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🍽️ Creamy Potato and Broccoli Casserole

271 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes
• 300 g broccoli
• 1 small onion
• 1 clove garlic
• 1 tbsp rapeseed oil
• 200 ml unsweetened oat drink (oat milk)
• 1 tbsp white almond butter (15 g each)
• 1 tbsp nutritional yeast flakes (15 g each)
• salt
• pepper
• 2 tbsp sunflower seeds (15 g each)
• 1 tbsp flaxseed oil

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Place the potato cubes in a pot and cover them with water.
4. 4. Cook the potatoes over medium heat for about 10 minutes until they are soft.
5. 5. Wash the broccoli and divide it into small florets.
6. 6. Cook the broccoli florets in a separate pot of boiling water for about 5 minutes until tender-crisp.
7. 7. Peel the onion and the garlic.
8. 8. Finely chop the onion and the garlic.
9. 9. Heat rapeseed oil in a small frying pan.
10. 10. Sauté the onions and garlic over medium heat for 2 to 3 minutes until translucent.
11. 11. Place oat milk, almond butter, nutritional yeast, and the sautéed onions and garlic into a blender.
12. 12. Blend the ingredients until you have a smooth, creamy sauce.
13. 13. Season the sauce with salt and pepper to taste.
14. 14. Place the cooked potato cubes and broccoli florets into a large baking dish.
15. 15. Spread the sauce evenly over the vegetables.
16. 16. Gently mix everything so that the vegetables are well coated with the sauce.
17. 17. Sprinkle sunflower seeds over the casserole.
18. 18. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
19. 19. Bake the casserole in the preheated oven for about 35 minutes.
20. 20. Remove the casserole from the oven.
21. 21. Drizzle the finished casserole with flaxseed oil.

Nutrition per serving

• kcal: 271
• Protein: 11 g · Fett/Fat: 11 g · Carbs: 32 g