Potato and Broccoli Casserole

  • 2 lbs (1 kg) potatoes
  • 1 bell pepper
  • 120z frozen corn
  • 12oz Frozen Broccoli
  • 1 cup bread crumbs

For The Sauce

  • 2 tsp tahini
  • 7 oz (200 ml) coconut milk
  • 1 cup organic vegetable broth
  • 1 tsp Corn starch
  • 1 clove garlic
  1. Preheat oven to 390°F/200°C. Peel and cook the potatoes for 10-15 minutes. You only want them just about to be soft. Drain and let cool, then cut into slices.
  2. Wash and cut the vegetables into slices. Line a baking sheet with parchment paper and distribute the slices. Season with a little salt and pepper and pre-roast the veggie in the oven for 10 minutes.
  3. In the meantime, prepare the sauce. Heat coconut milk in a sauce pan, add 2 tsp tahini. Bring slowly to a boil. Prepare the corn starch with a bit of water (see manufacturer’s instructions) and carefully whisk into the boiling sauce. The sauce should now being to set. If it gets too firm, add vegetable broth until you get the desired consistency. Season with pressed garlic, salt and pepper.
  4. Assemble the potato casserole. Begin with half the vegetables, then half the potatoes. Add about half of the sauce and repeat. Finally top with the Crunchy Macadamia mix. Bake for another 15-20 minutes until the top browns.