This vegan potato bake / casserole consists of layers of potatoes smothered in a creamy vegan sauce, mushrooms and a sprinkle of vegan feta cheese. It makes a great vegan side dish to any meal, plus it’s gluten free! You can serve this easy vegan potato bake for a special dinner but when it comes to the holidays, it’s just perfect for serving a large crowd.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American, Dairy Free, Gluten Free, Vegan
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
3 ½ - 4poundsdiced potatoesI used russet potatoes
6 ozdiced mushroomsbaby shiitake mushrooms or other
Peel and cut the potatoes into cubes. Place in water to prevent browning.
In a large pan, melt the vegan 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.
Step2.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.
Add it in the pot and mix. Let it simmer for a couple of minutes.
Step3.Combine and cook the potatoes
Mix in the diced potatoes and cook covered with a lid for 25-30 minutes (medium-low heat).
Spoon half the potato mixture; Sprinkle on top with half of the leek and mushroom mixture and 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 warm.
Storing: Cool 1 hour in the dish before refrigerating; cover and chill in the fridge for up to 3 days. To reheat, cover with foil and rewarm in 350 F oven, 15 to 20 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.
Tips For This Vegan Potato Bake
To cook the potatoes faster, cut them in even, small squares about 1/3″ in diameter.
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.
If you want it a browner top, place it under an overhead broiler for 2 minutes.
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.