Potato and ‘Meatballs’ Casserole
This vegan potato and meatballs casserole layers crispy chickpea “meatballs” with sliced potatoes, cauliflower, and a creamy dairy-free bechamel, all baked until golden on top. It is comforting, meal-prep friendly, and easy to put together even on a busy week. Don’t worry, I got your back with this recipe — give it a try, it’s incredibly good.
Did I say meatballs? Yes, but no worries, I’m talking about the vegan version, as always! I know there’s an ongoing debate about whether we should use meat names for vegan ingredients and foods. I think it’s no problem since in our community we all know what we’re talking about, and I don’t think there’s any risk of a non-vegan getting tricked into eating non-meat stuff. And even if that happens, I promise that all the recipes on this blog are just as tasty, or even better.
Why I keep coming back to this casserole
I once took some of this potato and meatballs casserole to work, and some of my colleagues were really intrigued about how this recipe could be this tasty. I think the fact that the meatballs are plant-based actually makes it better than if they were made of actual meat. When I was still eating meat, I always found the potato-meat combination quite hard for the stomach to handle. I’d have to prepare some salad on the side just to make everything easier, and even then I wasn’t really satisfied with my meal.
This way, I can better concentrate on all the flavors the dish has to offer. I also knew my upcoming week was going to be quite busy, so I wanted to cook something that would last me a few days, and I wanted to go for something extra-healthy. We all know baking is better than frying, so this casserole ticks that box too. It really is the gift that keeps on giving.
The ingredients, and why they work
The meatballs start with canned chickpeas, which give body and protein without any pre-cooking. Three tablespoons of the chickpea liquid (aquafaba) act as a binder, and two tablespoons of psyllium husks firm everything up so the balls hold their shape. If you’d rather make a vegetarian version, swap the psyllium for one large egg. Breadcrumbs add structure, and the seasoning — garlic powder, onion powder, dried parsley, cilantro, toasted sesame seeds, soy sauce, and black pepper — is what gives the “meatballs” their savory, umami depth.
For the rest of the dish you’ll need potatoes that are peeled, boiled, and sliced, finely chopped cauliflower, and shredded vegan cheese (regular dairy cheese also works if you eat it). The bechamel is a simple plant-based roux: olive oil, all-purpose flour, and soy milk, seasoned with nutmeg, white pepper, and sea salt. If you need the dish to be gluten-free, use GF breadcrumbs and GF flour.
How to make the chickpea meatballs hold together
Add all the meatball ingredients (except the frying oil) to a food processor and pulse until you get a thick, well-combined paste. Don’t over-process it into a smooth puree — you want a little texture so the balls feel meaty rather than mushy. If the mixture feels too wet to shape, let it rest a couple of minutes so the psyllium can absorb moisture and firm up; if it feels too dry, a splash more aquafaba brings it back together.
Form small balls, about half a tablespoon each, then quick-fry them in a hot skillet just until the outsides start to crisp. You’re not cooking them all the way through here, only setting the surface so they keep their shape in the casserole. They’ll finish in the oven, so resist the urge to brown them too hard at this stage.
Getting the bechamel right
Warm the olive oil in a saucepan over medium heat, whisk in the flour, and let it cook for a moment before adding the soy milk gradually while you keep whisking. Whisking constantly is what keeps the sauce smooth and lump-free. Stir in the nutmeg, salt, and white pepper, and cook until it thickens to a pourable, coats-the-spoon consistency, then set it aside. The nutmeg is small but important — it gives the sauce that classic, cozy bechamel aroma.
Layering and baking the casserole
Heat the oven to 200 C. Lay the potato slices in a single layer across the bottom of the casserole dish and up the sides. Top with the meatballs, then tuck the remaining potato slices between them, standing them up wall-like so every bite gets some potato. Scatter the cauliflower over the top, then cover everything with the bechamel and a layer of grated cheese.
Bake for about 20 minutes, or until the edges turn golden, then broil for roughly 5 minutes for a crispy, bubbling top. Watch it closely under the broiler, since that last stretch can go from golden to burnt fast. Serve with some fresh greens on top to lighten the plate. Enjoy!
Make-ahead, storage, and what to serve alongside
This is one of my favorite meal-prep dishes because it gets even better as leftovers. Once cooled, keep it covered in the fridge for up to 3 to 4 days, and reheat individual portions in the oven or microwave until piping hot through the center. You can also assemble the whole casserole ahead of time, refrigerate it unbaked, and pop it in the oven when you’re ready, adding a few extra minutes to the bake since it starts cold.
