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We had some potatoes to use up, and we are SO happy with what we did with them. We created this super delicious and comforting Vegan Cheesy Veggie Potatoes recipe.

When we were cooking this dish the plan was just to have the vegetable, potato, and spice mixture on its own. I think that’d be a pretty fine idea, personally. But while we had the veggies in the oven, and a beer was being enjoyed, we thought “hmm maybe we should add a cheesy sauce to it!” We were pretty glad we did make the sauce, because it turned out PERFECTLY! It all goes together so well.

Cooking the Vegan Cheesy Veggie Potatoes

Cooking this dish is actually not hard at all. It takes a little bit of work to wash and cut all of the vegetables. Once that’s out of the way it’s easy-peasy. You just have to toss the vegetables and spices together in a large bowl, and then place them into a baking dish, where they’ll cook for about 1 hour.

While the veggies are baking we make our cheesy sauce. It’s a simple sauce, but it’s so good. It’s super easy to make. We make a roux by cooking the vegan butter together with the flour. Then we gradually add in the vegan milk, whisking constantly until it’s all added and the sauce starts to thicken. It should take about 10 minutes or so. If the sauce seems to thin just remember that the nutritional yeast will thicken it a little bit more too. Just cook it a little bit longer and it will thicken up. Stir the nutritional yeast and the spices in when all the milk has been added and the sauce is thickening. When it’s ready we take the veggies out of the oven, and stir the sauce in. Place the veggies back and let it all cook together for the remainder of time left.

Print Recipe Vegan Cheesy Veggie Potatoes A hearty mixture of potatoes, vegetables, and spices mixed in an easy vegan cheesy sauce. Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins Servings: 6 people Ingredients Produce 6 medium red potatoes (or any other potato - diced)

2 medium carrots (sliced)

8 oz brussels sprouts (ends cut off and sliced in half)

2 cups kale (massage it for about a minute beforehand, then measure about 2 cups worth)

6 oz mushrooms (sliced)

1 tsp fresh ginger (grated, optional) Spices & Oil 1 tsp onion powder

1 tsp garlic powder

½ tsp paprika

½ tsp dried basil

½ tsp salt

¼ tsp pepper

1 Tbsp oil (optional) Vegan Cheesy Sauce ¼ cup vegan butter

¼ cup flour

2 cups vegan milk (unflavored, unsweetened)

¼ cup nutritional yeast

1 tsp garlic (minced)

½ tsp salt

1 pinch pepper

¼ tsp ground turmeric Instructions Bake the Veggies Preheat oven to 400°F.

Wash and cut all of your produce, and add them to a large bowl . Mix them with the oil (if you're using) and spices.

Dump the mixed produce into a large baking dish and bake at 400°F for 1 hour, or until potatoes are done. Make the Vegan Cheesy Sauce When there's about 30 minutes left on the timer you can go ahead and start making your Vegan Cheesy Sauce.

In a tall pan or medium-large saucepan melt ¼ cup of Vegan butter on low-medium heat.

When the butter is melted whisk in ¼ cup of flour and the 1 tsp of garlic. Keep whisking for about a minute until it's mixed well.

Gradually add 2 cups of vegan milk , about 1/3 cup at a time, whisking often. It should take about 10 minutes for all of the milk to get added in and the sauce to thicken properly.

Add ¼ cup of nutritional yeast , ½ tsp salt , pinch of pepper, and ¼ tsp turmeric. Stir it well, and cook for another minute. Add the Vegan Cheesy Sauce to the Veggies When the sauce is a nice consistency, you can take the veggies out of the oven and add the cheesy sauce to it. Stir the sauce right into the veggies in the baking dish . Put it back in the oven for the remaining time.

Check out our other Potato recipes. You might also like our popular Vegan Broccoli Rice Casserole!

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