Baked potato and broccoli casserole

Ingredients for 4 servings:

• 800 g potato(s), waxy
• 2 heads of broccoli
• 2 large red pointed peppers
• 1 can of corn
• ½ port. sauce (best vegan sauce) * see recipe description
• 1 ½ packs of mozzarella, grated, or vegan cheese substitute
• 50 g almond flakes
• some salt and pepper
• chili powder
• some butter or coconut oil
• possibly olive herb, parsley or other herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian or vegan, gluten-free and very tasty

The recipe for the sauce can be found here: https://www.chefkoch.de/rezepte/2796581431791677/Beste-vegane-Sosse-fuer-Gemuese-Spargel-und-Auflaeufe.html Cook the potatoes with their skins on. Wash the broccoli, divide it into small florets, and cook until slightly tender. Meanwhile, wash the bell peppers, deseed them, and slice them into strips. Drain the corn. Grease a casserole dish and preheat the oven to 200°C (top/bottom heat) or 180°C (convection oven). Slice the slightly cooled potatoes and place them on the bottom layer of the casserole dish. Season with salt and pepper. Arrange the well-drained broccoli on top of the potato slices, then top with the bell peppers and corn. Spread the sauce from the “Best Vegan Sauce” recipe over the vegetables and place the casserole dish in the oven. After about 5 minutes, remove from the oven and spread the cheese on top. Sprinkle with almonds and bake for another 10 minutes, until golden brown. Sprinkle with olive leaves, parsley, or other herbs, if desired. Also delicious with spaetzle or other pasta.