I also make this bake with potato sometimes. Place the artichokes on top and sprinkle with pine nuts. I haven’t tried it myself, but I imagine it would be fine . Chef Nisha Vora, author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (in stores June 2019), knows a thing or two about healthy vegan recipes that taste super indulgent. RELATED: 5 Hearty (and Healthy) Fall Bowls by Chef Jodi Moreno, 1 medium head of cauliflower, cut into florets, 3 cups peeled and chopped butternut squash, 3 tablespoons extra-virgin olive oil, divided, Kosher salt and freshly ground black pepper, 12 ounces (1½ cups) French green (Puy) lentils, 4 cups low-sodium vegetable broth or water, Chopped Italian flat-leaf parsley, for serving, 1 cup raw cashews, soaked 1 hour in boiling water, 1½ tablespoons freshly squeezed lemon juice. Is there an alternative? Glad to hear you’re enjoying it . So if there’s anyone out there who thinks that they’re too old to change remember anything is possible! I haven’t tried it with anything else as a substitute sorry. Sprinkle the pine nut mixture over the casserole and then place the dish under the broiler for a few minutes until the topping is golden (keep a careful watch, as pine nuts can burn easily). Does it make a difference? I’m loving being vegan and wish I’d done it years ago. Read our full disclosure here. If you feel that it would blend better for you by soaking, I would for a couple of hours prior to using. Garnish with chopped parsley. It’s lovely eaten either on its own, with some dipping bread (for that creamy, delicious sauce) and/or with a nice green salad. I’m not too sure without being there where it could have gone wrong but it sounds like either it wasn’t enough water and salt added. Should the cashews be soaked first? 8. Never created a password? Sautéed onions, crisped up with a lightly floured coating, make a … A keeper as I am introducing more plant based dishes into our family menus. Add the polenta and cook, stirring continuously until the mixture is thick. I love your Slow Sunday Morning newsletters in my inbox and I’m impressed with the positive community you have built. Beautiful Bowls perfect for lunch and dinner, Healthy and filling plant protein recipes. For example, I usually save the leaves for making stock, stir-fries or soup and the stalk of it as treats for our dog Chewy. And what was that about lining up the florets in single file? I love this dish! 3. Love that! Did you blend the ingredients well in the blender and add enough water? I added puréed potato and it went deliciously thick and creamy. So you can add them in if you like, make sure you put them in to cook (in the boiling water) first as they take longer than the cauliflower to be ready for baking. I’m always looking for ways to fit minimalism and veganism into a busy lifestyle. Drizzle the cashew cream on top and bake for 20 minutes at 350°F. Create one here. Lower the heat to 350°F. Make the Casserole: Preheat the oven to 400°F. Your options are pretty endless! Bake for a further 10-15 minutes until piping hot and bubbling. thanks so much! Sign up for PureWow to get more daily discoveries sent straight to your inbox. Once I landed on the fact that cashews make things nice and creamy and thicken a sauce up well, this was my base for a lot of different dishes. It doesn’t stop there. It won’t have the same ‘cheesy’ flavour and texture unfortunately. The first few months of being vegan, I wanted to recreate a white sauce that I liked for dishes like this leek and mushroom pasta. Add about another 5-10 minutes of overall time if you decide to make it a potato and cauliflower bake. Because I use this white sauce so much in my cooking, I’ve made a stand-alone recipe for your reference: Creamy Vegan White Sauce. Note: we believe that your email inbox is a sacred place and promise to never misuse your information or send you spam. You can do a combination of cauliflower and broccoli as well, sweet potato, regular potatoes as mentioned above or zucchini. Your options are pretty endless! A real highlight of the Vegan Potato Casserole is the crunch on top of it, made from macadamias and gluten free breadcrumbs. Spread the polenta onto the baking tray and leave until cold. Transfer the vegetables to sheet trays and roast, tossing once, until they are browned and soft, 25 to 30 minutes. Oooh, nice addition! Nutrition information is a rough estimate calculated automatically. How will leaving it our affect the recipe. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest. Sign up for PureWow to get more ideas like these (It’s free!). 1. Stir in the tomatoes and pour into the baking dish. Plus, it is the perfect recipe for chilly winter nights and uses seasonal ingredients. Keep the content coming. I made your recipe over the Christmas period and my brother who is not vegan said it was absolutely delicious and the highlight of our Christmas dishes. Thanksgiving - Everything but the Turkey Recipe Collection. Heat the oven to 180°C (160°C fan) 375°F, gas 5. Make the Cashew Cream: While the vegetables are roasting and the lentils are cooking, add the drained cashews, garlic, nutritional yeast, lemon juice and ½ cup plus 2 tablespoons water to the bowl of a high-powered blender.