Delightfully cheesy, creamy, and perfect for dinner! This potato broccoli casserole is a go-to comfort dish. It’s easy to make and great for the family!
Delightfully cheesy, creamy, and perfect for dinner! This potato broccoli casserole is a go-to comfort dish. It’s easy to make and great for the family!
Whether you want a simple, hearty dish or a way to sneak in some veggies, you’ll love this potato broccoli casserole! It’s versatile and perfect for adding other spices and ingredients you like. Plus, it’s gluten-free!
You only need 20 minutes of hands-on time to prep this casserole! Once it’s in the oven, you can prepare other dishes or simply relax. It’s perfect for families, and the leftovers taste even better.
If you want more comfort food to dine on, try our yummy lasagna or vegan mac’n’cheese. Find more vegan casseroles here!
Contents show
pin itBeautiful pictures taken by Logan Inc
Why you’ll love it
- Healthy and comforting
- Whole food ingredients
- Delicious vegan cheesy sauce
- Easy to make
- Gluten-free
- Great for families
To make this delicious casserole, you’ll need a cutting board, knife, measuring equipment, blender, pot or pan, and a casserole dish. Let’s get started!
Ingredients needed
- Broccoli — a yummy cruciferous veggie with a nice bite of texture.
- Potatoes — tender texture and soaks up the cheesy sauce perfectly.
- Cheesy sauce: onion, garlic, vegetable broth, cashews, soy milk, nutritional yeast, potato starch, lemon juice, salt, pepper cayenne
You can find exact measurements below, as well as additional serving suggestions!
pin itHow to make this potato broccoli casserole
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.
Sauté the onion and garlic in some vegetable broth for a few minutes in a small pot or pan until fragrant.
Add the onion and garlic 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. Enjoy!
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pin itStorage & reheating
Storage
To store any leftovers, let your casserole cool to room temperature. Wrap foil tightly around the baking dish. Store in the fridge for up to 4 days.
If you want to freeze the casserole, we suggest using an aluminum foil pan and making sure you wrap it with foil until airtight.
You can also divide the casserole into single servings and store in an airtight container. In the freezer, it will last 3-4 months.
Reheating
For leftovers from the fridge: place in a microwave-safe dish, cover, and microwave for about 1-2 minutes. For oven reheating, place in an oven-safe dish and cover. Cook in a 350ºF (176º C) oven for 10-20 minutes.
For leftovers from the freezer: place the casserole in the fridge to thaw for 12-24 hours. Place in an oven-safe dish and cover. Cook in a 350ºF (176º C ) oven for 15-20 minutes or until warmed through
pin itServing suggestions
Our vegan potato broccoli casserole is delicious as-is, but you can add some extra ingredients to make it unique to you!
You can add in some cauliflower slices with the broccoli, or really any veggie you like!
For the cheese sauce, you can include more spices like onion and garlic powder (or even more nutritional yeast!) If you want an extra kick, add some cayenne or chili powder.
We also have this amazing vegan cheese sauce that uses cannellini beans! It’s great for a high-protein alternative. You can also add in some vegan store-bought cheese too.
On top, you can add some shredded vegan cheese or extra nutritional yeast!
pin itFAQs & tips
How do I thinly slice the potato?
Cutting potatoes really thin can be challenging! To make it easier, make sure your knife is properly sharpened and use a flat cutting board. Take it slow and pay attention. If you don’t want to use a knife, you can use a mandolin or cheese planer!
Is this casserole healthy?
Yes, it is! We use wholesome ingredients that are full of fiber, vitamins, and minerals. Although it tastes really rich, it is bursting with nutrients!
How much of this casserole can I eat?
Since it’s so delicious, we wouldn’t be surprised if you ate more than one serving! Listen to your body and eat until you’re full. For us, half the casserole is gone in a couple of hours…
Suggested swaps
Don’t like or can’t have any of the listed ingredients? Here is what you can use instead.
- Cashews: try almonds.
- Soy milk: use unsweetened almond or oat milk.
- Broccoli: use cauliflower or omit it!
- Potato: use sweet potato instead.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
More related dinner recipes
- Vegan Fettuccine Alfredo
- Easy Vegan Chickpea Meatloaf
- Roasted Cauliflower Bowl
- Moroccan Quinoa Stuffed Aubergine
- Easy Vegan Instant Pot Pasta
Did you make our cheesy vegan potato casserole? Feel free to rate this recipe down in the comments below, Pin it for later, and tag us on Instagram when you make it – we’d love to see your creations
Cheesy Potato Broccoli Casserole (Vegan)
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Delightfully cheesy, creamy, and perfect for dinner! This potato broccoli casserole is a go-to comfort dish. It’s easy to make and great for the family.
Ingredients
- 1 head broccoli
- 1.5 lbs potatoes (680 g)
Sauce
- 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
Instructions
- 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 until fragrant. 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.
Notes
- Feel free to add some vegan store-bought cheese or try our high-protein cheese sauce!
- Check out the storage and reheating section for a breakdown of how to store leftovers.
Nutrition Information:
Yield: 4Serving Size: ¼ recipe
Amount Per Serving:Calories: 392Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 632mgCarbohydrates: 63gFiber: 8gSugar: 6gProtein: 17g
