Stay satisfied this fall with a comforting, wholesome, hearty vegan potato casserole with pumpkin and lentils. It’s packed with nourishing plant-based goodness, will fill you up, and keep you cozy on chilly evenings – with simple, inexpensive ingredients!
Hearty Vegan Potato Casserole with Lentils and Pumpkin
At practically any time of the year, if you put me in the kitchen, I’m likely to churn out comforting fall/winter style dishes like roasted cauliflower soup, mushroom pasta bake, and red lentil dahl. But when I wanted to create the ultimate warming fall casserole, this vegan potato casserole (aka lentil and pumpkin vegan hot pot) hits the spot!
First, potatoes are practically synonymous with comfort food (I mean, creamy mashed potatoes are on my menu at-least weekly!). Combine that with a hearty, protein-dense lentil filling, and you already have a winner.
But we’re not done yet because where would this fall casserole be without pumpkin (or sweet potato). Finish that all with a creamy cheese topping and optional fried onions, and you have a crowd-pleasing vegan potato bake ready to impress.
More than just the choice of ingredients, though; it’s how they’re put together that makes this vegan potato dish so special. This recipe combines layers of aromatic lentils, sautéed pumpkin, and thinly sliced potato mixed with a creamy cheese sauce. Once assembled, it’s a delicious blend of a vegan hot pot, lentil potato casserole, and potatoes au gratin (people may actually fight over the potato topping!).
Even better, though, this budget-friendly potato and veggie bake is packed with nourishing plant-based protein, fiber, plenty of vitamins, minerals, and antioxidants, and probably at least 2 of your 5 a day.
It’s a wonderful vegan dinner for serving at your family table or during the holidays (like this creamy pumpkin pasta bake or lentil Shepherd’s pie).
The Ingredients for Vegan Potato Bake
All you need are simple pantry staples and seasonal ingredients to make this hearty yet budget-friendly vegetable potato bake with lentils.
- Potatoes: I recommend Russet potatoes or Yukon Golds. Sweet potatoes would also work (or a combination of the two).
- Pumpkin: During fall, pumpkin is a delicious addition to this vegan casserole recipe. You could use sweet potato, butternut squash, swede, or carrots for the rest of the year.
- Lentils: I used dried brown lentils, which I soaked in water first. Check the FAQs below if you want to use canned lentils.
- Vegetable broth: Use regular or low-sodium broth.
- Aromatics: This lentil bake uses onion and garlic for plenty of aromatic flavor. Use garlic powder in a pinch.
- Vegan cheese: You need a combination of vegan cream cheese (or cashew cream) and my 3-minute vegan cheese sauce (or use vegan queso) for this dairy-free potato bake.
- Seasonings: I used a simple combination of popular pantry spices to complement the lentils and potatoes.
- Cumin
- Nutmeg
- Paprika (regular or smoked paprika)
- Red pepper flakes (or chili powder/ cayenne pepper)
- Salt
- Black pepper
- Oil: Use neutral cooking oil like olive oil or avocado oil.
- Fresh herbs: Like parsley or thyme, to garnish.
- Fried onions: (Optional) sautéed onions (like the ones used in Lyonnaise potatoes) make for a delicious garnish to the vegan potato pumpkin bake.
Recipe Add-Ins & Variations
- Spinach or Kale: Wilt in filling before assembling and baking.
- Other vegetables: There are several other veggies you could add to the healthy potato bake filling, like:
- Leek
- Cauliflower/ broccoli florets
- Celery
- Carrots
- Zucchini
- Mushrooms
- Peas
- Tomato paste: 1-2 tbsp added to the lentil filling for subtle tomatoey depth.
- Bay leaf: Added to the lentils when cooking them for an aromatic flavor.
- Vegan sausage: Add slices of your favorite vegan sausages for extra protein.
- Wine: A splash of a dry vegan white wine or red wine will add a rich depth to the lentil casserole filling.
- Balsamic vinegar: A small splash for a subtle yet brightened flavor.
- Vegan béchamel: For creamier vegan potatoes au gratin topping, replace the cream cheese-cheese sauce blend with vegan bechamel, then top that with some shredded cheese/ cheese sauce.
- Breadcrumbs: Regular or gluten-free to add crunch to the top of the casserole.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Vegan Potato Casserole
While the process of preparing this potato lentil bake may seem a little long, the actual hands-on prep is around 30-35 minutes.
Prepare the Ingredients
- First, rinse the lentils well, removing any debris. Then soak them in lukewarm water for 15 minutes. Drain the water once done.
This step is optional, but helps to make the lentils more easily digestible, plus they cook faster.
- Meanwhile, peel and slice the potatoes into 1/4-inch slices (6 mm). Then, transfer them to a large pot of salted water and cook until fork-tender (about 10 minutes), being careful not to overcook them.
- While the potatoes cook, finely chop the onion and garlic, and chop the pumpkin into 1-inch cubes.
