Cheesy Vegan Potato & Broccoli Casserole

Cheesy Vegan Potato & Broccoli Casserole

from ilovevegan.com
105 min
8 servings

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!

Ingredients

  • 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
  • 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

Directions

  1. 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. 2

    Preheat oven to 375°F (190°C).