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Cheesy Vegan Potato & Broccoli Casserole

  • Author: Brittany Mueller
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Side
  • Method: Baking
  • Cuisine: Vegan


Layers of cheesy vegan béchamel sauce, thin sliced Creamer potatoes, and sliced broccoli florets, all topped off with a toasty, herb and garlic bread crumb topping. Perfect for holiday potlucks and entertaining!



Cheesy Vegan Béchamel Sauce

  • 2 tbsp (30 ml) vegan butter/margarine
  • 2 tbsp (20 grams) unbleached flour
  • 1/2 small red onion, cut finely
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/4 tsp (1.25 ml) turmeric
  • 1/4 tsp (1.25 ml) paprika
  • 1/4 tsp (1.25 ml) salt, to taste
  • 1 cup (250 ml)  vegetable broth
  • 2 cups (500 ml) unsweetened non-dairy milk (I used soy)
  • 1/3 cup (24 grams) nutritional yeast flakes
  • 1/3 cup (40 grams) Daiya cheddar or mozzarella style shreds

Potato & Broccoli Casserole

  • 1 (1.5 lb) bag of The Little Potato Company's Baby Boomers
  • 1 head of broccoli, cut into florets, and sliced thin
  • 1/2 cup (50 grams) whole wheat panko bread crumbs
  • 1 tbsp (15 ml) melted vegan butter/margarine
  • 1/4 tsp (1.25 ml) garlic powder
  • 1/4 tsp (1.25 ml) onion powder
  • 1/4 tsp (1.25 ml) oregano
  • salt, to taste
  • pepper, to taste


Cheesy Béchamel Sauce

  1. In a medium sized saucepan, heat 2 tbsp of vegan butter medium-high heat. Add the chopped red onion and cook until translucent and tender. Whisk in the flour, garlic powder, turmeric, and paprika. Cook for 1 minute.
  2. Slowly whisk in the vegetable broth, followed by the unsweetened soy milk. Stir in the nutritional yeast and Daiya cheese (optional). Turn heat down to medium and simmer for a few minutes, until the cheese is melted. Taste and adjust seasoning with salt. Set aside.

Potato & Broccoli Casserole

  1. Preheat oven to 375°F (190°C).
  2. Combine bread crumbs, melted butter, garlic and onion powder, oregano, and a sprinkle of salt.
  3. Lightly grease a 9" pie plate with butter/margarine. Begin with 1 layer of thin sliced Creamer potatoes, slightly overlapping. Sprinkle with salt. Add a thin layer of sauce. Layer sliced broccoli florets, slightly over lapping. Sprinkle with salt. Add a thin layer of sauce. Repeat as many times as necessary (1-2 times). Be sure to salt each layer of raw potato or broccoli. Finish with a hefty layer of sauce. Top with seasoned bread crumbs.
  4. Cover with aluminum foil and bake for 50 minutes. Uncover, and bake for another 10 minutes. If crumbs aren't toasted, set under broiler until just toasted. Do not burn.
  5. Let sit for 15-20 minutes before serving.


Be sure to slice the broccoli and potatoes thinly and evenly. The cooking times listed are for thin sliced potatoes and broccoli. I used my food processor for quick and easy, evenly sliced potatoes and proper broccoli "slices". Sliced broccoli, rather than florets, are a lot easier to try and wrangle into a layered casserole.

Keywords: vegan casserole, vegan potato casserole, vegan broccoli casserole