Potato mushroom casserole vegan recipe
Quick and Delicious Vegan Potato Mushroom Casserole: Embrace the harmony of wholesome flavors with this Vegan Potato Mushroom Casserole. Layers of thinly sliced potatoes intertwine with savory mushrooms, enriched by aromatic herbs and a creamy plant-based blend. Whether baked to golden perfection in the oven, simmered to tender delight in the slow cooker, swiftly pressure-cooked in the Instant Pot, or crisped up with ease in the air fryer, this versatile dish promises a delectable symphony for your taste buds. A delightful combination of convenience and culinary charm, it’s the perfect addition to your quick and nourishing recipe repertoire. Dive into the world of plant-based goodness with every comforting bite.This delicious Vegan Potato Mushroom Casserole recipe includes measurements in both cups and grams, along with instructions for the oven, slow cooker/crockpot, instant pot, and air fryer:
Ingredients
Vegan Potato Mushroom Casserole Ingredients:
- 2 lbs (900g) potatoes thinly sliced (fresh or leftover potatoes)
- 1 lb (450g) mushrooms sliced
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 cup (240ml) vegetable broth
- 1 cup (240ml) plant-based milk (e.g., almond, soy)
- 2 tbsp (30ml) olive oil
- 2 tbsp (30g) all-purpose flour or cornstarch
- 3 tsp smoked paprika or regular paprika
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1/2 tsp Salt
- 1/4 tsp black pepper
- 1 cup (120g) vegan cheese shredded (optional)
Instructions
How to make the best easy potato mushroom casserole vegan recipe Instructions:
How to make baked potato casserole recipe In the Oven:
- Preheat the oven to 375°F (190°C).
- In a pan, sauté onions and garlic in olive oil until softened. Add mushrooms and cook until they release moisture.
- Sprinkle flour or cornstarch over the mushroom mixture, stir well, and cook for another 2 minutes.
- Add vegetable broth, plant-based milk, thyme, rosemary, smoked paprika, salt, and pepper. Stir until the mixture thickens.
- In a greased casserole dish, layer sliced potatoes and pour the mushroom mixture over them.
- Optionally, sprinkle vegan cheese on top.
- Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until the top is golden.
How to make slow cooker vegetable casserole: best Crockpot potato casserole
Slow Cooker/Crockpot:
- Follow steps 1-4 on the stovetop.
- Transfer the mushroom-potato mixture to a slow cooker.
- Cook on low for 6-8 hours or until the potatoes are tender.
How to make instant pot vegetarian casserole
Instant Pot:
- Follow steps 1-4 using the sauté function.
- Transfer the mixture to the Instant Pot.
- Close the lid, set to sealing, and cook on high pressure for 8 minutes. Quick-release pressure.
- Optional: Transfer to a baking dish, add vegan cheese, and broil for a few minutes in the oven for a golden top.
How to make fresh or leftover baked potato casserole in air fryer
Air Fryer:
- Follow steps 1-4 on the stovetop.
- In an air fryer-safe dish, layer sliced potatoes, pour the mushroom mixture over them.
- Air fry at 375°F (190°C) for 25-30 minutes or until potatoes are cooked, shaking the basket halfway through.
- Enjoy your delicious Vegan Potato Mushroom Casserole!