This tasty Vegan Spinach Potato Casserole makes a healthy and delicious breakfast, brunch, lunch or dinner. Crunchy, savory breadcrumbs seasoned with herbs mingle with the creamy potato spinach sausage filling in every bite. It's an everyone pleaser!
Hot, savory breakfast casseroles are what I crave as the weather begins to bite, and this savory, delicious Vegan Spinach Potato Casserole is my top favorite right now.
I love how the crunchy breadcrumbs on top complement the creamy, potato-ey spinach and sausage filling. Bonus: it's hearty and filling and utterly good for you.
For those of you cooking for kids, they'll love it too. Bake it up this holiday season for a small or big family--you can easily double or halve the ingredients. And come back and tell me all about it!
- Slice the potatoes thin, as you would for a gratin, which will help them cook even faster. I like cooking the potatoes separately first if I am layering them on at the top--you don't have to do this. If you want to save yourself the trouble, cube the potatoes in a small dice and mix them into the spinach filling. Add the potatoes right after the onions to the skillet and proceed with the rest of the recipe.
- I added sausage to this casserole, which makes it really kid-friendly (or at least my kid-friendly). But you can leave it out or sub it with seasoned cubes of tofu.
- The cheese is likewise something you could leave out, but it's nice in there. We are layering many strata of deliciousness into this casserole and each one adds even more flavor to your recipe.
- Make sure your breadcrumbs are golden and crunchy when you pull this casserole out of the oven. You can turn on the broiler for a couple of minutes if they aren't.
Vegan Spinach Potato Casserole
- 2 medium potatoes (very thinly sliced, as you'd do for a gratin)
- 2 tablespoon extra virgin olive oil (divided)
- 1 medium onion (finely chopped)
- 4 cloves garlic (finely minced)
- 14 oz vegan sausage (crumbled. By a gf or soy-free brand based on your diet preference)
- 3 cups baby spinach (roughly chopped)
- 4 crimini mushrooms (or button mushrooms)
- 2 tablespoon sage (2 teaspoon if using dry)
- 2 tablespoon parsley (chopped)
- 2 tablespoon all purpose flour (use gf all purpose flour if you're glutenfree)
- 2 cups nondairy milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 8 oz vegan cheese shreds (optional)
- 1 cup breadcrumbs (use gf breadcrumbs if gluten-free)
- 1 teaspoon thyme
- Salt and ground black pepper to taste
- 2 tablespoon vegan parmesan cheese (optional)
- Scallions or parsley (for garnish, chopped)
- Place the potatoes in a microwave-safe dish, add water to cover, and blitz 5-8 minutes on high or until the potato slices are tender but not falling apart.
- Mix or blend the nondairy milk with the garlic and onion powders, oregano and black pepper and salt and set aside.
- Preheat the oven to 425 degrees Fahrenheit
- Heat a 10-inch cast iron skillet or an oven-safe skillet over medium-high heat. Add a tablespoon of the oil. Add the garlic and onions with a dash of salt and pepper and saute until the onions get translucent.
- Add the crumbled sausage to the skillet and saute for a couple of minutes. Add the baby spinach, mushrooms, sage and parsley to the skillet and saute until the spinach has wilted.
- Add the flour to the skillet and stir until the flour disappears into the vegetables. Pour in the nondairy milk mixture and mix well. Add more salt and pepper at this point if needed. The milk should thicken quite a bit.
- Turn off the heat and arrange the potato slices all over the top. Sprinkle the cheese shreds over the top.
- Mix the breadcrumbs with the thyme, vegan parmesan, if using, the remaining oil and salt and ground black pepper to taste. Scatter over the cheese layer.
- Bake for 30 minutes or until the casserole is bubbling and the breadcrumbs are crunchy and golden-brown.
Try out these vegan casseroles next:
Love this vegan Spinach Potato Casserole? Check out more vegan holiday recipes on Holy Cow!