This vegan broccoli potato casserole is covered with a delicious potato cheese sauce and smoky tempeh sausage crumbles. This hearty casserole can be enjoyed for breakfast, lunch, or dinner. It is perfect for meal prep and freezes beautifully! Vegan, gluten-free, and oil-free.
Vegan Broccoli Potato Casserole with Tempeh Sausage
I made this recipe because, as always, I was looking for new ways to incorporate more vegetables into my diet. I started my vegan journey with a more whole foods plant-based (wfpb) approach, but have slowly acquired a taste for more processed vegan food over the years. Now I’m trying to transition back to eating mostly whole foods, but I need some yummy veggie-packed staple recipes.
And what is better than a healthy casserole full of veggies, that tastes like it isn’t full of veggies? Nothing! This broccoli potato casserole tastes cheesy and meaty without actually having any cheese or meat. And despite being meat-free, this casserole has 20 grams of protein per serving, which will help you stay full and satiated.
It is the perfect vegan breakfast casserole, but it is also a great dinner casserole. This recipe makes a large amount of food, which is perfect for feeding a family. But I live alone, so I make this casserole for meal prep and freezing! I love meal prepping it and to enjoy throughout the week for breakfast, making sure to freeze a few slices for when I want a veggie-packed breakfast in the future.
I hope you enjoy this recipe as much as I do!
Ingredients
Frozen diced potatoes: sub for frozen hash brown shreds
Broccoli: chopped into very small florets
Tempeh: I like the Lightlife brand
Potatoes: to make up the base of the cheese sauce
Nutritional yeast: to add an amazing cheesy flavor to the potato cheese sauce
Onion
Lemon juice
Spices: smoked paprika, garlic powder, onion powder, and salt
Liquid smoke: for smokiness. You can omit if you don’t love liquid smoke, or sub for a little extra smoked paprika.
Maple syrup: sub with agave or any liquid sweetener of choice
Vegetable broth
How to make this Vegan Broccoli Potato Casserole
This recipe requires about 30 minutes of prep time, then 1 hour in the oven. First, you make the tempeh sausage. Then, you make the potato cheese sauce. And finally, you assemble the casserole and bake. Bada bing bada boom, it’s casserole time.
Step 1: make the Tempeh Sausage Crumbles
My favorite way to cook tempeh is to simmer the tempeh in the marinade. Tempeh has a slightly bitter taste, and steaming / simmering can help remove some of that bitterness. And if you want your tempeh to taste good, you must marinate it. So why not do both at the same time? In a large pan, crumble the tempeh into small pieces and add the vegetable broth and spices. Simmer until all the liquid has evaporated. You’ll be left with delicious, flavorful tempeh sausage crumbles. Set aside.
Step 2: make vegan potato cheese sauce
While the tempeh is simmering, boil your potatoes for the cheese sauce in a separate pot. Once the potatoes are tender, add them to a blender along with the vegetable broth and spices. Blend until completely smooth. Set aside.
Step 3: mix together in a mixing bowl
To a large mixing bowl, add the frozen diced potatoes, chopped broccoli, half of the tempeh sausage crumbles, and half of the cheese sauce. Mix until well incorporated.
Step 4: assemble the casserole
Transfer the mixture to a deep 13×9 inch baking dish. Spread the rest of the cheese sauce on top of the casserole, then sprinkle on the remaining tempeh sausage crumbles.
Step 5: bake the casserole and enjoy!
Bake the casserole for about 1 hour. The tempeh sausage should be browned and crispy, and the cheese sauce should be golden. Enjoy!
How to meal prep this casserole
This vegan broccoli potato casserole is perfect for meal prep! It lasts about a week in the fridge, and is freezer friendly. To freeze, let the casserole cool completely, then separate it into individual portions so it is easier to thaw. When you want a piece of this casserole, simply thaw and reheat in the microwave.
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Vegan Broccoli Potato Casserole with Tempeh Sausage
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Mains
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This vegan broccoli potato casserole is covered with a delicious potato cheese sauce and smoky tempeh sausage crumbles. This hearty casserole can be enjoyed for breakfast, lunch, or dinner. It is perfect for meal prep and freezes beautifully! Vegan, gluten-free, and oil-free.
Ingredients
Tempeh sausage crumbles
- 16 oz tempeh (2 packs of tempeh)
- 2 cups vegetable broth
- 4 tablespoons maple syrup (sub agave)
- 1 tablespoon liquid smoke
- 1 teaspoon each of: smoked paprika, garlic powder, onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Potato cheese sauce
- 4 cups yukon gold potatoes, roughly chopped
- 1 small white onion, roughly chopped
- 2 tablespoons lemon juice
- 1/2 cup nutritional yeast
- 2 teaspoons each of: smoked paprika, garlic powder, onion powder
- 1/2 teaspoon salt
- 2 cups vegetable broth
Casserole Ingredients
- 5 cups frozen diced potatoes (or frozen hash browns)
- 5 cups broccoli, chopped into small florets
Instructions
- Make the tempeh sausage crumbles. In a large pan, crumble the tempeh into small pieces. Add the rest of the ingredients for the tempeh sausage, and stir until well combined. Bring heat to medium high and simmer until the liquid has evaporated, about 15-18 minutes.
- Make the potato cheese sauce. In a medium pot, boil the potato until soft, about 10 minutes. Then add the potatoes and the rest of the ingredients for the cheese sauce to the blender. Blend until smooth. Set aside.
- Preheat the oven to 400 F.
- Assemble the casserole.
- To a large mixing bowl, add the frozen diced potatoes, chopped broccoli, half of the tempeh sausage crumbles, and half of the cheese sauce. Mix until well incorporated.
- Transfer the mixture to a deep 13×9 inch baking dish. Spread the rest of the cheese sauce on top of the casserole, then sprinkle on the remaining tempeh sausage crumbles.
- Bake the casserole. Bake the casserole for 1 hour and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 318.6 kcal
- Sugar: 9.6 g
- Sodium: 530.1 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 47.7 g
- Fiber: 6.9 g
- Protein: 20.1 g
- Cholesterol: 0 mg
Keywords: vegan broccoli potato casserole, vegan casserole recipe, tempeh sausage
5 comments
Hearty, cheesy and surpringly healthy and WFPB! My junk food vegan partner looooooves this and so do I! 🤩 it’s just the two of us and it’s always gone in a day haha. We added some black beans in as well to use them up and it was 👌
★★★★★
Ahhh I love the addition of the black beans! Thank you so much for the lovely review!
[…] Breakfast Casserole […]
1st – thanks for the great guidance on seitan! I’ve been reasonably happy with what I’ve made, but your approach brings up to an excellent level
2nd – would it be adequate to use fresh potatoes in place of the frozen cubed/shredded? Or partially bake/roast some potatoes then dice them for the filling with the broccoli?
Thanks!
Hi there! I’m so happy you love the seitan! And as for the potatoes – I’ve never used fresh, but it would probably work if you diced them small enough. To be safe, I think partially baking them for a little bit may be your best bet. We definitely don’t want chunks of undercooked potatoes in our casseroles.