Cheesy Broccoli Potato Bake



4 medium potatoes (Purple Viking, Yukon Gold or Ruby Crescent)

½ cup red onion

1 ½ cups chopped broccoli florets

2 cups quinoa

½ cup almond milk (unsweetened)

½ fresh basil (optional)

1 cup raw vegan cheese

Sea salt, peppercorn, and cayenne, to taste



 Step 1: Bake potatoes for 1 hour in the oven at 425° F)

Step 2: In a medium saucepan, combine quinoa and broccoli with a little-salted water and cook, covered for about 3 minutes. Remove the broccoli and set aside, continue cooking the quinoa until soft, about 9 more minutes. Drain and set aside in a large bowl.

Step 3: Preheat the oven to 400°F.

Step 4: Cut the potatoes in half, lengthwise; lightly mash the flesh with a potato masher.

Step 5: Add the almond milk, sea salt, peppercorn, and cayenne.

Step 6: Toss on raw vegan cheese (and chives if desired).

Step 7: Spoon the potato/quinoa mixture back into a glass pan. Top with the cooked broccoli and remaining cheese on top. Bake for 5-10 minutes, or until heated through and the cheese is melted.


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