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healthy vegan potato casserole with pumpkin and lentils
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Vegan Potato Casserole

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!
Course Main Course
Cuisine American, German
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 6

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 Facts
Vegan Potato Casserole
Amount per Serving
Calories
443
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
5
g
25
%
Sodium
 
759
mg
32
%
Potassium
 
1202
mg
34
%
Carbohydrates
 
61
g
20
%
Fiber
 
17
g
68
%
Sugar
 
6
g
7
%
Protein
 
15
g
30
%
Vitamin A
 
5232
IU
105
%
Vitamin C
 
39
mg
47
%
Calcium
 
102
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.