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Cauliflower and Potato Casserole {Vegan}
Author
Veg Life Staff
Ingredients
1
medium Cauliflower
broken into florets
1
pound
of Multi-Colored Potatos
halve the medium ones, quarter the larger ones after boiling
1
large Onion
sauteed in 1 tsp of Coconut Oil
FOR THE SAUCE:
1/2
C
of So Delicious Almond Milk
1/4
C
Go Veggie! Parmean Topping
Salt and Pepper
to taste
FOR THE TOPPING:
1/8
C
vegan cheddar shreds
1/8
C
Panko Bread Crumbs
fresh Thyme Leaves for garnish
Instructions
Preheat oven to 400 degrees.
Spray individual baking dishes with cooking spray. Set aside.
Wash potatos and par-boil until fork tender. Drain. Halve or quarter potatos so all are similar in size.
Par-boil the cauliflower until fork tender. Drain.
Saute onions in a teaspoon of oil (we used coconut oil). Season with salt and over high heat, stir constantly until softened and golden.
Combine the potatos, cauliflower and onions. Distribute evenly amongst baking dishes.
In a small saucepan, add the almond milk, salt, pepper and vegan parmesan. Stir until thickened like a sauce. Distribute amongst the baking dishes.
Top with vegan cheddar shreds and panko bread crumbs.
Bake for 20-30 minutes until vegetables are tender and panko is golden.
Garnish with fresh thyme.