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    Home > Vegan Casserole Recipes

    Vegan Artichoke Potato Gratin

    Posted: Apr 29, 2018 ยท Updated: Aug 16, 2021

    Jump to Recipe

    There is an addictive combination of crunchy and creamy in every bite of this vegan Artichoke Potato Gratin, a perfect dish for breakfast, brunch or dinner. It brown-bags really well too. Artichoke hearts and potatoes are baked with meatless "beef" in a bubbly, creamy and cheesy cashew sauce. Over all this goodness you scatter golden, seasoned breadcrumbs.ย 

    Vegan Artichoke Potato Gratin #vegan #breakfast #brunch #mothersday HolyCowVegan.net

    Here's a recipe that looks comforting, tastes delicious and is extremely easy to make, with just about 15 minutes of hands-on cooking time. My Vegan Artichoke Potato Gratin.

    Vegan Artichoke Potato Gratin #vegan #breakfast #brunch #mothersday HolyCowVegan.net

    Each bite of this dish is creamy and has the unique flavor of artichokes. These thorny green globes are in season now, but I made my job a little easier by using frozen artichoke hearts because who has the time to prep artichokes? Not me.

    Besides, unless you're farming artichokes in your backyard, it's likely much more economical to just use the frozen or canned variety. But if you do have fresh artichokes, and the time to prep them, please use them by all means.

    Vegan Artichoke Potato Gratin #vegan #breakfast #brunch #mothersday HolyCowVegan.net

    I like combining artichokes with potatoes and the beefless "beef" in this recipe because it makes it a complete and very filling meal rather than a side. The best part is, it is really versatile-- this is an awesome breakfast or brunch recipe, but it also makes for an elegant and filling dinner. Or lunch.

    More recipes from the blog:

    • Vegan Tater Tot Casserole
    • Cheesy Vegan Breakfast Potato Casserole
    • Vegan Cauliflower Cheese
    • Vegan Cheesy Croissant Casserole
    • Lemony Greek Potatoes
    • Pasta Gratin with a Cauliflower Chickpea Sauce

    ***

    Vegan Artichoke Potato Gratin #vegan #breakfast #brunch #mothersday HolyCowVegan.netThe breadcrumb topping on this gratin is really, for the lack of a better metaphor, the icing on the cake. The breadcrumbs toast up all crunchy and golden, and they are cheesy with nutritional yeast, savory with herbs, and quite delicious, really.

    You can serve this vegan gratin with a fresh, green salad and make it a lunch or dinner. Because there's protein, veggies and carbs in this dish, however, it's perfectly great and nutritious on its own as well.

    How's your weekend going? After an unending winter, we are finally getting some warmth and sunshine in the DC area. In fact, this is a great dish to make on a day like today -- unless you have plans for a barbecue -- because you need so little time to put it all together, and you can spend the rest of your day hiking or biking or gardening or playing with your kids or anything you've got a mind to.

    I am off to enjoy my day now. Happy Sunday!

    Vegan Artichoke Potato Gratin #vegan #breakfast #brunch #mothersday HolyCowVegan.net

    Vegan Artichoke Potato Gratin #vegan #breakfast #brunch #mothersday HolyCowVegan.net

    Vegan Artichoke Potato Gratin

    There is an addictive combination of crunchy and creamy in every bite of this vegan Artichoke Potato Gratin, a perfect dish for breakfast, brunch or dinner. It brown-bags really well too. Artichoke hearts and potatoes are baked with meatless "beef" in a bubbly, creamy and cheesy cashew sauce. Over all this goodness you scatter golden, seasoned breadcrumbs. 
    5 from 9 votes
    Print Recipe Review Recipe
    Course: Breakfast/Brunch/Lunch/Dinner
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: Vegan artichoke potato gratin
    Prep Time: 15 mins
    Cook Time: 1 hr
    Total Time: 1 hr 15 mins
    Servings: 8 servings
    Calories: 319kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • 12 oz artichoke hearts, roughly chopped (thaw first if frozen)
    • 2.5 pounds potatoes, thinly sliced to about โ…›th inch thickness
    • 1 teaspoon extra virgin olive oil
    • 1 medium onion (finely chopped)
    • 5 cloves garlic (crushed and finely chopped)
    • 2 tablespoon fresh thyme (sub 2 teaspoon dry thyme)
    • 12 oz meatless "beef" (I used Trader Joe's Beefless Beef)
    • 1 cup raw cashews
    • 1 teaspoon garlic powder
    • Salt and ground black pepper to taste

    For breadcrumb topping:

    • ยฝ cup breadcrumbs
    • 2 tablespoon nutritional yeast (optional)
    • 1 teaspoon extra virgin olive oil
    • 1 tablespoon fresh thyme (or sub with 1 teaspoon dry)
    • Salt and ground black pepper to taste
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    Instructions

