Vegan Hamburger Casserole or Vegan Cheeseburger Casserole is a meat-free version of the traditional American Cheeseburger Casserole. This family favourite recipe has all your favourite veggie burger flavours but in a casserole form! It features meat-free mince, potatoes, a vegan cheese sauce, and a crispy breadcrumb topping, sprinkled with all your favourite burger toppings such as tomatoes, gherkins, cheese, etc. Our casserole can be easily prepared as gluten-free.
Our meat-free hamburger casserole is great for easy mid-week dinners, but it also makes a deliciously different main course for Easter, Christmas, or Thanksgiving. Serve it alongside your preferred vegetables and vegan gravy for tasty vegan comfort food.
Vegan Hamburger Casserole
The origins of the American hamburger or cheeseburger casserole are relatively recent, although Americans enjoy turning many dishes into casserole versions, making the hamburger casserole a very typical American invention!
Hamburger casserole is not well-known in the UK, but we couldn't resist creating a meat-free version as we knew our kids would love it. We're sure many families will add this meal to their monthly menu because it's a handy recipe that can be easily customized with ingredients you have on hand or need to use up.
For our vegan hamburger casserole recipe, we opted to use TVP (textured vegetable protein), a dried mince that needs rehydration. TVP is an inexpensive source of protein, high in fiber, cholesterol-free, low in calories and fat, and excellent at absorbing any flavours you add to it.
However, you can use any meat-free mince. We've made this casserole with both fresh and frozen vegan mince, and both work just fine.
Ingredients
The ingredients you will need for the casserole filling include textured vegetable protein (TVP), marmite or yeast extract, potatoes, carrots, celery, onions, garlic, soy sauce, vegan Worcestershire sauce, and dried mixed herbs.
For the cheesy sauce topping, you will need margarine, plain flour (all-purpose flour), plant-based milk (such as soy or oat), vegetable stock, and nutritional yeast flakes.
For the final topping, you will need breadcrumbs, vegan cheese, fresh tomatoes, gherkins or pickles if desired, and any other burger toppings you like - such as canned jalapeños or fresh sliced chilli's.
If you prefer, you can skip the breadcrumb topping and simply use vegan grated cheese or extra nutritional yeast flakes. For a quicker option, use a store-bought vegan white or cheese sauce.
Enjoy this casserole with your favourite veggie burger accompaniments, such as crisp lettuce and red onion rings. Be sure to include everyone's favourite condiments, like hot sauce, mustard, tomato ketchup, brown sauce, or vegan mayonnaise. Additionally, an onion gravy is a great accompaniment.
How to prepare
There are a few easy steps to preparing this vegan hamburger casserole: rehydrating the dried vegan mince, preparing the casserole filling, making the cheese sauce, and then assembling the casserole with the final toppings. To save time, you can prepare the casserole in advance and store it in the refrigerator for a day or so before cooking.
Step 1: Rehydrate the TVP with boiling vegetable stock and one teaspoon of marmite or yeast extract.
Step 2: Drain the liquid, but reserve the stock.
Step 3: Cook the carrots, celery, onion and garlic in one cup of vegetable stock.
Step 4: Add the TVP mince, soy sauce, vegan Worcester sauce, and dried herbs. Cook for a few more minutes.
Step 5: Add the potatoes and more vegetable stock.
Step 6: Cook for 15 minutes with a lid over the pot and 5 minutes with the lid off.
Step 7: Transfer the filling to a casserole dish.
Step 8: While potatoes are cooking prepare the white sauce - melt the margarine in a saucepan and then add some vegetable stock.
Step 9: Stir through the flour and slowly add the plant-based milk stirring to avoid lumps.
Step 10: Cook for 3-5 minutes, before removing from the heat and mixing through the nutritional yeast flakes. Season with salt and pepper.
Step 11: Spread the cheese sauce over the mince and potato filling.
Step 12: Top with the breadcrumbs and grated vegan cheese. Or omit the crumbs and simply top with cheese.
Step 13: Scatter over sliced fresh tomatoes and diced gherkins. Or add some jalapenos/sliced chilli's.
Step 14: Bake until golden and crispy.
Serving suggestion: Serve with crispy lettuce and red onion rings, accompanied by vegan onion gravy. Alternatively, top with your favourite veggie hamburger garnishes and serve with burger sides such as baked beans in tomato sauce, Boston baked beans, vegan coleslaw, pickled beetroot, etc.
Recipe Notes
Storing
Leftovers can be stored in the fridge, covered, for up to 3 days. The casserole can be frozen but the texture of the breadcrumb topping may be affected. For meal prep the casserole can be prepared up to the breadcrumb-cheese topping stage, and frozen minus the topping. Defrost, bring to room temperature, and add the topping just before baking.
Reheating
Bring the chilled casserole to room temperate and bake on the middle oven shelf at the cooking temperature, until piping hot throughout. You can add a cover over the casserole to avoid over browning if necessary, and sprinkle a few tablespoons of water over the casserole to help with reheating.
