This Vegan Potato and Leek Casserole features thinly sliced potatoes layered with caramelized leeks and a creamy dairy-free sauce. It’s a perfect choice for vegan dinner recipes, holiday side dishes, and cozy vegan meals.
This plant-based casserole is not only easy to prepare but also serves as a comforting dish for weeknight vegan dinners. With its rich flavors, it stands out as a delightful option among vegetable casseroles.
Warm and Inviting Casserole
The Vegan Potato and Leek Casserole is a delightful dish that brings comfort and warmth to any table. With layers of thinly sliced Yukon Gold or Russet potatoes and caramelized leeks, this casserole is a fantastic choice for various occasions, from cozy weeknight dinners to festive holiday gatherings.
This plant-based casserole is not only a staple in vegan dinner recipes but also stands out among vegetable casseroles. The combination of creamy almond milk and soaked cashews creates a rich, satisfying sauce that complements the earthy flavors of the leeks and potatoes. It’s a wonderful addition to your collection of easy vegan meals.
Ingredients That Shine
Creating this casserole requires a handful of simple yet flavorful ingredients. The star components include six medium Yukon Gold or Russet potatoes, which provide a hearty base. Two large leeks add a sweet, onion-like flavor that enhances the overall taste.
For the creamy sauce, you’ll need almond milk, soaked raw cashews, and nutritional yeast, which contribute to the dish’s rich texture without any dairy. Seasonings like fresh thyme, salt, black pepper, and nutmeg elevate the flavors, making this casserole a standout option for vegan comfort food.
Preparation Steps
To prepare this delicious casserole, start by preheating your oven to 375°F (190°C). Sauté the leeks and onions in olive oil or vegan butter until they become soft and caramelized. This step is crucial as it builds the flavor foundation for the dish.
Next, blend the soaked cashews with almond milk and seasonings to create a creamy sauce. Layer the sliced potatoes and leek mixture in a greased baking dish, pouring the creamy sauce over each layer. This method ensures that every bite is infused with flavor.
Golden Breadcrumb Topping
For a delightful crunch, mix breadcrumbs with melted vegan butter and sprinkle them over the casserole before baking. This topping transforms the dish, providing a satisfying contrast to the soft layers beneath.
Cover the dish with foil and bake for 30 minutes, then remove the foil to allow the top to brown beautifully. The result is a casserole that not only looks appealing but also offers a comforting aroma that fills the kitchen.
Serving Suggestions
Once baked to perfection, let the casserole cool slightly before garnishing with fresh parsley or chives. This final touch adds a pop of color and freshness, making it visually appealing.
This Vegan Potato and Leek Casserole can be served as a main dish or as a side for holiday meals. It pairs wonderfully with a crisp salad or steamed vegetables, making it a versatile addition to your dining table.
Nutrition and Benefits
This casserole serves six and is packed with nutrients. Each serving contains about 320 calories, 12 grams of fat, and 8 grams of protein, making it a wholesome choice for any meal.
With its comforting flavors and satisfying texture, this dish is perfect for anyone looking to enjoy a hearty, plant-based meal. Whether you’re preparing for a special occasion or a casual dinner, the Vegan Potato and Leek Casserole is sure to impress.
Delicious Vegan Potato and Leek Casserole
This casserole combines Yukon Gold or Russet potatoes with leeks, garlic, and a creamy almond milk sauce, making it a satisfying addition to any meal. The recipe takes about 1 hour from start to finish and serves 6 people.
Ingredients
- 6 medium Yukon Gold or Russet potatoes, thinly sliced
- 2 large leeks, cleaned and sliced
- 2 tablespoons olive oil or vegan butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1½ cups unsweetened plain almond milk
- ½ cup raw cashews, soaked for 2 hours and drained
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup vegan parmesan
- ½ cup breadcrumbs
- 2 tablespoons vegan butter, melted
- 2 tablespoons chopped fresh parsley or chives for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Leeks: In a large skillet, heat the olive oil or vegan butter over medium heat. Add the chopped onion and leeks, cooking until softened and caramelized, about 10-15 minutes. Add minced garlic and thyme, cooking for an additional minute.
- Prepare the Creamy Sauce: In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, salt, pepper, and nutmeg. Blend until smooth and creamy.
- Layer the Casserole: In a greased baking dish, layer half of the sliced potatoes, followed by half of the leek mixture. Pour half of the creamy sauce over the layers. Repeat the layers with the remaining potatoes, leeks, and sauce.
- Top with Breadcrumbs: In a small bowl, mix breadcrumbs with melted vegan butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
- Garnish and Serve: Remove from the oven, let it cool slightly, and garnish with chopped parsley or chives before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 8g
- Carbohydrates: 45g