in Recipes

Vegan vegetable casserole

updated

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Ingredients for 4 servings:

  • 5 large potatoes
  • 200 g carrot(s), sliced
  • 300 g broccoli
  • 1 pack of vegan herb cream cheese, approx. 300 g
  • 1 cup soy cream (Soy Cream Cuisine)
  • vegetable broth
  • pepper
  • Sugar
  • 2 tbsp tomato paste
  • 5 tomatoes

Instructions

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

Peel the potatoes and cut into small cubes. Boil them in salted water for 20 minutes. Add the carrots and broccoli and cook for another 10 minutes. Retain some of the cooking water when draining. Chop the tomatoes and place them in a casserole dish. Arrange the potatoes and vegetables on top. Mix some of the cooking water with the soy cream and bring to a boil. Add the cream cheese and stir in the tomato paste. Season and pour over the casserole. Bake at 200°C for 15 minutes.

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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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