Broccoli Potato Gratin with White Beans
- 55 min
- ≈ €2.58
- 2 servings
- Easy
broccoli, white beans, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- mustard
Equipment
- stove
- oven
Prepare
Preheat the oven to 200°C conventional
Preheat the oven to 200°C conventional. Cut potatoes into thin slices.
Cook
Cut broccoli into bite-size pieces
Cut broccoli into bite-size pieces. Drain and rinse white beans.
Then let them drip dry
Then let them drip dry. Cut garlic and baby spinach finely.
Parboil the potato slices for 7 minutes
Parboil the potato slices for 7 minutes. Add the broccoli only for the final 3 minutes, then drain everything well.
Whisk the cornstarch into the cold soy milk until lump-free
Whisk the cornstarch into the cold soy milk until lump-free. Add the mustard, garlic, pepper and most of the nutritional yeast, bring to a simmer while whisking, then wilt the spinach for 2–3 minutes.
Grease the baking dish with all rapeseed oil
Grease the baking dish with all rapeseed oil. Layer in the potatoes, broccoli and beans, pour the spinach sauce evenly over them and sprinkle with the remaining nutritional yeast.
Bake at 200°C for 25 minutes
Bake at 200°C for 25 minutes.
Leave to rest for 5 minutes
Leave to rest for 5 minutes. Divide potatoes.
Finish
Broccoli and white beans between the serving plates
Broccoli and white beans between the serving plates. Serve hot.
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