Hearty vegan potato casserole is fully loaded with all of my favorite baked potato toppings -- like broccoli, cheese, and bacon -- in creamy vegan sour cream sauce.
Servings 4
Author Becky Striepe
Ingredients
For the potatoes and broccoli
4cupsdiced potatoescut into 1" pieces
2cupschopped broccolibite-sized pieces
For the sour cream sauce
¾cupcashewssoaked in hot water for 15 minutes, then drained
Bring a 3 to 4 quart pot of water to a boil. Add the potatoes and boil for 10 to 15 minutes, until the potatoes are fork-tender.
Place the chopped broccoli into your colander, and drain the potatoes over the broccoli. Use a large spoon to gently toss everything together in the colander. The heat from the potatoes will steam the small pieces of broccoli.
Transfer this potato-broccoli mixture to a greased 9x13" baking pan.
Make the sour cream sauce while the potatoes cook.
Combine all of the sauce ingredients in your blender and blend until completely smooth.
Also prepare the bacon while the potatoes cook.
Heat the teaspoon of olive oil in a skillet over medium-high heat. Add the vegan bacon and cook until it's crispy. Set aside.
Assemble the casserole.
Pour the sour cream sauce over the potato-broccoli mixture, and add the tomato along with ⅔ of the bacon and ⅔ of the green onions. Toss gently to incorporate everything, then taste and season with salt and pepper, as needed.
Even out the top, and sprinkle on the remaining green onions and bacon, then sprinkle the the vegan cheddar.
Bake for 20 minutes, until the cheese is melted, then let it sit for 5 to 10 minutes before serving.
Video
Notes
You can use any type of non-sweet potatoes you like for this casserole! I like a thin-skinned potato, like Yukon golds. If you do use russet potatoes, peel them first.For a nut-free cream sauce, use raw pumpkin seeds instead of cashews.Leftovers will keep for 3 to 4 days in the refrigerator in a covered container. Reheat in a 350° F oven or in the microwave until warmed through.