If you’re searching for a hearty, plant-based comfort meal, this broccoli potato casserole is an absolute winner. It’s creamy, full of flavor, and surprisingly simple to make. Perfect for cozy weeknight dinners or family gatherings, this recipe combines tender cubed potatoes, vibrant broccoli, and a luscious vegan cream sauce that everyone will love.
Whether you’re a longtime vegan, plant-based beginner, or simply looking to add more vegetables to your meals, this easy vegan broccoli potato casserole is versatile, satisfying, and utterly comforting.
Why You Will Love This Broccoli Potato Casserole
There are so many reasons why this vegan broccoli potato casserole recipe will become a favorite in your kitchen:
- Comforting and creamy: The combination of parboiled potatoes and blanched broccoli creates the ultimate cozy texture.
- Plant-based and healthy: Packed with vegetables, vegan cream, and nutritional yeast, it’s wholesome without sacrificing flavor.
- Family-friendly: Kids and adults alike will enjoy this dish, even those who don’t normally love broccoli!
- Easy to customize: You can add vegan cheese, chickpeas, or different spices to suit your taste.
- Perfect for meal prep: This casserole keeps well in the fridge and reheats beautifully, making it ideal for busy weeks.
Ingredient Notes for Your Broccoli Potato Casserole
Understanding the ingredients will help you get the best results and allow you to make substitutions if needed:
- Potatoes: Choose starchy or all-purpose potatoes, peeled and cut into cubes. Parboiling the potatoes before baking ensures they stay tender and creamy without becoming mushy.
- Broccoli: Fresh or frozen broccoli works. Blanching the florets preserves their bright color and slight crunch.
- Vegan cream: You can use store-bought vegan cream, cashew cream, or coconut cream. This gives the casserole its luscious texture.
- Plant milk: Unsweetened soy, almond, or oat milk works perfectly for the creamy sauce.
- Nutritional yeast: Adds a subtle cheesy flavor, which makes this casserole rich and satisfying.
- Seasonings: Smoked paprika, turmeric, garlic, and mustard create depth and warmth in the sauce.
- Optional toppings: Breadcrumbs or vegan shredded cheese add a golden, crunchy top layer.
Step-by-Step Instructions for Broccoli Potato Casserole
Follow these steps for a perfect casserole every time:
Step 1: Preheat the oven
Preheat your oven to 190°C (375°F). Lightly grease a baking dish with olive oil to prevent sticking.
Step 2: Parboil the potatoes
Place cubed potatoes in a pot of salted water and bring to a boil. Cook for 8 minutes, until slightly tender but not fully cooked. Drain and set aside.
Step 3: Blanch the broccoli
Add the broccoli florets to boiling water for 2–3 minutes until bright green. Drain and set aside.
Step 4: Prepare the creamy sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion for 3–4 minutes until soft, then add garlic and cook for 1 more minute.
Add plant milk, vegan cream, nutritional yeast, mustard, smoked paprika, turmeric, salt, and black pepper. Simmer for 2–3 minutes until slightly thickened. Taste and adjust seasoning.
Step 5: Assemble the casserole
In the greased baking dish, layer half of the parboiled potatoes and half of the blanched broccoli. Pour half of the sauce on top. Repeat with the remaining potatoes, broccoli, and sauce.
Step 6: Add the topping
Sprinkle breadcrumbs or vegan shredded cheese on top if desired for a golden, crispy finish.
Step 7: Bake
Bake uncovered for 25–30 minutes, until the top is golden and the sauce is bubbling.
Step 8: Serve
Let the casserole rest for 10 minutes before serving. Garnish with chopped parsley.
Recipe Tips for the Best Broccoli Potato Casserole
- Don’t overcook the potatoes: Parboiling ensures the cubes hold their shape in the oven.
- Blanch broccoli for color and texture: This prevents the broccoli from turning mushy and keeps it vibrant.
- Adjust creaminess: Add more vegan cream or plant milk if you like a saucier casserole.
- Make it cheesy: Sprinkle vegan cheese on top halfway through baking for extra flavor.
- Meal prep: This casserole stores well in an airtight container in the fridge for 2–3 days and reheats nicely in the oven or microwave.
Serving Suggestions
This broccoli potato casserole pairs beautifully with:
- A fresh green salad with lemon vinaigrette
- Garlic bread or crusty sourdough
- Roasted root vegetables for extra comfort
- A simple side of steamed rice or quinoa
For a heartier meal, serve with chickpeas or lentils on the side.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes or in the microwave.
