Tuesday, March 19, 2013

Vegan "Cheesy" Potato Casserole

Since Winter hasn't released it's chilly grip on the weather I've turned to comforting casseroles for dinner some nights.

I believe I originally found this recipe on vegweb.com approximately six years ago. I've gone back to see if I can find it to link it here and it isn't there anymore.  A Google search just reveals the typical hash brown and cream of mushroom soup variety of potato casserole.  I prefer this one.

I modified the original recipe by adding this and that and omitting other things.  What follows is my modified recipe that is a favorite of ours and I make it once every few weeks during cooler weather.  

I prefer to make the recipe using Gimme Lean Italian Sausage but have also used a soy chorizo when wanting a Mexicana or nacho flair.  It is good plain, but the version with the Gimme Lean is my favorite and that is what I'll post today.



4-5 large red or white Potatoes thinly sliced
1 medium Onion, thinly sliced or shredded
1/2 Cup (1 stick) Vegan Margarine
1/2 Cup Flour ( I use a slightly heaping cup)
3 - 1/2 Cups boiling Water
2 Tbsp Soy Sauce
1 - 1/2 Tsp granulated Garlic
1/2 tsp Turmeric
1 Cup Nutritional Yeast Flakes
1 - 14 oz can diced Green chilies
1/2 Cup more or less Panko Bread Crumbs
** Optional - 1 pkg Gimme Lean Italian Sausage flavor


1.  Preheat oven to 450˚F (232˚C).  Oil a large casserole dish with nonstick cooking spray.

2.  If using the Gimme Lean, cube in small pieces and cook in a frying pan until brown.  Set aside.

(Gimme Lean browning in the pan)
3.  Place shredded potatoes and onions in the casserole dish, mix together then set aside. The easiest way to slice the potatoes and onions is to use a mandolin or a food processor.  I use a mandolin.

(Potatoes and onions mixed together)
4.  In a medium pan bring 3.5 cups of water to a boil.  In a separate large saucepan melt the margarine over medium low heat and then add flour and whisk together.  Slowly add the boiling water while whisking together.  Then add soy sauce, granulated garlic, and turmeric and keep whisking until sauce is thick and bubbling.  About 2-3 minutes depending on your stove.  

5.  Add nutritional yeast and green chillies and mix thoroughly. If using Gimme Lean add it to the sauce now. 

(Sauce prior to adding Gimme Lean)
6.  Pour the sauce over the potatoes and stir. I prefer to pour half the sauce, stir, then pour the remaining sauce and stir once again.  Your mixture should look like the following picture.

(Ready for the Panko)
7.  Top with Panko crumbs and cover with aluminum foil.

(Topped with Panko and ready for the oven)
8.  Place in 450˚F oven for 30 minutes covered.  Uncover and bake for an additional 30 minutes for a total of 60 minutes baking time.

(Fresh from the oven - steam obscured a sharp focus)
9.  Remove from oven and let rest 5-8 minutes until the sauce stops bubbling.

Serve and enjoy.  You can serve this with crusty bread if carbs are not an issue.  It is also good with a side of steamed broccoli or a side salad.  We usually just have it on its own topped with a little jalapeno hot sauce for a kick.

("Cheesy" goodness - definitely not a health food)
- Bon Appetit

"  Most of the food allergies die under garlic and onion." - Martin H. Fischer


  1. I have looked and purchased some vegan food at our local grocery store but it is quite hard to find more than a dozen products. You seem to have a better variety in your neck of the woods.

    1. If there is ever something you want and can't find I would be happy to mail it to you. Of course this doesn't work for refrigerated goods, but anything else - just email me.

  2. Well thank you very much, I will keep that in mind. I have been introducing vegan food into our diet slowly...recently tried Quinoa, and I quite like it. It's even good for breakfast like a porridge, but I bet you already knew that!

    1. I have heard that it is good for porridge but haven't tried it yet. I like it for it's protein content and we are using it more than rice and in the place of couscous now too.