Vegan Potato Bake (GF Casserole)

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Total Time:
1 hour hr 20 minutes mins

Yields:
6 people
Recipe

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Looking for a vegan potato casserole? Try this vegan potato bake which 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 vegan potato bake for a special dinner but when it comes to the holidays, it’s just perfect for serving a large crowd.

Vegan potato bake or casserole baked in the oven with a creamy vegan sauce, mushrooms and vegan feta cheese.

This vegan potato bake 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 one!

Table of Contents

I have several vegan potato recipes that stay in my holiday must-make list. One of my most popular recipes is this twice baked sweet potatoes and this Olivier salad (Russian Potato Salad) which I make without meat and mayo, especially when we have vegan guests.

For a more sweet and tart taste I’m making this vegan butternut squash casserole, it’s perfect for a holiday table!

Vegan potato bake.

Vegan Potato Bake / Casserole

When making a vegan casserole with potatoes you need to think about two things: what vegetables go well with potatoes (if you choose to have any) and how to make a vegan creamy sauce.

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.

Vegan casserole with white potatoes.

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Ingredients For This Vegan Potato Bake Dish

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; Portobello or champignon mushrooms are perfect too.
Cooked chickpeas – about half of a can, for thickening the sauce. Whole food thickeners are better than processed powders.
Leeks, or white onions for flavor.
Garlic cloves – for flavor.
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.

Vegan Potato Bake Ingredients

How To Make The Vegan Potato Bake / Casserole

Step 1. Prepare the vegetables:

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.

Steps foe making the vegan potato bake.

Step 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.
Add it in the pot and mix. Let it simmer for a couple of minutes.

Step 3. Combine and cook the potatoes:

Mix in the diced potatoes and cook covered with a lid for 25-30 minutes (medium-low heat).

Step 4. Assemble the vegan potato casserole:

Preheat oven to 430F (220C) and prepare a casserole dish.
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!

Prepping Tip

To cook the potatoes faster, cut them in even, small squares about 1/3″ in diameter.

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.

Best Vegan Baked Potato Toppings

Salsa
Pesto
Chives or other herbs
Vegan cheese
Nuts and seeds
Vegan BBQ sauce
A vegan sauce (dressing) to drizzle on top, like this ranch, avocado dressing or this honey mustard dressing.

Tips For A Perfect Vegan Potato Bake Casserole

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.
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.
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 bake into a more substantial dish by adding other vegetables like brussels sprouts, zucchini, broccoli rabe or even other root veggies.
Bacon is out of option, but you want that smoky flavor? then use some smoked paprika in the sauce.

Potato Casserole Storing

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 Bake

A vegan coleslaw made with a creamy avocado dressing, crunchy and full of fiber.
Fermented vegetables, like this Fermented Carrot Salad or these Fermented Beets And Cabbage.
Veggie Salads like these varieties of radish salads, beetroot salads or this light radish cucumber salad
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

Baked Sweet Potatoes Stuffed With Savory Filling (Vegan)

Wholesome Butternut Squash Casserole With Sweet Potato

Potato Tortillas – Flexible Gluten Free Vegan Wraps

Sweet Potato Tortillas (Gluten Free Vegan)

Did you enjoyed this vegan potato bake / casserole recipe?

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Print Recipe

Vegan Potato Bake (GF Casserole) Recipe

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.

Cook Mode
Prevent your screen from going dark
Prep Time
20 minutes mins
Cook Time
1 hour hr
Total Time
1 hour hr 20 minutes mins
Course:
Dinner, Lunch, Main Course, Side Dish
Cuisine:
American, Dairy Free, Gluten Free, Vegan
Servings:
6 people
Calories:
422.8kcal
Author:
Olga Caz
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Ingredients 1x 2x 3x

3 ½ – 4 pounds diced potatoes – I used russet potatoes
6 oz diced mushrooms – baby shiitake mushrooms or other
2 leeks – or onions
2 garlic cloves – minced
2 cups vegan feta cheese – shredded (optional)

The Sauce

2 cups vegetable stock
¾ cup chickpeas – cooked from a can
1 ½ cup non dairy milk – any
3 tbsp vegan butter
3 tsp Dijon mustard
1 ½ tsp sea salt

Instructions

Step 1. Prepare the vegetables

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.

Step 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.
Add it in the pot and mix. Let it simmer for a couple of minutes.

Step 3. Combine and cook the potatoes

Mix in the diced potatoes and cook covered with a lid for 25-30 minutes (medium-low heat).

Step 4. Assemble the vegan potato casserole

Preheat oven to 430F (220C) and prepare a casserole dish.
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.

Notes

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.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator.

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