broccoli raab

Feel free to substitute steamed broccoli or kale instead of broccoli rabe or use fresh spinach and avoid the pre-cooking process completely.

Potato and Broccoli Rabe Casserole

red potatoes (quartered)

salt and black pepper (to taste)

red pepper

broccoli rabe

soy milk ((60 ml))

garlic

nutritional yeast

potato starch

cashews

onion powder

turmeric

salt ((or

chipotle chili powder

basil

Preheat oven to 400F. Oil a 2-quart casserole dish. Cut the potatoes into quarters (1/2-inch cubes if they’re large). Place them on a baking sheet lined with a silicone mat or parchment paper. Roast for 15-20 minutes, stirring once, until they are slightly tender and beginning to brown. Remove from oven and transfer to the casserole dish. Season lightly with salt and pepper. Sprinkle with the roasted red pepper.

While the potatoes are baking, prepare the broccoli rabe. Bring a large pot of water to a boil and have ready a large bowl of water and ice. Cut off and discard the broccoli rabe’s thick stems. Chop the leaves and smaller stems into 2-inch pieces. Add about a tablespoon of salt to the boiling water and add the broccoli rabe. Return to a boil and cook until the rabe is tender, about 5 minutes. Drain well and plunge into the prepared ice water. Keep it in the ice water until the potatoes are in the casserole dish. Then, drain the water and dry the greens as best you can (spinning them in a salad spinner helps). Put them on top of the potatoes and sprinkle with salt and pepper if desired.

Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the broccoli rabe. Use a spoon to gently open holes through the greens so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the rabe.

Bake for 40-50 minutes, or until liquid has thickened. (Shallow baking dishes will take less time than deep ones.) Remove from oven and allow to rest for 10 minutes before slicing and serving.

Made two ways last night. Had a good amount of broccoli to use up (no rabe.. will try that next time.) and just happened to have gotten sweet and regular potatoes in our produce box for the week. First of all, Susan, your tofu genius rears its beautiful head once again! This was absolutely delicious. I roasted some mushrooms along with the potatoes and they were a nice addition. Turns out (much to my surprise) we actually liked the sweet potato version even better than the regular potatoes. A definite keeper, all around!

This was soo good! We just used broccoli instead and it turned out great. We'll definitely be making this one again.

Delicious! I have yet to be disappointed by one of your recipes!!

Oh my gosh this dish was absolutely fabulous!   I kicked up the seasonings a bit, because I need lots of flavour.  I wish everything tasted this good!  Honestly, I have never tasted anything quite like it, and fell in love with this casserole at the first bite.  No joke.

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Potato and Broccoli Rabe Casserole

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