This vegan corn casserole recipe is creamy, cheesy, and sweet, with all the flavour you love of the holiday classic! It’s easy to make and always a crowd-pleaser.
While it’s not quite as universal as mashed potatoes or cranberry sauce when it comes to holiday dishes, corn casserole is a tradition for many families. It’s sweet (corn!), airy and fluffy, cheesy, and a bit buttery. We’re talking total comfort food goodness here.
While the flavour and texture make corn casserole a standout, I think the other reason it’s on so many holiday tables is because it’s super easy to make. When you’re occupied with making so many other dishes, it’s nice to have something that’s so low effort. Just mix everything together and bake!
Why You’ll Love This Corn Casserole Recipe
- Everything you love, without the dairy . Corn casserole is a holiday classic and it’s a dish you might be missing after going vegan. This recipe uses plant-based cheese, butter, and sour cream, so you can enjoy the same flavours minus the dairy.
- Minimal prep, maximum flavor . With just a few simple ingredients and steps, this vegan corn casserole comes together quickly and easily. You can even make it ahead of time and pop it in the oven when you’re ready to serve.
- Comfort food at its best . Corn casserole checks so many comfort food boxes—it’s creamy, cheesy, and sweet!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan corn muffin mix
- Corn kernels – I use canned corn for this recipe; drain the liquid off.
- Creamed corn – You can use store-bought or my vegan creamed corn recipe.
- Vegan sour cream – I have a recipe for vegan sour cream , or buy your favourite brand from the grocery store.
- Vegan butter – This vegan butter always works well in recipes, but store-bought is fine!
- Seasonings – Salt, chili flakes, garlic powder, and onion powder.
- Vegan cheddar cheese – You can’t have a casserole without (vegan) cheese!
- Green onions
Where Can I Find Vegan Corn Muffin Mix?
Regular Jiffy corn muffin mix is surprisingly not vegan —it contains lard. Look for the Jiffy corn muffin mix that has vegetarian on the label. Whole Foods 365 cornbread and muffin mix is also vegan. If you can’t find either of these, you can make your own corn muffin mix with the ingredients listed in the notes on the recipe card.
How to Make Corn Casserole
- Combine . Stir together the corn muffin mix, corn kernels, creamed corn, sour cream, melted butter, salt, onion powder, garlic powder and chili flakes.
- Bake . Spread the mixture into a greased baking dish and bake at 350ºF for 35 minutes.
- Add the cheese . Sprinkle the vegan cheddar over the top and return the casserole to the oven for another 10 minutes.
- Cool and serve . Let the casserole cool for a few minutes, then garnish with the green onions and serve.
Tips and Variations
- Get a head start . If you want to save some time on the day you plan to serve this dish, you can mix all the ingredients together (minus the cheese) and store it wrapped in the casserole dish in the refrigerator for up to a day. Let the dish sit on the countertop to come to room temperature while the oven preheats.
- Make it gluten-free . To make this recipe gluten-free, simply use a gluten-free cornbread mix or make the homemade mix in the recipe notes using a measure-for-measure gluten-free flour.
- Add jalapeños . For a little kick, you can stir jalapeño peppers (fresh or pickled jalapeños) into the corn casserole mixture, or garnish the top of the casserole with pickled jalapeños before serving.
- Don’t over-mix . Over-mixing the batter can overwork the gluten in the muffin mix, which will keep your corn casserole from having the light, fluffy texture you want in this recipe.
What to Serve With Corn Casserole
Corn casserole shines as a side dish for vegan holiday dinners—serve it with vegan turkey along other classic side dishes like vegan stuffing and green bean casserole . That said, this is also easy enough for a weeknight dinner. Pair it with this vegan fried chicken and a simple salad.
How to Store Leftovers
Wrap the leftovers in the baking dish or transfer them to an airtight container; refrigerate for up to 4 days. Reheat in a 350ºF oven until the corn casserole is completely warmed through, or heat it up in the microwave.
Can I Freeze This Recipe?
Yes, corn casserole can be frozen for up to 3 months. Use freezer-safe containers or wrap the casserole tightly in the baking dish. When ready to enjoy again, thaw it in the refrigerator overnight before reheating in the oven or microwave according to the instructions above.
More Vegan Casserole Recipes
- Vegan Enchilada Casserole
- Broccoli Cheese Rice Casserole
- Stuffed Pepper Casserole
- Biscuits and Gravy Casserole
- Vegan Sweet Potato Casserole with Maple Pecan Topping
Ingredients
- 1 (8.5-ounce) package vegan corn muffin mix , 240 g
- 1 (15-ounce) can corn kernels , 425 g, drained
- 1 (15-ounce) can creamed corn , 425 g
- 1 ¼ cup vegan sour cream , 300 g
- ¼ cup melted vegan butter , 60 g
- 1 teaspoon salt
- 1 teaspoon chili flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup vegan cheddar cheese , 120 g, shredded
- Chopped green onions , for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the corn muffin mix, corn kernels, creamed corn, sour cream, melted butter, salt, onion powder, garlic powder and chili flakes.
