When I meet people who are new to a vegetarian or vegan diet I am inevitably asked about what I eat and how I maintain variety. While I have heaps of dessert and bread recipes, I usually just use what’s in the house to create meals. Thus, my responses to those questions are something like, “uh.. vegetables..beans… nuts… um, I bake a lot of stuff…” So I was pleased when it occurred to me as I gathered my dinner ingredients last night to document my actions.
I thoroughly enjoyed this broccoli and potato dish. I will certainly make it again and probably will keep experimenting with it. I feel like it has loads of potential. Off the top of my head I’m thinking add some peas, celery, green beans, and cube the potatoes and you have a pot pie filling! Okay, that sounds really good.
You will need a cup and a half total of cooked chick peas for this recipe. I always soak and cook dry beans (if you need help with that go here Dry Bean Guide). One half cup of dry, uncooked chick peas turns into about 1½ cups cooked. That’s a good amount for two people, so that’s usually the amount I use in dinner recipes.
When looking for organic veggie broth a few years ago, I stumbled upon Bettter Than Bouillon organic vegetable base. I’m a big fan and it quickly became a staple in my house. If you are using a vegetable base, like Better Than Bouillon, or a bouillon cube, I suggest dissolving it in reserved liquid from the cooked chick peas. Using the bean water adds a bit more flavor and nutrients.
You are going to want to slice your potatoes as uniformly thin as possible. I should have gotten out my mandolin to create beautifully thin slices, but I did not. Dinner turned out just fine, but my potatoes did not cook as evenly as they would have otherwise.
If you like vegan cheeses, you can top the soup with the vegan cheese of your choice for the last five to ten minutes of baking.
Vegan Broccoli Potato Au Gratin Soup
Au Gratin Broth
- 1 cup cooked chick peas
- 2 cups veggie broth
- 1/4 cup unsweetened almond milk
- 1 tablespoon yellow mustard
- 2 tablespoons lemon juice
- 1/4 cup nutritional yeast
- 1/2 teaspoon turmeric
- 3-4 cloves garlic
- Freshly ground black pepper to taste
- 3 russet potatoes, peeled and sliced thinly
- 1 small carrot, chopped
- 1 small onion, chopped
- 1 broccoli stalk, about 1 1/2 cups chopped
- 1/2 cup chick peas, cooked
Gather together your ingredients. Preheat oven to 375°F. Wash and prepare your vegetables. Set aside.
Using a food processor or an immersion blender in a large mixing bowl, blend together 1 cup of cooked chick peas, garlic, and 1 cup of the veggie broth. Once smooth, stir in the remaining Au Gratin broth ingredients.
Pour a small amount of the broth to cover the bottom of an 8×8 baking dish. Next layer the bottom with potato slices. Layer half of the carrot, onion, and broccoli on top. Add more broth until this layer is mostly covered. Add potatoes and repeat with remaining ingredients.
Bake for 45-55 minutes, until potatoes are tender.