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.
This recipe retains the iconic flavours and creaminess of the legendary potato bake, however it does so at a slightly lower calorie cost.
This recipe is vegan, however can be modified to suit other diets if required.
|Calories per serve||304|
|Protein per serve||12.1g|
|Cooking time||50 minutes|
|Prep Time||15 minutes|
- Florets from 1 head of broccoli chopped into medium-small pieces
- 1 carrot chopped into small chunks
- 1 brown onion
- 180g 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
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.