Broccoli Spinach & Potato Cheddar Bake
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Cheddar bakes are even better with our tantalising selection of vegan cheeses, and here our Grated Cheddar style is put to great use to create a sumptuous, healthy vegan main.
Broccoli Spinach & Potato Cheddar Bake
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- Prep
- Pre-heat 190 °C
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- Total
- Serves 2
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- Serving
Ingredients
- About 8 medium potatoes, cut into chunks
- 200g broccoli, cut into florets
- 1 teaspoon olive oil
- 1 leek, sliced
- 1 clove garlic, crushed
- 450ml soya milk (unsweetened)
- 1 tablespoon cornflour
- 1 teaspoon mixed herbs
- Black pepper and salt, to season
- Large handful of spinach
- 3 tablespoons fresh parsley, chopped
- 150g Bute Island Grated Cheddar Sheese
Directions
- First cook the potatoes in a pan of boiling water until softened, then drain.
- Steam the broccoli until tender then drain.
- Preheat the oven to 190 degrees C and lightly grease an ovenproof dish.
- Heat the oil in a pan and cook the leeks and garlic for 10 minutes until softened, then set aside.
- Place the milk in the same pan and bring to just under the boil. Mix the cornflour with 2 tablespoons water to form a paste, then whisk in and add the herbs and seasoning. Cook for a few minutes until thickened, then remove from the heat.
- Stir in most of the Sheese and spinach leaves and stir to allow the spinach to wilt and Sheese to melt.
- Arrange the cooked potatoes and broccoli in the dish in a single layer, then pour over the sauce to cover. Sprinkle the rest of the Sheese over then bake in the oven for 10-15 minutes, until bubbling.
- Now dish out and serve!
You will need
THESE SHEESE PRODUCTS
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