Creamy Potato Casserole: Plant-Based Comfort Food Done Right
Thursday, January 23, 2025
I’ve always been a sucker for potatoes! Yesterday, I went down a social-media rabbit hole, watching endless videos of potatoes made in every possible way.
Naturally, I had to scratch that potato itch, so I made a casserole—and let me tell you, it turned out delicious!
This potato casserole is hearty, creamy, and packed with whole-food goodness. It’s the perfect comfort food for dinner or meal prep.
What You're About To Discover:
- Ingredients for the ultimate plant-based potato casserole.
- Step-by-step instructions for this creamy, veggie-packed dish.
- Pro tips and storage advice for meal prep.
Ingredients
- 1.5 lbs small potatoes, quartered (8–10 small potatoes or 12–15 tiny ones)
- 1 medium yellow onion, roughly chopped
- 1 cup carrots, sliced 1/4-inch thick (about 2 medium carrots)
- 2 cups broccoli florets (about 1 medium head)
- 1 cup mushrooms, sliced 1/8 to1/4-inch thick
- 1 cup unsweetened plant milk (I used oat)
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- 2 tsp coconut aminos
- 1 Tbsp fresh lemon juice (about 1 lemon)
- 1 Tbsp arrowroot powder (or cornstarch for thickening)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven:
- Set the oven to 400°F (200°C).
2. Roast the Vegetables:
- Line a casserole dish with parchment paper.
- Spread the quartered potatoes, onion, carrots, broccoli, and mushrooms evenly on a large sheet pan.
- Roast for 25 minutes, flipping halfway through, until the potatoes are tender and the vegetables are slightly caramelized.
3. Blend the Sauce While Veggies Roast:
- Add the following to a blender: plant milk, nutritional yeast, garlic powder, onion powder, smoked paprika, coconut aminos, lemon juice, and arrowroot powder.
- Blend until smooth and creamy.
4. Assemble and Bake:
- Pour the creamy sauce evenly over the vegetables, ensuring everything is coated.
- Lower oven temperature to 375°F (190°C).
- Bake for 15–20 minutes, uncovered, until bubbling and slightly golden on top.
5. Serve:
- Garnish with fresh parsley before serving.
Pro tips
- Customize Your Veggies: Swap out broccoli or cauliflower for other favorites like Brussels sprouts or bell peppers.
- Thickness Tip: If the sauce seems too thin, add an extra teaspoon of arrowroot powder when blending.
- Meal Idea: Serve with brown rice, black lentils, and a salad to stretch it to 6 servings.
How many potatoes make 1.5 pounds?
- Tiny (bite-sized): 12–15 tiny potatoes weigh 1.5 pounds.
- Small (1–2 inches in diameter): 8–10 small potatoes weigh 1.5 pounds.
- Large (5-6 inches long): 3–4 large potatoes weigh 1.5 pounds.
Did you try the casserole?
I’d love to hear what you think of this creamy potato casserole! Did you swap in different veggies, or pair it with a favorite side?
Email me at hello@withoutstatins.com and share your feedback—I’m always excited to hear about your kitchen creations! 😊
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