To prepare our recipe as gluten-free, you will need to use gluten-free vegetable stock and gluten-free soy sauce. You will also need gluten-free vegan Worcestershire sauce, which is commonly found in the UK, or you can substitute it with extra soy sauce. Additionally, you will need to use gluten-free breadcrumbs.
We use Marmite or yeast extract to soak the TVP, but this ingredient is not gluten-free. If you cannot find a gluten-free version, you can omit this ingredient or replace it with gluten-free miso paste.
For the cheese sauce, use a gluten-free plain flour blend such as the Doves Farm Freee brand.
Anything you would normally have with your veggie burgers or meat-free hot-dogs can be enjoyed with a vegan hamburger casserole. Here are a few ideas:
* crispy lettuce
* sliced red onion rings/ green or spring onions, pickled onions
* cucumber
* any salad bits
* peas and sweetcorn
* corn-on-the-cobs
* green beans/ mangetout/ field beans/ asparagus
* sweet potato fries or wedges, ordinary potato fries or wedges
* any roast vegetables
* any steamed vegetables, especially green vegetables
* canned baked beans/ spaghetti hoops
* vegan gravy
* tomato ketchup/ brown sauce/ BBQ sauce
* vegan sour cream/ mayonnaise
* guacamole
* salsa
* mustard
* hot sauce/siracha
* vegan coleslaw
A few suggestions:
* instead of potatoes use pasta or thick noodles
* not a fan of gherkins? replace with canned jalapeños or any pickle you like
* replace the white potatoes for sweet potatoes or butternut squash
* use cracker crumbs instead of breadcrumbs
* replace the vegan mince for crumbled vegan burgers or fine diced mushrooms
* sub out the celery for green bell pepper or courgette/zucchini
* for the topping omit the vegan grated cheese and use nutritional yeast flakes instead, about 4-6 tablespoons
Yes, there are a few shortcut ideas:
* use an already prepared vegan white sauce, such as a jar of vegan lasagna sauce and mix through the nutritional yeast flakes before covering the mince and potatoes. Or use a vegan cheese sauce packet and make up the sauce according to packet instructions.
* prepare the mince and potato mix in advance and store in the fridge for a day or two before proceeding with the recipe. The mix can also be frozen for 4-6 months.
* if you are in a rush the breadcrumb topping can be omitted or simply use extra vegan shredded cheese for the top
Yes this casserole is perfect for batch prepping. Prepare the casserole and freeze for 4-6 months, well wrapped in the casserole dish. But don't add the breadcrumb topping until you are going to bake. It is easy and saves time to batch prep an extra casserole along with the one your preparing for dinner. You'll definitely thank yourself later!
* reheat and serve on a slice of toasted bread for next day's lunch
* mash the potatoes a little and use as a sloppy-joe filling for a crusty roll
* use as toasted cheese/grilled sandwich filling
* mix the leftovers with a can of baked beans and reheat, serve with vegetable sides
For a change, swap out the potatoes for pasta or thick ribbon noodles. Alternatively, you can skip the breadcrumb topping and simply sprinkle vegan grated cheese on top or nutritional yeast flakes, and bake until bubbly and golden.
More vegan American dinner recipes
We have a few more traditional American dinner recipes made vegan to share with you, as our family loves American family favourites. These meals are the just comfort food at its best.
We love dunking homemade cornbread muffins into our Vegan Chuck Wagon Stew, and for quick and easy midweek meals, one of our go-to recipes is this Rice-A-Roni.
For a different and delicious take on macaroni cheese, we adore this Chilli Macaroni Cheese. Additionally, for a fun meal that our kids always enjoy, this Vegan Cowboy Pie fits the bill perfectly.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Hamburger Casserole
Equipment
- Sauté pan/skillet
- Small saucepan
- Casserole dish at least 3-4 litres (3-4 quarts) capacity
Ingredients
Rehydrate TVP mince:
- 80 grams textured vegetable protein [TVP] mince, dried
- 1 teaspoon marmite [or yeast extract]
- 500 millilitres vegetable stock [hot]
Sauté vegetables:
- 250 millilitres vegetable stock [or 1 tablespoon of oil]
- 1 medium onion [chopped]
- 140 grams carrots [1 large, sliced]
- 100 grams celery [about 2 sticks, diced]
- 4 cloves garlic [thin sliced or minced]
Rest of casserole filling:
- 750 grams potatoes [chopped into roughly 1-1 ½ inch chunks]
- 1 tablespoon vegan Worcestershire sauce [or replace with 1-2 tablespoons of brown sauce or tomato ketchup. Or an extra tablespoon of soy sauce.]
- 1 tablespoon soy sauce
- 2 teaspoons dried mixed herbs
- 600 millilitres vegetable stock [use a vegan beef flavour if available.]
