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Recipe Details

Pre-heat 190°C | Serves 2

Cheddar bakes are even better with our tantalising selection of vegan cheeses, and here our Grated Cheddar style is put to great use to create a sumptuous, healthy vegan main.

 BROCCOLI SPINACH & POTATO CHEDDAR BAKE printable download



Ingredients

  • About 8 medium potatoes, cut into chunks
  • 200g broccoli, cut into florets
  • 1 teaspoon olive oil
  • 1 leek, sliced
  • 1 clove garlic, crushed
  • 450ml soya milk (unsweetened)
  • 1 tablespoon cornflour
  • 1 teaspoon mixed herbs
  • Black pepper and salt, to season
  • Large handful of spinach
  • 3 tablespoons fresh parsley, chopped
  • 150g Bute Island Grated Cheddar Sheese
Cooking Method

  • First cook the potatoes in a pan of boiling water until softened, then drain.
  • Steam the broccoli until tender then drain.
  • Preheat the oven to 190 degrees C and lightly grease an ovenproof dish.
  • Heat the oil in a pan and cook the leeks and garlic for 10 minutes until softened, then set aside.
  • Place the milk in the same pan and bring to just under the boil. Mix the cornflour with 2 tablespoons water to form a paste, then whisk in and add the herbs and seasoning. Cook for a few minutes until thickened, then remove from the heat.
  • Stir in most of the Sheese and spinach leaves and stir to allow the spinach to wilt and Sheese to melt.
  • Arrange the cooked potatoes and broccoli in the dish in a single layer, then pour over the sauce to cover. Sprinkle the rest of the Sheese over then bake in the oven for 10-15 minutes, until bubbling.
  • Now dish out and serve!

You will need

These Sheese Products


Grated Mild Cheddar Style


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