Vegan Casserole with Potatoes and Green Beans
What makes a great family meal? MUST-HAVE Vegan Casserole with Potatoes and Green Beans made from scratch is clean eating true comfort food. Goodbye to processed food casseroles from our childhood and hello to the taste of fresh vegetables, creamy sauce and a crunchy topping!
Servings: 6 servings
Calories: 297kcal
Ingredients
- 2 1/2 cups potatoes peeled and cubed
- 4 cups green beans 2 inch pieces
- 2 tablespoons olive oil
- 1 1/4 cups onion diced
- 2 tablespoons garlic minced
- 1 1/2 cups light coconut milk
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian herb blend
- 1 teaspoon salt divided
- 3/4 teaspoon black pepper divided
- 1 tablespoon cornstarch
- 1 cup bread crumbs I use Panko, gluten free is optional
- 2 tablespoons coconut oil melted
Instructions
- Preheat oven to 350 Degrees F
- Place potatoes in a steamer and steam until almost tender, 15 minutes. Add beans during last 5 minutes of steaming until tender-crisp.
- Oil a 2 quart casserole dish and transfer potatoes and beans to dish.
- Heat olive oil in skillet over medium heat. Add onions and sauté until lightly browned, 9-10 minutes. Add garlic and cook, stirring, an additional 2 minutes.
- In a large bowl, combine onions and garlic with coconut milk, nutritional yeast, Italian seasoning, 3/4 teaspoon salt, 1/2 teaspoon pepper and cornstarch. Pour over vegetables.
- Mix bread crumbs with melted coconut oil and remaining salt and pepper. Spoon topping over casserole.
- Bake for 30 minutes or until crumbs are browned.
Notes
Instead of green beans, you can substitute a vegetable of choice such as broccoli or cauliflower.
Make gluten-free by substituting gluten-free bread crumbs.
Let casserole rest for 15 minutes before cutting and serving so sauce will set.
To Make Ahead: Cover and refrigerate up to 24 hours. When ready to cook, remove cover and bake.
To Freeze: Cover casserole tightly to avoid freezer burn. Freeze up to 3 months. To reheat, first defrost and heat at 350 degrees F until hot.