Vegan twice baked potato casserole
Indulge in the delightful flavors of a Vegan Twice Baked Potato Casserole, featuring creamy potatoes, vibrant red pepper, sweet corn, hearty black beans, and protein-packed tofu. Seasoned with dried basil, vinegar, olive oil, and a touch of salt, this comforting dish is a perfect plant-based treat for any meal.
- 20 Jul 2024
- Cook time 40 min
- Prep time 5 min
- 6 Servings
- 9 Ingredients
This Vegan Twice-Baked Potato Casserole is a delicious and hearty dish that combines the goodness of potatoes, veggies, and plant-based protein. Perfect for family dinners, potlucks, or meal prepping, it offers a nutritious and tasty option that's sure to please vegans and non-vegans alike.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash and peel the potatoes if desired. Cut them into chunks.
- Place the potato chunks in a large pot and cover with water. Add a pinch of salt and bring to a boil.
- Cook the potatoes until they are fork-tender, about 15-20 minutes.
- While the potatoes are boiling, drain and press the tofu to remove excess moisture.
- Cut the tofu into small cubes.
- Dice the red pepper.
- Drain the cooked potatoes and mash them in a large bowl.
- Add 2 tablespoons of olive oil, 1/2 tsp salt, and dried basil to the mashed potatoes. Mix well.
- Spread the mashed potatoes in a greased 9x13 inch baking dish.
- In a large bowl, combine the diced red pepper, sweet corn, black beans, and tofu.
- Add the remaining 2 tablespoons of olive oil, vinegar, and 1/2 tsp salt. Mix thoroughly.
- Spread the vegetable and tofu mixture evenly over the mashed potatoes in the baking dish.
- Use a spatula to gently mix and slightly press down the vegetables into the mashed potatoes, leaving some on top as desired.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is slightly golden and crisp.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh herbs if desired and enjoy your Vegan Twice Baked Potato Casserole!
Tips:
- Use starchy potatoes such as Russet for a fluffier texture.
- Press the tofu to remove excess moisture before using to achieve a firmer texture.
- Feel free to add your favorite herbs or spices, like smoked paprika or nutritional yeast, for extra flavor.
- For a creamier consistency, consider adding a splash of plant-based milk when mashing the potatoes.
- Refrigerate any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
There you have it - a flavorful and satisfying Vegan Twice-Baked Potato Casserole that is perfect for any occasion. Packed with nutritious ingredients and easy to prepare, this dish is sure to become a staple in your kitchen. Enjoy your wholesome, plant-based meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 11g | 29% |
| Sugar 4.37g | 4% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.74g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 63mg | 12% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 3.71mg | 23% |
| Vitamin B6 0.85mg | 50% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 72mg | 83% |
| Vitamin E 0.81mg | 5% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 4.12mg | 37% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 280mg | 23% |
| Potassium, K 1380mg | 41% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 550mg | 37% |
| Zinc, Zn 1.59mg | 14% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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