High-Protein Cheesy Potatoes (Vegan Casserole)

Servings: 4 hearty servings (24–24g protein each)

Ingredients

• 5–6 medium yellow potatoes, chopped

• 1 can (15 oz) white beans, drained and rinsed

• ½ cup nutritional yeast

• 6 Tbsp cornstarch

• 1 Tbsp onion powder

• 2 tsp garlic powder

• 1 Tbsp salt

• ¼ tsp turmeric

• ¼ tsp pepper

• 3 cups unsweetened soy milk

• 1 can (15 oz) lentils, drained and rinsed

• 2 cups frozen peas (protein booster; or use broccoli for more veggie variety)

• Optional toppings: chopped tomatoes, sliced green onions

Instructions

1. Preheat oven to 400°F (200°C).

2. Prep potatoes: Wash and chop into bite-sized cubes.

3. Make the cheese sauce: In a blender, combine white beans, nutritional yeast, cornstarch, onion powder, garlic powder, salt, turmeric, paprika, and soy milk. Blend until smooth and creamy.

4. Assemble casserole: In a large casserole dish, mix potatoes, lentils, and cheese sauce. Cover with foil or a baking pan.

5. Bake (first round): Bake covered for about 35-40 minutes, until potatoes start to soften.

6. Add peas/broccoli: Remove foil, stir in peas and broccoli, then bake uncovered another 15 minutes until potatoes are tender and the top is lightly golden.

7. Finish & serve: Garnish with tomatoes and green onions if desired. Serve warm.

Nutrition Estimate (per serving, with peas and broccoli):

• Calories: ~520

• Protein: 22-24 g

• Fiber: ~15 g

• Satisfying, creamy, and packed with plant-based protein! Best served warm, right out of the oven.