Think of this hearty vegan potato casserole as baked potatoes in a pan. These babies are fully loaded!
If you listen to my podcast, Talkin' Tofu, you know that my family loves a baked potato. This vegan potato casserole was me trying to mix things up a bit while still pandering to our obsession.
This casserole has all of the toppings you love on a baked potato, but in comforting casserole form. It's a warm-you-up meal that you are going to love!
This vegan potato casserole starts with boiled potatoes. Normally, I like to cook my potatoes in the Instant Pot, but for this recipe stovetop is best, because you want a lot of boiling water.
That's because you are using my favorite method for steaming quick-cooking veggies: doing it in the colander. When you pour the hot potatoes and cooking water over the chopped broccoli, it cooks the florets as the potatoes drain.
The key is to cut up the broccoli into fairly small pieces. Larger florets won't cook as quickly.
Once you drain the potatoes and "cook" the broccoli, toss it all into a baking pan with olive oil or vegan butter plus Bacos, and mix well. Yes, Bacos are vegan!
Top with vegan cheddar shreds, and bake your potato casserole until the cheese melts.
Then, throw on all of your favorite baked potato toppings when you serve.
Not every baked potato topping is going to hold up to the heat of the oven, which is why you add them to the cooked dish instead.
Here are some ideas for fresh topping ideas to serve with this:
- vegan sour cream
- diced tomato
- chopped green onion or sweet onion
- pico de gallo
- sliced avocado
- pickled jalapenos
- sliced black olives
Really, when it comes to baked potato toppings, the only limit is your imagination. Raid that fridge and pantry, and have fun with it!
How to store and reheat
If you have leftovers, store the toppings in individual containers. Store the casserole in an airtight container, or, if your baking pan has a lid, just cover it up and stick the whole thing into the fridge. Everything will keep for around three days in the refrigerator.
To reheat, set the toppings out on the table, and warm single servings of your leftover potato casserole in the microwave.
Vegan potato casserole recipe
- 4 cups diced russet potatoes - 2 medium potatoes should do the trick, cut into 1" pieces
- 15-ounce can white beans - drained and rinsed (or 1 ¾ cups cooked white beans)
- 2 cups chopped broccoli - aim for small pieces, around ½"
- ¼ cup olive oil or vegan margarine
- ¼ cup vegan bacon bits - like Bacos
- 7 ounce bag of vegan cheddar shreds
- toppings of your choice - see note
- Preheat the oven to 350° F.
- Bring a 3-4 quart pot of water to a boil. Add the potatoes and boil for 10-15 minutes, until the potatoes are fork-tender.
- Place the chopped broccoli into your colander on top of the drained beans, and drain the potatoes over the broccoli. Use a large spoon to toss everything together in the colander. The heat from the potatoes will steam the small pieces of broccoli and soften the beans.
- Transfer the potato mixture to a 9x13" baking pan. Add the olive oil and bacon bits, and toss to combine. Top with the cheddar shreds and bake for 25-30 minutes, until the cheese melts.
- Serve with your choice of toppings. I like to set the toppings out in dishes on the table, so everyone can customize their own bowls.
- 9x13" baking pan