Broccoli potato casserole

We altered this recipe from https://nutriciously.com to fit our needs

Ingredients

• 1 head broccoli
• 1.5 lbs potatoes (680 g)

Sauce

• 1 large onion
• 4 cloves garlic
• few tbsp vegetable broth
• 1 can of white beans, rinsed and drained
• 1.5 cups vegetable broth, (360 ml)
• 2 cups plant based milk (480 ml)
• ¾ cup nutritional yeast (45 g)
• 4 tbsp potato or corn starch
• 2 tbsp lemon juice
• 1 tsp salt
• Pinch black pepper & cayenne

Instructions

1. Preheat oven to 375°F/190°C and prepare your deep baking dish. Cut your broccoli florets as well as the potatoes into thin slices.
2. In a small pot or pan, sauté the onion and garlic in some vegetable broth for a few minutes. Then, place together with all of the sauce ingredients into your blender jar and blend until smooth. 
3. Pour the mixture into your pot or pan, stir so that everything is mixed well and let it heat up for 2 minutes, then set aside.
4. Let’s put it all together into the baking dish! Begin with one layer of thinly sliced potatoes, slightly overlapping. Add a thin layer of sauce, then one layer of the sliced broccoli florets. On top of that, again one thin layer of sauce.
5. Repeat as many times as necessary (depending on how small or large your baking dish is). Finish with a hefty layer of sauce, then cover your pan and bake for around 50-60 minutes, leaving it uncovered for the last 5-10 minutes.