Vegan Loaded Baked Potato Casserole
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This Vegan Loaded Baked Potato Casserole boasts all the delicious flavours of a loaded baked potato… but in an easy casserole form.
Our vegan loaded baked potato casserole is absolutely SPUD-tacular!
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If I had to choose a favourite food, then I’d definitely have to go with potatoes. You can do SO much with the little spuds: mash them, fry them, steam them… the sky’s the limit! Whenever I’m meal planning for the week, I use potatoes at least 3 times – whether they be the main part of the recipe or playing their part as the perfect side dish.
Yep, I’ll say it again: I love potatoes.
Going Beyond the Baked Potato
I recently had a hunkering for baked potatoes. As I began to meal plan, I thought to myself, “How can I make this craving into an actual meal?” And then it hit me: why not a baked potato in casserole form?
This is how I came up with my Vegan Loaded Baked Potato Casserole. And you can even make it on those busy weeknights.
Use Smoothie Cubes
The secret to making this casserole so quickly is to use smoothie cubes. It speeds up the entire process, making it faster and saving you from the pureeing and mixing.
Ever since I discovered frozen smoothie cubes I’ve been hooked. As a busy mom, I strive to be my healthiest self and smoothie cubes really allows that.
There are a lot of different kinds that you can buy at the grocery store or online. Or you can make your own, Just puree the fruit or veggie, pour it into a silicon freezer tray, and then store it in a smaller container. It’s that easy!
Don’t Forget About Lunch
Lunches were always so hard for me to put together. Being a work-at-home mom meant I was juggling both my career and motherhood at the same time. Unfortunately, lunch was often an oversight.
So, meal prep for yourself or make easy recipes like this one! To be able to prepare a delicious, healthy meal for my family in a short amount of time totally sounded like my jam!
Today, I’m proud to present a whole new lunch idea: Vegan Loaded Baked Potato Casserole. Read below for the full recipe:
How to Make a Vegan Loaded Baked Potato Casserole
This casserole acts like a deconstructed baked potato. Rather than keeping the potato intact, I’ve chopped several spuds into bite-sized pieces. Then, I boiled it, baked it, and garnished it with mouthwatering toppings.
Read below for the full recipe and instructions.
How To Store Leftovers
Store leftover casserole in an airtight container. Keep it in the refrigerator and eat it within three days. This keeps it safe and delicious! Reheat it in the oven or the microwave.
Vegan Loaded Baked Potato Casserole
SERVINGS
Ingredients
- 6-7 medium russet potatoes washed and cut into 1-inch pieces
- 1 medium yellow onion chopped
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- 2 wheels Evive Bam Chili frozen lunch
- ¼ cup almond milk
- 4-5 stalks green onion chopped
Instructions
- Preheat oven to 350 degrees F.
- Place chopped potatoes in a large pot and fill with water until top of potatoes are covered. Bring to a boil and boil for 3 minutes.
- Drain potatoes and place in a casserole dish. Top off with chopped onion.
- Top potatoes and onion with olive oil, salt, and pepper. Bake for 35 minutes.
- As the potatoes bake, prepare the Bam Chili Evive frozen lunch. Pop all of the frozen cubes into a medium size sauce pan and allow to cook over medium high heat.
- Once the chili starts to melt and cook, stir in almond milk. Keep mixing until all ingredients are cooked and well-incorporated with one another. Remove from heat.
- Once potatoes are done baking, remove from oven. Top off with Evive Bam Chili and garnish with chopped green onions. Serve while hot and enjoy!
Nutrition
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