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21. December 2015

Vegan Potato Casserole

My Vegan Potato Casserole recipe brings a fresh vegan twist to a classic. It is a full fresh vegetable bake on its own and comes with a savory oil-free sauce that is easy to make. A real highlight of the Vegan Potato Casserole is the crunch on top of it, made from macadamias and gluten free breadcrumbs.

Vegan Potato Casserole #vegan #casserole | contentednesscooking.com

What makes a good meal? Or a better question might be, what is a good meal for a family dinner?

You know dinners of the type you will have on a holiday. Sure you want to have some festive touch to it most of the times but is that really what counts?

When I was kid, I often observed my parents or grandparents getting awfully stressed out over holiday food. The impression I got was that unless it took half the day to prepare, the dinner was not adequate for the occasion. Case in point: Christmas dinners.

Now, really? Is it necessary to spend hours in the kitchen to prepare a meal that is being devoured within minutes?

Don’t get me wrong, I love cooking and good food. But I don’t see why it can’t be good and take much less effort at the same time.

Vegan Potato Casserole #vegan #casserole | contentednesscooking.com

One of the types of dishes that always worked well were casseroles. You can prepare them in advance and done right are incredibly delicious and fit to the occasion.

Potato casseroles seem to be favorites and anticipating that some event will come up sooner rather than later, I began thinking about making an awesome Vegan Potato Casserole.

Vegan Versions of Classical Recipes

In some ways, I have been trying to ‘veganize’ several classical dishes, like my Vegan Shepherd’s Pie, Vegan Hoppin’ John, or Vegan Blueberry Cobbler. (If you haven’t checked those out, now is the time!)

And for this casserole, two things needed to be taken care of: first the sauce, second the crust.

I’ve recently experimented with making a Vegan Cheese Sauce recipe and considered simply using this. But that seemed a bit too… well, cheesy. It’s better suited to making Mac’n’Cheese I think.

So I created a new easy sauce based on coconut milk, tahini, and potato starch instead of the more traditional flour. A bit of organic vegetable broth gives the sauce the desired consistency.

Vegan Potato Casserole #vegan #casserole | contentednesscooking.com

Health Benefits of the Vegan Potato Casserole

But now for the crust. Something that would be a good substitute for the traditional baked cheese. Sure I could just have grabbed some of the vegan cheeses. But I wanted something more inspiring.

Something with a little crunch and punch. And because I am a nut lover, why not mix some nuts in there?

Which nut should I choose? I was lucky to stumble across this article by Food Matters about “10 Fascinating Health Benefits of Macadamias“, some of my most favorite nuts.

Good for your heart, reducing the risks of cancer, strengthening of bones and much more – that’s a deal.

I combined Macadamia nuts and gluten free breadcrumbs in a blender and processed them until I got a sort of crumble. That would become the crust of my Vegan Potato Casserole.

Vegan Potato Casserole #vegan #casserole | contentednesscooking.com

How to Make a Vegan Potato Casserole

When I made this casserole, I decided to pre-cook the potatoes and pre-roast the vegetables (bell pepper, zucchini, eggplant). I think that is not strictly necessary, if you don’t want to do that.

I’d then suggest to make the sauce a bit more liquid and double the baking time. But then you should better slice the potatoes very thin. I didn’t mind the extra steps because they are super easy.

I made layers of vegetables and potatoes, and after filling in the sauce topped it off with the Macadamia Crunch.

Vegan Potato Casserole | #vegan #glutenfree #contentednesscooking #dairyfree #plantbased #soyfree

The Vegan Potato Casserole then bakes for about 20 minutes until the top gets golden-brown.

Then it’s high time to enjoy this meal.

It can go perfectly on it’s own or as a side dish. So easily done and almost no hassle. I’m all into this, are you too?

This Eggplant Parmesan Potato Casserole is entirely vegan, gluten free and the ultimate comfort food for everyone. It combines all the flavors of a classic eggplant parmesan with the twist of a comforting potato casserole. Perfect for dinner, lunch, meal prep and work lunch. #vegan #glutenfree #dairyfree #vegetarian #potatocasserole #eggplantparmesan #eggplantparmesanbaked #lunch #dinner #mealprep #worklunchideas #contentednesscooking

More Vegan Potato Casserole Recipes

There are way more ways to give a vegan potato casserole even more exciting twists. Just check it out using the search bar.

I will give you many more easy and delicious ides there. How would you like a Eggplant Parmesan Potato Casserole like in the picture above?

Or maybe a bit more exotic? Then try the Moroccan Chickpea Lentil Potato Casserole you can see below.

Moroccan Chickpea Lentil Potato Casserole | #vegan #glutenfree #contentednesscooking #moroccan #potato #casserole

Let me know down in the comments section, on Facebook, Instagram, or Pinterest.

Love to hear from you!