Vegan cheese sauce:
- 1 tablespoon margarine
- 2 tablespoons plain flour [or gluten-free plain flour/ all-purpose/wholemeal plain flour]
- 400 millilitres plant based milk
- 6 tablespoons vegetable stock
- 20 grams nutritional yeast flakes
Topping:
- 100 grams breadcrumbs
- 50 grams vegan cheese [grated, or replace with 20 grams of nutritional yeast flakes]
- 3 medium tomatoes [thin sliced, optional, can replace with mushrooms]
- 4 small pickled gherkins/dill pickles [diced, optional use more if liked or replace with sliced jalapeños from a can]
Instructions
Rehydrate the TVP mince:
- Add the TVP to hot vegetable stock and mix in the Marmite. Let it soak for at least 30 minutes, stirring a few times. Once soaked, drain the liquid but reserve it for later use.80 grams textured vegetable protein [TVP] mince, dried, 1 teaspoon marmite, 500 millilitres vegetable stock
Sauté vegetables:
- Heat 250ml/1 cup of vegetable stock to a gentle boil. Add the onion, carrot, celery, and garlic. Cover with a lid and cook for 5 minutes. Remove the lid and cook for another 5 minutes, stirring frequently.Alternatively, cook the vegetables in 1-2 tablespoons of oil over medium heat, stirring frequently for 5-8 minutes. Add the garlic during the last few minutes of cooking.250 millilitres vegetable stock, 1 medium onion, 140 grams carrots, 100 grams celery, 4 cloves garlic
Continue preparing the filling:
- Add the TVP mince and give everything a good mix.
- Next, stir through the soy sauce, vegan Worcester sauce, mixed herbs, and potatoesCook for 2-3 minutes.750 grams potatoes, 1 tablespoon vegan Worcestershire sauce, 1 tablespoon soy sauce, 2 teaspoons dried mixed herbs
- Pour in the vegetable stock and any reserved soaking liquid from the TVP.600 millilitres vegetable stock
- Pop a lid on the pan and cook for 15 minutes.
- Preheat oven to 200 fan/ 210 Celsius/ Fahrenheit 410/ Gas 6.
- Leave the filling to cook while you prepare the cheese sauce. Just give it a stir every now and then and add extra stock or water if needed.
- Remove the lid and cook for an extra 5-10 minutes. The potatoes should be soft before adding to the casserole dish.
While the potato-mince filling is cooking prepare the sauce:
- Melt the margarine in a saucepan. Once melted add vegetable stock and stir.1 tablespoon margarine
- Once melted add the vegetable stock and stir.6 tablespoons vegetable stock
- Mix through the flour.2 tablespoons plain flour
- Slowly add the plant-based milk stirring constantly to avoid lumps.400 millilitres plant based milk
- Bring to the boil, then lower the heat, and simmer for 3-5 minutes.Stir frequently and extra milk just to thin the sauce if it looks too thick although the sauce should be quite thick.
- Don't worry if lumps appear it doesn't affect the casserole, but if preferred you can can be sieved or blend the sauce if you end up with quite a few lumps.
- Take the pan off the heat and stir through the nutritional yeast flakes.Season with salt and pepper to taste.20 grams nutritional yeast flakes
Assemble the casserole:
- Add the potato-mince mixture into the casserole dish.
- Pour over the cheese sauce and spread it over to cover the filling.
- Mix the breadcrumbs and grated vegan cheese together. Sprinkle over the sauce.100 grams breadcrumbs, 50 grams vegan cheese
- Scatter over the chopped gherkins and slices of tomato. Season with salt and pepper.3 medium tomatoes, 4 small pickled gherkins/dill pickles
Bake:
- Bake for 25-35 minutes or until the topping is golden, melted, and crispy and the filling is hot and bubbly.
- Serve with your favourite veggie burger sides and sauces. Such as hot sauce, tomato ketchup, brown sauce, BBQ sauce, vegan sour cream or mayonnaise, guacamole, salsa, mustard, etc.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Instead of TVP mince you can use 350-400grams of fresh or frozen meat-free mince.
- Instead of vegan mince use 300 grams of mushrooms chopped really small into mince size pieces. A small food processor is great for crumbling the mushrooms into tiny pieces.
- For a change replace the potatoes with pasta or thick noodles - adjust liquid quantities to suit.
- The breadcrumb topping is optional, if you are in a hurry simply omit and just add grated vegan cheese or nutritional yeast flakes.
- The cooked potatoes and mince can be enjoyed without baking as a casserole, just add extra water or vegetable stock to create a gravy and serve in a bowl. A slice of thick crusty bread to mop up the savoury gravy is nice.
- Leftovers can be stored, covered, for 3 days.
- Or frozen for 2-3 months.
- Thaw before reheating.
- Reheat at the cooking temperature, you can add a layer of kitchen foil over the casserole to prevent over-colouring the top. Reheat for 25 -35 minutes until piping hot.
- Leftovers are tasty served over a slice of toasted/grilled bread.
- Or use the leftover casserole as a filling for grilled cheese toasties.
- Alternatively, give the leftovers a mash and use as a sloppy joe filling.
Nutrition
Comments
Prepared our Vegan Hamburger Casserole recipe? We would love to know how you got on with the recipe so do drop us a comment below and click the star ratings. All your feedback is very much appreciated. Thanks so much! All the best, Jacq x
Leigh says
Looks amazing and interesting! Will be giving this a go for my family, Thanks x
Jacq says
So glad you enjoyed my post. Let me know how you get on!