You can’t go wrong with a potato bake. It is one of my favourite dishes to accompany special occasions.
However, as potato bakes are rich with thick cream, sour cream, cheese and of course; potatoes, I designed an alternative recipe with more nutritional benefits.
This recipe retains the iconic flavours and creaminess of the legendary potato bake, but it does so at a slightly lower calorie cost.
This recipe is vegan and can be modified to suit other diets if required.
| Serves | 5 |
| Calories per serve | 304 |
| Protein per serve | 12.1g |
| Cooking time | 50 minutes |
| Prep Time | 15 minutes |
Ingredients:
- Florets from 1 head of broccoli chopped into medium-small pieces
- 1 carrot chopped into small chunks
- 1 brown onion
- 180g uncooked quinoa
- 1/2 cup nutritional yeast
- 1 cup raw cashew nuts
- 1.5 cup of boiling water
- 1.5 cups vegetable broth (or beef stock for non-vegan flavour)
- 2 tbsp garlic powder
Method:
Part 1 Cashew Cream: Put the cashews into 1 cup of boiling water and let them stand for 10 minutes. Then drain the cashews and add them + the remaining 1/2 cup of water to a blender. Blend until creamy paste forms.
Part 2 Quinoa Casserole: Preheat the oven to 180˚C. Add all remaining ingredients + cashew cream into an oven safe dish. Stir well until all are incorporated. Place dish in oven for 50 minutes or until top is golden brown and quinoa has cooked.
Let me know if you try it!
CLARE HOPKINS 