This hearty baked casserole recipe is made of deliciously spiced mushroom and vegan minced meat in a creamy sauce layered with tender potatoes and topped with gooey cheese and crunchy pine nuts! You’ll have a fully loaded, satisfying dinner the whole family will love in just a few minutes! It’s meatless, protein-rich, dairy-free, gluten-free, and unbelievably delicious!
Easy and Filling Vegan Casserole
Making this protein-rich, carb-lovin’ vegan casserole cannot be easier! With the use of vegan minced meat and mushrooms, you are sure to have all the flavors and textures of a classic non-vegan casserole but is healthier and lighter on the tummy.
It would just take you 20 minutes to get all the delicious layers in a casserole ready for baking. I cooked the meaty mushroom and leek mixture while the potatoes are boiling to save time. All you need to do then is assemble it and wait for it to bake in the oven.
Vegan Holiday Casserole
With its delectable layers and hearty flavors, this Potato and Mushroom Casserole is plenty impressive to grace your holiday table! It will make you feel full and satisfied without making you feel weighed down, so you can enjoy other mains and sides, and of course, the desserts.
Serve it with a side festive salad like my Roasted Brussels Sprouts with toasted almond and vegan feta or Kale Apple Salad with crunchy nuts. If you are looking for more dishes to serve this with on Christmas eve, check out my amazing collection of vegan holiday dishes.
Ingredients Needed
- Potatoes: use potatoes that remain firm after boiling like Yukon gold or red potatoes for casserole recipes.
- Vegan minced meat: I usually use vegan ground beef from the refrigerated section, however, feel free to use any type you like.
- Vegetables: this recipe calls for garlic, onion, leek, and mushrooms. You can use white or brown button mushrooms or any meaty types like cremini, baby Bella or porcini.
- Tomato paste: this gives the minced leek and mushroom mixture a richer, umami-filled flavor and thicker texture.
- Soy or oat cuisine: adds a ton of creaminess to the casserole dish! You can use any type of vegan cooking cream you have as an alternative.
- Spices: paprika powder and Italian herb mix provide an earthy, slightly peppery, and minty flavor with a punch of heat!
- Vegan grated cheese: you can use any type of melty dairy-free cheese you like.
- Salt and pepper: to taste.
- Olive oil: or another oil for frying.
- Garnishes: vegan parmesan cheese, toasted pine nuts, fresh parsley, and fresh thyme.
How to make Potato and Mushroom Casserole
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then, you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Cook potatoes and chop veggies
Start by cooking potatoes until fork-tender, then allow to cool (or use boiled potatoes from the day before). In the meantime, chop the veggies sauté and cook the vegan meat, leek and mushroom stir-fry.
Step 2: Cook vegan ground beef with mushrooms and leeks
Cook the vegan ground beef according to package instructions until crumbly. Then add chopped onions and garlic and sauté for 2-3 minutes. Next, add leek and mushrooms and sauté for another 2-3 minutes. Then add tomato paste, paprika powder, Italian herbs and some salt and pepper.
Pour in the vegan cooking cream, stir and simmer, covered, over low heat for 5 minutes. Taste and adjust seasonings if needed. In the meantime, peel and slice the boiled potatoes.
Step 3: Assemble and bake the casserole
Now layer the potatoes alternately with the veggie mixture in an ovenproof pan, skillet or baking dish. Finally, sprinkle with vegan cheese and bake in a preheated oven at 392 °F (200 °C) for about 20 minutes until golden brown.
Garnish the vegan meat, potato and mushroom casserole with vegan parmesan, toasted pine nuts, fresh parsley and thyme if desired. Serve with a fresh salad. Enjoy your meal!
Tips when Making Potato and Mushroom Casserole
- Always make sure to wash potatoes well and leave the skin on. Boil the potatoes al dente. Take note that they will cook further in the oven so do not over-boil them of they will become mushy or dry.
- The boiling time depends on how big your potatoes are. Pierce them with a knife to check if they are slightly tender before removing them from the boiling water.
- Instead of vegan minced meat, you could also use cooked lentils or another protein source.
- If you like your potato casserole dish with a more spicy kick, add cayenne pepper or chili powder or flakes to the mushroom and vegan minced meat mixture. Or you can also garnish it with jalapeno rounds. Alternatively, so can omit the paprika to make it more kid-friendly.
