| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 357 | 16g | 5g | 47g |
| sugars | fibre | protein | salt |
| 3g | 7g | 9g | 0.9g |
Why I Love German Broccoli Potato Casserole with Vegan Cheese
In my culinary journey, one recipe that stands out from the crowd is the German cuisine-inspired dish “Broccoli Potato Casserole with Vegan Cheese. As someone who treasures the blending of diverse culinary traditions, the fusion of traditional German ingredients into a modern vegan dish resonates with me. Meshing the hearty, comfort elements of German cooking alongside the rich and creamy flavors of my Pacific Northwest upbringing is part of why I take pride in creations like this. It’s a nod to my continual exploration of global cuisines and my commitment to sustainable cooking.
The Richness of German Cuisine
Having spent significant time in Japan and Seattle, both laden with their unique culinary treasures, traveling to Germany opened up yet another rich landscape of flavors for me. I was particularly drawn to their comforting casseroles, soups, and breads that invoke a sense of warmth and home. It seemed fitting to introduce the pallet to a familiar, yet excitingly new German potato recipe made vegan and inviting for everyone to enjoy.
Why This Combination?
My take on the Broccoli Potato Casserole with Vegan Cheese captures traditional German flavors while offering a nutritious twist with contemporary dietary considerations in mind. This vegan delight borrows from the familiar staple of potatoes and the heartiness of broccoli, lifting them up with the tangy zest of vegan cheese creating a unison of bold flavors. Add the texture contrast between creamy potatoes and crunchy breadcrumbs, it’s an exploration of texture and taste in every bite.
Moreover, this recipe honors my own personal ethos about food: it’s a source of comfort, and it should be available and enjoyable by all, regardless of dietary preferences or restrictions. The use of almond milk and vegan cheese speaks volumes on inclusivity in culinary exploration.
Inspired by Legendary Chefs
This recipe also draws inspiration from the trailblazing efforts of renowned vegan chef, Chloe Coscarelli. Her versatility in creating vegan renditions of traditional dishes has been awe-inspring. The adaptation of this particular casserole as a vegan-friendly dish is a testament to her groundbreaking work in the culinary world.
Every bite of this Broccoli Potato Casserole with Vegan Cheese offers a mouthful of history, culture, innovation, and above all, culinary delight. It’s dishes such as this that make me fall in love with the art of cooking over and over again.
What You’ll Need
- 4 pounds of small yellow potatoes
- 3 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 2 medium-sized broccoli heads
- 2 cups of vegan cheese (any sort you prefer)
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon ground nutmeg
- 1/2 cup bread crumbs
- Parsley for garnish
Method
Step One
Preheat your oven to 400°F (200°C). While the oven is heating, wash and cut the potatoes into small, bite-sized pieces and place them in a large pot of water. Add a teaspoon of salt to the pot and bring the water to a boil. Cook the potatoes until they’re fork-tender. This should take approximately 15-20 minutes.
Step Two
While the potatoes are cooking, wash the broccoli and cut it into small florets. Heat 1 tablespoon of olive oil in a pan over medium heat, then add the minced garlic and sauté until it’s golden brown. Add the broccoli florets, a teaspoon of salt, and the black pepper, then stir everything together and cook until the broccoli is soft. This should take 8-10 minutes. Remove from heat and set aside.
Step Three
Drain the cooked potatoes and return them to the pot. Add the almond milk, 1 cup of vegan cheese, and the ground nutmeg. Mash everything together until the potatoes are creamy and the ingredients are well combined.
Step Four
Grease a casserole dish with some olive oil and spread the mashed potatoes in it as the first layer. After the potato layer, arrange the broccoli florets on top, then sprinkle the remaining vegan cheese all over. Sprinkle bread crumbs over the cheese.
Step Five
Place the casserole dish in the pre-heated oven and bake for around 20-25 minutes, or until the top is golden and crispy.
Step Five
Once done, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy this Broccoli Potato Casserole with Vegan Cheese as a main dish or a hearty side. Happy eating!