Cheers, Florian.

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Vegan Potato Casserole #vegan #casserole | contentednesscooking.com

Vegan Potato Casserole

★★★★★ 5 from 1 reviews
  • Author: Contentedness Cooking
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Lunch, Dinner
  • Cuisine: Vegan, Gluten Free
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Description

My Vegan Potato Casserole recipe brings a fresh vegan twist to a classic. It is a full fresh vegetable bake on its own and comes with a savory oil-free sauce that is easy to make. A real highlight of the Vegan Potato Casserole is the Crunch on top of it, made from macadamias and gluten free breadcrumbs.


Scale

Ingredients

  • 2 lbs (1 kg) potatoes
  • 1 bell pepper
  • 1 cup (175 g) fresh corn
  • 1 zucchini
  • 1 eggplant

For the Sauce:

  • 2 tsp tahini
  • 7 oz (200 ml) coconut milk
  • 1 cup organic vegetable broth
  • 1 tsp potato starch
  • 1 clove garlic

For the Crunchy Macadamia Topping:

  • 1 cup gf breadcrumbs
  • 3/4 cup (100 g) macadamias

Instructions

  1. Preheat oven to 390°F/200°C. Peel and cook the potatoes for 10-15 minutes. You only want them just about to be soft. Drain and let cool, then cut into slices.
  2. Wash and cut the vegetables into slices. Line a baking sheet with parchment paper and distribute the slices. Season with a little salt and pepper and pre-roast the veggie in the oven for 10 minutes.
  3. In the meantime, prepare the sauce. Heat coconut milk in a sauce pan, add 2 tsp tahini. Bring slowly to a boil. Prepare the potato starch with a bit of water (see manufacturer’s instructions) and carefully whisk into the boiling sauce. The sauce should now being to set. If it gets too firm, add vegetable broth until you get the desired consistency. Season with pressed garlic, salt and pepper.
  4. To prepare the Crunchy Macadamia Topping, place bread crumbs and macadamias in a food processor and blend until a crumble forms.
  5. Assemble the potato casserole. Begin with half the vegetables, then half the potatoes. Add about half of the sauce and repeat. Finally top with the Crunchy Macadamia mix. Bake for another 15-20 minutes until the top browns.

Filed Under: 5 Easy Steps or less, All Recipes, Date Night, Dinner, Easy Gluten Free Recipes, Easy Vegan Recipes, Kids-friendly, Lunch, Quick Vegan Recipes, Snack, Vegan Casseroles Tagged With: eggplant, potatoes, zucchini

Reader Interactions

Comments

  1. Rebecca @ Strength & Sunshine says

    21. December 2015 at 17:23

    What makes a good dinner? Potatoes…..hahaha! This is great and I love that mac-crunch!

    Reply
  2. Katie @ Recipe for Perfection says

    21. December 2015 at 18:15

    I like that crunchy looking top! Looks like a great casserole for a pot luck, too.

    Reply
  3. Veggie Inspired says

    21. December 2015 at 18:47

    This sounds delicious! So much better than the butter and cheese loaded potato casseroles that we all know so well. Love that nutty topping too!

    Reply
  4. Kathy Hester says

    21. December 2015 at 19:22

    Yum! I love the addition of macadamia nuts – what a fabulous idea!

    Reply
  5. Peter Block says

    21. December 2015 at 19:24

    Loving all the vegetables and your crumble topping is baked perfectly.

    Reply
  6. Tara says

    21. December 2015 at 20:04

    This looks fantastic, great meatless monday dish for us!!

    Reply
  7. dianasaur says

    21. December 2015 at 20:24

    Wow, such an approachable vegan casserole, and much healthier than the typical casserole dish. Love the macadamia nuts!

    Reply
  8. brandi doming says

    21. December 2015 at 23:43

    Now, that is what I’m talking about Florian! Potato casserole with all my favorite things! This looks just so darn delicious and easy to make. Your pics are so bright and inviting and I can almost smell the potatoes! I’m in such agreement with you too, I don’t think meals need to take all day to be delicious, just the opposite in fact. What a fantastic recipe!

    Reply
  9. Harriet Emily says

    22. December 2015 at 0:21

    This casserole looks delicious! So warming and comforting. I love the sound of the sauce. So many great ingredients! 😀

    Reply
  10. Sara Welch says

    22. December 2015 at 7:42

    I love this, you can never go wrong with a pan of amazing potatoes!

    Reply
  11. Del's cooking twist says

    22. December 2015 at 17:30

    I love the idea of this vegan version of potato casserole. Looks so good! Definitely my kind of dish!

    Reply
  12. Dan from Platter Talk says

    22. December 2015 at 23:13

    This looks delicious with a capital D! Loving the vegan spin on this warm and hearty dish!

