Vegan Broccoli Potato Casserole

When I first tried out this recipe, it wasn’t vegan at all. It included lots of cheese and cream. But then I came to think of it and just switched out those two ingredients and used substitutes et voilà! It’s vegan, healthy and super scrumptious. And the best part is that you couldn’t even tell it’s vegan. That’s what I like about curry powder. It hides the vegan factor and doesn’t make non-vegans question your choice of making something vegan for the evening. And lots of people still tend to see curry as something exotic and special. But not in my household! It’s a basic ingredient and a must have on my opinion.

Let’s get going…

Time: 30 minutes

Ingredients for 2 portions:

  • 500 gr broccoli
  • 400 gr potatoes
  • 150 ml soy cream
  • 2 tbsp curry powder
  • 2 tbsp all purpose flour
  • 2 tbsp soy oil
  • 2 tbsp homemade vegetable broth (or 2 tsp instant vegetable broth)
  • Salt and pepper to taste
  • 100 gr vegan cheese (optional for a yummy crust on top)


  • 3 cooking pots
  • Vegetable peeler
  • Baking dish
  • Cutting board
  • Kitchen knife


Start off with peeling your potatoes and dicing them up into whatever size pleases you. Don’t forget that the bigger the pieces are, the longer it takes until you get to eat. 😉 Wash your broccoli and cut of the stem and trim the florets to any size you like. Once you are done grab two cooking pots and fill each up with water. One is for your potatoes and the other for your broccoli. Add your veggies to their designated pots and add a dash of salt to the potatoes. Cook them for as long as needed depending on the size you cut them. In the meantime preheat your oven to 180°C and heat up your soy oil in your third pot and wait until your oil is hot enough. Use a wooden spoon to test if your oil is enough. If your oil starts to sizzle while your holding in the spoon, then you are ready to go. Add your flour and quickly stir it in until you get a yellowish paste like consistency then quickly add some water and turn down the heat to medium. Keep adding water until the consistency is similar to cream. Then add curry powder, vegetable broth, soy cream, salt and pepper. If you’re in for an experiment, then try adding 1 tbsp chopped coriander or even 1 tbsp soy sauce. Now mix all pots’ contents into the baking dish. I just tend to mix it all in. If you prefer the more neat version then layer it all. Usually you’d start with a layer of potatoes and then the broccoli and lastly add the sauce over. Oh and don’t forget, if you are a cheesy crust lover like me, then sprinkle some vegan cheese over the top and let the sizzling begin. Lastly shove the oven dish into you oven and be patient for another 15 minutes. Trust me, it’s worth it. Lecker smacker!


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