Recipe by Sara Matthews | @sarabynatureskitchen
This dish is so quick and easy, and it is packed full of nutrients. The beautiful tasting cheese sauce has some surprising ingredients and there’s no dairy in sight!
Serves Four – Six
1 large broccoli, broken into florets.
For the cheese sauce:
450g of peeled potatoes
1 large carrot (about 100g)
1 large onion
500ml of vegetable stock
1tsp of smoked paprika
½tsp of garlic powder
3 -4tbsp of nutritional yeast flakes or powder
Topping:100g of gluten free breadcrumbs
1tbsp of dried sage
2tsp of dried onion powder
Preheat the oven to 180°C.
First make the cheese sauce. In a steamer or a pan with boiling water, cook the potato, carrot and onion until soft. Drain and set aside.
In a steamer or pan of boiling water, cook the cauliflower and broccoli for 5 minutes. You do not want the cauliflower and broccoli to be soft, rather just slightly softened. Once cooked, transfer them to a baking tray and set to one side.
In a blender place the cooked potato, carrot, and onion. Add the smoked paprika, garlic powder and nutritional yeast and about 200ml of vegetable stock. Blend until smooth. Add a little stock at a time until you have a smooth sauce. You want it free flowing but not watery. Taste and add salt and pepper if needed.
Pour the sauce over your cauliflower and broccoli until it is all covered.
In a small bowl, mix all the topping ingredients.
Sprinkle the breadcrumb mixture over the bake.
Place in the oven and bake for 20 minutes or until the top turns golden.
Serve with fresh vegetables for a main dinner, or, on its own, for a quick and easy lunch.