Cheesy Vegan Cauliflower & Potato Casserole

One pot recipes. They are a staple in most households because they’re easy and–often–contain vegan cheese, but that’s not always the case.

One pot vegan meals are wonderful if you’re a busy vegan like me, consumed with a ghostwriting career, publishing romance novels and sharing yummy vegan recipes with the world. And when the weather gets chilly and sunlight fades too soon, sometimes you just want a vegan meal that is quick and easy, and doesn’t require using all the dishes in the kitchen.

Am I right?

This particular vegan dinner recipe is similar to casseroles I’ve eaten most of my life as a born & bred girl of the Midwest. Take a bunch of veggies, add potatoes and cheese and you have yourself a casserole! It brings back wonderful memories of a time when calories and nutrition meant very little to me and all that mattered was the ooey-gooey dish baking in the oven…and eating two helpings. At least.

These days it’s more of a convenience and a way to indulge in a mostly guilt-free way. Feel me?

Anyway this vegan dinner recipe is pretty simple, had limited ingredients and is so delicious everyone will swear you slaved in the kitchen for hours.

Fingers crossed.

What You’ll Need:

Casserole dish
Large & medium pots
Whisk
Ramekins

Ingredients:

Cauliflower
Potatoes
Plant milk (I used almond, unsweetened)
Nutritional yeast
Turmeric
Salt & Black pepper
Mustard
Smoky paprika
Cumin
Vegan butter
Tomato paste
Whole wheat flour
Waste Free Broth

Directions:

To start, scrub and rinse your veggies. Even the cauliflower will be a little dirty and you don’t want to chew through grit on this delicious easy vegan dinner recipe.

Add cauliflower and potatoes into a large stock pot of boiling water.

Boil for 10 minutes or until tender.

While the veggies boil, melt butter in a medium stock pot. Add whole wheat flour and whisk like you mean it. Put your core into if you have to in order to make sure the flower is broken up and a nice roux forms.

Add mustard & tomato paste and whisk until blended.

Slowly add in plant milk and/or waste free broth. I like to use a mixture of both to keep the calorie count friendly but my Alpro plant milk is jsut 13 calories per 100 grams so it’s not too crazy but the waste free broth helps enhance the umami flavor of the vegan cheese sauce.

Add in nutritional yeast and whisk some more, slowly adding in the remainder of your liquid.

Let sauce come up to a boil and simmer until thick and creamy. Add more herbs & spices as needed.

Drain cauliflower & potatoes and pour into a large casserole dish.

Pour vegan cheese sauce on top and stir until everything is combined. Feel free to add a handful or two of shredded vegan cheese if you’re looking for the real cheesy goodness.

Bake on 220C for 15 minutes. Add crispy fried onions (or breadcrumbs) on top and bake another 5 minutes.

Remove from oven to chill and then serve with a smile.

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And if you’re unwinding from a long day, wash it all down with a delicious whisky negroni! All you need is: whisky/rye, sweet vermouth & orange bitters but I prefer Peychaud’s bitters instead. The choice is YOURS!