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Janelle Carss

Vegan Bacon Cheeseburger Casserole

5 from 1 vote
This 100% vegan Bacon Cheeseburger Casserole is an ooey-gooey flavour-bomb without being a calorie bomb! With only 450 calories and 30g of protein per serving, this healthy meal will be a family favourite and meal-prep staple!
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Prep Time 15 minutes
Cook Time 10 minutes
Baking Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Canadian
Calories: 454
Ingredients Method Video Notes

Ingredients
  

  • 1 crown broccoli, cut into florets*
  • ½ crown cauliflower, cut into florets*
  • 4 to 5 mushrooms, diced (about 2 cups)*
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1½ tsp smoked paprika
  • ½ tsp salt
  • pepper to taste
  • ¾ cup quinoa, rinsed (if your brand isn't pre-rinsed already)
  • 3 cups hot veggie broth
TVP Bacon Bits
  • 1½ cups (150g) dry TVP
  • 2 cups boiling water
  • ¼ cup tamari or gluten-free soy sauce (low-sodium preferably)
  • ¼ cup tomato paste (or ketchup, reduce maple syrup to 1 tsp)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp maple syrup
  • 1 tbsp liquid smoke
Cashew Cheese Sauce
  • 1½ cups raw cashews
  • ¾ cup water
  • 1 chipotle pepper in adobo
  • 2 tbsp fresh lemon juice
  • ¼ cup nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground turmeric
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Add the dry TVP to a large bowl and pour the boiling water overtop, then cover and let it soak for 5 to 10 minutes. Strain over a fine mesh sieve and press any remaining water out with a large spoon or spatula.
  2. Add the remaining bacon sauce ingredients minus the oil to the rehydrated TVP and stir to combine.
  3. Heat a small skillet and warm the oil over medium heat. Add the seasoned TVP and cook for 8 to 10 minutes, stirring frequently, until lightly browned and most of the moisture has absorbed. Set aside.
  4. Preheat oven to 375F and grab a large casserole dish. Add the quinoa, broccoli, cauliflower, mushrooms, onion, garlic, smoked paprika, salt and pepper, and veggie broth. Stir well to combine.
  5. Add ¾ of the TVP bacon bits on top of the veggies and quinoa in an even layer. Cover the dish with foil and bake for 45 minutes.
  6. In the meantime, make the cashew cheese sauce. Boil 3 to 4 cups of water, add the cashews to a bowl and pour the hot water on top. Let soak for 20 minutes, then drain the water.
  7. Add all remaining cashew cheese ingredients to a high speed blender and blend on high speed for 60 seconds, until it forms a smooth, creamy sauce.
  8. Once the casserole has baked for 45 minutes, remove from the oven and take off the foil. Pour the cheese sauce over top of the casserole and smooth into an even layer. Sprinkle the remaining TVP bacon bits over top and return to the oven to bake for a further 15 minutes. Optionally, you can turn on the broiler for the final 5 minutes to achieve a more browned and bubbling top layer.
  9. Let cool for 10 minutes before serving. Garnish with chopped green onions and a pinch of red chili flakes, and enjoy!

Video

Notes

*Vegetables: You can use any variety of vegetables you like in this casserole, just make sure they equal about 8 to 10 cups when chopped.
Some suggestions: Bell peppers, zucchini, potato, sweet potato, carrots, onions
Macros per serving (serves 6):
  • 454 calories
  • 30g protein
  • 47 carbs
  • 20g fat