Vegan Potato Broccoli Casserole

Ingredients

• 600 g Potatoes
• 300 g broccoli
• 1 small onion
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 200 ml unsweetened oat milk
• 1 tbsp white almond butter (15 g)
• 1 tbsp nutritional yeast (15 g)
• Salt
• Pepper
• 2 tbsp sunflower seeds (15 g)
• 1 tbsp flaxseed oil

Instructions

1. 1.

   Peel, wash, and cut potatoes into small pieces. Boil in water over medium heat for about 10 minutes until tender.

2. 2.

   Meanwhile, clean and cut broccoli into small florets. Cook in hot water over medium heat for about 5 minutes until al dente. Peel and finely chop onion and garlic. Heat rapeseed oil in a small pan, sauté onion and garlic over medium heat for 2–3 minutes until translucent.

3. 3.

   Blend oat milk with almond butter, nutritional yeast, sautéed onions and garlic, salt, and pepper in a blender or using an immersion blender until smooth.

4. 4.

   Place potato cubes and broccoli florets in a large baking dish. Pour sauce over them, gently mix, and sprinkle sunflower seeds on top.

5. 5.

   Bake the vegan potato broccoli casserole in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 35 minutes. Remove and drizzle flaxseed oil over the top.