For the casserole:

  • 4 cups frozen or canned corn kernels
  • 1 cup unsweetened almond milk (or any other non-dairy milk of your choice)
  • 1/4 cup vegan butter or margarine
  • 1/4 cup all-purpose flour
  • 1/4 cup nutritional yeast (for a cheesy flavor)
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (for a smoky flavor)
  • Salt and pepper to taste

For the topping:

  • 1 cup breadcrumbs (ensure they are vegan)
  • 2 tablespoons vegan butter or margarine, melted
  • 1/4 cup chopped fresh parsley (optional)


  1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch (23×23 cm) baking dish.
  2. In a large skillet, melt the 1/4 cup of vegan butter over medium heat. Add the diced onion, red and green bell peppers, and minced garlic. Sauté for about 3-5 minutes until the vegetables become tender.
  3. Stir in the all-purpose flour, nutritional yeast, dried thyme, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to make a roux (thickened mixture).
  4. Gradually add the almond milk, whisking continuously to avoid lumps. Continue to cook and whisk until the mixture thickens and becomes creamy, which should take about 5-7 minutes.
  5. Remove the skillet from heat and fold in the corn kernels.
  6. Transfer the mixture to your prepared baking dish.
  7. In a small bowl, combine the breadcrumbs and melted vegan butter. Sprinkle this mixture evenly over the top of the corn mixture.
  8. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
  9. If desired, garnish the casserole with chopped fresh parsley before serving.
  10. Allow the casserole to cool for a few minutes before serving, as it will be very hot.

This vegan corn casserole makes a delicious side dish for holidays or any meal. Enjoy!