Vegan Potato Broccoli Casserole
Creating a Vegan Potato Broccoli Casserole is not only a delightful culinary adventure but also a wonderful way to enjoy a nourishing, plant-based meal. This dish is versatile, flavorful, and perfect for sharing with family and friends.
Ingredients
- 1 kg (2 pounds) potatoes, peeled and chopped
- 400 g (14 oz) broccoli florets
- 1 cup soy milk
- 1 rosemary sprig
- 1 tablespoon paprika
- 1 teaspoon chili flakes
- 2 garlic cloves minced
- ⅓ cup vegan butter
- 3 tablespoon all-purpose flour
- 1 cup vegetable stock
- ½ cup nutritional yeast
- ½ cup vegan cheese
- ½ cup soy milk
Instructions
- Preheat the oven to 180C/350F.
- Place a large pan over medium-low heat. Pour in soy milk, season with salt, pepper, paprika and chili, add rosemary, garlic and thyme, bring to a boil.1 cup soy milk, 1 rosemary sprig, 1 tablespoon paprika, 1 teaspoon chili flakes, 2 garlic cloves
- Add chopped potatoes and broccoli florets into the pan of spiced milk, cover with a lid and let the vegetables steam for 15 minutes.1 kg (2 pounds) potatoes, peeled and chopped, 400 g (14 oz) broccoli florets
- Meanwhile, melt vegan butter, add butter, whisk and cook the flour for 1 minute. Pour vegetable stock into the flour mixture, add soy milk and nutritional yeast. Cook the sauce for 5 minutes or until thick and bubbly.⅓ cup vegan butter, 3 tablespoon all-purpose flour, 1 cup vegetable stock, ½ cup soy milk, ½ cup nutritional yeast
- Transfer vegetables (with leftover liquid but discard the herbs) into a 9x13 casserole dish, mix with the cheese sauce and top with vegan cheese. Cover the pan with foil and bake for 50 minutes. Remove the foil and let the cheese brown slightly.½ cup vegan cheese
Nutrition
Calories: 474kcalCarbohydrates: 66gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 599mgPotassium: 1.672mgFiber: 11gSugar: 7gVitamin A: 2.838IUVitamin C: 145mgCalcium: 221mgIron: 4mg
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