- In a large saucepan, heat 1/2 tbsp of oil, add the onion, and sauté over medium heat for 3-4 minutes. Add the garlic, spices, lentils, and two cups of broth and bring to a boil. Lower the heat to a simmer, and allow it to cook for about 15 minutes until no liquid remains in the pot.
Skip the lentil cooking step if using canned lentils.
Assemble the vegan potato casserole and bake
- While the lentils cook, preheat the oven to 390 °F/200 °C, and prepare the vegan cheese sauce (if using). Then stir the cream cheese into the cheese sauce (or store-bought vegan queso) until well combined and smooth.
- Then, sauté the pumpkin in a pan with 1/2 tbsp of oil for 3-5 minutes.
- To assemble the potato and pumpkin bake, start by adding a layer of the cooked potatoes (about half of them) to a greased baking dish (around 9×13).
- Then, add a layer of the lentils, followed by half the vegan cheese mixture.
- Next, add the sautéed pumpkin, followed by the remaining potato slices.
- Finally, pour over the remaining vegan cheese mixture and bake the vegetable potato bake in the oven for 25 minutes.
- Allow it to cool for a few minutes, garnish the vegan potato bake with fried onions (if using) and fresh herbs, and enjoy!
Storage Instructions
Make ahead: You can assemble the entire potato lentil bake up to 2 days in advance to bake when ready.
Store: Allow it to cool and store any leftovers covered (or in airtight container/s) for 3-4 days in the refrigerator.
Freeze: Allow it to cool, then wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Allow it to thaw in the fridge overnight before reheating. You might also freeze it assembled pre-bake, though I haven’t done this before.
Reheat: You can reheat large amounts of the potato pumpkin bake in the oven at 350 °F until heated and individual portions in the microwave for 2-3 minutes.
What To Serve With Vegan Potato Bake?
You can enjoy this vegetarian potato bake as a main, either alone or with a side of veggies like broccoli, green beans, or some sautéed greens. Alternatively, serve it in smaller portions as a hearty vegan side dish.
FAQs
Can I use red lentils?
Technically, yes, but the filling will become mushier.
Can I use canned lentils?
Sure, however, you will need to skip the vegetable broth completely and there is no need to boil the canned lentils, as they are already cooked.
Do I have to peel the potatoes?
Technically, no, though there will be slightly more texture in the dish.
Recipe Notes and Tips
- Slice the potatoes evenly: So they cook evenly. I recommend using a mandoline or a food processor slicing disk if you have either.
- Don’t overcook the potatoes: If anything, undercooking them for a couple of minutes is best, as they’ll continue to cook in the oven. When overcooked, they can become too crumbly and hard to arrange.
- For a crispier topping: Broil the vegan potato bake for several minutes at the end for a more browned top and crisp edges of the potatoes.
- Experiment with seasonal ingredients: During the fall, I love using pumpkin. However, butternut squash and sweet potato will work year round. More so, you can add extra veggies based on season and availability.
More Vegan Potato Recipes
- Skillet baby potatoes (in a sauce)
- German potato dumplings
- Zucchini potato fritters
- Vegan scalloped potatoes
- Vegan potato soup
- Easy potato curry
If you try this hearty vegan potato casserole recipe (aka vegan hot pot), I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Vegan Potato Casserole
Ingredients
- 2 pounds (900 g) potatoes (e.g. Yukon Gold) peeled and sliced
- 3 cups (400 g) pumpkin chopped into 1-inch cubes
- 1 cup (200 g) dried lentils e.g. brown (see notes)
- 2 cups (480 ml) vegetable broth or salted water
- 1 tbsp vegetable oil divided
- 1 large onion diced
- 3 cloves of garlic minced
- 1 batch of (200 g) vegan cheese sauce or 7 oz (200 g) vegan queso
- 2/3 cup (150 g) vegan cream cheese (or use cashew cream)
- 1/2 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- Salt & black pepper to taste
- Fresh herbs to garnish (e.g. parsley or thyme)
- Fried onion rings to garnish (optional)
Instructions
Prepare the Ingredients
- First, rinse the lentils well, removing any debris. Then soak them in lukewarm water for 15 minutes. Drain the water once done.This step is optional, but helps to make the lentils more easily digestible, plus they cook faster.
- Meanwhile, peel and slice the potatoes into 1/4-inch slices (6 mm). Then, transfer them to a large pot of salted water and cook until fork-tender (about 10 minutes), being careful not to overcook them.
- While the potatoes cook, finely chop the onion and garlic, and chop the pumpkin into 1-inch cubes.
- In a large saucepan, heat some oil, add the onion, and sauté over medium heat for 3-4 minutes. Add the garlic, spices, lentils, and broth and bring to a boil. Lower the heat to a simmer, and allow it to cook for about 15 minutes until no liquid remains in the pot.
