PS Creamy Vegan Potato Broccoli Casserole
Chefs: Alena & Lars Schowalter, Nutriciously.com
Makes: 4 servings
Prep time: 30 min
Cook time: 1 hr
Total time: 1 ½ hrs
INGREDIENTS
Base
1 head of broccoli
1 ½ lbs of potatoes
Sauce
1 lg onion
4 garlic cloves
A few T of vegetable broth
¾ c raw cashews
1 ½ c vegetable broth
2 c plant milk
¾ c nutritional yeast
4 T potato or corn starch
2 T lemon juice
1 t salt
Pinch black pepper and cayenne
DIRECTIONS
Preheat oven to 375 degrees F and prepare your deep baking dish. Cut broccoli florets as well as the potatoes into thin slices.
In a small pot or pan, saute the onion and garlic in some vegetable broth for a few minutes.
Then, place together with all of the sauce ingredients into your blender jar and blend until smooth.
Pour the mixture into your pot or pan, stir so that everything is mixed well and let it heat up for 2 min, then set aside.
Let’s put it all together into the baking dish! Begin with one layer of thinly sliced potatoes, slightly overlapping.
Add a think layer of sauce, then one layer of sliced broccoli florets.
On top of that, again one thin layer of sauce.
Repeat as many times as necessary (depending on how small or large your baking dish).
Finish with a hefty layer of sauce, then cover your pan and bake for around 50-60 min, leaving it uncovered for the last 5-10 min
Hailing from Germany, Alena and Lars are our first “International Chefs”. On their website Nutriciously they share simple and delicious oil-free whole food plant-based recipes as well as free in-depth guides for successfully following this healthy lifestyle. Find free printables, eCourses, eBooks and more and be sure to follow on Facebook or Instagram for more inspiration.”