- Stir the mixture until everything is well combined. Do not overmix; a few lumps are okay.
- Grease a 9×13-inch baking dish or a similar size with cooking spray or a little oil.
- Pour the corn mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 35 minutes.
- Remove the casserole from the oven and sprinkle the shredded vegan cheddar cheese evenly over the top.
- Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with chopped green onions if desired.
Notes
- If you don’t have the corn muffin mix, you can substitute: 2/3 cup (100g) cornmeal 2/3 cup (120g) flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt
- To store : Wrap the leftovers in the baking dish or transfer them to an airtight container; refrigerate for up to 4 days. Reheat in a 350ºF oven until the corn casserole is completely warmed through, or heat it up in the microwave.
- To freeze : Corn casserole can be frozen for up to 3 months. Use freezer-safe containers or wrap the casserole tightly in the baking dish. When ready to enjoy again, thaw it in the refrigerator overnight before reheating in the oven or microwave according to the instructions above.
Corn Casserole
Ingredients
- 1 (8.5-ounce) package vegan corn muffin mix 240 g
- 1 (15-ounce) can corn kernels 425 g, drained
- 1 (15-ounce) can creamed corn 425 g
- 1 ¼ cup vegan sour cream 300 g
- ¼ cup melted vegan butter 60 g
- 1 teaspoon salt
- 1 teaspoon chili flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup vegan cheddar cheese 120 g, shredded
- Chopped green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the corn muffin mix, corn kernels, creamed corn, sour cream, melted butter, salt, onion powder, garlic powder and chili flakes.
- Stir the mixture until everything is well combined. Do not overmix; a few lumps are okay.
- Grease a 9x13-inch baking dish or a similar size with cooking spray or a little oil.
- Pour the corn mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 35 minutes.
- Remove the casserole from the oven and sprinkle the shredded vegan cheddar cheese evenly over the top.
- Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with chopped green onions if desired.
Notes
- If you don’t have the corn muffin mix, you can substitute: 2/3 cup (100g) cornmeal 2/3 cup (120g) flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt
- To store : Wrap the leftovers in the baking dish or transfer them to an airtight container; refrigerate for up to 4 days. Reheat in a 350ºF oven until the corn casserole is completely warmed through, or heat it up in the microwave.
- To freeze : Corn casserole can be frozen for up to 3 months. Use freezer-safe containers or wrap the casserole tightly in the baking dish. When ready to enjoy again, thaw it in the refrigerator overnight before reheating in the oven or microwave according to the instructions above.
Nutrition
Corn Casserole https://jessicainthekitchen.com/corn-casserole/ September 13, 2024
This vegan stromboli recipe is like a giant pizza roll, with melty plant-based cheese and veggies baked inside a golden brown crust. Customise it with your favourite fillings!
Stromboli is similar to a calzone, but bigger, sliceable, and the dough is rolled up instead of folded over. Traditionally, stromboli recipes are filled with meat, cheese, and sometimes vegetables, then served with sauce.
Making stromboli vegan is simple—just skip the meats, use a good plant-based cheese, and go heavy on the veggies. (Yum!) I used a combination of mushrooms, caramelised onions, and bell pepper here, but you can really use anything you like on a vegan pizza .
I plan on making this vegan stromboli recipe my main dish for the holidays this year. Like vegan Wellington , it looks impressive on the table and it’s so delicious, even the meat eaters at your party will want a slice!
Why You’ll Love This Stromboli Recipe
- The flavors of pizza, in a different form . If you love vegan pizza, you’ll enjoy this vegan stromboli recipe too. It’s got all the classic flavors of a pizza, but in a rolled-up form that’s perfect for sharing and dipping.
- Easy to make your own . I share some ideas for customizing this stromboli recipe later in the post, but there are so many ways to put your own spin on this recipe.
- A delicious option for any occasion . Whether you’re celebrating Christmas , Thanksgiving , or simply looking for a delicious dish to serve at a party, this vegan stromboli is guaranteed to be a hit.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pizza dough – I use my vegan pizza dough .
- Olive oil
- Vegetables – Onion, mushrooms, bell pepper (red, yellow, or green), and garlic.
- Seasonings – Dried oregano, dried basil, salt, and pepper.
- Vegan mozzarella cheese – I buy a package of shredded mozzarella at the grocery store rather than shredding my own. Usually the shredded vegan cheese is formulated for melting.
- Marinara or pizza sauce – You can use store-bought or homemade marinara sauce .
- Topping – Olive oil, oregano, garlic powder, and salt for seasoning the outside of the stromboli.
