Vegan Potato Bake with Spinach, Plant-Based Fish Fingers and "Egg"

Today we're throwing the ever-popular combination of potatoes, spinach and vegan fish sticks into a casserole dish, pour a creamy dill-mustard-cream sauce over them and cover the whole thing with vegan cheese. We also welcome tofu eggs as special guests on top of the dish. Sounds adventurous, but actually tastes like pure childhood to us.

Of course, we already have a recipe for the "classic version" on the blog where you'll find mashed potatoes and a vegan fried egg on the plate. So why a casserole now? Quite simply, because it's fun!

What you should prepare ahead
On the one hand, this casserole is very easy to make, as the frozen spinach and vegan fish sticks are simply thrown into the baking dish as they are. Theoretically, you could also add raw, thinly sliced potatoes to the casserole, but I prefer larger potato chunks that you need to pre-cook for a few minutes. The sauce should also be prepared briefly in a separate pot – alternatively, it would be possible to pour plain vegan cream over everything. However, I didn't think it added enough flavor or the sauce I wanted for this casserole and it also wasn't the best consistency.

Ideas for the vegan eggs
The vegan eggs on the casserole are optional, so you could also leave them out. I experimented with them a lot during the test cooking process. One option was to cut natural tofu into chunks and season them with kala namak, but I found this a little too boring. Option two was the vegan "cut-out" eggs from our layered salad, but they didn't provide sufficient flavor for me in the casserole either. The vegan fried eggs from our "classic recipe" could also be prepared separately from the casserole and only be added on top after baking, but that was too complicated for me. So, in my opinion, the best option was to pre-bake the casserole and, in the meantime, puree a thick mixture based on natural tofu and color a small part of it with turmeric. This mixture is then added to small molds on the casserole and baked for a few minutes. In the end, you can, of course, decide for yourself whether and in which form you want to add the vegan egg.

Can you reheat spinach if you have leftovers?
This question has kept us busy in the office, so you may feel the same way. In a fact check, the MDR writes that it is safe as long as the spinach has been cooled down quickly after cooking and is then stored in the fridge for no longer than two days (source). Spinach experts such as Iglo even say it should be reheated the next day at the latest to at least 70 degrees. It should not be reheated a second time (source).

So, if you still have a portion of the casserole left, don't put the casserole dish in the oven until the next day, but wrap the leftovers in an airtight container and add it to the fridge to reheat and eat the next day.

R889 Vegan potato bake with spinach, plant-based fish fingers and "egg"
R889 Vegan potato bake with spinach, plant-based fish fingers and "egg"
Banner Steady

Vegan Potato Bake with Spinach, Plant-Based Fish Fingers and "Egg"

4 servings
40 minutes (+ 25 minutes baking time)


For the casserole:

  • 1 kg (2.25 lbs) (mainly) waxy potatoes
  • 6 plant-based frozen fish sticks
  • 400 g (14 oz) portioned frozen spinach
  • 180 g (6.33 oz) vegan shredded cheese
  • 1 tbsp olive oil
  • salt
  • fresh dill for serving

For the sauce:

  • 4 tbsp vegan butter
  • 4 tbsp flour
  • 250 ml (1 cup) vegan cooking cream
  • 250 ml (1 cup) plant-based milk
  • 2 tbsp mustard
  • 5 g (0.25 oz) fresh dill
  • 1 tbsp nutritional yeast
  • 1 lemon (zest and juice)
  • salt
  • pepper
  • nutmeg

For the plant-based egg:

  • 400 g (14 oz) natural tofu
  • 1 tbsp chickpea flour
  • 2 tbsp yeast flakes
  • 150 ml (0.66 cup) plant-based milk
  • 100 ml (0.5 cup) water
  • kala namak
  • pepper
  • turmeric


  1. Peel the potatoes and cut them into bite-sized pieces. Then, place the potatoes in a pot, cover it with cold water, add salt, and bring it to a boil. Reduce the temperature and pre-cook the potatoes for about 10 minutes. Then drain and set aside.

  2. In the meantime, prepare the sauce. Melt vegan butter in a small pot. Whisk in the flour thoroughly so that no lumps form. Then, stir in the plant-based cream and plant-based milk. Add mustard, nutritional yeast and the zest and juice of a lemon. Finely chop the dill and stir in. Finally, season the sauce with salt, pepper and nutmeg to taste.

  3. Preheat the oven to 200 °C / 390 °F (convection heat). Quarter the vegan fish sticks into small pieces. Add the pre-cooked potatoes to a casserole dish, pour over the sauce, and mix. Then, add the frozen spinach and vegan fish sticks and place them between the potato chunks. Mix the vegan shredded cheese with some olive oil, then sprinkle it over the casserole.

  4. Pre-bake the casserole at 200 °C / 390 °F (convection heat) for approx. 15 minutes.

  5. In the meantime, prepare the vegan egg. Add tofu, chickpea flour, nutritional yeast, plant-based milk and water to a liquid measuring cup and blend thoroughly. Season generously with kala namak and pepper. Then, transfer two tablespoons of the mixture to a small bowl and color it yellow with turmeric.

  6. Carefully remove the casserole from the oven and press small molds into the surface using the back of a spoon. Add the vegan egg mixture into the molds and finish with a dab of the yellow mix in the middle to create an "egg yolk." Bake the casserole for 5-10 minutes longer until everything is cooked through and the vegan cheese layer has melted and is golden brown.

  7. Allow the casserole to cool briefly. Sprinkle with more fresh dill and some more kala namak over the vegan eggs if desired.

R889 Vegan potato bake with spinach, plant-based fish fingers and "egg"
R889 Vegan potato bake with spinach, plant-based fish fingers and "egg"
R889 Vegan potato bake with spinach, plant-based fish fingers and "egg"
R889 Vegan potato bake with spinach, plant-based fish fingers and "egg"
R889 Vegan potato bake with spinach, plant-based fish fingers and "egg"

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