Cheesy Potato and Broccoli Bake
Inspired by Vegan 8 (original recipe at the bottom)
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6-8 medium sized potatoes, Approx. 3 llbs peeled cut into slices I did mine semi thick and cooked it a little longer but 1/8 inch is recommended (keep skins on)
½ onion sliced finely
Approx. 1 bag of raw broccoli (chopped)
A few TBSP of no salt Mrs.Dash seasoning
1/2 cup diced white onion (cooked in a few tbsp of veggie broth)
2 tbsp. of garlic powder
2 cups water
1 1/2 cups raw cashews, soaked overnight
1 1/2 cups MILD salsa
1-2 tablespoons tomato paste (optional I didn’t add any, but will add more flavor and color you can add up to 2 tbsp)
1 tsp paprika (I used liquid aminos because I didn’t have any)
1/2 teaspoon dry mustard powder
Use sea salt or miso to your taste buds
Preheat the oven to 375°F and spray a 9×13 dish with nonstick spray. Parchment paper will be sort of messy.
Sautee onion and garlic powder in veggie broth add the blender with other ingredients blend until smooth.
Layer potatoes, cheese, onions, broccoli and season each layer with no salt seasoning.
Cover with foil and bake on the center rack for 45 minutes. Remove the foil carefully, as the steam is super hot, and bake uncovered for 20 more minutes or until fork tender. Enjoy! Best to eat the day of.
Recipe Inspired by :TheVegan8 Scalloped Potatoes Recipe: Recipehttps://thevegan8.com/2018/12/06/vegan-scalloped-potatoes/
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