How to Make Stromboli
Caramelise the onions.
- Caramelise the onions . Cook the onions in a skillet over medium-low heat with the olive oil and salt until they’re caramelised.
- Cook the mushrooms and peppers . Add more oil to the skillet if needed and cook the mushrooms and peppers until softened. Stir in garlic for 1 minute, then add the seasonings.
Roll the dough.
- Assemble . Roll out the dough into a rectangle, then spread marinara over the top, leaving a border on all sides. Top with the vegetables, then cheese. Roll tightly and pinch to seal .
- Season . Place the stromboli on a parchment-lined baking sheet; brush with olive oil and sprinkle the oregano, garlic, and salt over the top. Cut vents in the dough.
- Bake . Bake the stromboli in a 375ºF oven for 25 to 30 minutes, or until the outside is golden brown. Slice and serve with marinara.
Tips for Success
- Don’t overwork the dough . If you do, the gluten will over-develop and make the exterior tough.
- Use a thin layer of toppings . Overfilling the stromboli will make it hard to roll and can cause it to burst open while baking, leaving you with a big mess to clean up. (Just in case, be sure to use a rimmed baking sheet too, which will catch any oozing cheese or sauce.)
- Be sure the edges are really sealed . Sometimes even after pinching them together, they start popping open a bit. Pinch them really well, making sure there are no gaps.
- Cool before slicing . Let the stromboli cool for a few minutes before slicing. This gives the filling some time to set so it doesn’t ooze out when you slice into it.
- Get a head start . You can prepare the caramelised onions and sautéed vegetables ahead of time and store them in the fridge until you’re ready to assemble, or assemble the whole stromboli and refrigerate it for up to a day before baking.
Variations
- Add vegan meat . Store-bought vegan pepperoni or sausage can be added to the filling if you’d like.
- Try different vegetables . Sautéed spinach, sliced artichoke hearts, roasted red peppers—you really have endless options with this stromboli recipe. Olives would be good too!
- Add vegan ricotta . You can skip the marinara on the inside and spread a layer of vegan ricotta on the dough instead for a cheesier flavour. Then serve the stromboli with marinara for spooning over the top or dipping.
What to Serve With Stromboli
This vegan stromboli recipe can be served as a main dish or cut into smaller slices for appetizers. Pair it with a fresh salad like this cucumber and tomato salad or try these balsamic roasted vegetables .
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place sliced stromboli on a parchment-lined baking sheet and bake at 375°F until heated through (the amount of time will depend on the thickness of the slices). You can also use the microwave, but the crust will be a bit soggy.
Can I Freeze This Recipe?
Yes, you can freeze this vegan stromboli to enjoy later! Wrap it tightly in plastic wrap followed by a layer of foil to prevent freezer burn and freeze for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight, then reheat according to the instructions above.
More Holiday Main Dish Ideas
- Vegan Meatloaf (Thanksgiving Main Dish)
- Vegan Fried Chicken
- The Best Vegan Lasagna
- Vegan Shepherd’s Pie
- Vegan Turkey
Ingredients
- 1 batch pizza dough
For the Filling:
- 1 large onion , thinly sliced
- 2 tablespoons olive oil , for caramelizing
- 2 cup mushrooms , 160 g, sliced
- 1 large bell pepper , red, yellow, or green, sliced into 1 inch pieces
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper , to taste
- 1 cup vegan mozzarella cheese , shredded
- ½ cup marinara sauce , or pizza sauce
For the Topping:
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Pinch of salt
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced onions and a pinch of salt.
- Cook the onions, stirring occasionally, for 8-10 minutes until they are deeply golden and caramelized. Remove from the pan and set aside.
- In the same skillet, add a little more oil if needed. Add the sliced mushrooms and bell pepper, cook for 7-10 minutes until softened and most of the moisture evaporated.
- Add minced garlic. Sauté for 1 minute until fragrant. Season with oregano, basil, salt, and pepper. Set aside.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface into a rectangle (about 14×12 inches).
- Spread a thin layer of marinara sauce over the dough, leaving a 1-inch border around the edges.
- Layer the caramelized onions, sautéed mushrooms, and bell peppers evenly over the dough. Sprinkle vegan cheese on top.
- Carefully roll the dough tightly from one long edge to the other, like a jelly roll. Pinch the seams and ends to seal. Position it seam side up.
- Place a piece of parchment paper on top of your stromboli roll. Carefully flip it so the stromboli is positioned on top of the parchment paper, seam side down. Transferring it to the baking sheet on parchment paper will be much easier.
- Place the stromboli on a baking sheet.
- Brush the top with olive oil and sprinkle with dried oregano, garlic powder, and a pinch of salt.
- Make a few small slits on top to allow steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown.
- Let the stromboli cool for a few minutes before slicing. Serve with marinara sauce for dipping, if desired.