- Use your favorites herbs, spices and liquid seasonings like tamari or soy sauce for more aroma. You can also try curry powder or your favorite mushroom or potato seasoning blend.
Can you prep potato bake ahead?
Yes! You can prep and assemble the casserole up to 1 day ahead. Cover with foil and store in fridge. The next day, pop in the oven and bake for 20 minutes or until cheesy and heated through.
How long does potato bake last?
Leftover potato casserole will last around 3-5 days in the fridge. For meal prep you can place serving-sized portions in small airtight containers and freeze for up to 1 month. Thaw in the fridge overnight or defrost in the microwave. Then reheat in the oven or microwave.
This Vegan Potato and Mushroom Casserole Recipe is:
- Meatless
- Dairy-free
- Gluten-free
- Protein-rich
- Quick and easy
- Comforting
- Hearty
- Healthier than the traditional
- Cheesy
- Perfect for the holidays!
More Oven Recipes to try
- Vegan Lasagna
- Pumpkin Pasta Bake
- Broccoli Mac and Cheese Casserole
- Spinach Mushroom Pasta Bake
- Potato Gratin
- Mexican Tortilla Casserole
- Lentil Zucchini Lasagne
- Mexican Stuffed Sweet Potato Skins
- Baked Potatoes with Herb Dip
- Ratatouille
- Turkish Stuffed Eggplants
- Enchiladas
If you try this Potato and Mushroom Casserole recipe, feel free to leave me a comment and a star rating! And if you take a photo of your meatless dish and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 🙂
Potato and Mushroom Casserole with Vegan Ground Beef
Author:Ingredients
- 23 oz (650 g) potatoes mainly firm boiled 650 g
- 3 tbsp olive oil or another oil for frying
- 8.8 oz (250 g) vegan minced meat
- 1 onion chopped
- 2-3 cloves of garlic chopped
- 1 leek cut into rings
- 7 oz (200 g) mushrooms sliced or other mushrooms, optional
- 1-2 tbsp tomato paste
- ½ tbsp paprika powder
- ½ tbsp Italian herb mix e.g. basil, oregano, thyme, rosemary
- salt and pepper to taste
- 7 oz (200 g) vegan cooking cream e. g. soy or oat cuisine
- 1 cup (100 g) vegan grated cheese
To garnish (optional)
- vegan parmesan cheese
- toasted pine nuts
- fresh parsley and thyme or other herbs
Instructions
*Note: Feel free to check out the recipe video and step-by-step pictures above!
- Cook the potatoes with peel on, in a pot of salted water for about 20 minutes (depending on size) until al dente. Then drain them and let them steam out (or use boiled potatoes from the day before).
- In the meantime, heat 2 tablespoons of oil in a large frying pan over high heat and cook the vegan minced meat according to package instructions until crumbly.
- Create some space in the middle. Add remaining oil, onion and garlic to the center and sauté for 2-3 minutes.
- Add leek and mushrooms and sauté for another 2-3 minutes. Then add tomato paste, paprika powder, Italian herbs and some salt and pepper. Pour in the vegan cream, stir and simmer over low heat for 5 minutes with the lid on. Then taste and season if necessary.
- Preheat the oven to 392 °F (200 °C). Brush an ovenproof pan or baking dish with a little oil.
- Peel the cooked potatoes and cut them into slices. Then layer alternately with the minced leek and mushroom mixture in the pan/mold. Finally, sprinkle with vegan cheese and bake in a preheated oven for about 20 minutes until golden brown.
- Garnish with vegan parmesan, toasted pine nuts, fresh parsley and thyme if desired. Serve with a fresh salad. Enjoy your meal!
Notes
- Instead of vegan minced meat, you could also use cooked lentils or another protein source.
- More helpful tips and information on the recipe, including ingredient and storing notes, are mentioned in the blog post above!
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I did it except for the vegan part. so much better that way. gave it 3 stars because it wouldn’t have been as good if you did it to the recipe. also for using hard to find ingredients and using metric over us standards. or have what most do where your website can click a button and it will change between metric and US standards.
Hi thanks for your feedback! You can use the “jump to recipe” button to easily find the recipe card. The metric measurements are behind the cup measurements so it’s easy to find and adjustable! 😉