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Vegan broccoli and cauliflower casserole

updated

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Ingredients for 4 servings:

  • 500 g cauliflower, fresh
  • 500 g broccoli, fresh
  • 1 tsp vegetable broth, granulated
  • 4 tbsp nutritional yeast
  • 6 tbsp mashed potato powder
  • 1 pinch of nutmeg
  • 1 tsp salt
  • 1 tsp mustard
  • 200 ml soy milk (soy drink)
  • 1 small onion(s)
  • e.g. grated cheese (vegan)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the cauliflower and broccoli into florets and cook in steam or water for about 8 minutes. The vegetables should still be slightly crunchy, but not overcooked. Finely dice the onion. Mix all the remaining ingredients together in a bowl and let it swell briefly. Be careful, too long will make the puree too thick! Stir in the onions. Place the cauliflower and broccoli in a baking dish and cover with the potato mixture. If you like, you can sprinkle vegan cheese on top. Bake at 180°C for about 30 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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