Cheesy Vegan Potato Casserole with Broccoli
(30 votes, average: 3.80 out of 5)
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Boomer Gold
Inspired by scalloped potatoes-layers of cheesy vegan béchamel sauce, thin sliced Creamer potatoes, and sliced broccoli florets, all topped off with a toasty, herb and garlic bread crumb topping.
Ingredients
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Preparation
In a medium sized saucepan, heat two tablespoons of butter or margarine over medium-high heat. Add the chopped red onion and cook until translucent and tender. Whisk in the flour, garlic powder, turmeric, paprika, and salt. Cook for one minute.
Very slowly whisk in the vegetable broth, followed by the unsweetened soy milk. Stir in the nutritional yeast and cheese (optional). Turn heat down to medium and simmer for a few minutes, until the cheese is melted. Set aside.
Preheat oven to 375°F.
Combine bread crumbs, melted butter/margarine, garlic and onion powder, oregano, and a sprinkle of salt.
Lightly grease a 9″ pie plate with butter/margarine. Begin with 1 layer of thin sliced Creamer potatoes, slightly overlapping. Sprinkle with salt. Add a thin layer of sauce. Layer sliced broccoli florets, slightly over lapping. Sprinkle with salt. Add a thin layer of sauce. Repeat as many times as necessary (1 to 2 times). Be sure to salt each layer of raw potato or broccoli. Finish with a hefty layer of sauce. Top with seasoned bread crumbs.
Cover with aluminum foil and bake for 50 minutes. Uncover, and bake for another 10 minutes. If crumbs aren’t toasted, set under broiler until just toasted. Do not burn. Let sit for 15 to 20 minutes before serving.
Notes: Be sure to slice the broccoli and potatoes thinly and evenly. The cooking times listed are for thin sliced potatoes and broccoli. I used my food processor for quick and easy, evenly sliced potatoes and proper broccoli “slices”. Sliced broccoli, rather than florets, are a lot easier to try and wrangle into a layered casserole.
