I wake up hungry and I want comfort that still feels light. This vegan breakfast casserole answers fast. Potato gives a soft base. Broccoli brings fresh bite. The sauce tastes creamy and bright. I call it a win. You can bake it on a slow Sunday or prep it tonight and reheat tomorrow. We eat it warm and the edges go golden. Kids ask for seconds. I pack a square for lunch and it holds well. It fits many tables too. Think breakfast casserole at a small brunch or a quiet morning. Fans of chicken and broccoli casserole recipes get the same cozy notes here without meat. If you track ideas for vegan breakfast recipes this one sits near the top. It makes an easy vegan breakfast that does not feel fussy. You can even riff with a breakfast casserole with bisquick style topping if you like a soft crust. Craving a raw vegan breakfast instead. Save this for later and grab fruit now. No judgment from me.
Table of Contents
- 1) Key Takeaways
- 2) Easy Potato Broccoli Bake Recipe
- 3) Ingredients for Potato Broccoli Bake
- 4) How to Make Potato Broccoli Bake
- 5) Tips for Making Potato Broccoli Bake
- 6) Making Potato Broccoli Bake Ahead of Time
- 7) Storing Leftover Potato Broccoli Bake
- 8) Try these breakfast recipes next
- 9) Potato Broccoli Bake
- 10) Nutrition
1) Key Takeaways
I cook for real life and I like food that fits weekday rhythm. This bake hits that mark. It brings tender potato with bright broccoli and a creamy sauce that stays light. The pan feeds a group and reheats like a champ.
The method stays simple so you can sip coffee and chat. You par cook the veg then layer and bake. The crumb tops it with a gentle crunch. Kids eat it and so do the adults who claim they do not like green things.
I write this for Nancy at Nancy Cooks where we share recipes that work. You can find more ideas on Nancy Cooks at https://www.nancycooks.com and you can tweak this pan to fit your taste. Think of it as a steady base that takes well to change.
2) Easy Potato Broccoli Bake Recipe
I love a calm morning and I want food that warms the house. Vegan Breakfast Casserole sits on my table a lot and this pan shows why. Vegan Breakfast Casserole feeds friends without fuss and still tastes like comfort. I set the dish on the counter and the room smells bright and cozy at once.
Potato slices make soft layers. Broccoli adds snap. A quick blender sauce turns rich once it bakes. I learned this trick on a busy week when I needed one pan to save the day. It did and it keeps doing that.
On Nancy Cooks I test for repeat value and this one passes. The steps fit a new cook. The flavors please a seasoned one. If you cook for mixed eaters this pan bridges tastes without stress.
3) Ingredients for Potato Broccoli Bake
Potatoes I use firm starchy ones cut thin so they bake tender and hold clean slices. The mild taste lets the sauce shine and keeps the texture soft.
Broccoli Small florets cook fast and stay bright. They bring a green bite that plays well with the creamy sauce and the warm crumb on top.
Onion Thin slices melt sweet in the pan. They tie the veg together and give a base that tastes round and homey.
Garlic A quick sauté wakes the cloves and builds a soft savory note that runs through each layer without taking over.
Olive oil A small pour coats the dish and helps the crumb toast. It adds body to the blend as well.
Cashews Soaked nuts blend smooth and give the sauce a lush feel. They replace dairy and keep the bake friendly for most tables.
Plant milk I like unsweetened almond or oat. Either gives the sauce easy flow that thickens in the heat of the oven.
Nutritional yeast It lends a gentle cheese vibe. You taste depth and a hint of nutty flavor that loves potatoes.
Lemon juice A small squeeze lifts the sauce so each bite stays bright not heavy. The acid balances the starch.
Dijon A spoon wakes the blend and adds quiet heat. It sits in the background and makes the other parts pop.
Garlic and onion powder These give steady flavor that carries through the bake and backs up the fresh aromatics.
Nutmeg A pinch warms the sauce in a subtle way that reads comfort. It is small yet it matters.
Panko crumbs They toast to a light crisp cap that contrasts the soft layers beneath and adds welcome texture.
Parsley Fresh chopped leaves cool the top and add color at the table. The herb note finishes each bite clean.
4) How to Make Potato Broccoli Bake
Step one heat and prep Warm the oven to three hundred seventy five degree F. Grease a large baking dish. Set a pot of salted water on the stove.
