Potato and broccoli casserole

Ingredients for 4 servings:

• 1 kg potatoes, waxy, medium-sized
• 800 g broccoli florets
• 1 tbsp seasoning salt (vegetable salt/herb salt)
• 1 tsp vegetable stock powder, dried, homemade
• 200 g cashew nuts, finely chopped
• 150 ml plant-based cream (Plant Cream Cuisine), e.g. oat cream or soy cream
• 150 ml plant milk (plant drink), e.g. oat drink, almond milk or similar.
• 4 eggs, organic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

meat-free, plant-based, wholesome

Boil the potatoes with their skins on. When they’re tender, let them cool slightly, then peel them, slice them, place them in a casserole dish, and sprinkle with herb salt. Sauté the broccoli florets in a little water with vegetable stock or just salt; they should still be firm to the bite. Sprinkle them over the potato slices. Crack the eggs into a tall bowl, add the milk and cream, mix well, and pour over the vegetables. Sprinkle the finely chopped cashews (don’t be too sparing with the nuts) over the top and bake in the oven for 20-30 minutes at 180-190 degrees Celsius. You can then serve them with any kind of patty or, for meat lovers, pan-fried dishes.