This savory vegan potato casserole will easily become the star of the night, either as a stunning side dish or a complete entree. Thinly sliced potatoes are layered with veggies, a flavorful cheesy sauce, and topped with a crunchy breadcrumb mixture. And it only takes 45 minutes and one skillet to make!
Potato-based meals are excellent dinner options and great for large get-togethers or functions since everyone loves potatoes. Be sure to check out some of my other recipes using this beloved ingredient, such as spicy skillet breakfast potatoes, vegan mashed potatoes with a twist, creamy vegan scalloped potatoes, or breakfast pizza with a hash brown crust.
❤️ Why you’ll love it
There are several reasons why you should try this vegan potato casserole out of all the recipes you can find. One, it is more than just potatoes in a sauce. Two, it is loaded with wonderful and delicious ingredients. Three, the crunchy topping and the creamy sauce give an intriguing mix of textures.
I combined fresh potatoes, broccoli, and green peas with a flavorful vegan cheese sauce. Then topped it with crunchy breadcrumbs infused with rosemary before baking it in the oven. The result is a savory and aromatic dish that you can serve as a side to your favorite meal or a meal on its own!
This recipe is simple and easy to follow, with just 10 minutes of prep time and 30 minutes of cooking time! In less than an hour, you will have a delicious dish to serve to your family and friends. All ingredients used to make this recipe are simple items you can find in your grocery store. You may already have many of them at home! This is one of the recipes featured in our Winter Vegan Cookbook, among other budget-friendly recipes.
🧾 Key ingredients
My vegan potato casserole requires quite a few ingredients. The good news is that you can find all the ingredients in your local grocery store or pantry.
Potatoes – I recommend using low-starch, waxy potatoes like red potatoes or the all-purpose potatoes, Yukon Gold, since they hold their shape better. You don’t want to end up with mashed potatoes instead of a casserole.
Broccoli, green peas, and leek – It is optional to add them, but I highly recommend it. They contribute vibrant colors and delightful textures without overshadowing the potatoes. They will make the dish a complete meal.
Nutritional yeast – There are a couple of things you need to make a vegan cheese sauce, but nutritional yeast is one of the key ingredients.
Breadcrumbs – You can test it with several breadcrumb substitutes, but mixing it with rosemary and dairy-free butter is just the next level.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
I love using a cast-iron skillet from UnoCasa for casseroles. You can prep everything in it as well as bake the final dish in it until the end. You can use a glass oven-safe baking dish, if you do not have one.
You can save time slicing the potatoes by using a mandolin slicer. The slices will be even, which makes cooking them easier. Thin slices also mean the potatoes are cooking faster.
Precooking the vegetables
- Slice the potatoes into ⅛ inch (3mm) thick slices and cook for 4-5 minutes in boiling water.
- Cut the broccoli into ¼-inch (6mm) florets and cook in boiling water for 3-4 minutes.
- Boil the frozen green peas for 3-4 minutes.
Making vegan potato casserole
Heat a skillet over medium-low heat. Add one tablespoon of olive oil and chopped leek, then stir and cook for two minutes.
Add the chopped garlic, then stir and cook for an additional minute.
Remove the skillet from the stove. Add the cornstarch and mix well.
Add the room-temperature dairy-free milk ½ cup at a time, whisking continuously.
Place the skillet back on the stove, then add the garlic powder, onion powder, nutritional yeast, salt, and black pepper. Stir well and bring it to a boil, allowing the cheesy sauce to thicken.
Add the vegetable broth and stir thoroughly.
Heat a separate small pan over medium heat to make the breadcrumb topping. Add the dairy-free butter, one tablespoon of olive oil, and rosemary sprigs. Once bubbling, add the breadcrumbs and mix well. After two minutes of cooking, remove it from the stove and remove the rosemary sprigs.
Grease the bottom of a cast-iron skillet or oven-safe baking dish with oil. Add the first layer of the potatoes, broccoli, and green peas.
Spread a generous layer of the cheesy sauce, saving at least two cups for the top.
Continue layering the ingredients until you run out.
Sprinkle the top of the casserole with the breadcrumbs, then place in the preheated 395F (200C) oven and bake for 20 minutes.
💡 Expert tip
I always recommend waiting to add the seasoning if you make any type of sauce. The primary reason is that a portion of the liquid evaporates during cooking. This reduction can significantly intensify the flavors, making the seasoning too overpowering or excessively salty. You have better control over the taste by withholding the seasoning until the end.
