• Edf6862e5f595ff9ac7f0a9609f1f2bd

Potato Casserole 2

WFPB

Prep
Cook
Serves 6people
Ingredients
4
Yukon Gold Potatoes sliced thin
1
cup cauliflower
1
cup fresh leaf spinach loosely packed
1
cup unsweetened almond milk
3/4
cup raw cashews
1
small yellow onion chopped
1/2
cup vegetable stock
2
cloves garlic minced
2
tbsp nutritional yeast
1
tbsp lemon juice
1
tsp salt
1/4
tsp pepper
1/4
cup Panko Gluten-free breadcrumbs
2
tbsp hemp seeds optional
2
tbsp walnuts optional
1
tsp Italian Seasoning
Directions
1.
Preheat oven to 400 F.
2.
Thinly slice potatoes. Boil them for 5 minutes.
3.
Line the bottom of the baking dish with one layer of potatoes.
4.
Cut cauliflower into thin slices. Layer on top of potatoes.
5.
Layer fresh spinach on top of cauliflower. Add one of layer of potatoes, and one last layer of cauliflower.
6.
Prepare vegan Alfredo sauce. Sauté onions in vegetable stock until soft.
7.
Grind cashews in coffee grinder 1/4 cup at a time. Or if using a a high speed blender soak the cashews overnight.
8.
Combine almond milk, onions, cashews, garlic, nutritional yeast, lemon juice, salt and pepper in blender. Blend until smooth. Pour over potato the potatoes.
9.
In a food processor combine breadcrumbs, walnuts, hemp seeds (optional), an Italian seasoning. Pulse until combines. Sprinkle overtop casserole.
10.
Cover. Bake for 1 hr
11.
Remove cover and broil for 2 minutes to brown the top.

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