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close up of corner of baked casserole dish

Vegan Potato and Collard Greens Casserole

Course Dinner, Main Course
Cuisine Southern, vegan
Keyword Casserole, Collard Greens, Potato
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6

Ingredients

  • 5 cups Diced Red Potatoes
  • 1 cup Diced White Onion
  • 1 clove Garlic Minced
  • 1 cup Prepared Collard Greens If using frozen measure 2 cups unthawed
  • Olive Oil
  • Salt and Pepper

For Sauce Base:

  • 1 cup Vegetable Broth
  • 1 cup Plant Based Milk
  • 1/4 cup Nutritional Yeast
  • 1/4 cup Cashews
  • 1 Juice from one Lemon
  • 1 tbsp Dijon Mustard
  • 1/2 tsp Cayenne Pepper

Instructions

  1. Preheat the oven to 350.

  2. Start by boiling the diced potatoes until almost fully cooked. Drain and set to the side.

  3. Use a small blender to make the sauce. Combine all sauce ingredients and blend until smooth. Set to the side for later use.

  4. Meanwhile in a medium skillet sauté the onion and garlic in olive oil. When the onions are almost done add in the collard greens. Stir and season with salt and pepper.

  5. Lightly grease a baking dish. Add the potatoes. Top the potatoes with the sautéed greens and onions. Pour the blended sauce over the top of the casserole. Use a spoon to even things out and mix in baking dish as needed.

  6. Bake for 50 minutes to one hour. The casserole will not be set firm but most liquid will have evaporated into thickened sauce.