vegan potato casserole

Think of this hearty vegan potato casserole as baked potatoes in a pan. These babies are fully loaded!

Vegan Potato Casserole Recipe

potatoes

white beans

broccoli (aim for small pieces, around 1/2")

olive oil margarine

vegan bacon bits (like Bacos)

Vegan potato casserole recipe

preheat

boil

Bring a 3-4 quart pot of water to a boil. Add the potatoes and boil for 10-15 minutes, until the potatoes are fork-tender.

drain

Place the chopped broccoli into your colander on top of the drained beans, and drain the potatoes over the broccoli. Use a large spoon to toss everything together in the colander. The heat from the potatoes will steam the small pieces of broccoli and soften the beans.

bake

Transfer the potato mixture to a 9x13&quot;  baking pan. Add the olive oil and bacon bits, and toss to combine. Top with the cheddar shreds and bake for 25-30 minutes, until the cheese melts.

Serve with your choice of toppings. I like to set the toppings out in dishes on the table, so everyone can customize their own bowls.

https://embed.mediavine.com/videos/h66vnpior4bae0oosivv

Vegan potato casserole

Layers of cheesy vegan béchamel sauce, thin sliced Creamer potatoes, and sliced broccoli florets, all topped off with a toasty, herb and garlic bread crumb topping. Perfect for holiday potlucks and entertaining!

Cheesy Vegan Potato & Broccoli Casserole

tbsp (30 ml) vegan butter/margarine

flour

red onion,

garlic powder

tsp (1.25 ml) turmeric

tsp (1.25 ml) paprika

tsp (1.25 ml) salt, to taste

(250 ml) vegetable broth

(500 ml) unsweetened non-dairy milk (I used soy)

(24 grams) nutritional yeast flakes

(40 grams) Daiya cheddar or mozzarella style shreds

broccoli,

(50 grams) whole wheat panko bread crumbs

tbsp (15 ml) melted vegan butter/margarine

tsp (1.25 ml) onion powder

oregano

salt,

pepper,

In a medium sized saucepan, heat 2 tbsp of vegan butter medium-high heat. Add the chopped red onion and cook until translucent and tender. Whisk in the flour, garlic powder, turmeric, and paprika. Cook for 1 minute.

Slowly whisk in the vegetable broth, followed by the unsweetened soy milk. Stir in the nutritional yeast and Daiya cheese (optional). Turn heat down to medium and simmer for a few minutes, until the cheese is melted. Taste and adjust seasoning with salt. Set aside.

Cheesy Béchamel Sauce

Combine bread crumbs, melted butter, garlic and onion powder, oregano, and a sprinkle of salt.

Lightly grease a 9" pie plate with butter/margarine. Begin with 1 layer of thin sliced Creamer potatoes, slightly overlapping. Sprinkle with salt. Add a thin layer of sauce. Layer sliced broccoli florets, slightly over lapping. Sprinkle with salt. Add a thin layer of sauce. Repeat as many times as necessary (1-2 times). Be sure to salt each layer of raw potato or broccoli. Finish with a hefty layer of sauce. Top with seasoned bread crumbs.

Cover with aluminum foil and bake for 50 minutes. Uncover, and bake for another 10 minutes. If crumbs aren't toasted, set under broiler until just toasted. Do not burn.

Let sit for 15-20 minutes before serving.

Potato &amp; Broccoli Casserole

TVP stands for Textured Vegetable Protein. Typically it is a soy base and can come in many different flavours, or the original can be flavoured to just about anything. Makes a great meat substitute or add-in to recipes that need a little bit something more to round out as a full balanced single-pot meal or just to add a boost to the dish in general. 

If you can't find it at a local chain-grocer, I recommend trying Mexican grocers as I have found they often carry it for vegetarians/vegans as re-placers for  burritos, enchiladas, carne con chile, etc. HOWEVER, I have found in my experiences, it is often NOT referred to, or even known, as TVP but rather textured soy strips, or soy protein. I recommend asking for it as "carne de soya" or looking for it in the meat section (most places that I have been to, will have it hanging on the wall near the meat counter, as it is "soy meat". A popular brand is "soy salud" and they offer it in several varieties like "dark" (to replace beef), "light" (to replace chicken), and "medium" (to replace pork) although the only real change between those varieties, that I've noticed, just seems to be the color). The texture of it is pretty close to meat and I've served it before, and the more carnivorous eaters didn't even notice a difference.

Even if you are making a dish with meat, its a really good add-in since USDA studies have shown soy reduces risk of heart diseases and help prevent breast, prostate, and colon cancer. It also helps diminish menopause symptoms (and its never been clinically proven to "womenize" men, as some state for an argument against  vegetarianism/veganism--hence the soy boy "insult". Just google vegan body builders to know that argument is completely invalid) like hot-flashes. My father eats meat but still adds it to dishes and uses it to replace darker meats because soy doesn't have any cholesterol in it and aids in diminishing cholesterol levels in our blood.

This is amazing! I halved the recipe because my husband and I are terrible at eating leftovers, but if anyone else does this I suggest making a full recipe of the sauce; I started to run low but filled it in with more Daiya and it was great. I used almond milk since that is what I had on hand. I also decided to add some more protein by chopping up some Gardein chick'n strips and adding that to one of the layers. This is a great recipe to experiment with by adding other spices, or even some hot sauce when served. This will be a repeat in our house!

I made this recipe last night for a group of us and everyone loved it! Someone even wanted the recipe. My only suggestion would be to use a larger dish than the 9" pie plate you recommend.  As it was baking, drippings were coming over the side of the pie plate.  Highly recommend a deep dish!

This is the best "cheesy" vegan sauce I've come across in the year that I've been trying them out - I was about to give up! But this definitely qualifies as a "comfort food" recipe. Thanks for sharing!

YUM!! I used left over almond pulp from my Almond Cow (used to make almond milk) instead of panko bread crumbs since I didn't have any. Delightful!

Cozy vegan potato casserole with tender potatoes, plant-based dairy, herbs, and a golden crispy topping. Hearty, flavorful, and easily gluten-free!

olive oil

red onion (finely chopped)

garlic (minced)

plant-based milk (I like to use oat milk)

vegetable broth

nutritional yeast

smoked paprika

thyme

salt

black pepper

breadcrumbs (gluten-free if needed)

plant-based butter oil

parsley (chopped, for garnish (optional))

Black pepper

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of over 7,000 years of human consumption and use, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well...

softneck garlic

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Yeast

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps,...

plant-based milk

red onion

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

Paprika /pəˈprikə/ or British:/ˈpæprɪkə/ is a spice made from air-dried fruits of the chili pepper Capsicum annuum. Although paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World and later introduced to the Old World. Originating in central Mexico, it was brought to Spain in...

paprika

Vegetable Broth

Set the oven to 375°F and lightly grease a square baking dish. Set aside.

In a saucepan, heat the olive oil over medium heat.

Sauté the onion and garlic until fragrant, 1-2 minutes.

Add the milk, broth, nutritional yeast, paprika, thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes.

Arrange half of the sliced potatoes in the baking dish, slightly overlapping. Pour half of the sauce over the potatoes. Add the remaining potatoes on top and pour the rest of the sauce evenly over them.

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Top 3 vegan potato casserole recipes from across the web

The most viewed vegan potato casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Potato Casserole Recipe

Cheesy Vegan Potato & Broccoli Cass...

Vegan Potato Casserole Recipe

The most viewed vegan potato casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine