Cheesy Vegan Potato Casserole

Plant-based | Gluten-free | Comforting | Brunch-worthy

Transform ordinary steamed potatoes into this comforting hash brown–inspired pie. Chopped potatoes are smothered in a creamy, cheesy sauce made with nutritional yeast, smoky paprika, and nutty tahini. Mashed cannellini beans create a smooth texture and chopped chives add herbal brightness.

Ingredients

Ingredient	Amount	Notes
Yukon Gold potatoes	1 lb	About 5, scrubbed
Apple cider vinegar	1 tbsp
Tahini	1½ tsp
Plant-based milk	1½ tbsp	Unsweetened, unflavored
Nutritional yeast	1½ tsp
Smoked paprika	¼ tsp
Sea salt	¼ tsp
Cannellini beans	⅓ cup	Cooked or canned, rinsed
Fresh chives	2 tbsp	Chopped, optional
Black pepper	To taste	Freshly ground

Method

Steam potatoes: Place whole potatoes in steamer basket over boiling water. Steam covered 10-15 minutes until tender. (Microwave option: prick potatoes, microwave 5 minutes, flip, microwave 5 more minutes.) Let cool, then roughly chop.
Make sauce: In large bowl, whisk together vinegar and tahini. Whisk in milk, nutritional yeast, smoked paprika, and salt.
Mash beans: Add beans to sauce; use spoon or spatula to mash gently and combine.
Combine: Stir chopped potatoes and chives into bean mixture.
Bake: Transfer to 9-inch pie plate; press evenly. Season with pepper. Bake 15 minutes at 450°F until golden.
Serve: Let cool 5 minutes, cut into wedges. Serve hot.

Tips

Shortcut: Steam potatoes ahead of time and refrigerate

Extra veggies: Add sautéed onions and bell peppers before baking

Serving: Great on its own or alongside fruit and waffles for brunch

Variations

Different potatoes: Red potatoes or russets work too

Herbs: Use parsley or green onions instead of chives

Spicy: Add pinch of cayenne

Storage

Refrigerate: Up to 3 days
Reheat: Warm in oven or toaster oven

Nutrition (per serving, 2 servings)

Calories: ~246
Protein: 9g
Carbs: 48g
Fiber: 7g
Fat: 3g

Adapted from: Dreena Burton / Forks Over Knives

Prep: 20 min | Cook: 25 min | Serves: 2