Zucchini & Sweet Potato Casseroles

What is a Thanksgiving meal without casseroles?! Aside from mashed potatoes and cranberry sauce, casseroles are the cornerstone of any holiday feast. My personal favorites happen to be a creamy zucchini casserole and a fluffy, yet crunchy sweet potato casserole. You may be thinking how the fuck is something creamy or fluffy AND vegan? Well…keep scrolling and you’ll find out!


Garden Zucchini Casserole

Both of these recipes were handed down to me from my mom and originally had many animal-based ingredients. I really didn’t change the process much, but replaced those ingredients with their vegan alternatives.

Ingredients:          8 SIDE-DISH SERVINGS

  • 3 cups refrigerated hash brown potatoes (or 5 medium potatoes, shredded)
  • 4 servings of VeganEgg
  • 1/4 cup yellow onion, finely chopped
  • 1/4 cup Follow Your Heart shredded Parmesan
  • 2 medium zucchini, thinly sliced
  • 1 clove garlic, minced
  • 1 tbsp. vegan butter
  • 1 cup Daiya Sharp Cheddar, shredded
  • 1/2 cup unsweetened almond milk
  • 2 tsp. fresh oregano (or 1/2 tsp. dried oregano leaves)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Combine 1 serving of VeganEgg, onion, and parmesan “cheese” in large mixing bowl
  2. Stir in shredded potatoes (hash browns)
  3. Transfer mixture to 9-inch pie plate and pat into the bottom and up the sides of the dish
  4. Bake uncovered for 35-40 minutes in 400°F oven, or until golden
  5. Cool slightly and reduce oven temperature to 350°F
  6. In a large skillet, cook zucchini and garlic in vegan butter over medium-high heat until zucchini is crisp-tender
  7. Cool slightly and arrange zucchini mixture atop potato crust
  8. Combine remaining 3 servings of VeganEgg, cheddar “cheese”, milk, oregano, salt and pepper into small mixing bowl
  9. Pour atop the zucchini mixture in the crust
  10. Bake for 25-30 minutes in 350°F oven, or until filling appears set when gently shaken
  11. Let stand for 10 minutes before serving

Zucchini Casserole 1 (1 of 1)

Zucchini Casserole 5 (1 of 1)


Sweet Potato Casserole

Ingredients:          8 SIDE-DISH SERVINGS

  • 3-4 medium sized sweet potatoes
  • 1/2 cup granulated sugar
  • 1/2 cup vegan butter
  • 2 servings of VeganEgg
  • 1 tsp vanilla
  • 2/3 cup almond milk
  • 1 cup brown sugar, packed
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 cup vegan butter (for topping, cold)


  1. Bake sweet potatoes for 1 hour at 350°F
  2. Scoop out flesh and mash
  3. Add granulate sugar, 1/2 cup vegan butter, VeganEgg, and vanilla
  4. Slowly add almond milk as you mix
  5. Pour into greased baking pan or dish
  6. Throw brown sugar, flour, pecans, 1/3 cup vegan butter into food processor
  7. Crumble over top of filling
  8. Bake for 40-45 minutes at 350°F
  9. Let stand for 10 minutes before serving

SPC 3 (1 of 1)

SPC 4 (1 of 1)

Make these two bomb-ass casseroles this Thanksgiving and you’ll be the talk of the town for days to come! You don’t have to mention it’s vegan until they’ve tried it and obsessed over it…and then you can give them a satisfying grin as you reveal the greatest news of the evening!

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Hello internet world! My name is Jess and I welcome you to my experimental, hopefully long-lasting and successful vegan food blog! Eleven months ago (September 2016), I made the decision to discontinue my carnivorous ways and change to a mostly plant-based diet. As a month or so past, I figured why not try this whole "vegan" thing and completely cut out not only flesh, but dairy, eggs, and any other animal bi-products from my diet and lifestyle. I am now coming up on a year since my journey began and I feel better than ever! This lifestyle choice is extremely beneficial for so many reasons including personal health, the environment and of course loving instead of eating and mistreating our fellow earthlings. Prior to making my positively life-changing decision I had always had the thought of doing it in the back of my mind. Coming from a Hispanic family and culture where multiple forms of meat are crucial to every meal, I never thought I could actually really commit to it long-term. Once I dove in to this challenge I realized it really wasn't even a massive challenge and every day after a delicious meal I thought to myself, "Hey this isn't bad at all!" The purpose of this blog is to highlight the abundance of vegan-friendly products that are out there and how I included them in my every day, easy to make meals during my transition and even now. I've always been a food lover and am eager to indulge in tasteful meals, snacks and desserts. So whether you are vegan already, interested in becoming one but don't know where to start, or you are just curious to experience the awesomeness of vegan foods, TURN ON your vegan self and check out these amazing options that are just waiting to be made by YOU!

3 thoughts on “Zucchini & Sweet Potato Casseroles

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