    • Preheat oven to 425 degrees F.
    • Heat oil in a large skillet. Add the onions and garlic and season with salt and pepper. Cook, stirring, until onions are softened.
    • Add the beefless beef, stir to mix, then add the artichoke hearts and the thyme and continue to cook another 5-10 minutes until the artichokes are just tender. Check seasoning and turn off heat.
    • Place the cashews in the blender with garlic powder, salt and ground black pepper to taste and 2 cups water. Blend until smooth.
    • To assemble the gratin, layer or shingle half the potatoes in the bottom of a baking dish approx. 10 inches by 8 inches and 2 inches deep. It's okay if some potatoes overlap.
    • Spoon the artichoke mixture on top of the potatoes in an even layer.
    • Cover the artichoke mixture with the remaining potatoes. Shingle them in a decorative fashion for a nice look to your gratin.
    • Pour the cashew mixture over the gratin evenly. Press down on the potatoes with a spatula to submerge them as far as possible.
    • Cover the baking dish tightly with a foil. Place in the oven and bake 45 minutes or until the potatoes are tender.
    • Mix the breadcrumbs with the olive oil, nutritional yeast if using, thyme, and salt and black pepper. Remove the baking dish carefully from the oven, remove the foil, and sprinkle the breadcrumb topping over the gratin.
    • Return the gratin to the oven, without the foil covering this time and bake another 10-15 minutes or until the breadcrumb topping is golden and crunchy.
    • Let stand 5-10 minutes before serving.

    Recipe notes

    *The nutrition info below is calculated based on a 13.7 oz package of Gardein ground "beef" instead of the Trader Joe's beefless beef, because the nutrition calculator I use does not have that information. You can use one or the other in the recipe.

    Nutrition

    Calories: 319kcal | Carbohydrates: 44g | Protein: 15.6g | Fat: 10.8g | Potassium: 1154mg | Fiber: 9.6g | Sugar: 4.6g | Calcium: 90mg | Iron: 5.4mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Vegan Artichoke Potato Gratin #vegan #breakfast #brunch #mothersday HolyCowVegan.net

     

    « Vegan Beet Burger with Chipotle Cashew Hummus
    Vegan Roasted Cauliflower Couscous with Lentils and Mint »
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. jamie

      November 09, 2018 at 3:55 pm

      5 stars
      This was super yummy!! Thank you!! I used trader joe's lentils instead of the faux beef, and I used pretzels I forgot to pick up bread crumbs. lol It was supper yummy will make again for sure!

      Reply
      • Vaishali

        April 25, 2019 at 1:04 pm

        Great tweaks. So happy you liked it!

        Reply
    2. Mardy

      October 28, 2018 at 7:18 pm

      5 stars
      Thanks so much for sharing this. YUM! Made it as written and wouldnโ€™t change a thing. This dish will be a regular in our home.

      Reply
      • Vaishali

        April 25, 2019 at 1:04 pm

        Thanks, Mardy-- great to know!

        Reply
    3. Pam

      May 08, 2018 at 8:28 pm

      5 stars
      Tried this DELICIOUS recipe for dinner last night, and wow!! Like you said it's a great meal by itself. The kids were licking their plates. Thank you for another amazing recipe!!!

      Reply
      • Vaishali

        April 25, 2019 at 1:04 pm

        So great to know. Thanks, Pam!

        Reply
    4. Sharon

      April 29, 2018 at 1:22 pm

      5 stars
      Second note:
      Fresh artichokes cook really fast and easy in the microwave. Just grab the scissors, trim the spikes off the leaves, and hack off the stems. It doesn't have to be pretty.
      Wrap each one in plastic wrap. Arrange on a plate and use the microwave setting for fresh vegetables based on your own microwave instructions. Presto Pronto.
      Or, arrange in a tightly covered glass casserole and save the plastic from the planet. Might take a dab longer.
      Enjoy the outer leaves with vegan buttery spread and lemon while you use the hearts to make this recipe.

      Reply
      • Vaishali

        April 30, 2018 at 4:27 pm

        Great tips, thanks Sharon!

        Reply
    5. Sharon

      April 29, 2018 at 1:13 pm

      Wow! This sounds delicious! I missed seeing the nutritional information. Can you supply or direct me to where it is? I am counting calories these days. Literally. It's the only thing that really works for me.
      And once again, I am so glad to have your emails coming into my life. It reminds me that a plant based diet is not bland and boring, and doesn't have to be a pile of salad and sprouts (although that is good too!) And keeps me steady towards living in a world with less killing and more life.

      Reply
      • Vaishali

        May 02, 2018 at 5:14 pm

        Hi Sharon, I added nutritional info, but because the calculator I use doesn't have Trader Joe's beefless beef, I've used Gardein's beefless beef. You can use one or the other during cooking. Thanks for your kind words about the blog! Cheers.

        Reply
      • Jay

        January 22, 2021 at 10:40 am

        Vegan with a nut allergy, what can I use in place of cashews?

        Thank you!

        Reply
        • Vaishali

          January 22, 2021 at 10:57 am

          Pumpkin seeds are a fine substitute! You can use full fat canned coconut milk if you like the flavor--I find it a bit strong in recipes like this, but it would work.

          Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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