Vegan potato broccoli casserole
Delicious and nutritious vegan potato broccoli casserole recipe featuring hearty potatoes, creamy white beans, and flavorful mushrooms, all baked with almond milk and spices. Perfect for a comforting plant-based meal!
- 22 Jan 2025
- Cook time 60 min
- Prep time 10 min
- 6 Servings
- 12 Ingredients
The Vegan Potato Broccoli Casserole is a delightful, plant-based dish that combines hearty potatoes, nutritious broccoli, and a creamy white bean and almond milk sauce. This casserole is not only delicious but also vegan-friendly and packed with wholesome ingredients. Perfect for a family dinner or potluck, it’s a dish that will satisfy everyone at the table.
Ingredients:
Instructions:
- Preheat the oven to 375°F (190°C).
- Peel and slice the potatoes into thin rounds. Set aside.
- Cut the cauliflower into small florets.
- In a large pot, steam the cauliflower and broccoli florets until tender, about 5-7 minutes. Remove from heat and set aside.
- In a blender or food processor, combine the cooked white beans, almond milk, nutritional yeast, minced garlic, 3 tsp salt, and black pepper. Blend until smooth and creamy. Set aside.
- In a large skillet, melt the vegan butter over medium heat.
- Add the sliced mushrooms and sauté until they are soft and their moisture has evaporated, about 5-7 minutes. Season with the remaining 1 tsp salt and red pepper flakes. Set aside.
- Grease a large casserole dish with a bit of vegan butter or cooking spray.
- Lay out a layer of potato slices on the bottom of the casserole dish.
- On top of the potatoes, spread a layer of sautéed mushrooms.
- Add a layer of steamed broccoli and cauliflower florets.
- Pour a portion of the white bean sauce over the vegetables, spreading it evenly.
- Repeat the layers until all ingredients are used, finishing with a layer of white bean sauce on top.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are fully cooked.
- Allow the casserole to cool for a few minutes before serving. Enjoy your vegan potato broccoli casserole warm!
Tips:
- Ensure that the potatoes are sliced evenly to promote uniform cooking.
- Steam or slightly pre-cook the broccoli and cauliflower florets to avoid undercooking, as they take longer to soften in the oven.
- Using nutritional yeast adds a cheesy flavor, which complements the casserole's overall taste.
- If you prefer a richer sauce, consider blending some soaked cashews with the white beans and almond milk.
- Add a bit of spice by increasing the amount of red pepper flakes, or using a dash of hot sauce.
- Experiment with other vegetables like bell peppers, spinach, or zucchini for added variety.
- Allow the casserole to rest for a few minutes before serving to let the flavors meld and the sauce thicken.
This Vegan Potato Broccoli Casserole is a comforting and nutritious meal that brings together the flavors of potatoes, broccoli, mushrooms, and a creamy sauce made from white beans and almond milk. By following the tips above, you can ensure that your casserole turns out perfectly every time. Enjoy this delightful vegan dish with your loved ones, and savor the wholesome goodness in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 360kcal | 18% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 12g | 33% |
| Sugar 5g | 5% |
| Fat | |
| Fat 6g | 7% |
| Saturated 2.48g | 8% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 63ug | 7% |
| Choline 110mg | 20% |
| Vitamin B1 0.49mg | 41% |
| Vitamin B2 0.41mg | 32% |
| Vitamin B3 4.84mg | 30% |
| Vitamin B6 1.02mg | 60% |
| Vitamin B9 210ug | 53% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 130mg | 148% |
| Vitamin E 2.81mg | 19% |
| Vitamin K 70ug | 59% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.63mg | 69% |
| Iron, Fe 5mg | 47% |
| Magnesium, Mg 120mg | 29% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 1860mg | 55% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 1650mg | 110% |
| Zinc, Zn 2.37mg | 22% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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