Easy Vegan Broccoli Potato Bake

This comforting vegan casserole combines tender potatoes, broccoli, and a creamy dairy-free sauce baked until golden and bubbly. It’s hearty enough for a main dish and makes excellent leftovers.

Yield

• Serves 6–8

Preparation Time

• Prep: 20 minutes
• Cook: 50–60 minutes
• Total: About 1 hour 20 minutes

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Ingredients

For the casserole

• 2 lb (900 g) potatoes, peeled and thinly sliced (about ⅛ inch / 3 mm thick)
• 4 cups broccoli florets, cut into bite-sized pieces
• 1 small onion, finely diced
• 2 cloves garlic, minced

For the creamy vegan sauce

• 2 tablespoons olive oil or vegan butter
• 3 tablespoons all-purpose flour
• 2 cups unsweetened soy milk or oat milk
• ¼ cup nutritional yeast
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon nutmeg (optional)

Topping

• ½ cup breadcrumbs (regular or panko)
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil

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Equipment

• 9 × 13 inch (23 × 33 cm) baking dish
• Large saucepan
• Mixing bowl

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Instructions

Step 1: Preheat the oven

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9 × 13 inch baking dish.

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Step 2: Prepare the potatoes and broccoli

1. Slice the potatoes thinly and evenly.
2. Bring a large pot of water to a boil.
3. Add potatoes and cook for 5 minutes.
4. Add broccoli and cook for 2 more minutes.
5. Drain thoroughly and set aside.

This step helps ensure the vegetables become perfectly tender during baking.

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Step 3: Make the creamy sauce

1. Heat olive oil in a saucepan over medium heat.
2. Add diced onion and cook for 4–5 minutes until softened.
3. Stir in garlic and cook for 30 seconds.

Create the roux

1. Sprinkle in the flour.
2. Stir continuously for 1 minute.

Add liquids

1. Slowly pour in the plant milk while whisking.
2. Continue whisking until smooth.

Season

Add:

• Nutritional yeast
• Dijon mustard
• Salt
• Pepper
• Paprika
• Nutmeg (if using)

Cook for 4–6 minutes, stirring often, until the sauce thickens enough to coat a spoon.

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Step 4: Assemble the bake

1. Spread half of the potatoes and broccoli in the baking dish.
2. Pour over half of the sauce.
3. Add the remaining vegetables.
4. Pour over the remaining sauce.
5. Gently press down to distribute the sauce evenly.

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Step 5: Prepare the topping

In a small bowl, combine:

• Breadcrumbs
• Nutritional yeast
• Olive oil

Mix until evenly moistened.

Sprinkle over the casserole.

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Step 6: Bake

1. Cover loosely with foil.
2. Bake for 30 minutes.
3. Remove foil.
4. Bake for another 15–20 minutes, until:
   • Golden on top
   • Bubbling around the edges
   • Potatoes are fork-tender

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Step 7: Rest and serve

1. Remove from the oven.
2. Let rest for 10 minutes before serving.
3. Garnish with chopped parsley or chives if desired.

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Optional Variations

Extra Cheesy

Add:

• ½ cup additional nutritional yeast
• ½ cup vegan shredded cheddar-style cheese

Protein-Packed

Mix in:

• 1 can chickpeas, drained and rinsed
• 1 cup cooked lentils

Mushroom Version

Sauté:

• 8 oz (225 g) sliced mushrooms
  with the onions before making the sauce.

Spicy Version

Add:

• ½ teaspoon chili flakes
• 1 finely diced jalapeño

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Storage

Refrigerator

Store covered for up to 4 days.

Freezer

Freeze in portions for up to 2 months.

Reheating

• Oven: 350°F (175°C) for 15–20 minutes
• Microwave: 2–3 minutes per serving

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Approximate Nutrition (Per Serving, 8 Servings)

• Calories: 220–260
• Protein: 6–8 g
• Carbohydrates: 35–40 g
• Fat: 6–8 g
• Fiber: 5–7 g