Vegan creamy broccoli and potato bake

Vegan creamy broccoli and potato bake with potatoes, broccoli and cashews: savoury, oven-baked and pleasantly satisfying with a crispy crust.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 360 kcal per serving
• Protein: 12 g
• Fat: 14 g
• Carbs: 45 g

Ingredients

• 600 g potatoes
• 400 g broccoli
• 100 g cashews
• 3 tbsp nutritional yeast
• 1 clove of garlic
• 300 ml water
• 1 tbsp olive oil
• 2 tbsp breadcrumbs
• 1 tsp mustard
• ½ tsp nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · saucepan · baking dish · stick blender · chopping board · knife · sieve

1. Soak the cashews in hot water. Cut the potatoes into thin slices and divide the broccoli into small florets.
2. Par-boil the potatoes in salted water and add the broccoli shortly before the end. Then drain everything well.
3. For the sauce, blend the soaked cashews with fresh water, nutritional yeast, garlic, olive oil, mustard, nutmeg, salt and pepper until smooth and creamy.
4. Put the potatoes and broccoli in a baking dish and spread the cashew sauce evenly over the top. Sprinkle with breadcrumbs.
5. Bake in the preheated oven at 200 °C (180 °C fan) for 20–25 min until the top is golden brown and the sauce is gently bubbling.
6. Leave to cool briefly and serve warm. A fresh green salad goes well with it.

Good to know

A bake like this is quiet comfort food. Creamy, warm and just the thing when you want it uncomplicated and really good.

Swaps

Cashews → white bean purée (more fibre, a little less fat). Potatoes → sweet potatoes (more beta-carotene). Breadcrumbs → ground almonds (more unsaturated fats, less starch).

Allergens

Contains tree nuts from the cashews and may contain gluten depending on the breadcrumbs; usually well suited to children if the broccoli is cooked until soft, and not a concern during pregnancy with good kitchen hygiene. Contains: mustard, gluten.

Dairy-free recipes