Photo by Karen Keb
This casserole is great for church suppers, Sunday brunches, and everything in between.
Ingredients
- 1 large potato, peeled and cubed (about 2-1/2 cups)
- 4 cups broccoli florets
- 1 tablespoon extra virgin olive oil
- 1-1/2 cups diced onions
- 2 tablespoons minced garlic
- 1-1/4 cups light coconut milk
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon chopped marjoram
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon cornstarch
- 1 cup fresh vegan bread crumbs
- 2 tablespoons coconut oil, melted
Directions
- 1. Preheat oven to 350 degrees F.
- 2. Place potatoes in a steamer and steam until almost tender, 15 minutes. Add broccoli during the last 5 minutes of steaming and steam until tender-crisp; roughly chop broccoli and reserve with the potatoes.
- 3. While vegetables are steaming, heat oil in a heavy skillet over medium-high heat. Add onions and cook until lightly browned, 9-10 minutes. Add garlic and cook, stirring, an additional minute; reserve.
- 4. Oil a 9" square casserole dish and transfer potatoes and broccoli to dish. In a large bowl, combine the onions and garlic with the coconut milk, yeast flakes, marjoram, rosemary, 1/2 teaspoon each salt and pepper, and cornstarch and pour over the vegetables.
- 5. Toss bread crumbs with coconut oil and remaining salt and pepper, pour over vegetables, and bake until heated through, 30-35 minutes.
- 6. Serve warm.
