Potato Veggie Bake with Almond Crunch
30 min
Vegan
45569
For 2 Portions
300 g
potato
90 g
vegan cream cheese
40 ml
oat milk
20 g
tomato, sundried, in oil
15 g
panko breadcrumbs
15 g
almond
10 g
parsley, fresh
10 g
vegan butter
5 g
nutritional yeast flake
5 g
basil, fresh
4 sprig(s)
thyme, fresh
1/2
lemon
1/2
cauliflower
1/2
yellow onion
1/2
broccoli
1 tsp
smoked paprika powder
1 tbsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. Peel and dice potatoes.
3. Bring a pot of salted water to a boil. Add potatoes and cook for about 10 - 15 min until tender.