Instructions

Sweet potatoes

Slice the sweet potatoes, put them in a bowl, sprinkle with the olive oil, salt, and garlic powder until the potatoes are evenly coated. Set aside.

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Tofu cream

Place everything into a high-powered blender and blend until smooth. Set aside. You will use half of this cream for mushroom mixture and the other half you’ll add to broccoli.

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Mushroom and tempeh layer

Heat olive oil in a large skillet over medium-high heat. Add mushrooms and smoked tempeh; sauté for 5 minutes or until moisture evaporates, stirring frequently. Add minced garlic, red pepper powder and season with salt.

Pour in ½ of the tofu cream stirring constantly until it all starts to thicken. Remove from heat.

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Broccoli layer

Cook broccoli florets in a pot for 3 to 4 minutes, or until tender. Drain them well, add minced garlic, season with salt and add the other ½ of tofu cream.

Place it back on the stove over medium heat and stir constantly for minute or two, until the cream starts to thicken. Remove from heat.

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Mashed potatoes

Bring a pot of salted water to a boil. Add potatoes and cook them until tender but still firm, about 15-20 minutes. Drain them well.

Add salt, olive oil and almond milk and mash potatoes with potato masher until smooth. Set aside.

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Assembling the casserole

Preheat oven to 180° C. Line the pan (25x 35cm), or two smaller ones, with baking paper (extend paper above the sides) and drizzle with a little bit of olive oil.

Arrange half of potato slices in a single layer (overlapping as needed) in a baking dish.

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Spoon mushroom and tempeh mixture over potato slices.

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Place the remaining sweet potato slices in the dish.

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Now put broccoli mixture on top of it.

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The last layer – mashed potatoes. Spoon the mashed potatoes into the piping bag with a tip of your choice. Spread evenly over broccoli layer.

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Bake for approx. 45-50 minutes, until crispy and golden on top. Remove from oven and let it rest for 10 to 15 minutes .

Sprinkle with parsley and chives. You can also add chopped sun-dried tomatoes and fresh rosemary. Enjoy!

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