Vegan Potato Casserole Pumpkin Potato Bake

Hearty Vegan Potato Casserole with Lentils and Pumpkin

At practically any time of the year, if you put me in the kitchen, I’m likely to churn out comforting fall/winter style dishes like roasted cauliflower soup, mushroom pasta bake, and red lentil dahl. But when I wanted to create the ultimate warming fall casserole, this vegan potato casserole (aka lentil and pumpkin vegan hot pot) hits the spot! First, potatoes are practically synonymous with comfort food (I mean, creamy mashed potatoes are on my menu at-least weekly!). Combine that with a hearty, protein-dense lentil filling, and you already have a winner. But we’re not done yet because where would this fall casserole be without pumpkin (or sweet potato). Finish that all with a creamy cheese topping and optional fried onions, and you have a crowd-pleasing vegan potato bake ready to impress. More than just the choice of ingredients, though; it’s how they’re put together that makes this vegan potato dish so special. This recipe combines layers of aromatic lentils, sautéed pumpkin, and thinly sliced potato mixed with a creamy cheese sauce. Once assembled, it’s a delicious blend of a vegan hot pot, lentil potato casserole, and potatoes au gratin (people may actually fight over the potato topping!). Even better, though, this budget-friendly potato and veggie bake is packed with nourishing plant-based protein, fiber, plenty of vitamins, minerals, and antioxidants, and probably at least 2 of your 5 a day. It’s a wonderful vegan dinner for serving at your family table or during the holidays (like this creamy pumpkin pasta bake or lentil Shepherd’s pie).

The Ingredients for Vegan Potato Bake

All you need are simple pantry staples and seasonal ingredients to make this hearty yet budget-friendly vegetable potato bake with lentils.

Recipe Add-Ins & Variations

Spinach or Kale: Wilt in filling before assembling and baking. Other vegetables: There are several other veggies you could add to the healthy potato bake filling, like: Leek Cauliflower/ broccoli florets Celery Carrots Zucchini Mushrooms Peas Tomato paste: 1-2 tbsp added to the lentil filling for subtle tomatoey depth. Bay leaf: Added to the lentils when cooking them for an aromatic flavor. Vegan sausage: Add slices of your favorite vegan sausages for extra protein. Wine: A splash of a dry vegan white wine or red wine will add a rich depth to the lentil casserole filling. Balsamic vinegar: A small splash for a subtle yet brightened flavor. Vegan béchamel: For creamier vegan potatoes au gratin topping, replace the cream cheese-cheese sauce blend with vegan bechamel, then top that with some shredded cheese/ cheese sauce. Breadcrumbs: Regular or gluten-free to add crunch to the top of the casserole.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Vegan Potato Casserole

While the process of preparing this potato lentil bake may seem a little long, the actual hands-on prep is around 30-35 minutes.

Prepare the Ingredients

First, rinse the lentils well, removing any debris. Then soak them in lukewarm water for 15 minutes. Drain the water once done.

This step is optional, but helps to make the lentils more easily digestible, plus they cook faster.

Meanwhile, peel and slice the potatoes into 1/4-inch slices (6 mm). Then, transfer them to a large pot of salted water and cook until fork-tender (about 10 minutes), being careful not to overcook them. While the potatoes cook, finely chop the onion and garlic, and chop the pumpkin into 1-inch cubes. In a large saucepan, heat 1/2 tbsp of oil, add the onion, and sauté over medium heat for 3-4 minutes. Add the garlic, spices, lentils, and two cups of broth and bring to a boil. Lower the heat to a simmer, and allow it to cook for about 15 minutes until no liquid remains in the pot.

Skip the lentil cooking step if using canned lentils.

Assemble the vegan potato casserole and bake

While the lentils cook, preheat the oven to 390 °F/200 °C, and prepare the vegan cheese sauce (if using). Then stir the cream cheese into the cheese sauce (or store-bought vegan queso) until well combined and smooth. Then, sauté the pumpkin in a pan with 1/2 tbsp of oil for 3-5 minutes. To assemble the potato and pumpkin bake, start by adding a layer of the cooked potatoes (about half of them) to a greased baking dish (around 9×13). Then, add a layer of the lentils, followed by half the vegan cheese mixture. Next, add the sautéed pumpkin, followed by the remaining potato slices. Finally, pour over the remaining vegan cheese mixture and bake the vegetable potato bake in the oven for 25 minutes. Allow it to cool for a few minutes, garnish the vegan potato bake with fried onions (if using) and fresh herbs, and enjoy!

Storage Instructions

Make ahead: You can assemble the entire potato lentil bake up to 2 days in advance to bake when ready. Store: Allow it to cool and store any leftovers covered (or in airtight container/s) for 3-4 days in the refrigerator. Freeze: Allow it to cool, then wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Allow it to thaw in the fridge overnight before reheating. You might also freeze it assembled pre-bake, though I haven’t done this before. Reheat: You can reheat large amounts of the potato pumpkin bake in the oven at 350 °F until heated and individual portions in the microwave for 2-3 minutes.

What To Serve With Vegan Potato Bake?

You can enjoy this vegetarian potato bake as a main, either alone or with a side of veggies like broccoli, green beans, or some sautéed greens. Alternatively, serve it in smaller portions as a hearty vegan side dish.

Can I use red lentils?

Technically, yes, but the filling will become mushier.

Can I use canned lentils?

Sure, however, you will need to skip the vegetable broth completely and there is no need to boil the canned lentils, as they are already cooked.

Do I have to peel the potatoes?

Technically, no, though there will be slightly more texture in the dish.

Recipe Notes and Tips

Slice the potatoes evenly: So they cook evenly. I recommend using a mandoline or a food processor slicing disk if you have either. Don’t overcook the potatoes: If anything, undercooking them for a couple of minutes is best, as they’ll continue to cook in the oven. When overcooked, they can become too crumbly and hard to arrange. For a crispier topping: Broil the vegan potato bake for several minutes at the end for a more browned top and crisp edges of the potatoes. Experiment with seasonal ingredients: During the fall, I love using pumpkin. However, butternut squash and sweet potato will work year round. More so, you can add extra veggies based on season and availability.

More Vegan Potato Recipes

Skillet baby potatoes (in a sauce) German potato dumplings Zucchini potato fritters Vegan scalloped potatoes Vegan potato soup Easy potato curry

If you try this hearty vegan potato casserole recipe (aka vegan hot pot), I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.