Sweet potato casserole with mushrooms, broccoli and smoked tofu
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.
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.
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.
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.
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.
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.
Spoon mushroom and tempeh mixture over potato slices.
Place the remaining sweet potato slices in the dish.
Now put broccoli mixture on top of it.
The last layer – mashed potatoes. Spoon the mashed potatoes into the piping bag with a tip of your choice. Spread evenly over broccoli layer.
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!