Vegan Potato Broccoli Casserole

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Smart balance light buttery spread

  Margarine-like spread

  2 tbsp or 28g

• Almond milk

  Plain

  1 ½ cup or 360g

• Salt

  Table

  4 tsp or 24g

• Mushrooms

  White, raw

  2 cup, whole or 192g

• Cauliflower

  Raw

  1 head medium or 588g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Broccoli

  Frozen, chopped, unprepared

  2 package (10 oz) or 568g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

Directions

1. Dice potatoes with skin on into even pieces and boil in a large pot for 15 minutes.
2. Cut cauliflower into chunks and boil in a covered saucepan for 10 minutes.
3. Slice mushrooms and mince garlic. Set aside.
4. Blend boiled cauliflower with 2/3 of the almond milk until smooth. Return to saucepan on low-medium heat.
5. Add mushrooms, nutritional yeast, half of the salt, pepper, and garlic to the cauliflower mixture. Cook for 5 minutes.
6. Blend white beans and remaining almond milk until smooth. Combine with drained potatoes, vegan butter, and remaining salt.
7. Steam broccoli in the microwave according to package directions.
8. Layer mashed potatoes, cauliflower gravy, and minced broccoli in a casserole dish. Sprinkle with cayenne pepper.
9. Bake at 350°F for 25 minutes.

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