Potato broccoli casserole

Potato broccoli casserole

Tags

Potatoes
casserole

Cook

Ingredients

  • 2 tbsp vegan butter
  • 2 tbsp flour
  • 1 red onion, finely chopped
  • ½ tsp garlic powder
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • ¼ tsp salt
  • 1 ½ cups vegetable stock
  • 3 cups non-dairy milk
  • ½ cup nooch
  • ½ cup grated mozzarella
  • 800g potatoes
  • 2 heads broccoli, cut into florets
  • ½ cup panko
  • 1 tbsp melted vegan butter
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp oregano
  • Sausages

Steps

  1. In a medium sized saucepan, heat 2 tablespoon of vegan butter medium-high heat.
  2. Add the red onion and cook until translucent and tender.
  3. Whisk in the flour, garlic powder, turmeric, and paprika. Cook for 1 minute.
  4. Slowly whisk in the vegetable broth, followed by the unsweetened soy milk.
  5. Stir in the nooch and cheese. Turn heat down and simmer until the cheese is melted. Season with salt and pepper then set aside.
  6. Preheat oven to 190°C and line the casserole dish.
  7. Combine bread crumbs, melted butter, garlic and onion powder, oregano, and a sprinkle of salt.
  8. Begin with 1 layer of thinly sliced potato, slightly overlapping. Sprinkle with salt. Add a thin layer of sauce.
  9. Layer broccoli, slightly over lapping. Sprinkle with salt. Add a thin layer of sauce. Repeat. Finish with remaining sauce.
  10. Top with seasoned bread crumbs.
  11. Cover with aluminium foil and bake for 50 minutes. Uncover, and bake for another 10 minutes.