Easy Dutch Oven Bake: Vegan Potato & Mushroom Casserole

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Today we’re going to be making a gluten-free, dairy-free, egg-free vegan potato casserole featuring flavour bomb mushrooms. We’ll be starting with awesome plant-based ingredients (and you won’t find any highly processed ingredients here) and we’ll transform them into what my kids like to call vegan/vegetarian comfort food.

Watch the Episode

You can watch me make this vegan mushroom potato casserole here. You can also check out my Youtube channel for more episodes of Dang! That’s Delicious.

Tools to Make Your Vegan Casserole

You won’t need much to make this epic gluten-free and dairy-free casserole today. I’ve also included notes in the assembly portion of this article on how to use a baking dish if you don’t have a Dutch oven.

Sharp Knife + Cutting Board (dull knives are dangerous to use)
Large Pan/Large Skillet
Dutch Oven (with Tight-Fitting Lid)
Colander

Part 1 Ingredients for Your Vegan Potato Casserole

1.1 KG Organic Yukon Gold Potatoes, cubed (40 ounces/2.5 pounds)
2 tsp Sea Salt
Water (see directions)

Part 2 Ingredients for Your Vegan Potato Casserole

112g Dairy Free Butter (4 ounces, usually 1 stick)
1 tsp Sea Salt
Organic Black Pepper to Taste
60 – 112mL Milk of Choice as Needed (2 – 4 ounces, see directions)

Part 1 & Part 2 Directions (Firm Mashed Potatoes)

Start by washing and peeling your potatoes. Next, cut them into large cubes. Place the potatoes in your Dutch oven and cover by about an inch with water, then salt your water with 2 teaspoons of sea salt. Bring the potatoes to a boil, and allow them to boil for three minutes.

Now, reduce the heat to a simmer and put the tight-fitting lid on your Dutch oven. Reduce the heat to medium heat and allow the potatoes to simmer for 5 – 10 minutes. The potatoes are ready when you can *just* insert a fork. You don’t want super tender potatoes that fall apart when you pierce them with a fork. To pull off the casserole texture, you need your potatoes to still be a bit firm and have some bite to them.

Once the potatoes are ready, drain them in your colander, then return the to your Dutch oven right away. Add your butter and salt, then briefly mash the potatoes on top of the butter to help the melting process start. The hot steam from your potatoes will melt the butter down, so long as you do this step right away.

When the butter has melted completely, add the organic black pepper to taste, then properly mash the potatoes together. Only use the milk of choice as needed to help bring your firm mashed potatoes together (watch the video to see the firmness you’re aiming for).

With your potatoes mashed, you can set them aside as you finish cooking the mushrooms and onion.

Part 3 Ingredients for Your Vegan Potato Casserole

60g Dairy Free Vegan Butter (2 ounces, usually half a stick, other cooking fats will work as well)
336g Organic Mushrooms (12 ounces, see directions for how to prep)

21mL Balsamic Glaze (about 4 teaspoons) I use Seggiano Super Dense Classic Balsamic Glaze
1 TBSP Organic Date Sugar
1 tsp Smoked Sea Salt

Part 4 Ingredients for Your Vegan Potato Casserole

60g Dairy Free Vegan Butter (2 ounces, usually half a stick, other cooking fats will work as well)
300g Organic Diced Onion (red, white, and yellow onion would all work for this recipe)
1.5 TBSP Organic Date Sugar
3/4 tsp Smoked Sea Salt

150g Organic Green Onion (2 bunches, sliced)

Part 3 & Part 4 Directions

To prepare your mushrooms, start by cutting off the stems. Then, cut each mushroom top into 6, 9, or 12 pieces. The number of pieces will depend on the size of the mushroom top. In my video, you can see the size you’re shooting for. What you want to end up with is large mushroom pieces. Once the tops are cut, roughly chop the stems, as we’ll be using them as well.

