Vegan potato bake – the perfect comfort food
Fall calls for comfort meals and comfort meals call for potatoes! You guys, this vegan potato bake is a must try, especially if you love casserole recipes as much as I do. This hearty dish is not only plant-based, but it’s also gluten-free, easy to make and rich in protein.
Vegan potato casserole with pumpkin and lentils
Since pumpkin is in season right now, I decided to make this vegan potato bake with pumpkin. Potatoes and pumpkin go so well together, so I thought it would be a nice addition. And because I love to add healthy protein to my vegan recipes, I included lentils as well. Lentils are packed with healthy plant-based protein and cook fast, which is a big bonus.
I love hearty recipes and comfort food so much, especially when it gets colder outside. To make this recipe creamy I’ve added vegan cheese (I used my easy vegan cheese sauce) and vegan cream cheese. I also added various spices and herbs for an amazing flavor because nobody likes recipes which taste bland.
Not many ingredients
This recipe doesn’t contain many ingredients. Furthermore, the few ingredients can be bought in every supermarket. Nothing fancy or special. This vegan potato bake is easy to make and ready in less than 45 minutes.
The recipe is:
- Plant-based (dairy-free, egg-free)
- Rich in protein
- Easy to make
- A delicious comfort meal
- Perfect for lunch or dinner
Vegan potato bake variations
As mentioned before, this vegan potato casserole can be made with fresh pumpkin, however, you can also use sweet potato or carrot instead. All variations taste delicious and are healthy.
If you give this recipe a try, please leave a comment below and don’t forget to tag @elavegan #elavegan on Instagram or Facebook if you take a picture of your dish.
Also, if you love casseroles, you should definitely check out my healthy vegan pasta bake as well. It’s hearty, creamy and furthermore low in fat!
Vegan Potato Bake
- 2 pounds potatoes, peeled and sliced (900 g)
- 3 cups pumpkin, chopped into 1-inch cubes (400 g)
- 1 heaping cup dry lentils, (I used brown ones) (200 g)
- 2 cups of vegetable broth or water (480 ml)
- 1 tbsp vegetable oil, divided
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 batch of vegan cheese sauce or vegan queso
- 2/3 cup vegan cream cheese (150 g)
- Spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 1 tsp ground cumin, 1/2 tsp ground nutmeg, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, sea salt & pepper to taste, and fresh or dried thyme to taste (optional)
- Fresh herbs to garnish (e.g. parsley or thyme)
- Fried onion rings to garnish (optional)
- Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterwards.
- Meanwhile, peel and slice potatoes about 0.25 inches thick (0,6 cm). Cook in salted water for 12 minutes or until fork tender (but not too soft).
- Chop the pumpkin, onion, and garlic.
- Heat 1/2 tbsp oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add garlic, all spices, the lentils and 2 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes or until there is no water left in the pot.
- Preheat oven to 390 degrees F (200 degrees C).
- While the lentils cook, you can prepare the vegan cheese sauce (or use store-bought vegan queso instead). Next, add the vegan cream cheese to the vegan cheese sauce and stir with a whisk.
- Toss the pumpkin with the other half tbsp of oil and fry in a pan for 3-5 minutes.
- Add a layer of the cooked potato slices into a greased baking dish.
- Then add the cooked lentil mixture.
- Now pour about half of the vegan cheese sauce/cream cheese mixture on top.
- Add the pumpkin cubes and the remaining potato slices.
- Finally, pour the other half of the vegan cheese sauce/cream cheese mixture on top.
- Cook in the oven for about 25 minutes. Garnish with fresh herbs (e.g. parsley). Enjoy!
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