Chefs: Alena & Lars Schowalter, Nutriciously.com
Makes: 4 servings
Prep time: 30 min
Cook time: 1 hr
Total time: 1 ½ hrs
1 head of broccoli
1 ½ lbs of potatoes
1 lg onion
4 garlic cloves
A few T of vegetable broth
¾ c raw cashews
1 ½ c vegetable broth
2 c plant milk
¾ c nutritional yeast
4 T potato or corn starch
2 T lemon juice
1 t salt
Pinch black pepper and cayenne
Preheat oven to 375 degrees F and prepare your deep baking dish. Cut broccoli florets as well as the potatoes into thin slices.
In a small pot or pan, saute the onion and garlic in some vegetable broth for a few minutes.
Then, place together with all of the sauce ingredients into your blender jar and blend until smooth.
Pour the mixture into your pot or pan, stir so that everything is mixed well and let it heat up for 2 min, then set aside.
Let’s put it all together into the baking dish! Begin with one layer of thinly sliced potatoes, slightly overlapping.
Add a think layer of sauce, then one layer of sliced broccoli florets.
On top of that, again one thin layer of sauce.
Repeat as many times as necessary (depending on how small or large your baking dish).
Finish with a hefty layer of sauce, then cover your pan and bake for around 50-60 min, leaving it uncovered for the last 5-10 min
Hailing from Germany, Alena & Lars are our first “International Chefs”! You can find more healthy & delicious oil-free, whole food plant-based recipes at https://nutriciously.com where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to say "Hi" on Facebook https://www.facebook.com/nutriciously or Twitter, https://twitter.com/nutriciously and get your daily dose of inspiration.