Vegan Protein-Packed Casserole

Name: Vegan Protein-Packed Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked quinoa; 1 can (15 oz) black beans, drained; 1 can (15 oz) chickpeas, drained; 1 cup diced tofu; 1 cup diced bell peppers; 1 cup chopped spinach; 1/2 cup nutritional yeast; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp cumin; Salt and pepper to taste

Author: Tessa

Published: June 28, 2025

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You know those nights when you want something hearty, healthy, and packed with protein—but you’re also too tired to fuss? That’s exactly why I created this Vegan High-Protein Casserole. It’s my go-to when I need a meal that fuels my body without weighing me down. Packed with quinoa, beans, and tofu, it’s a protein powerhouse that even my meat-loving friends devour. The best part? You probably have most of the ingredients in your pantry already. Just toss everything together, bake, and boom—dinner’s ready. Trust me, this dish is so satisfying, you won’t miss the meat one bit.

Vegan High-Protein Casserole - detail 2

Why You’ll Love This Vegan High-Protein Casserole

This casserole isn’t just good for you—it’s downright delicious. Here’s why it’s become a staple in my kitchen:

Packed with protein: Quinoa, beans, and tofu keep you full for hours (no post-meal slump here!)
One-pan wonder: Just mix, bake, and walk away—perfect for busy weeknights
Customizable: Swap veggies based on what’s in your fridge (I’ve used zucchini, mushrooms—even sweet potatoes)
Meal-prep hero: Tastes even better the next day, making lunches a breeze

Seriously, this dish proves plant-based eating can be hearty, simple, and totally crave-worthy.

Vegan High-Protein Casserole - detail 1

Ingredients for Vegan High-Protein Casserole

Here’s everything you’ll need to whip up this protein-packed wonder—most of it’s probably already in your kitchen! (Pro tip: I always keep extra cans of beans and chickpeas in my pantry for last-minute meals like this.)

2 cups cooked quinoa (I use tri-color for extra texture, but any kind works)
1 can (15 oz) black beans, drained and rinsed (don’t skip the rinse—it cuts the sodium!)
1 can (15 oz) chickpeas, drained and rinsed (save the aquafaba for vegan mayo!)
1 cup diced tofu (extra-firm, pressed for 10 minutes to remove excess water)
1 cup diced bell peppers (I use red and yellow for sweetness)
1 cup chopped spinach (baby spinach works best—no tough stems)
1/2 cup nutritional yeast (the secret for that “cheesy” umami kick!)
1 tbsp olive oil (or sub avocado oil if you’re feeling fancy)
1 tsp garlic powder (fresh minced garlic works too—just double the amount)
1 tsp cumin (smoky and earthy—don’t skip it!)
Salt and pepper to taste (I start with 1/2 tsp salt and adjust later)

See? Nothing weird or hard-to-find. Now let’s make some magic!

How to Make Vegan High-Protein Casserole

Okay, let’s get cooking! This casserole comes together so easily—just follow these simple steps, and you’ll have a protein-packed dinner ready in no time.

Preheat that oven! Crank it to 375°F (190°C) while you prep. Trust me, starting with a hot oven makes all the difference for that perfect golden top.
Mix it up: Grab your biggest bowl (I use my trusty salad spinner bowl—no judgment!). Toss in the quinoa, black beans, chickpeas, tofu, bell peppers, and spinach. Stir gently—you don’t want to mush those beautiful chickpeas!
Season like a pro: Sprinkle in the nutritional yeast, olive oil, garlic powder, cumin, salt, and pepper. Now get in there with your hands (or a spoon if you’re fancy) and mix until everything’s coated evenly. The smell alone will make your stomach growl!
Bake to perfection: Dump the mixture into a greased casserole dish (I use a 9×13-inch) and smooth the top. Pop it in the oven for 25-30 minutes until the edges are crispy and the center is piping hot.
Let it rest: This is the hardest part—wait 5 minutes before diving in! That short rest lets the flavors settle and makes slicing way easier.

See? Even on my laziest nights, I can handle these five simple steps. Now go grab a fork—you’ve earned it!

Tips for Perfect Vegan High-Protein Casserole

After making this casserole more times than I can count, here are my foolproof tricks for the best results every time:

Pack that quinoa! When measuring, press it firmly into the cup—this ensures you get enough hearty base.
Taste before baking: Adjust seasoning after mixing (I usually add an extra pinch of salt and cumin).
Use fresh spinach: Frozen works in a pinch, but fresh gives better texture and brighter flavor.
Don’t overmix: Gentle folds keep the chickpeas and tofu from breaking apart.
Watch the clock: The casserole is done when the edges are crispy but the center is still moist.

Follow these, and you’ll get restaurant-quality results from your own oven!

Ingredient Substitutions for Vegan High-Protein Casserole

Ran out of something? No worries—this recipe is super flexible! Here are my favorite swaps that keep the casserole just as delicious:

Lentils for beans: Brown or green lentils work great—just cook them first (the texture stays hearty).
Kale for spinach: Chop it finely and massage with a bit of oil first to soften.
Tempeh for tofu: Crumbled tempeh adds a nutty bite (steam it first to mellow the flavor).
Farro for quinoa: Chewier texture, same protein punch—just adjust cooking time.
No nutritional yeast? A tablespoon of white miso paste adds savory depth.

The beauty of this dish? It’s hard to mess up—so get creative with what you’ve got!

Serving Suggestions for Vegan High-Protein Casserole

This casserole shines all on its own, but here’s how I love to dress it up for maximum yum:

Cool & creamy: Top with avocado slices or a dollop of vegan sour cream
Fresh finish: Sprinkle with chopped cilantro or green onions for brightness
Crunch factor: Add toasted pepitas or crushed tortilla chips for texture
Spice it up: Drizzle with sriracha or your favorite hot sauce

Just don’t skip the squeeze of lime—that citrus pop takes it over the top!

Storing and Reheating Vegan High-Protein Casserole

This casserole keeps like a dream! Let it cool completely, then stash it in an airtight container—it’ll stay fresh for up to 3 days in the fridge. For reheating, I prefer the oven (350°F for 15 minutes) to keep that crispy top, but the microwave works in a pinch (just sprinkle a few drops of water to prevent drying out). Pro tip: Freeze individual portions for up to a month—perfect for those “I can’t even” nights!

Nutritional Information for Vegan High-Protein Casserole

Here’s the nutritional breakdown per serving (approximate—your exact counts may vary based on brands and tweaks): 320 calories, 18g protein, 45g carbs (12g fiber), and just 8g fat. Not bad for something this satisfying!

Frequently Asked Questions About Vegan High-Protein Casserole

I get questions about this casserole all the time—here are the answers to what everyone wants to know:

Where does all the protein come from?
Between the quinoa (8g per cup!), chickpeas (15g per can), and tofu (10g per serving), this dish packs a serious protein punch. Even my gym buddies are impressed!

Can I make it ahead?
Absolutely! Assemble it the night before, cover, and refrigerate. Just add 5 extra minutes to the bake time. It actually tastes better as leftovers when the flavors marry.

Is it gluten-free?
Yep! Just double-check your veggie broth if you used any (some brands sneak wheat in). Otherwise, all ingredients are naturally gluten-free.

Can I freeze it?
You bet—slice into portions first for easy reheating. Thaw overnight in the fridge, then warm at 350°F until heated through (about 20 minutes).

Help! It’s too dry!
Next time, add 1/4 cup veggie broth to the mix before baking. For now, serve it with extra salsa or tahini drizzle to bring back moisture.