Vegan Cheesy Potato Broccoli Casserole

This is a nut-free, oil-free Vegan Cheesy Potato Broccoli Casserole that is perfect as a main dish or a welcome addition to a potluck table.

Course Main Course, Side Dish

Cuisine American

Keyword Vegan Cheesy Potato Broccoli Casserole

Author Trish Hall

Ingredients

3 large russet potatoes
3 cups broccoli florets bite sized pieces
2 cups sour cream Recipe in notes below
1 cup chopped plant-based bacon Recipe link in notes below
2 cups cheese sauce Recipe link in notes below
2 tbsp chopped chives (or 1 green onion)

Instructions

Preheat the oven to 400 degrees

Scrub the potatoes, pierce with a fork or knife and bake on the oven rack for about 1 hour. They are done when you can easily slide a knife into the center.
While the potatoes bake, add the soy curls to the marinade and let them rehydrate fully. When they are soft and hydrated, squeeze out any excess liquid and then place them in the air fryer basket and air fry until they get a little crispy on the edges. It took about 7-10 minute on 400 degrees in my air fryer. Remove them and set them aside.
Place the broccoli in a steamer basket over boiling water and steam for about 5 minutes or until it is slightly tender/crisp. A fork should pierce it with a little resistance. Remove it from the heat and set aside.
If you haven't made the cheese sauce and the sour cream, this is a good time to do it. Recipes/links in the notes below.
When the potatoes are cool enough to handle, cut into bite-sized pieces and add to a large bowl. Add the broccoli, soy curl bacon, and chives. Gently mix in the sour cream without mashing the potatoes.
Transfer the potato broccoli mixture into a casserole dish. Pour the cheese sauce over the top and poke it down into the potatoes all over. Smooth it over the top and to the edges.
Cover with parchment and foil and bake at 375 degrees for about 20 minutes. Uncover and bake an additional 10-15 minutes depending on how you like your cheese sauce. I like mine to set up a little bit, but you can leave it gooey by leaving the cover on.

Recipe Notes

Tofu Sour Cream

1 package firm tofu

2 T lemon juice

1 T red wine vinegar

1 clove garlic, minced

1/4 tsp salt

1-2 T water if necessary for consistency

Add all but water to a high powered blender, using a tamper if necessary to get it going. Add water if needed to blend into a thick cream. Sometimes the tofu is wet enough that you don't need additional water, sometimes you do. That's it!

For the cheese sauce, I used my Nacho Cheese but I eliminated the cashews and used a full package of tofu.

This cheese sauce from Brand New Vegan is Amazing also.

To make the soy curl bacon, use Brand New Vegan's marinade for Smoke Maple Tofu Bacon.