Potato and Veggie Casserole

  • Servings: 2
  • Prep Time: 20m
  • Cook Time: 60m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • 4 cups frozen or fresh broccoli, chopped
  • 3 cups frozen vegetables of your choice (carrots, peas, corn, etc.)
  • 1 lb. potatoes, peeled and diced
  • 1/2 cup onion, diced
  • egg substitute equivalent to 1 egg
  • 1 cup Vegenaise
  • 1/2 cup nutritional yeast
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 1/3 cup Earth Balance, melted
  • 2 cups corn flakes


Step 1

Preheat oven to 350 degrees F.

Step 2

Put the potatoes in a saucepan of water and boil until soft. Steam the broccoli, frozen veggies, and onion until soft (5-8 minutes).

Step 3

To make the sauce, mix egg substitute with water (according to package directions) and then add Vegenaise, salt, pepper, garlic powder, and nutritional yeast. Mix until well blended.

Step 4

Pour cooked onion, veggies, and drained potatoes into a 9×13 casserole dish.

Step 5

Pour bowl of sauce on top. Stir together until the vegetables are coated.

Step 6

Pour corn flakes into a bowl and add melted Earth Balance. Stir until the corn flakes are coated. Spread the corn flakes on top of the vegetable mixture. Bake, uncovered, at 350 degrees F for 30 minutes.


Bon Appetit!

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