Heat your large pan/large skillet on medium heat and add your cooking fat (dairy free butter in my case). Once the butter has melted (or the oil is hot), add all of your mushrooms. Mix them with the fat and allow them to cook for 12 – 16 minutes. Whilst they cook, they’ll release water. Just allow them to keep going until the water has evaporated and your mushrooms are browning nicely and have a little colour on them as well.

Now, add your balsamic glaze and date sugar. Mix well and cook for 2 more minutes. Stir to prevent burning/sticking. Transfer the mushrooms to your mashed potato pot.

Return your pan to the heat and add your onions and cooking fat. Add your smoked salt, sate sugar, and mix everything together. Allow the onions to cook for 10 minutes, then add the green onions. Cook for another 1 – 2 minutes, then turn the heat off. Transfer the onions to your mashed potato pot. This is a good time to preheat your oven to 350f/175c.

Assembling & Baking Your Egg Free Casserole

Add your onion and mushroom mixture to your Dutch oven, then add the sliced green onion. Mix everything together very well, then put the tight-fitting lid on your Dutch oven.

Bake at 350f/175c for 20 – 30 minutes. The height of your casserole will determine the bake time. The goal with baking is to allow the flavours to come together, and for it to firm up a bit more like a traditional casserole.

For those who need to use a baking dish instead of a Dutch oven, mix everything together in your mashed potato pot. Then, transfer the contents to the baking dish. Spread everything out evenly with a spatula, then cover with foil and bake.

That’s it! Pop a square on a plate and it’s time to enjoy your meal. If this is your first time making an egg free + vegan casserole, I hop you see how easy it is and try other variations in the future.

Related Recipe: Dang! That’s Delicious: Vegan + Gluten Free Breakfast Casserole

Types of Mushrooms to Use in Your Vegan Potato Casserole

For this recipe, you can use mushrooms that are in your budget, mushrooms that you love, or mushrooms that are available. I had to go with what was available and did a 50/50 mix of brown button mushrooms and white button mushrooms. Here are just a few suggestions of other mushroom varieties to try in your casserole:

Cremini Mushrooms
Hen of the Woods Mushrooms (these have an insanely amazing aroma)
Oyster Mushrooms
Portobello Mushrooms or Baby Bellas
Shiitake Mushrooms
Trumpet Mushrooms (these can give your vegan casserole an extra meaty texture)
White Button Mushrooms (these won’t have an additional cost)

How to Jazz up Your Vegan Casserole

There are a lot of ways to change up the flavor profile of this delicious vegan casserole. Here are just a few ideas you can try the next time you make this recipe.

Fold in Vegan Cheese

You can fold in vegan cheese (it doesn’t need to be melted) or nutritional yeast. Fun fact: Anthony’s Goods sells an unfortified version of nutritional yeast for those who need it. Vegan parmesan or smoked gouda would be my top two picks for vegan cheese in this recipe. If you opt to try this, make sure your cheese is shredded.

Top with Fresh Herbs and a Cream Sauce

Once your egg free casserole comes out of the oven, you can drizzle on a cream sauce and top with chopped fresh herbs such as fresh parsley or fresh thyme. A little rosemary would be another great option, as all three will compliment the base ingredients in this casserole recipe.

Change Up the Seasonings

You’ll notice that my seasoning profile isn’t too wild, and that’s to let the base ingredients shine. However, you can absolutely add more seasonings and spice to the potato mixture before folding in the mushrooms. Here are just a few ideas for you to try:

For a little extra kick: Add more black pepper than the little sprinkle I used.
To add a spicy kick: Add chili powder, cayenne pepper, or red pepper flakes.
For something more herbaceous: Add Italian seasoning or Herbs de Province.
To create a BBQ tone: Add in tomato paste, ancho chili, a little chipotle, and smoked paprika.
For those who like it saucy: Add a creamy sauce on top. I suggest mixing vegan cream cheese with a little milk of choice and seasonings of choice to make a super quick sauce.

