Vegan potato broccoli casserole recipe
Indulge in a delectable harmony of flavors with our Vegan Potato Broccoli Casserole – a comforting masterpiece that elevates plant-based dining to a new level. Immerse yourself in layers of velvety vegan cheese sauce, enveloping tender potatoes and crisp broccoli, all baked to perfection. This heartwarming casserole promises not only a burst of wholesome goodness but also a symphony of tastes that will satisfy both your cravings and your commitment to plant-based living. Elevate your culinary experience with this easy-to-follow recipe, celebrating the rich tapestry of vegan ingredients in every delicious bite.
Ingredients
Plant based broccoli potato casserole Ingredients
- 2.2 lbs (1kg) potatoes fresh or leftover potatoes
- 17.6 oz (500g) broccoli florets
- 1 cup (240ml) dairy-free cream (cashew cream or soy cream)
- 2 tsp rosemary dried
- 1 tsp oregano dried
- 1 tsp thyme dried
- 2 tsp paprika powder
- 3 cloves of garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoons pepper
Melty vegan cheese Sauce
- 3.5 oz (100g) vegan butter or margarine
- 1 onion finely diced - or 1 1/2 teaspoon onion powder
- 3 tbsp flour
- 1 cup (240ml) vegetable broth
- 6 tbsp nutritional yeast flakes
- 1/3 teaspoons salt
- 1/4 teaspoons pepper
Topping
- ½ cup (50g) whole wheat panko bread crumbs, or almond flour
- 1 cup (150g) vegan grated cheese optional
Instructions
How to make baked potato casserole recipe
VELVETY VEGAN CHEESE SAUCE
- 1 Begin by melting 2 tablespoons of vegan butter in a medium-sized saucepan over medium-high heat. Saute the diced red onion until it becomes translucent and tender. Add the flour and whisk it in, allowing it to cook for about a minute.
- 2 Gradually incorporate the vegetable broth, followed by the unsweetened soy milk, while continuously whisking. Introduce the nutritional yeast into the mix. Reduce the heat to medium and let it simmer for a few minutes until the cheese achieves a smooth consistency. Taste the sauce and adjust the seasoning with salt as needed. Reserve the flavorful sauce for use.
OVEN-BAKED VEGAN POTATO BROCCOLI CASSEROLE
- 3 Preheat your oven to 356 ºF (180 ºC). Begin by peeling and slicing the potatoes. Give the broccoli a good wash, separate the florets, and chop them into bite-sized pieces. Combine both in a baking dish.
- 4 Evenly pour the delectable sauce over the potatoes and broccoli, ensuring a thorough coating. Allow the casserole to bake for 30 minutes, then, for an extra touch, sprinkle breadcrumbs or almond flour and vegan cheese (optional). Continue baking for an additional 15 minutes until the cheese achieves a delightful melt, and the potatoes reach a tender perfection.
How to make crockpot potato casserole
CROCKPOT VEGAN POTATO BROCCOLI CASSEROLE
- 1 Prepare the Velvety Vegan Cheese Sauce according to steps 1 and 2 in a saucepan. Once the sauce is ready, set it aside.
- 2 In your crockpot, layer peeled and sliced potatoes with washed and chopped broccoli florets. Pour the prepared vegan cheese sauce evenly over the layers.
- 3 Cook the casserole in the crockpot on low for 4-5 hours or until the potatoes are tender. Optionally, add breadcrumbs or almond flour and vegan cheese during the last 30 minutes for a delicious crunchy finish.
How to make dairy free potato broccoli casserole in instant pot
INSTANT POT VEGAN POTATO BROCCOLI CASSEROLE
- 1 Follow steps 1 and 2 to make the Velvety Vegan Cheese Sauce in a saucepan. Set it aside.
- 2 In the Instant Pot, layer peeled and sliced potatoes with washed and chopped broccoli florets. Pour the vegan cheese sauce over the layers.
- 3 Cook on manual high pressure for 8-10 minutes, allowing for a natural release. Once done, optionally add breadcrumbs or almond flour and vegan cheese, and let it sit in the warm setting for an additional 5 minutes. Serve and enjoy your Instant Pot Vegan Potato Broccoli Casserole!