This vegan potato casserole is a versatile dish you can customize in many ways. I recommend
I use broccoli and green peas in this recipe, but you can also use other veggies such as zucchini, cauliflower, onions, Brussels sprouts, or other root vegetables.
Instead of the breadcrumb topping, you can use crushed croutons, chopped nuts, vegan-friendly crispy fried onions, or vegan cheese. Mix in vegan bacon bits or vegan sausage if you miss something meaty.
I love experimenting with different herbs and spices. Nutmeg or smoked paprika powder pairs well with any potato-based dish. If you like heat, sprinkle on some cayenne pepper or chili flakes.
🥣 Serving ideas
This vegan potato casserole recipe is wonderful in every way, even only as a side dish. However, you can make it the main star with one of these serving ideas:
With a side salad – A fresh, crisp salad makes an excellent complement to casserole.
With bread – Serve it alongside some warm garlic bread or breadsticks.
With vegetables – Two sides make a whole. Serve it with stir-fried spinach, pan-fried oyster mushrooms, roasted asparagus, or sauteed julienne carrots. Garnish it with fresh parsley, chopped scallions, or chives before serving.
❄️ Storing tips
If you have leftovers from this savory dish, I recommend the following storage tips to preserve the best taste. You should always bring the casserole to room temperature before storing it.
In the refrigerator: Once cooled, store leftovers in an airtight container in the fridge for up to three days. Ideally, you should wait until the day you plan to eat it to add the breadcrumb crumble, as it will get soggier with each day.
In the freezer: Once cooled, store the casserole in a freezer-safe container for up to three months. Thaw in the refrigerator overnight. If possible, wait until the day you thaw and reheat it to add the breadcrumb mixture.
Reheating: To reheat, cover with foil and place in the oven for 15-20 minutes at 350F. You can also reheat it in the microwave.
I recommend using low-starch, waxy potatoes like red potatoes or the all-purpose potatoes, Yukon Gold, since they hold their shape better. You don’t want to end up with mashed potatoes instead of a casserole.
Simply prepare the recipe until the last step. Then, tightly cover it with a layer of plastic wrap (the wrap should touch the top of the casserole and have no air bubbles) and place it in the refrigerator until you are ready to use it. Thaw it in the fridge and bake it in a preheated oven (without the wrap). You may need to increase the baking time since it will be cold from the refrigerator.
More vegan potato recipes
If you want more vegan casserole recipes, I can show you at least one for all vegetables. Or, if you would rather do something else with potatoes, here are our favorite ones:
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
Vegan Potato Casserole
- 1 lb Potatoes
- 7 oz Broccoli
- 3 oz Green peas
Vegan cheese sauce
- Precook ⅛-inch (3 mm) sliced potatoes for 4-5 minutes, ¼-inch (6 mm) broccoli florets for 3-4 minutes, and frozen green peas for 3-4 minutes in boiling water.
- Take a skillet, and heat it over low-medium heat. Add 1 Tbsp of olive oil and chopped leek. Stir and cook them for 2 minutes.
- Add chopped garlic. Stir and cook for another minute.
- Take it off the stove and add cornstarch. Mix it well.
- Add dairy-free milk(at room temperature)in batches, ½ cup at a time. Whisk continuously.
- Add vegetable broth. Stir thoroughly.
- Put the skillet back on the stove and add garlic
- powder, onion powder, nutritional yeast, salt, and black pepper. Stir it well and bring it to a boil. Wait until the sauce thickens.
- To make the topping, heat a small pan to medium heat and add dairy-free butter, 1 Tbsp of olive oil, and rosemary sprigs. Once it is bubbling, add breadcrumbs and mix them well. Take it off the stove after 2 minutes, and remove the rosemary sprigs.
- Use a cast iron skillet or an oven-safe baking dish and grease the bottom with oil.
- Add the first layer of potato, broccoli, and green peas.
- Spread a generous layer of the cheezy sauce, but save at least 2 cups for the top.
- Continue layering until you run out of ingredients.
- Sprinkle the top with breadcrumbs and bake the casserole for 20 minutes in a preheated oven of 395 F (200 C).
- Once you pre-cook vegetables, cool them down (e.g., with icy water) to prevent overcooking.
- To save time, you can use a mandolin slicer for the potatoes.
- Since liquid evaporates during cooking the sauce, add seasoning only at the end.