Fold in a Vegan Protein

You can fold in vegan bacon, pulled & seasoned jackfruit, vegan meat crumbles, or any other meaty vegan protein you enjoy. This will add another layer of flavor and texture to your casserole. If you decide to try this, make sure your vegan protein is chopped down so it folds in easily. This will also help you avoid having giant chunks of a single ingredient in the final dish.

Add a Garnish

You could make an out of this world garnish with something like chopped garlic, sliced leeks, vegan bacon, and a little vegan cheese. Sauté the garlic and leeks, then add in chopped bacon and then the parm. Let it all melt and come together, then add this as a garnish when serving your casserole.

You can take that formula (aromatic veggies + vegan protein + vegan cheese) to come up with different garnish combinations.

How to Store Your Leftover Vegan Casserole

The best way to store your leftovers is in an airtight container in your refrigerator. This recipe is not freezer friendly. It’s important that you use a well covered container to prevent the potatoes from drying out and going weird in the refrigerator.

To reheat, place a serving of your potato casserole on an oven safe dish and reheat at 350f/175c until it’s hot and ready.

Vegan Recipe Ideas

More Vegan Recipes I Think You’ll Love

If you need more whole food plant based recipes, check out the vegan recipes on RAISE. You can also use the Advanced Recipe Search if you have additional dietary restrictions that you manage. The Advanced Recipe Search has more than 125 filters that you can mix and match. These recipes are all gluten free, vegan, and allergy friendly.

Hearty Winter Soup (featuring white beans and lots of seasonal vegetables)
Vegan Scalloped Potatoes (aka potato gratin/au gratin)
Gluten Free + Vegan + Top 9 Free Focaccia (a family favorite around here and perfect for pairing with vegan soups)
Creamy Gourmet Vegan Pasta (perfect for a special occasion)
Vegan Vanilla Smooches Cookies (this would be fun to serve at a dinner party)
Dutch Oven Potato Curry Vegan Stew

Answering Your Potato Mushroom Casserole Questions

Could I make this recipe with sweet potatoes instead of regular waxy potatoes?

You could make this recipe with Japanese yams, but I wouldn’t advise using orange flesh or purple fleshed sweet potatoes. The taste will be different, as will the texture. In a pinch, you could use russet brown potatoes in place of a regular waxy potato.

Can I add red wine to the mushrooms instead of balsamic vinegar?

This would be a delicious way to alter the recipe! Balsamic vinegar adds an amazing depth of flavor, and red wine will do the same thing. As someone who doesn’t consume alcohol, I couldn’t tell you what type of wine would work best (pinot noirs vs ports etc.), so make sure you pick one that pairs well with earthy, rich flavors.

Do I need a Dutch oven to make this recipe?

No, in fact, the main reason I used a Dutch oven is because you can make the mashed potatoes in it, and transfer it to the oven. However, a regular pot for your mashed potatoes combined with a baking dish would work just fine for this recipe.

Can I make this recipe with oat milk?

Yes, you can make this recipe with oat milk and you’ll have great results. Whilst any dairy free milk will work, I actually use a homemade oat milk for my cooking, so you’re in a great boat alongside me.

Would soy sauce taste good with this recipe?

Soy sauce might taste good with this recipe. It’s not something I’ve tested, however, in the right amount, I don’t foresee you having any trouble. This also assumes you really enjoy the taste of soy sauce. Personally, I’d try it on a small amount before taking the full leap and folding it into the entire recipe.

Another way to incorporate the soy sauce would be to cook your mushrooms in it. Honestly, soy sauce mushrooms with a little date syrup would be *chef’s kiss*.

Is this recipe a main course, or a side dish?

I think a vegan potato bake like this one could be considered both a main course and a side dish. You could serve this with a small side of something else, or you could serve small portions of this recipe and call it a side.

Ultimately, this is a form of super delicious loaded mashed potatoes. It could also be easily converted into more of a main course by adding a vegan protein such as meat free crumbles or pulled jackfruit.

Does this recipe still taste good the next day cold?

