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–+ servings
Potato and Meatballs Casserole Vegan Caserola de chiftelute vegetale cu cartofi

Potato and 'Meatballs' Casserole

A comforting, meal-prep-friendly casserole layering tender potatoes, chickpea 'meatballs', and cauliflower under a creamy vegan bechamel and melty cheese. Easy to make and ready in about 70 minutes.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Choose Serving Size 6

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

The meatballs are only quick-fried to set their surface, then finished in the oven, so don't fully cook them in the skillet. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven for the crispiest results.