clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plated Vegan “Cheeseburger” Scalloped Potatoes

Vegan “Cheeseburger” Scalloped Potatoes

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 70 Minutes (+15 Minutes)
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: American


A healthy vegan nod to the classic cheeseburger scalloped potatoes, this Vegan “Cheeseburger” Scalloped Potatoes is a heap of cheesy deliciousness. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.


  • 2.5 lbs. Russet potatoes, peeled and sliced *

Bean/Veggie Mix Ingredients:

  • 1 – [14 oz. can ] lentils, drained and rinsed *
  • 1 ½ cups frozen mixed vegetables (thawed)*
  • 2 Tablespoons nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt

Sauce Ingredients:

  • 2 Tablespoons GF flour (or flour of choice) *
  • 1 Tablespoon unsalted almond butter
  • 2 teaspoons tomato paste
  • 1 cup vegetable broth *
  • 1 cup water (or broth)
  • ¼ cup unsweetened plain plant milk
  • 1 Tablespoon reduced-sodium tamari *
  • 1 Tablespoon distilled white vinegar
  • 2 Tablespoons ketchup
  • ¼ teaspoon hot sauce *
  • ¼ cup nutritional yeast
  • 1 teaspoon dried mustard powder
  • ¼ teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • ¾ teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)

Optional Toppings:

  • Freshly chopped parsley


  1. Preheat the oven to 400 F.
  2. Place all the Bean/Veggie Ingredients into a bowl, mix to combine, set aside.
  3. Peel and slice the potatoes about 3/8 inch thick. Place the sliced potatoes in lightly salted boiling water and boil for 4 minutes, then with a slotted spoon, remove and gently place on a plate, set aside.
  4. In a large ceramic/enamel lined or nonstick skillet, add the flour, almond butter and tomato paste, continuously stir over medium heat for about 2 minutes. Then add the broth, water, and plant milk, and stir to combine. Increase the heat and bring to a boil, then immediately lower to a simmer. Stir continuous to create a thickened sauce/gravy. Then add all your remaining Sauce ingredients. Stir over medium heat until the sauce has thickened, and the ingredients are completely incorporated, about 4 minutes. Set aside.
  5. Casserole Assembly: Start by placing about 2 Tablespoons of the sauce onto the bottom of a casserole dish, add 2 Tablespoons of vegetable broth, stir to combined. This is just to create a light coating on the bottom of the casserole dish. Then place a single layer of the sliced potatoes on the bottom, cover with a thin layer of sauce, then sprinkle with 1/3 of the vegetable/lentil mixture, then start a 2nd layer of potatoes, then a thin layer of sauce, 1/3 of the vegetable/lentil mixture. Finally, a single layer of potatoes, a thin layer of sauce, the last of the vegetable/lentil mixture, followed by the last of the sauce on top.
  6. Place in a preheated 400 F oven, then place a baking sheet (cookie sheet) over top of the casserole pan to lock in the heat and bake for 35 to 50 minutes until hot, bubbly, and the potatoes are perfectly tender. To check for potato tenderness, remove the casserole dish from the oven, and slide a sharp knife into several areas of the casserole – making sure you hit potatoes.  If the knife slides cleanly and easily through the potatoes, it is done.  If not, place back in the oven until the potatoes are tender.
  7. Once the potatoes are tender, remove from the oven and allow to set for 15 minutes to allow the flavors to settle, then serve with some freshly chopped parsley.


*Tips for Success: 

  • Amount of Potatoes: We started with 2.5 lbs. of unpeeled potatoes.  Once peeled and sliced, we ended up with 1.1 lbs. of peeled and sliced potatoes. You may end up with a few extra slices after you have assembled the dish.
  • Slicing the Potatoes: Do not slice the potatoes super thin like a traditional scalloped potato recipe. You want a single layer of potatoes in each layer (no overlapping).  There are 3 layers of potatoes.
  • Boiling the Potatoes: Do not over-boil the potatoes.  Bring the water to a boil, then boil them for 4 minutes. If you over-boil them, then they will fall apart.  The purpose of this step is to give the dish ahead start as raw potatoes take quite some time to bake in the oven when making a scalloped potato dish.  This cuts the time down from over an hour to around 35 to 45 minutes.  If you are tempted to just use raw potatoes in the dish, that is fine, but just note that you may loose quite a bit of sauce as it tends to evaporate in the oven.
  • Sauce: The sauce is divided into 5 parts; the bottom layer is just 2 T of sauce mixed with 2 Tablespoon of vegetable broth.  This is just so the bottom doesn’t dry out.  The next 4 layers are outlined below; however, retain the most sauce for the top layer as this sauce will cook down into the other layers.
  • Layers: Start with 2 Tablespoons of Sauce mixed with 2 Tablespoons of vegetable broth, Single Layer Potato Slices, ¼ of Sauce, 1/3 of Vegetable Lentil Mixture, Single Layer of Potato Slices, ¼ of Sauce, 1/3 of Vegetable Lentil Mixture, Single Layer of Potato Slices , ¼ of Sauce, 1/3 of Vegetable Lentil Mixture, Final Layer of Sauce (largest amount – see notes above for “Sauce”)

 Notes Continued:

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Frozen Mixed Vegetables:  We used Bird’s Eye Frozen Mixed Vegetables which consists of corn, peas, carrots, and green beans.

*Lentils:  We used Delallo Imported Italian Lentils.  They come in a 14 oz. can.  Most grocery stores carry them in the specialty aisles. If using dry lentils, select lentils that hold their shape after cooking. Cook the dry lentils separately, adjust time accordingly, then add them as indicated in the recipe.  If cooking dry lentils, use 1 ¾ cups of cooked lentils. Do not add dry, uncooked lentils directly into the casserole.

*Hot Sauce:  We used Frank’s RedHot Original Hot Sauce.

*Flour:  We used Bob’s Red Mill Gluten Free All-Purpose Baking Flour Blend.  You can use the flour of your choice.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 4 to 5 servings.

*Storage:  Refrigerate and use within 5 days.