Step two par cook veg Boil potato slices for a short four minute bath then add broccoli for two. Drain well so the sauce will cling and the bake will set.
Step three sauté base Soften onion in a slick of oil with a pinch of salt. Stir in garlic for one minute so it turns fragrant and sweet.
Step four blend sauce Mix cashews plant milk yeast lemon Dijon and spices until smooth. Taste and season. Think plant based breakfast casserole cream with lift.
Step five layer Lay half the potatoes then broccoli and onions. Pour half the sauce. Repeat so the pan looks even and neat.
Step six top and bake Toss crumbs with a little oil. Scatter on top. Bake until bubbling with a golden cap. Rest the pan so slices cut clean.
5) Tips for Making Potato Broccoli Bake
Slice the potatoes thin so they cook through and settle soft. A steady knife works fine. A guard helps if you use a slicer.
Salt the water and taste the sauce. Small steps guide flavor. When the blend tastes right the whole pan will sing. Think dairy free breakfast casserole goals met.
Rest the bake for ten minutes. The layers set and the squares lift tidy. That pause saves mess and it keeps steam from washing out taste.
6) Making Potato Broccoli Bake Ahead of Time
I build the dish at night then chill it. In the morning I bake while I brew coffee. The house smells kind and the table fills fast.
If you plan a brunch this Vegan Breakfast Casserole style pan helps. You can bake then cool and reheat with a brief warm up. The crumb stays crisp and the center stays creamy.
For freezer prep wrap the unbaked pan tight and label it. Thaw in the fridge then bake. Call it a simple vegan breakfast casserole move that saves a busy day.
7) Storing Leftover Potato Broccoli Bake
Cool the pan. Pack slices in sealed boxes. Keep in the fridge for three days. Reheat in a hot oven so the top turns crisp again.
I like a square for lunch with a crisp salad. Some mornings I warm a piece and add fruit on the side. The flavor holds and the texture stays kind.
For longer storage wrap portions and freeze. Thaw in the fridge. Heat until hot through. The sauce returns to creamy and the potatoes relax.
8) Try these breakfast recipes next
9) Potato Broccoli Bake
Vegan Breakfast Casserole Potato Broccoli Bake
Ingredients
For the casserole
- one and one half kilogram russet potatoes peeled and sliced
- six cups small broccoli florets
- one medium yellow onion thin slices
- three cloves garlic minced
- two tablespoons olive oil
- one teaspoon fine sea salt plus more to taste
- half teaspoon ground black pepper
For the creamy sauce
- one and one third cups raw cashews soaked and drained
- two cups unsweetened almond milk
- three tablespoons nutritional yeast flakes
- two tablespoons lemon juice
- two teaspoons Dijon mustard
- one teaspoon garlic powder
- one teaspoon onion powder
- quarter teaspoon ground nutmeg
For topping
- half cup panko bread crumbs gluten free if needed
- two tablespoons olive oil
- two tablespoons chopped parsley
- two tablespoons vegan parmesan optional
Instructions
Prep
- Heat oven to one hundred ninety degree C or three hundred seventy five degree F.
- Grease a nine by thirteen inch baking dish with olive oil.
- Bring a large pot of salted water to a boil.
Par cook vegetables
- Add sliced potatoes and cook four minutes. Add broccoli and cook two minutes more. Drain well.
- Warm a skillet with olive oil. Cook onion with a pinch of salt until soft. Stir in garlic for one minute.
Make sauce
- Blend cashews almond milk nutritional yeast lemon juice mustard garlic powder onion powder and nutmeg until very smooth.
- Taste and add salt and pepper.
Assemble and bake
- Layer half the potatoes in the dish then half the broccoli and onions. Pour on half the sauce. Repeat layers.
- Mix bread crumbs with olive oil and sprinkle over the top. Add vegan parmesan if you like.
- Bake thirty five to forty minutes until bubbling and the top looks golden.
- Rest ten minutes before slicing. Finish with parsley.
Serve
- Cut into squares. Serve warm with a green salad or fruit.
10) Nutrition
One square gives about three hundred twenty calories. You get fiber from potato and broccoli and a good hit of plant protein from cashews. Sodium stays moderate if you salt with care. I serve with greens to round the plate and water or coffee to sip.
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