This vegan potato casserole consists of layers of potatoes smothered in a vegan / dairy free creamy sauce, a mix of healthy vegetables and a sprinkle of vegan feta cheese. It makes a great vegan main dish or side dish, plus it’s gluten free!
Vegan Potato Casserole (Gluten Free Potato Bake)
This vegan potato casserole is easier to make than traditional potato casseroles – scalloped potatoes or au gratin! And if you’re looking for vegan baked potato recipes that aren’t just baked potato, then you should try this vegan potato casserole recipe!
Along with this savory twice baked sweet potatoes, this vegan potato casserole is always on our holiday must-make list. And if you prefer a more sweet and tart taste then be sure to try this vegan butternut squash casserole too!
Easy Vegan Potato Casserole
Unlike any other vegan potato recipes, this vegan potato casserole is pretty easy to make and fuss free. You just quickly dice all potatoes without the need of a mandoline at all. Much easier and quicker than an au-gratin or scalloped potatoes.
You can serve this vegan potato bake / casserole for a special dinner but when it comes to the holidays, it’s just perfect for serving a large crowd.
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Ingredients For This Vegan Potato Casserole
What you need:
- potatoes – I used russet potatoes, but red skinned potatoes are the second best option.
- mushrooms – I used baby shiitake mushrooms, but you can use any you like.
- cooked chickpeas – about half of a can, for thickening the sauce
- leeks, or white onions
- garlic cloves
- vegetable stock – for the sauce, it will enhance the flavor with aromatic vegetables
- non dairy milk – for the sauce
- vegan butter – for sautéing the leeks, it will also provide additional buttery flavor
- Dijon mustard – the tang will temper the richness of the dish
- vegan feta cheese – for extra creaminess, but it’s totally optional
Find the complete printable recipe with measurements below.
How To Make The Vegan Potato Bake / Casserole
1. Prepare the vegetables. Peel and cut. In a large pan, melt butter over medium heat. Mix in the chopped leeks and garlic, cook until golden and soft, then add the chopped mushrooms and cook for another 2-3 minutes until tender. Remove everything from the pan in a bowl.
2. Prepare the sauce. In the same pan (still on stove), add the non dairy milk, Dijon mustard and salt. In a blender mix together the vegetable stock with chickpeas until silky smooth. This mixture will serve as a thickener so we won’t need any flour. Then add it in the pot and mix.
3. Combine and cook the potatoes. Mix in the diced potatoes and cook covered with a lid for 25-30 minutes (medium-low heat).
4. Assemble the vegan potato casserole. Preheat oven to 430 F and prepare a casserole dish. Spoon half the potato mixture; sprinkle with half of the leek and mushroom mixture, half of the vegan feta cheese (if using). Then repeat with another layer of potato, mushrooms and cheese. Bake until the potatoes are tender and bubbling, 25 to 30 minutes. Sprinkle with favorite greens and serve!
Easy Vegan Potato Bake
What makes this vegan potato bake extra-easy and quick is that the potatoes are cooked right in the sauce and transferred in the casserole dish when they’re already tender.
Prepping tips: to cook the potatoes faster, cut them in even, small squares about 1/3″ in diameter.
Best Vegan Baked Potato Toppings
- Chives or other herbs
- Vegan cheese
- Nuts and seeds
- Vegan BBQ sauce
- A vegan sauce (dressing) to drizzle on top, like this ranch or avocado dressing.
Tips For A Perfect Vegan Potato Casserole
1. When you put in the potato casserole, it might look “liquidy”, once baked and cooled a bit (about 15 minutes) it will thicken up perfectly.
2. Short on time? Prepare this vegan potato bake the day before (assemble the casserole), store in the fridge and bake it the next day, you’ll have it ready in just 30 minutes.
3. The best pan: When making casseroles my go to pan is this 3 qt glass 9×13 inch pan: it has a lid and is perfect for storing the leftovers.
Substitutions and Add-ins
- You could even turn this vegan potato casserole into a more substantial dish by adding other vegetables like brussels sprouts, zucchini, broccoli rabe or even other root veggies.
- If you’re not entirely vegan, you can also use some bacon, or some other chopped meat.
- Bacon is out of option, but you want that smoky flavor? then use some smoked paprika in the sauce.
How To Store The Vegan Potato Casserole
Storing leftovers: Cool 1 hour in the dish before refrigerating; cover and chill in the fridge for up to 3 days.
Make ahead: this potato bake can be prepared the day before and refrigerated overnight. Prepare everything and place in the casserole and proceed with the oven step when ready.
Freezing: Freeze it cooked, for up to 3 months. The best way to defrost this potato bake is to let it slowly thaw in your refrigerator overnight. To reheat, cover with foil and rewarm in 350 F oven, 15 to 20 minutes.
What Goes Well With This Vegan Potato Casserole
- A vegan coleslaw without mayo.
- Fermented vegetables, like this Fermented Carrot Salad or these Fermented Beets And Cabbage.
- Veggie Salads like these varieties of radish salads or beetroot salads.
- A leafy green salad for a lighter meal.
- Other roasted veggies like eggplant, bell peppers, zucchini, brussels sprouts and asparagus.
- Mushrooms, roasted or sautéed.
More Vegan Potato Recipes
Did you enjoyed this vegan potato bake / casserole recipe?
Be sure to leave a comment and a rating below, I will truly appreciate it!
Vegan Potato Casserole (Gluten Free Dairy Free Recipe)
- 3 ½ – 4 pounds diced potatoes - I used russet potatoes
- 6 oz diced mushrooms - I used baby shiitake mushrooms
- 2 leeks - chopped
- 2 garlic cloves - minced
- 2 cups vegan feta cheese - shredded (optional)
Prepare the Vegan Sauce Ingredients and Cook the Potatoes
- In a blender mix together the vegetable stock with chickpeas until silky smooth. This mixture will serve as a thickener so we won't need any flour.
- In a large pan, melt butter over medium heat. Mix in the chopped leeks and garlic, cook until golden and soft, then add the chopped mushrooms and cook for another 2-3 minutes until tender. Remove everything from the pan in a bowl.
- In the same pan (still on stove), add the non dairy milk, Dijon mustard, salt, the vegetable stock and chickpea mixture. Mix in the diced potatoes and cook covered with a lid for 25-30 minutes (medium-low heat). You can mix half way through cooking to prevent sticking to the bottom.
Assemble and Bake the Vegan Potato Casserole
- Preheat oven to 430 F. Meanwhile prepare a 3qt 9×13 inch casserole dish. Spoon half the potato mixture into prepared dish; sprinkle with half of the leek and mushroom mixture, half of the vegan feta cheese (if using). Then repeat with another layer of potato, mushrooms and cheese.
- Bake in preheated oven until potatoes are tender and bubbling, 25 to 30 minutes. Sprinkle with microgreens or other greens you like.Serve warm.
Tips For This Vegan Potato Bake
- Make ahead: this potato bake can be prepared the day before and refrigerated overnight. Prepare everything and place in the casserole and proceed with the oven step when ready.
- If you want it a browner top, place it under an overhead broiler for 2 minutes.
- Freeze this casserole: Freeze it cooked, and reheat it from a frozen state. It will keep in the freezer for up to 3 months.
The information shown is an estimate provided by an online nutrition calculator.
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