Vegan Potato Casserole with Broccoli

Cozy vegan potato casserole with broccoli made with tender potatoes, bright green broccoli, a creamy, garlicky sauce, and plenty of herbs. This easy baked casserole comes together with minimal prep and is perfect as a warming main dish or comforting side for weeknights, holidays, or anytime you want something hearty straight from the oven. Say goodbye to bland, processed casseroles for good!

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If you’ve made my creamy vegan scalloped potatoes before, you’ll feel right at home with this recipe; that’s exactly where this comforting potato bake began (the original version skipped the broccoli). It’s rich, herby, and soothing, with soft potatoes sinking into a velvety sauce while the broccoli keeps every bite feeling fresh and balanced. The gentle bubbling as it bakes fills the kitchen with buttery, garlicky aromas and delivers that “slow, calm evening” feeling even on busy days.

The best part about this vegan potato casserole? You can easily swap in cauliflower, peas, or green beans for some or all of the broccoli, use your favorite non-dairy milk or cream, and top it with any melty vegan cheese or crunchy crumb you like. It’s endlessly adaptable, always cozy, and one of those steady, grounding meals you’ll come back to again and again.

Why You’ll Love This Recipe

What makes this casserole shine starts with the way the potatoes soften in the creamy sauce and how the broccoli keeps its color and slight bite. The flavors settle into each other while baking, and the cheesy topping melts into a rich layer that finishes the dish perfectly.

Here’s what makes this casserole easy to love:

Creamy and hearty: The sauce hugs every potato cube in rich flavor.

Simple steps: Everything goes in one dish and bakes until soft and golden.

Flexible herbs: Italian seasoning works so well with both broccoli and potatoes.

Perfect comfort: Warm, creamy, and filling for nights when you want something steady.

Meal prep friendly: Keeps well and reheats beautifully the next day.

Family favorite: Soft potatoes, creamy sauce, and a little crunch from the broccoli.

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Ingredients

For the Casserole Base

• 4 cups potatoes, cubed
  
• 3 cups broccoli florets
  
• 1 teaspoon garlic powder
  
• 1 teaspoon Italian herbs (rosemary, basil, thyme, or oregano)
  
• ½ teaspoon paprika
  
• Salt and pepper to taste
  

For the Creamy Dairy Free Sauce

• 3 tablespoons vegan butter
  
• 3 tablespoons flour
  
• 2 cups vegetable broth
  
• 1 cup dairy free cooking cream
  
• 3 tablespoons nutritional yeast
  
• Salt and pepper to taste
  

For the Topping

• 1 cup vegan grated cheese
  

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Step by Step Instructions

1. Prepare the Vegetables

Start by cutting the potatoes into medium cubes so they cook evenly in the oven. Chop the broccoli into small florets, which helps them soften at the same pace as the potatoes. Toss them in a bowl with garlic powder, Italian herbs, paprika, salt, and pepper until everything gets coated.

2. Make the Creamy Sauce

Melt the vegan butter in a pot over medium heat. Sprinkle the flour over it and stir until it blends into a smooth paste. Pour in the vegetable broth slowly while stirring so the sauce thickens evenly. Add the dairy free cream and let it simmer gently for a couple of minutes. Stir in the nutritional yeast and season with salt and pepper to finish the sauce.

3. Assemble the Casserole

Spread the seasoned potatoes and broccoli evenly into a casserole dish. Pour the warm creamy sauce over the vegetables, making sure everything gets coated and sinks slightly into the sauce. Give the dish a small wiggle so the sauce settles between the cubes of potato.

4. Bake Until Tender

Place the casserole in a warm oven and bake until the potatoes soften and the broccoli gets tender around the edges. The sauce thickens as it bakes, turning rich and silky. When everything feels nearly done, sprinkle vegan cheese on top and return it to the oven until the top melts and turns slightly golden.

5. Serve Warm

Let the casserole sit for a few minutes so the sauce settles. The flavors come together nicely after resting, and the first scoop comes out creamy and packed with broccoli and potato.

Tips and Variations

• Extra flavor tip: Add a pinch of smoked paprika to deepen the warmth of the sauce.
• Texture boost: Stir in a handful of sautéed onions for extra sweetness.
• Veggie twist: Use cauliflower or peas if you want something different.
• Cheese ideas: Try a mix of vegan cheddar and mozzarella style shreds.
• Crispy topping: Add breadcrumbs mixed with melted vegan butter for crunch.

Serving Suggestions

This casserole works well beside a fresh leafy salad tossed with lemon dressing. You can spoon it next to grilled vegetables, simple tofu cutlets, or even enjoy it by itself with warm bread. When I serve it for dinner, I like pairing it with roasted carrots or a small bowl of soup for a fuller meal. It also tastes great the next day since the flavors settle in even more.

Frequently Asked Questions

Do the potatoes cook fully in the oven?

Yes, the cubes soften as they simmer in the creamy sauce while baking.

Can I use frozen broccoli?

You can, just thaw it first so the casserole doesn’t get watery.

Does the sauce thicken while baking?

It thickens nicely once the flour and butter base heats through in the oven.

Can I assemble it ahead of time?

Yes, you can build the casserole and bake it later. Just cover and refrigerate until ready.

Can I add more vegetables?

Carrots, cauliflower, or peas fit right into this recipe.

How long do leftovers last?

They stay good for about three days in the fridge and reheat well.

Final Thoughts

Vegan Potato Casserole with Broccoli brings together soft potatoes, gentle herbs, and a creamy sauce that wraps around everything in the most comforting way. It feels like a dish you reach for when you want something easy and warm. The flavors keep things simple while still feeling cozy, and it works for any relaxed dinner. Whether you serve it alone or with extra sides, the casserole settles into a rich, creamy bake that makes me feel at home every time I make it.