Broccoli and Potato Casserole

What on earth is nutritional yeast? Because I certainly don't know. I have been hearing so much about it since becoming a vegan, and I have been very intimidated by it. I really have no idea how to use it, but I have read that not only is it a good source of B12, but it provides a creamy cheesy element to many recipes.

I found a recipe for a potato and broccoli rabe casserole that called for nutritional yeast, so I decided to seize the opportunity and try out this mystery ingredient. However, when I got to Harris Teeter to get my food the broccoli rabe was looking pretty sorry, so I decided to replace it with regular broccoli. I made a few other minor adaptations, and the casseroles turned out great. It was creamy and decadent, but it was pretty much fat free. You must try this for breakfast, lunch or dinner--it is fantastic! I still don't have any clue what nutritional yeast really is, but I know that I like it.




Ingredients
slightly adapted from Fat Free Vegan

• 24 oz. petite red potatoes
• 1 lb. broccoli florets (about 3 small bunches of broccoli)
• 1/4 cup diced roasted red pepper
• 14 oz. lite firm silken soy tofu
• 1/4 cup plain soy milk
• 2 cloves garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon corn starch
• 1 tablespoon raw cashews
• Turmeric, to taste
• Cayenne Pepper, to taste
• Basil, to taste
• Salt, to taste
• Pepper, to taste

1. Spray a medium baking dish and set aside
2. Preheat the over to 400.
3. Quarter the potatoes and place on a greased baking sheet. Roast in the oven for 15-20 minutes, until slightly browned.
4. While the potatoes are cooking, bring a large pot of water to a boil. Remove the stems from the broccoli, and place the florets in boiling water. Cook for about 3-5 minutes, until tender, and immediately place in an ice bath. Set aside.
5. In a food processor, blend the rest of the ingredients until smooth (except for the red peppers),
6. Remove the potatoes from the oven, and layer at the bottom of the baking dish. Sprinkle salt and pepper.
7. Place the red peppers on top of the potatoes.
8. Dry the broccoli florets, and place on top of the potatoes and red peppers.
9. Pour the mixture of the other ingredients on top, and spread evenly. Poke holes so that the mixture reaches the potatoes at the bottom of the plan.
10. Place in the oven for about 45 minutes.
11. Cut into slices, serve, and enjoy!!

Where oh where is the nutritional yeast?