If you love this kind of cozy baked comfort food, you might also enjoy my cauliflower and cheese casserole or these vegan scalloped potatoes. For the meatballs on their own, here’s my go-to recipe for vegan meatballs, and if you want more ideas in this format, browse all my vegan casserole recipes. I hope my enthusiasm for this dish has transferred to you, because I promise you won’t regret it. And if you make it, let me know what you think of the results!
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Potato and ‘Meatballs’ Casserole
Ingredients
For the meatballs:
- 2 cups chickpeas canned
- 3 tbsp chickpea liquid aquafaba, from canned chickpeas
- 2 tbsp psyllium husks alternatively, 1 large egg, for vegetarian version
- ½ cup breadcrumbs use GF if needed
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried parsley
- 1 tsp cilantro
- 1 tbsp sesame seeds toasted
- 1 tbsp soy sauce
- ¼ tsp black pepper
- olive oil for frying
For the casserole:
- ½ head cauliflower finely chopped
- 3 potatoes peeled, boiled and sliced
- 1 cup vegan cheese shredded; or regular dairy cheese
For the basic white sauce:
- 3 tbsp olive oil
- 4 tbsp all-purpose flour use GF if needed
- 2 cups soy milk or regular dairy milk
- ⅕ tsp nutmeg ground
- ½ tsp white pepper
- ½ tsp sea salt
Instructions
To prepare the sauce:
- Add the oil to a saucepan over medium heat.
- Add the flour and stir it in with a whisk.
- Pour in the soy milk and continue to stir and whisk.
- Add the nutmeg, salt, and pepper and cook until thick. Set aside.
To prepare the "meatballs":
- Heat the oven to 200 C.
- Add all the meatball ingredients to a food processor (except the olive oil) and pulse until well combined and a thick paste forms.
- Form the balls, about ½ Tbsp each.
- Heat a skillet over medium-high, add the meatballs and quick-fry until they just start to crisp. Set aside.
To make the casserole:
- Lay the potato slices in a single layer on the bottom of the casserole dish, and a layer up the sides.
- Top with the meatballs and place the rest of the potato slices between them, wall-like.
- Add the cauliflower.
- Cover with the vegan bechamel sauce and the vegan grated cheese.
- Bake for about 20 minutes or until golden on the edges.
- Broil for about 5 minutes for a crispy top.
- Serve with some fresh greens on top. Enjoy!
Notes
Frequently Asked Questions
Yes, as written this casserole is fully vegan. The meatballs use chickpeas, aquafaba, and psyllium husks instead of meat and egg, and the bechamel is made with soy milk and vegan cheese. To make a vegetarian version instead, you can swap the psyllium husks for one large egg and use dairy cheese and milk.
Psyllium husks bind the meatballs and help them hold their shape. If you don’t have them, use one large egg instead, which makes the recipe vegetarian rather than vegan. Give the mixture a couple of minutes to firm up before shaping so the balls stay together when you fry them.
Use gluten-free breadcrumbs in the meatballs and gluten-free all-purpose flour in the bechamel sauce. Both swaps work directly in this recipe with no other changes. Double-check that your soy sauce is gluten-free as well, since standard soy sauce can contain wheat.
Usually it means the mixture is too wet or wasn’t given time to set. Let the paste rest a few minutes so the psyllium husks can absorb moisture, and quick-fry the balls just until the outside crisps before assembling. Avoid over-processing the mixture into a smooth puree, since a little texture helps them hold.
Yes, this dish is very meal-prep friendly. You can assemble the whole casserole, refrigerate it unbaked, and bake it when ready, adding a few extra minutes since it starts cold. Baked leftovers keep covered in the fridge for 3 to 4 days and reheat well in the oven or microwave.
A handful of fresh greens on top or a simple side salad balances the richness of the potatoes and bechamel. Because the dish is hearty on its own, it works as a complete meal without much else. Any crisp, lightly dressed vegetable on the side pairs nicely.
This is an excellent recipe! The meatballs are delicious and am looking forward to using them in other dishes as well. I really like boiling the potatoes before hand as this cuts down on baking time. Thank you for your wonderful vegan recipes.
Thank you! Glad you liked it!
the vegan “meatballs” are simply amazing and they go perfectly into this combination, thank you!
You’re very welcome! Glad you liked the recipe!