Vegan Potato Casserole Recipe
Total Time
1 hour and 12 minutes
Prep Time
10 minutes
Cook Time
1 hour and 2 minutes
Rating
0 out of 5 stars
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Ingredients
6 servings
- 2 tablespoons olive oil
- 1 red onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup plant-based milk (I like to use oat milk)
- 1 cup vegetable broth
- 3 tablespoons nutritional yeast
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 medium-sized russet potatoes (peeled and thinly sliced)
- 1 cup breadcrumbs (gluten-free if needed)
- 2 tablespoons plant-based butter or coconut oil (melted)
- 1 teaspoon garlic powder
- fresh parsley (chopped, for garnish (optional)
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Preparation
Step 1
Set the oven to 375°F and lightly grease a square baking dish. Set aside.
Step 2
In a saucepan, heat the olive oil over medium heat.
Step 3
Sauté the onion and garlic until fragrant, 1-2 minutes.
Step 4
Add the milk, broth, nutritional yeast, paprika, thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes.
Step 5
Arrange half of the sliced potatoes in the baking dish, slightly overlapping. Pour half of the sauce over the potatoes. Add the remaining potatoes on top and pour the rest of the sauce evenly over them.
Step 6
In a small bowl, mix the breadcrumbs with the butter and garlic powder. Sprinkle it over the casserole.
Step 7
Cover the dish with foil and bake for 40 minutes.
Step 8
Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the topping is golden brown.
Step 9
Let the casserole cool slightly, then garnish with parsley if desired.
Step 10
Serve warm, and enjoy!
Step 11
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