat the olive oil.
- Add the diced vegan chicken substitute to the pot and sauté for a few minutes until lightly browned.
- Add the chopped onion and minced garlic to the pot and sauté for another 2-3 minutes until the onion becomes translucent.
- In a small bowl, whisk together the vegetable broth, plant-based milk, nutritional yeast, cornstarch, dried thyme, dried rosemary, smoked paprika, salt, and pepper.
- Pour the mixture into the Instant Pot and stir well to combine with the ingredients.
- Add the Brussels sprouts and carrots to the pot, giving everything a good stir.
- Close the Instant Pot lid and set the pressure release valve to the sealing position.
- Cook on high pressure for about 5 minutes.
- Once the cooking time is complete, perform a quick pressure release by carefully turning the pressure release valve to the venting position.
- Carefully open the lid and give the casserole a final stir.
- Adjust the seasoning if needed.
- Serve the delicious vegan chicken casserole hot, garnished with fresh herbs if desired.
- Note: Cooking times may vary depending on the specific model of the Instant Pot and the size of the ingredients. Please refer to the Instant Pot user manual for detailed instructions on how to operate your specific model.
How to make plant based Brussel sprouts and carrots casserole in a crockpot or slow cooker
- Heat the olive oil in a skillet over medium heat.
- Add the diced vegan chicken substitute to the skillet and sauté for a few minutes until lightly browned.
- Add the chopped onion and minced garlic to the skillet and sauté for another 2-3 minutes until the onion becomes translucent.
- In a separate bowl, whisk together the vegetable broth, plant-based milk, nutritional yeast, cornstarch, dried thyme, dried rosemary, smoked paprika, salt, and pepper.
- Transfer the sautéed vegan chicken, onion, and garlic mixture to the slow cooker or crockpot.
- Add the Brussels sprouts and carrots to the slow cooker.
- Pour the broth and spice mixture over the ingredients in the slow cooker, ensuring everything is well combined.
- Cover the slow cooker with the lid and cook on low heat for 4-6 hours or on high heat for 2-3 hours, or until the vegetables are tender.
- Stir the casserole occasionally during cooking to ensure even cooking and distribution of flavors.
- Adjust the seasoning if needed.
- Serve the delicious vegan chicken casserole hot, garnished with fresh herbs if desired.
- Note: Cooking times may vary depending on the specific model and size of your slow cooker. It's important to follow the manufacturer's instructions and guidelines for safe and optimal cooking in your particular slow cooker.
Notes
Tip: if you have leftover Brussels sprouts and carrots (or other roasted vegetables leftover) you can add them to this delicious plant based vegan casserole. It’s a great way to use leftovers.