Soy-Free Hearty Vegetable Casserole

Packed with vibrant, nutrient-rich vegetables and free from soy, this Hearty Vegetable Casserole is the ultimate comfort food for plant-based eaters and veggie lovers alike. Featuring layers of zucchini, eggplant, carrots, mushrooms, and bell peppers simmered in a flavorful blend of diced tomatoes, vegetable broth, and Italian herbs, this dish strikes the perfect balance of wholesome and satisfying. Finished with a golden crust of crispy breadcrumbs (and an optional sprinkle of parmesan cheese), this casserole is baked to perfection, delivering a warm, hearty meal that’s perfect for weeknight dinners or meal prep. Ready in just under 90 minutes and serving up to six people, it’s an excellent option for health-conscious diners wanting a delicious soy-free dinner. Serve it as a standalone dish or pair it with a side salad and crusty bread for a complete feast!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 zucchini, sliced into rounds
• 2 yellow squash, sliced into rounds
• 2 carrots, sliced into rounds
• 1 medium eggplants, cubed
• 8 ounces mushrooms, sliced
• 28 ounces canned diced tomatoes
• 1.5 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup bread crumbs
• 0.5 cup parmesan cheese, grated (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the chopped onion and minced garlic, sauté until the onion becomes translucent, about 5 minutes.

Step 4

Stir in the red and green bell peppers, and cook for an additional 3 minutes.

Step 5

Add the sliced zucchini, yellow squash, and carrots, and sauté for another 5 minutes.

Step 6

Mix in the cubed eggplant and sliced mushrooms, and cook until all vegetables are slightly tender, about 8-10 minutes.

Step 7

Pour in the canned diced tomatoes and vegetable broth, and stir to combine.

Step 8

Season the mixture with dried basil, thyme, oregano, salt, and black pepper.

Step 9

Let the mixture simmer for 10 minutes, allowing flavors to blend.

Step 10

Transfer the vegetable mixture to a large casserole dish, spreading it evenly.

Step 11

Sprinkle bread crumbs evenly over the top.

Step 12

If using, top with grated parmesan cheese for added flavor.

Step 13

Cover the casserole with foil and bake in the preheated oven for 30 minutes.

Step 14

Remove the foil and bake for an additional 15 minutes, or until the bread crumbs are golden brown.

Step 15

Remove from the oven and let it cool slightly before serving.

Step 16

Enjoy your hearty and delicious soy-free vegetable casserole!

Nutrition Facts

Serving size	(2617.1g)

Amount per serving	% Daily Value*
Calories	1978.6

Total Fat 97.1g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 10.5g
Cholesterol 110.7mg	0%
Sodium 6964.7mg	0%
Total Carbohydrate 198.8g	0%
Dietary Fiber 45.1g	0%
Total Sugars 73.5g
Protein 90.8g	0%

Vitamin D 22.7IU	0%
Calcium 2007.3mg	0%
Iron 17.5mg	0%
Potassium 5563.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 17.9%

Carbs: 39.1%