Heirloom Broccoli and Potato Casserole Recipe

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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.
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Mother Earth News Gardening
Mother Earth News Gardening
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