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Broccoli and Potato Bake with Vegan Blue Cheese

I normally make this for non-vegan friends when they come for dinner. Potatoes provide bulk, broccoli makes the best accompanying vegetable to starchy vegetables. So everyone wins. I remember one of the guests saying that it tasted like a real dish with the right ingredients even for a meat lover. Ok, I don’t know what that means but this bake tastes really good especially with a nice crusty top made from sunflower seeds and blue cheese.

1 small broccoli, broken into florets and steamed until tender
1 large potato or 2 small ones, cubed and deep fried (I cook mine in ActiFry these days)
1 onion, sliced thinly
1 tbsp sunflower seeds
A handful flat-leaf parsley
1/3 packet The Redwood Blue Cheese Style, grated
1 tbsp vegetable oil
1 tbsp Massel’s Stock Powder Chicken Style
Freshly ground black pepper

• Heat the oil in a pot and add the chopped onions and stock powder. Brown the onions until they are thoroughly cooked.
• Add potatoes, broccoli, chopped parsley, black pepper and a little bit of boiled water just to moisten things up.
• Place the mixture in a baking dish or individual dishes like me.
• Mix the grated blue cheese and sunflower seeds. Sprinkle dishes with this mixture and brown the top under the grill.
• Serve while hot.

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