Assemble
- While the lentils cook, preheat the oven to 390 °F/200 °C, and prepare the vegan cheese sauce (if using). Then combine the vegan cream cheese (or cashew cream) and the cheese sauce (or store-bought vegan queso).
- Sauté the pumpkin in a pan with a little oil for 3-5 minutes.
- To assemble the potato bake, start by adding a layer of the cooked potatoes (about half of them) to a greased baking dish (around 9x13).
- Then, add a layer of the lentils, followed by half the vegan cheese mixture.
- Next, add the sautéed pumpkin, followed by the remaining potato slices.
- Finally, pour over the remaining vegan cheese mixture and bake the vegetable potato bake in the oven for 25 minutes.
- Allow it to cool for a few minutes, garnish with fried onions (if using) and fresh herbs, and enjoy!
Notes
- Lentils: If you prefer to use canned lentils, you will need to skip the vegetable broth completely and there is no need to boil the canned lentils, as they are already cooked.
- Recipe serves 6. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
I made this for my family and we all loved it greatly! I did use the canned pumpkin to make it easier and it is delicious. We have loved all of your recipes that I’ve tried so far. Now sharing this on Facebook.
That’s good to hear, Karen! Thanks a lot for sharing! 🙂
Hi Ela! I am going to use sweet potatoes in this instead of pumpkin,. It’s what I have on hand. When would the sweet potatoes be added? boiled in water with regular potatoes? or cubed and fried like the pumpkin? Thanks! Can’t wait to try this! I’m in love with your cheese sauce…truly is a life changer 🙂
Hi Susan, I think I would boil them in water with the regular potatoes.
So glad you like my vegan cheese sauce. 🙂
Hi Ela,
I am living in Argentina and here there is really few options for vegans… so I have to adapt your recipes in general. Here for example I didn’t have access to “vegan cream cheese” what can I use to replace it? thank you!!
sorry you already answered!
No worries! 🙂
Hello, what could I use instead of vegan cream cheese as this is not very ready available and quite expensive in my country. Maybe half a cup of soaked and blended cashews? Thank you x
Yes, cashews would be totally fine, Sarah. 🙂
Great dish & full of flavor. But what size casserole dish did you use? I started with an 8 x 8 and it was too small for all the ingredients. So I took everything apart and used 8×16 and this was a bit too large.
So glad you liked the recipe, Marley! My oval casserole dish measures 11 × 8 🙂
I really enjoyed this and it was a filling meal. It took me an hour to get it ready for the oven, though. I don’t know that it actually needed to be cooked in the oven, so next time I think I may skip it. I really liked the cheese sauce and look forward to using it for other meals.
Thanks for your feedback, Liz! Happy holidays! 🙂
Do you have a recipe for the vegan cream cheese as well? I am staying away from processed food so I don’t want to buy it in a store.
You could blend soaked cashews with water in a blender and add salt, pepper, onion powder, garlic and spices to taste! 🙂 Check this recipe for the dip: https://elavegan.com/polenta-fries-crispy-gluten-free/
Soooooooooooooo good , this is delicious!!!! Baked it yesterday, first of many 🙂 Thank you Ela!!
Wonderful! So happy you liked this recipe! 🙂
Thank you
I want to ask how I can make home made cream cheese. Because its not available in the market where I live.
I never made it myself, so I don’t have a recipe. You could actually leave it out or use vegan yogurt or made more of the vegan cheese sauce. Hope this helps! 🙂
Hello Ela,
I’ve tried this recipe, and it’s amazingly delicious, an interesting mixture of flavours. You are very talented.
Thanks for the compliment, Cristina! I am glad you liked my recipe. 🙂
I make this dish often for our whole family and it really delicious! Also easy to exchange the vegetables in case you don’t have pumpkin at home. I have used carrots, chickpeas, zucchini and each time it is a hit! Thank you for all your yummy and healthy recipes.
Thanks a lot for your great feedback, Nina! 🙂
do we have to use whole pumpkin or can we use canned pumpkin instead
Hi, I never made the recipe with canned pumpkin but it should work as well. Let me know if you give it a try. 🙂
Do you have the nutritional value available? How many grams of CFP per serving?
Hi Sarah, no I don’t. You could check out cronometer.com to calculate it. Hope this helps. 🙂
Looks great! Making this today hopefully 🙂
Can I use butternut squash instead of pumpkin?
Yes, that should work as well. 🙂
Can I leave out the vegan cream cheese, and just make 2 batches of the vegan cheese sauce instead?
Yes, that’s possible! 🙂
Ela! I really love how you just invent delicious things for us to eat! This dish is perfect for fall, and your cheese sauce is brilliant ❤️ Dee xx
Thank you so much, Dee! I hope you will give this recipe a try. 🙂
Much love, Ela ❤️
Such a delicious recipe, my dear Ela!????
Will definitely try it soon!
Lots of love,
Bianca ❤️
Thanks so much, Bianca! I hope you will give it a try soon. 🙂
Much love, Ela ❤️