Vegan Casserole

Vegan Casserole

Michelle 0

"Very tasty vegan dish! If you prefer, you can replace the spinach with green chard."

Ingredients 1 h 30 m {{adjustedServings}} servings 520 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 67.7g
  • 22%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Peel and quarter potatoes. Place in a medium or large size pot with water to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf. Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until potatoes are very tender.
  3. To Make Filling: While potatoes are cooking, in a large skillet heat 1 tablespoon oil and saute onion and garlic. Saute for 1 minute over medium heat, then add mushrooms and saute for 2 minutes. Crumble tofu in chunks into the skillet and saute briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and saute, stirring frequently, for 20 minutes over medium heat.
  4. Transfer potatoes from water to a large bowl, reserving 3 1/2 cups of the remaining stock. Add miso, oil, and 3/4 to 1 cup of the potato stock to the potatoes a little at a time, mashing potatoes as you add the stock. Add only enough water to moisten potatoes adequately. Do not over moisten, this potato mixture will be the crust covering of the casserole.
  5. Add corn and spinach to filling mixture and mix well. Spoon filling into an oiled, shallow ovenproof casserole dish. Pat down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika. Bake for 30 to 40 minutes, or until crust is golden.
  6. While casserole bakes, prepare gravy. Heat oil in a large frying pan. Add flour and yeast, stir with a whisk over medium heat to form a paste. Slowly stir in 2 1/2 cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary. Serve casserole with crust on the bottom and filling on top. Spoon gravy over top.
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Reviews 15

  1. 20 Ratings


Let me start by saying we are not a vegan family, in fact, we are not even vegetarian. I decided to try this recipe to pull my husband onto a healthier track and WOW! this is fantastic. The prep took a very long time and I couldn't find miso paste. I added garlic salt to the mashed potato mixture and it was great. I can't say enough about this recipe. The BBQ sauce adds just the right flavor. I will have to remember how long this recipe takes to prepare, but beyond that, I will definitely be making it again.


This is not as complecated as it seems! Read it through, it's very well written> My family really loved this. One reviewer complained about the potatoes- they're just mashed potatoes with 1 T. miso added. If you don't like miso, don't use it! I did use soymilk instead of water. I also used Better than Boullion no chicken base for where it called for gravy, or boullion, and left out bbq sauce (my preference). You could use all kinds of different veggies. I used a frozen mix of peas, carrots and corn, chopped spinach, onion, and peppers.


My family toughed out the eating of this creation, but we did not care for it... We're vegetarians and are accostumed to eating some fairly dicey recipes, but the onions in the potatoes made the topping turn out like mush, it was bad. The filling on the bottom was fairly tasty, but the whole thing was ruined by the potatoes on the top...We made it through with plenty of hot sauce...