Heirloom Broccoli and Potato Casserole Recipe

Broccoli may not be everyone’s go-to comfort food, but, thanks to this casserole, it will be soon.

From “The Baker Creek Vegan Cookbook”
Winter 2012/2013

Yield: 6 servings

This is straight-up comfort food, with nutritious broccoli as the centerpiece. Broccoli may very well just be my favorite vegetable, and I’m always marveling at how we find new ways to use it for dinner. This casserole is great for church suppers, Sunday brunches, and everything in between. Make sure to lightly steam the broccoli, giving it a fighting chance to retain texture while it bakes.

FOR MORE, SEE: Family-Friendly Vegan Recipes


• 1 large potato, peeled and cubed (about 2-1/2 cups)
• 4 cups broccoli florets
• 1 tablespoon extra virgin olive oil
• 1-1/2 cups diced onions
• 2 tablespoons minced garlic
• 1-1/4 cups light coconut milk
• 2 tablespoons nutritional yeast flakes
• 1 teaspoon chopped marjoram
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon cornstarch
• 1 cup fresh vegan bread crumbs
• 2 tablespoons coconut oil, melted


1. Preheat oven to 350 degrees F.

2. Place potatoes in a steamer and steam until almost tender, 15 minutes. Add broccoli during the last 5 minutes of steaming and steam until tender-crisp; roughly chop broccoli and reserve with the potatoes.

3. While vegetables are steaming, heat oil in a heavy skillet over medium-high heat. Add onions and cook until lightly browned, 9-10 minutes. Add garlic and cook, stirring, an additional minute; reserve.

4. Oil a 9" square casserole dish and transfer potatoes and broccoli to dish. In a large bowl, combine the onions and garlic with the coconut milk, yeast flakes, marjoram, rosemary, 1/2 teaspoon each salt and pepper, and cornstarch and pour over the vegetables.

5. Toss bread crumbs with coconut oil and remaining salt and pepper, pour over vegetables, and bake until heated through, 30-35 minutes.

6. Serve warm.