Potato Broccoli Casserole WFPB Vegan
Ingrid Sojit published this recipe on maximalistvegan.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Suki on SeeMeCook
A comforting plant-based bake featuring tender sliced potatoes, broccoli florets, green onions and red bell pepper bound in a velvety, protein-rich tofu cashew cream sauce. This gluten-free oil-free optional side dish is a hearty nutrient dense crowd pleaser.
- Time
- 59 minutes
- Cuisine
- American
Ingredients
- 30 g
- 7 g
- 905 g
- 75 g
- 50 g
- 160 g
- 60 g
- 18 g
- 12 g
- 15 g
- 3 g
- 1 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 660 g before cooking, which is about 110 g per serving.
Steps
Place raw cashews in a small bowl or mug and cover with boiling water. Set aside and soak while you're preparing the potatoes and other vegetables (up to 24 hours in advance if preferred).
Pre-cook the potatoes using one of the following methods until fork-tender: Microwave steaming in two batches (5 minutes each with 1 tbsp water), steaming (15-20 minutes), boiling (10-15 minutes starting in cold water), or pre-baking whole (45-60 minutes at 400°F (200 °C)/200°C (400 °F)).
Once tender, transfer the cooked potato pieces to a large mixing bowl.
Preheat your oven to 350°F (180 °C) (175°C (350 °F)).
Grease an 8 x 13 x 2 inch casserole pan with olive oil or line it with crunched-up parchment paper.
To the large mixing bowl with the potatoes, fold in the chopped broccoli, finely chopped red pepper, and sliced green onions.
Sprinkle the dried thyme over the vegetable mixture and set aside.
Strain the soaked cashews. In a blender or food processor, combine the strained cashews, tofu, plant milk (or broth), nutritional yeast, peeled garlic cloves, apple cider vinegar, salt, and pepper.
Process the custard for about 90 seconds until smooth and creamy, with a thickness similar to yogurt. Add a splash more liquid if it is too thick.
Pour the custard over the vegetable mixture in the large bowl.
Using a large silicone spatula, gently fold until the custard is evenly distributed and all vegetables are coated.
Transfer the mixture to the prepared casserole dish, spreading it out as evenly as possible.
Cover the casserole tightly with aluminum foil (shiny side down). Bake in the preheated oven for 25 minutes.
Remove the foil, increase the oven temperature to 375°F (190 °C) (200°C (400 °F)), and bake for an additional 15 minutes until the top is golden.
Notes
Potatoes must be thoroughly pre-cooked before assembly to ensure a tender result. If using yellow or red onions instead of green onions, sauté or steam them first. Frozen broccoli is a great time-saver; just thaw and chop. Store leftovers in the fridge for 3-5 days; reheat covered with foil at 350°F for 30-40 minutes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 205
- Protein
- 9 g
- Carbs
- 34 g
- Fat
- 5 g
- Fiber
- 6 g
Where the calories come from
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