Vegan casserole with Brussels sprouts and potatoes

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 1 bag of Brussels sprouts, fresh or frozen
• 2 large onions, red
• 500 ml almond milk (almond drink)
• 50 g almonds, roasted
• 150 g cheese substitute (vegan melt-in-the-mouth delight)
• 3 tsp vegetable broth, organic
• 3 tsp cornstarch
• e.g. lemon juice
• some oil, tasteless (soy, rapeseed or sunflower oil)
• n. B. Breadcrumbs, vegan
• e.g. salt and pepper
• some fat for the mold

Instructions

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

Peel the potatoes, slice them, and then boil them. Cook the Brussels sprouts until they reach the desired consistency (only boil frozen Brussels sprouts for one minute). Sauté the onions, season with salt and pepper. When the onions are lightly browned, add the almond milk and bring to a boil. Skim off a few tablespoons of the boiling liquid, mix it with the cornstarch in a cup, and return it to the pan. Now season with the vegetable stock and lemon juice, if desired. Bring to a boil and stir until the sauce becomes creamy. Season to taste; the sauce can be a little stronger if desired! Grease a baking dish. Add the potatoes and spread the Brussels sprouts on top. Stir in the melted goodness and toasted almonds. Pour the onion sauce over everything and mix. Sprinkle thinly with breadcrumbs and drizzle with oil, or spread the remaining 75g bag of melted goodness on top. Place the casserole in the oven at 200°C (fan oven) for about 20-30 minutes, until the top layer is browned. You may want to broil it for a few more minutes. My husband likes to serve it with shredded meat, and I fry it with a few slices of tofu.