If you’re a fan of cold potatoes, you’ll still enjoy it the next day. My taste testers opted to reheat the leftovers before eating this, so be sure to test it out for yourself. They also opted to heat this with a few other ingredients to transform it into a new breakfast and create variety. I’d encourage you to test this out, as it’s a great base with loads of potential.

Can I use olive oil instead of dairy free butter when cooking the mushrooms?

Yes, in fact you can use any cooking oil you enjoy. However, I’d advise avoiding strong flavoured oils such as coconut oil, as you’ll be able to taste that in your final dish. Not everyone enjoys that taste, and it can sometimes clash with other ingredients.

Which mushroom should I use if I want a more meaty mushroom experience?

I would suggest trumpet mushroom, as it’s a very meaty mushroom (especially the stems). My second choice would be well washed morel mushrooms. Either way, don’t chop down your mushrooms too small, or they’ll lose the meaty mushroom effect you’re going for.

Would this casserole taste good with a vegan sour cream sauce?

I think if you flavour the vegan sour cream just right, it could make for a very tasty sauce. However, I know not everyone loves the taste of sour cream in general, so consider using a vegan cream cheese instead. The taste will be more mild, and more like to meld well with the casserole. No matter which way you go, make sure to season your sauce well before adding it to the casserole.

Do I need to line the bottom of the casserole dish with parchment paper, or spray it before using?

No, if you end up using a baking dish instead of a Dutch oven, there’s no need to line or spray the bottom of the casserole dish. Simply pop in your ingredients, cover with the lid, and bake it in the oven.

Could I use less of the potato mixture in this recipe?

Yes, you sure can. You can either make less mashed potatoes to start, or you can make the full recipe as listed, then use what you want and do something else with the rest of the potatoes. Personally, I’d go with option two, and make something totally different with the rest of the potatoes so there’s some variety in the fridge.

The nice thing is that this recipe is pretty flexible. Just be sure to use the right amount of dairy free butter in the mashed potato mix if you reduce the amount of potatoes.

Can I make this recipe with russet potatoes?

Yes, you can make this casserole with russet potatoes, however, you need to manage your expectations. Russet potatoes don’t make for the best mashed potatoes, so you may not love the texture of the final dish.

If russet potatoes are your favorite potato and you’ve made mashed potatoes with them in the past, I can say that you’ll love the results.

Could I add bread crumbs as a top layer to make this more interesting?

You could add breadcrumbs as a top layer, but I’d suggest using panko breadcrumbs. I’d also go a step further and mix them with something like vegan parmesan cheese (the “powder” kind from Follow Your Heart).

I’d spread that on top, and at the end of baking, if needed, take the lid off and heat your casserole under your broiler to make sure the cheese and breadcrumbs have some nice colour on them. Just make sure that it’s a thin single layer rather than something stacked pretty high on top of your casserole.

Would this be a good lunch recipe for a lunchbox?

As long as you like eating cold potatoes, or potatoes that have been sitting at room temperature for a while, yes, this would make for a great lunch. Make sure you put your leftovers into a covered container that fits nicely into your lunchbox to it doesn’t get mixed up with other items in said lunch box.

If you’re not a fan of cold potatoes, but have the option to heat lunch up wherever you are, then this would still be a good lunch. However, if you’re not in for cold potatoes (two of my kids aren’t), this won’t be a good lunch option for you.

Would this be a good casserole to serve during the holidays?

I think this would be lovely during the holidays, especially as a side dish. Just make sure it really compliments the rest of the meal you’re planning to serve during the holidays, and you’ll be good to go.

Would this casserole taste good with chopped garlic or garlic powder in the mashed potato base?

As long as you’re a fan of garlic, absolutely yes! You can add the garlic just before mashing the potatoes. Personally, I’d use garlic granules since my kids enjoy that the most, but use what you love.

Would sautéed spinach work well in this casserole?

Absolutely! In fact, most veggies would work well in this casserole. You can use fresh or frozen spinach for this casserole. What you’ll want to do is add it near the end of cooking your onion and mushroom mixture (add it to that pan), mix everything together, then proceed to mix it into the mashed potato base.