I think we can all agree that casseroles are the ultimate comfort food. They fill your kitchen with warmth and an incredible smell, offer lots of creaminess and also some crust – at least, that’s the case for our vegan potato broccoli casserole.
You wouldn’t know from the sound of it, but this cheesy goodness is super nutritious while tasting like a huge indulgence at the same time. Exactly my kind of perfect meal!
It’s meals like that which could bring the whole family together. The health foodie, the gluten intolerant, the vegan, the picky vegetable hater, the old-fashioned cook, the hungry worker. Did I mention that it doesn’t taste like it’s basically just vegetables with some nuts?
Casseroles have been a huge part of most everyone’s childhood – but oh boy, do I remember overeating on them and having blocks of cheese sitting in my belly for hours on end.
This is definitely not the nostalgic part I like to remember. But the coziness, the gatherings, and comfort… good that nobody has to skip that when trying to eat healthier.
Beautiful pictures taken by Logan Inc
When thinking about going plant-based, most fear that giving up certain foods (especially cheese!) will result in missing out so much.
We associate specific dishes with lovely memories and, of course, we wouldn’t want to be the ones munching on some salad while the family enjoys a warm and comforting meal together.
Back when we transitioned to veganism, we didn’t know about these recipes that combined our quest for healthfulness and new ethical stance with being a familiar comfort food. We were literally down with eating plain salads, baked veggies, and some beans. Crazy, right?
So happy that we have ultimately come across a world of possibilities that bring back the cheesiness but without the cow. And don’t even get me started on saturated fat and all of its health consequences… there has to be a better option. Well, actually there is.
The sauce consists mostly of blended cashews and nutritional yeast (as is super common for plant-based cheesy things) along with some more spices and thickeners. It gets poured between each layer and perfectly melts everything together.
What I especially love is that – even though casseroles are some of the more complicated dishes – this recipe doesn’t require any fancy ingredients I usually don’t have at home.
Literally all I need are my plant-based staple foods and 30 minutes of preparation time.
And if I’m not in the mood for baking but still crave the cheesiness, I just go for the creamy vegan mac and cheese that comes with a similar sauce and is whipped up in a shorter amount of time.
How to Make a Vegan Potato Broccoli Casserole
You could add some more plant-based protein in the form of white beans to the layers of this potato broccoli casserole for a little twist. Or add some slices of cauliflower. Pretty much any vegetable you’d like to use would be a lovely addition!
This is why, dear whole foodies, we love sharing our healthy and crowd-pleasing vegan creations with you.
Less fuzz, more flavor. Easy on the budget and scale. Nourishing for your body and mind.
The good news is that even if you overeat a bit on this dish (which, let’s be honest, is rather likely!) you won’t have ingested that many calories and all the fiber will support your digestion – instead of just staying in your belly like a huge rock for hours on end.
And the preparation is so much fun, too! Try making it with your kids and see if they enjoy it. I truly do, and I’m just kind of an old kid.
Once you have blended your sauce and sliced the potato and broccoli, the layering begins! Am I the only one who finds this oddly meditative?
So, with all this warmth and comfort associated with casseroles – why am I sharing this broccoli potato bake in the middle of the year when it’s just getting hotter and hotter?
Well, we are honestly eating it throughout the whole year. Especially when we’re having someone over for dinner… I love popping this into the oven while cleaning up a few bits and pieces and then opening the door to our guests with an inviting, comforting smell from the background.
Let’s make casseroles a year-round appropriate dish!
- 1 head broccoli
- 1.5 lbs potatoes (680 g)
- 1 large onion
- 4 cloves garlic
- few tbsp vegetable broth
- ¾ cup raw cashews (115 g), soaked if you don't have a high-speed blender
- 1.5 cups vegetable broth, (360 ml)
- 2 cups soymilk (480 ml)
- ¾ cup nutritional yeast (45 g)
- 4 tbsp potato or corn starch
- 2 tbsp lemon juice
- 1 tsp salt
- Pinch black pepper & cayenne
- Preheat oven to 375°F/190°C and prepare your deep baking dish. Cut your broccoli florets as well as the potatoes into thin slices.
- In a small pot or pan, sauté the onion and garlic in some vegetable broth for a few minutes. Then, place together with all of the sauce ingredients into your blender jar and blend until smooth.
- Pour the mixture into your pot or pan, stir so that everything is mixed well and let it heat up for 2 minutes, then set aside.
- Let’s put it all together into the baking dish! Begin with one layer of thinly sliced potatoes, slightly overlapping. Add a thin layer of sauce, then one layer of the sliced broccoli florets. On top of that, again one thin layer of sauce.
- Repeat as many times as necessary (depending on how small or large your baking dish is). Finish with a hefty layer of sauce, then cover your pan and bake for around 50-60 minutes, leaving it uncovered for the last 5-10 minutes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 392 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 632mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 8g Sugar: 6g Sugar Alcohols: 0g Protein: 17g