Vegan Potato Casserole
This creamy vegan potato casserole is a comforting delight, packed with flavor and perfect for gatherings.
Discover the ultimate comfort food with this Vegan Potato Casserole recipe, perfect for any occasion.
Made with wholesome, plant-based ingredients, this dish brings together tender potatoes, savory vegetables, and a rich, creamy sauce.
At vegancooking.recipes, we believe that delicious meals can be both satisfying and healthy, so enjoy this savory casserole that's easy to prepare and sure to impress your family and friends.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Russet potatoes are ideal for their creamy texture. You can substitute almond milk with any other plant-based milk. Nutritional yeast provides a cheesy flavor but can be omitted if desired.
Tips & Notes
- •For added flavor, consider adding chopped spinach or kale to the vegetable mixture.
- •Experiment with different seasonings like smoked paprika or Italian herbs for a unique twist.
Recipe Variations
- •Add cooked lentils or chickpeas for extra protein.
- •Use sweet potatoes instead of russet potatoes for a sweeter flavor.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day in advance, cover it, and store it in the refrigerator. Bake it just before serving.
Can I freeze the casserole?
Yes, this casserole freezes well. Just ensure it is cooled completely before freezing. Thaw in the refrigerator overnight before reheating.
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This creamy vegan potato casserole is a comforting delight, packed with flavor and perfect for gatherings.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large pot, bring water to a boil. Add the sliced potatoes and cook for about 10 minutes until just tender. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 4
Add the minced garlic, dried thyme, salt, and pepper to the skillet. Cook for an additional 2 minutes until fragrant.
- 5
In a blender, combine the cooked vegetable mixture, nutritional yeast, and almond milk. Blend until smooth. Adjust seasoning if necessary.
- 6
In a large mixing bowl, combine the cooked potatoes with the creamy vegetable sauce. Stir gently to coat the potatoes evenly.
- 7
Transfer the potato mixture into a greased 9x13 inch baking dish. Spread it out evenly.
- 8
If using, sprinkle the vegan cheese on top of the casserole.
- 9
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- 10
Remove the foil and bake for another 15 minutes until the top is golden and bubbly.
- 11
Remove from the oven and let it cool for a few minutes before garnishing with fresh parsley. Serve warm.
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