Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 4-5 cups
EQUIPMENT
Medium sized stove top pot
Two baking sheets
Parchment paper
Handheld blender/Vitamix
Measuring utensils
Cutting board
Knife
INGREDIENTS
4 medium/large russet potatoes, diced with skins (should be 4 rounded cups)
Two more russet potatoes diced with skins, to roast for garnish
2 heaping cups of broccoli florets (fresh or frozen)
1/2 cup finely chopped onion
3-4 garlic cloves, minced
2 cups water
Sea salt and pepper to taste (1 tsp salt, 1/4 tsp pepper)
1 1/2 tsp smoked paprika (I used regular paprika)
1/2 cup light coconut milk (or other creamy plant-based milk, but not almond milk)
3 tbsp nutritional yeast (from Whole Foods or Fresh Market - not regular yeast!)
2 tbsp dill pickle juice
INSTRUCTIONS
Preheat oven to 375 degrees.
1. Wash and chop potatoes, leaving skins, and add to pot.
2. Add the water, salt, pepper, onion, garlic, and paprika, and bring to a boil. Once boiling, turn down and simmer for approximately 20 minutes (until potatoes are tender).
3. Optional - chop another 2 potatoes for garnish. Sit aside for a minute.
4. While your potatoes are simmering on the stove top, get out 2 baking sheets and cover with parchment paper. Add your chopped broccoli (fresh or frozen) to one and the extra potatoes you chopped to the other one. Bake the broccoli for 15 minutes, leaving the potatoes in for another 10 minutes (total of 25 minutes). Set a timer so you don't forget your potatoes are still in the oven!
5. When your potatoes in the pot get tender, remove from heat and add in the coconut milk, nutritional yeast, and pickle juice. Use a handheld blender (or I put my mixture in my Vitamix) and blend until creamy and thickened. Adjust spices as desired (I didn't need to add anything to mine)
6. Add in the cooked broccoli and stir. Top with your roasted potatoes for garnish and ENJOY!!
You can refrigerate but it will thicken. Add in vegetable broth or water to thin and reheat on the stove top.
NUTRITIONAL INFO
2. Add the water, salt, pepper, onion, garlic, and paprika, and bring to a boil. Once boiling, turn down and simmer for approximately 20 minutes (until potatoes are tender).
3. Optional - chop another 2 potatoes for garnish. Sit aside for a minute.
4. While your potatoes are simmering on the stove top, get out 2 baking sheets and cover with parchment paper. Add your chopped broccoli (fresh or frozen) to one and the extra potatoes you chopped to the other one. Bake the broccoli for 15 minutes, leaving the potatoes in for another 10 minutes (total of 25 minutes). Set a timer so you don't forget your potatoes are still in the oven!
5. When your potatoes in the pot get tender, remove from heat and add in the coconut milk, nutritional yeast, and pickle juice. Use a handheld blender (or I put my mixture in my Vitamix) and blend until creamy and thickened. Adjust spices as desired (I didn't need to add anything to mine)
6. Add in the cooked broccoli and stir. Top with your roasted potatoes for garnish and ENJOY!!
You can refrigerate but it will thicken. Add in vegetable broth or water to thin and reheat on the stove top.
NUTRITIONAL INFO
Serving size: 1 cup | Calories: 207 | Fat: 2.25g | Carbs: 37.3g | Sugar: 3.3g | Sodium: 567g
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