    Reply
  13. Debi @ Life Currents says

    23. December 2015 at 1:36

    Mmm, this sounds wonderful!!!!

    Reply
  14. Sue Holtz says

    23. December 2015 at 4:12

    So, canned milk -? or coconut milk alternative??

    Reply
    • Florian @ContentednessCooking says

      23. December 2015 at 6:21

      Hi Sue, you can use almond or oat milk, but you will need more potato starch I would say 1 Tbs instead of 1 tsp might work to ticken the sauce.

      Reply
  15. Sue Holtz says

    23. December 2015 at 18:27

    I am sorry, not sure I totally understood the answer. 1 you can use milk alts but add more thickening. 2. the recipe actually wants you to use canned coconut milk, stirred up or just the heavy fat part? thanks appreciate the answers and the time!!

    Reply
    • Florian @ContentednessCooking says

      23. December 2015 at 19:34

      From my experience, a nut-based milk just needs a bit more starch because it does not thicken as well as the coconut milk (stirred up, not just the heavy part). That is why I mentioned increasing the starch.

      Reply
  16. Kim Beaulieu says

    24. December 2015 at 7:57

    This looks absolutely amazing. I totally agree with you about dinner not taking all day. I love to cook too but there are times I’d rather spend time with people than my stove. This casserole is the perfect solution.

    Reply
  17. Jonathan Fain says

    26. December 2015 at 15:39

    We just made this casserole! It was excellent. We took out the corn though, and added mushrooms instead of the eggplant. Thanks so much for this!

    Reply
    • Florian @ContentednessCooking says

      26. December 2015 at 17:01

      So amazing @faincut:disqus. Thanks for posting this! Great pics and I’m glad that this was such a hit for you. 🙂

      Reply
  18. yiluyingxiao says

    30. December 2015 at 2:38

    提前祝您新年快乐。
    乙未年(羊)冬月廿十 2015-12-30

    Reply
  19. wo says

    1. January 2016 at 8:13

    Happy New Year.

    Reply
  20. 3090580 says

    4. January 2016 at 4:09

    看看!

    Reply
  21. April J Harris says

    8. January 2016 at 20:31

    This looks and sounds amazing, Florian! I especially like gorgeous macadamia nut topping!

    Reply
  22. Angela LeMoine says

    21. January 2016 at 16:16

    I love this recipe!! So unique using the macadamia nuts in with the breadcrumbs! What a great crisp topping!

    Reply
  23. Nicole Neverman says

    21. January 2016 at 21:55

    This sounds really delicious!! I especially love the sound of the macadamia crumb!! What a brilliant idea 🙂

    Reply
  24. Dee says

    27. August 2018 at 11:28

    If I’m pre-making this for someone and they won’t be eating it for maybe 24h after I make it,, if I put the whole bake together, sauce and all, but don’t do the final step of putting the crumb on and putting it in the oven, will that be okay?
    My plan is to put it all together, with the sauce, and then give them the crumb in a container on the side. That way they can put the crumb on and bake for dinner.

    Will the veggies get too soggy sitting in the sauce for that long?
    Thanks!

    Reply
    • Florian says

      27. August 2018 at 12:26

      Hi Dee! I haven’t tried that before, but I think it will be ok. Let me know what you think!

      Reply
  25. trevor says

    2. January 2019 at 14:48

    Would I try it? maybe. Sounds like lots of extra work with the instructions in the day of Instant Pot!

    Reply
    • Florian says

      2. January 2019 at 17:53

      So good, Trevor! Enjoy!

      Reply
  26. Andrea says

    14. August 2019 at 21:08

    Looks so nice, can it be frozen?

    Reply
    • Florian says

      15. August 2019 at 0:06

      Hi Andrea! I haven’t tried that before, but I would say why not. Let me know how it goes.

      Reply
  27. Amy Browning says

    4. November 2019 at 2:30

    Made a wonderful vegan dinner tonight! I used cashew milk instead of coconut because I was out of it, and I used pistachios in place of the macadamia nuts. Everyone loved it! Thank you!

    ★★★★★

    Reply
    • Florian says

      4. November 2019 at 6:01

      Thanks so much for your fantastic feedback and sharing, Amy! That sounds delicious with cashew milk and pistachios, yum. I hope you’ll find lots of more recipes to try.

      Reply
  28. Jeff Zimmer says

    10. November 2019 at 6:18

    Suggestions on replacing the eggplant and zucchini? Really don’t like either of them. Thankd

    Reply
    • Florian says

      10. November 2019 at 9:08

      Hi Jeff! Try mushrooms, or just skip the eggplant and zucchini.

      Reply

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Hi! I’m Florian, the guy behind Contentedness Cooking.

Enjoy insanely delicious vegan and gluten free food for everyone. All my recipes need only 6 ingredients and 5 or even less easy steps to make them. They are budget friendly and perfect for meal prep.

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