- Freezer: This casserole freezes well for up to 1 month. Defrost overnight in the fridge before reheating.
- Tip: Avoid adding breadcrumbs before freezing; add them fresh before baking for a crisp topping.
Frequently Asked Questions Broccoli Potato Casserole
Q: Can I use frozen broccoli?
A: Yes! Frozen broccoli works fine. Just blanch or steam for a few minutes to prevent it from becoming mushy.
Q: Can I make this gluten-free?
A: Absolutely! Use gluten-free breadcrumbs or skip the topping altogether.
Q: Can I add other vegetables?
A: Definitely! Cauliflower, carrots, or zucchini can be added to enhance flavor and nutrition.
Q: Can I make this ahead of time?
A: Yes! Assemble the casserole, cover it, and refrigerate for up to 24 hours. Bake just before serving.
Essential Equipment
- Medium pot for parboiling potatoes
- Steamer or pot for blanching broccoli
- Saucepan for creamy sauce
- Baking dish (around 9×13 inches recommended)
- Wooden spoon or spatula
- Knife and cutting board
This broccoli potato casserole is creamy, comforting, and packed with plant-based goodness. Whether you’re cooking for family, meal prepping for the week, or making a cozy dinner for yourself, this recipe delivers flavor, texture, and warmth in every bite.
It’s easy, versatile, and perfect for anyone who loves hearty vegan comfort food. Once you try it, it will surely become a staple in your kitchen!
I’d love to hear from you! 💚
- Have you tried this broccoli potato casserole yet?
- What’s your favorite twist on vegan casseroles?
- Do you prefer it extra creamy or with a crispy topping?
Share your thoughts, tips, and photos in the comments below — I always love seeing your creations!
For more delicious vegan recipes, visit my Instagram.
Broccoli Potato Casserole
Warm, cozy, and packed with flavor — this Vegan Potato Broccoli Casserole is the ultimate plant-based comfort food! 🥦🥔💚 Perfect for weeknight dinners or meal prep, it’s creamy, cheesy (without dairy!), and so easy to make.
Ingredients
- 5–6 medium potatoes, peeled and sliced into rounds
- 2 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup unsweetened plant milk (soy, almond, or oat)
- 1/2 cup vegan cream (or cashew cream, or coconut cream)
- 2 tbsp nutritional yeast
- 1 tbsp olive oil (plus extra for greasing)
- 1 tsp mustard (optional, adds tang)
- 1/2 tsp turmeric (optional, for color)
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp breadcrumbs (optional, for topping)
- Fresh parsley for garnish
Instructions
- Preheat the oven: Preheat to 190°C (375°F) and lightly grease a baking dish with olive oil.
- Boil the potatoes: Place the cubed potatoes in a pot with salted water. Bring to a boil and cook for about 8 minutes, until slightly tender but not fully cooked. Drain and set aside.
- Blanch the broccoli: Add the broccoli florets to boiling water and cook for 2–3 minutes until bright green and just tender. Drain and set aside.
- Make the creamy sauce: In a saucepan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft. Add the garlic and cook another minute. Stir in the plant milk, vegan cream, nutritional yeast, mustard, smoked paprika, turmeric, salt, and pepper. Simmer for 2–3 minutes until the sauce slightly thickens. Taste and adjust seasoning.
- Assemble the casserole: In the greased baking dish, combine the parboiled potatoes and blanched broccoli. Pour the creamy sauce evenly over the top and gently mix to coat everything well.
- Add topping (optional): Sprinkle breadcrumbs over the top for a crispy golden crust.
- Bake: Bake uncovered for 25–30 minutes, or until the top is golden and the sauce is bubbling around the edges.
- Serve: Let the casserole rest for about 10 minutes before serving. Garnish with fresh parsley and enjoy warm!
Notes
- Parboil the potatoes first – Boiling them just until slightly tender ensures they stay fluffy and hold their shape during baking. No mushy potatoes! 🥔
- Blanch the broccoli – Quickly steaming or boiling broccoli preserves its bright color and slightly crisp texture, making your casserole visually appealing and delicious. 🥦
- Customize the creaminess and flavor – Adjust the plant milk and vegan cream to your preferred consistency, and add nutritional yeast, mustard, or vegan cheese for a richer, cheesy flavor. ✨
