Broccoli and potatoes are perfect together, and a great healthy combo for a plant-based dinner or side dish. This roasted potatoes and broccoli recipe is made with garlic, Italian spices, and nutritional yeast and baked up on a single sheet pan. Vegan sheet pan meals for the win! Give these roasted broccoli and potatoes a try and thank us later.
Have you ever struggled to get a decent serving of vegetables onto the table on a weeknight? Whether you’ve got picky eaters in your family, or are working with a tight budget, this vegan cheesy potatoes recipe is the recipe for you. Just imagine tender golden potatoes accompanied by bright green broccoli florets, kissed with a crispy roasted finish, showered in buttery, savory, and gently herbed seasoning. The fool-proof prep and crowd-pleasing flavors check all the boxes while still managing to exceed expectations every time.
That’s exactly what you’ll get with these vegan cheesy potatoes with broccoli from the cookbook Epic Vegan Quick and Easy by Dustin Harder. Accessible, affordable, and delicious are the three words that define this recipe, and everything else in this cookbook, which is perfect for anyone who wants to dive into plant-based cooking.
Why These Roasted Potatoes and Broccoli Are So Awesome
Just a Few Ingredients – Made primarily from pantry staples with a few fresh flourishes, there’s a good chance you already have everything you need right now!
Gluten-free – Consider this your starch and vegetable all in one for an effortless, well-balanced gluten-free meal. Pair with your plant-based protein of choice, such as tofu, tempeh, beans, or any meat alternative, and you’re good to go.
Versatile – No fresh broccoli in the fridge? Go ahead and use frozen! Don’t even bother thawing since it cooks so quickly.
Fast and easy – After 10 minutes of hands-on prep, you can relax and let the oven do the rest of the work. Dinner will be ready in 40 minutes from start to finish.
Not-so-sneaky way to serve green vegetables – Everyone loves potatoes, so even kids that might turn up their noses at those “tiny trees” will gladly dig right into the whole dish. Plus, no one can resist a cheesy sprinkle of nutritional yeast. I like to think of it as vegan catnip, for humans, of course!
Nutritional yeast is the key ingredient to creating an unbelievably cheesy flavor without any dairy products, but what is it, exactly?
Distinctly different from what you’d use to bake bread or brew beer, nutritional yeast has been deactivated so that only the savory flavor and nutritional content remain. Most are enriched with additional vitamins, such as B-12, which can be difficult to get otherwise on a plant-based diet. Nutritional yeast is also a good source of thiamin, riboflavin, potassium, and zinc. Amount differ depending on the brand, so always check the labels.
Nutritional yeast is also gluten-free, sugar-free, soy-free, and nut-free, so every can enjoy this naturally cheesy goodness, no matter food allergies or dietary restrictions.
Even with so few ingredients, there’s still ample opportunity to switch things up and keep the formula fresh, no matter how many times you eat it on repeat!
Potatoes – Any sort of spud will work, whether you’ve got little fingerlings or hulking Russets. The same goes for sweet potatoes or yams, and you could even use a mixture of varieties for greater color, nutrition, and variety. Simply dice them to about the same size to keep the cooking time consistent.
Seasonings – Italian seasoning is a trustworthy staple that tastes great in just about everything, but that doesn’t mean it’s the only spice blend to keep on your rack. Turn up the heat with a barbeque rub, curry powder, or za’atar for a flavorful change of pace.
Broccoli – There are plenty of green vegetables to liven up this simple dish, which you can swap out for or combine with the broccoli. Brussels sprouts, green beans, and asparagus would all be brilliant here, just for starters.
Extra Veggies – If you’re like me and REALLY love your veggies, there’s no need to stop there. Throw in extras, above and beyond the original measurements, to add nutritional value and tons of great taste, too. Consider sliced mushrooms, bell peppers, zucchini, cherry tomatoes, and so much more. Ever sturdy greens like chopped kale or collards could be great inclusions; just stir them in right at the end so they don’t get overcooked.
No Oven? No Problem!
If you don’t have an oven or don’t want to heat up the whole kitchen, you can easily make this same great dish in the air fryer! Spread everything out between two or three racks, lined with aluminum foil, and air fry at 370 degrees for 20 – 25 minutes. Pause and stir well about halfway through, rotating the racks as well to ensure even browning.
How to Serve Your Roasted Potatoes and Broccoli
Serve alongside grilled or baked tofu or tempeh, pan roasted chickpeas, baked beans, meatless tenders, burger patties, or any of your other favorite plant-based proteins for a complete and balanced meal.
Make it even cheesier by topping with shredded vegan cheese. Bake for just a minute longer to let it get nice and melty.
Think of them as upgraded hash browns and serve at breakfast alongside scrambled tofu.
Turn it into a grain bowl by starting with a base of cooked rice, quinoa, barley, or a blend of your favorites.
Toss with pasta and enjoy warm, or chill it for a picnic-worthy salad.
Layer it with lasagna noodles, tofu ricotta, and red sauce to make the veggie-packed lasagna bake of your dreams!
How to Store Leftovers
Once fully cooled, leftover vegan cheese potatoes and broccoli can be stored in an airtight container in the fridge for 5 – 7 days. Reheat gently in the microwave at intervals of 30 – 60 seconds, stirring thoroughly between each heating, until warm all the way through.
1½poundsabout 5 cups [680 g] of petite potatoes, halved
3tablespoons45 ml of olive oil, divided
1head of broccoli, cut into bite-size pieces
4clovesof garlic, minced
1tablespoon15 g of Italian seasoning
½teaspoonof sea salt
¼teaspoonof black pepper
¼cup20 g of nutritional yeast
2tablespoons8 g of chopped fresh parsley
Preheat the oven to 425°F (220°C, or gas mark 7). Line a sheet pan with parchment paper. Add the potatoes to the sheet pan and drizzle with 1 tablespoon (15 ml) olive oil. Place in the oven and bake for 20 minutes.
Remove from the oven. Add the broccoli, and drizzle with the remaining olive oil. Add the garlic, Italian seasoning, salt, and pepper, and toss until well combined. Return the sheet pan to the oven and bake for 10 minutes, until the tips of the florets have started to brown and the potatoes are fork tender.
Remove from the oven, sprinkle with nutritional yeast and parsley, and toss to combine. Serve as a side dish or atop a big bowl of massaged kale for a complete meal.
Add this to a bowl with baked tofu, quinoa, chickpeas, and some greens for a complete, protein-packed meal.
Dustin Harder is the author and creator of The Vegan Roadie series. A graduate of the Natural Gourmet Institute in New Yor City, he is a vegan chef, cooking instructor and works in culinary development for restaurants and various food brands.
Following hot on the heels of his previous cookbook, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes, this new book allows you to effortlessly pull together those same epic flavors with even less time or effort, ensuring that every recipe is fast and fun to make. You’ll have nutrient-packed meals ready in no time for you, your family, and your friends.
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