Preparation

Step 1 out of 7

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.

Step 2 out of 7

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.

Step 3 out of 7

Preheat oven to 375°F.

Step 4 out of 7

Combine bread crumbs, melted butter/margarine, garlic and onion powder, oregano, and a sprinkle of salt.

Step 5 out of 7

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.

Step 6 out of 7

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.

Step 7 out of 7

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.