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<strong>Casserole</strong><br />
Ingredients<br />
2 pounds red, chopped<br />
1 head broccoli, chopped into small florets<br />
3 Tofurky sausages, sliced<br />
3 cloves garlic, minced<br />
1/2 cup bell pepper<br />
1/4 cup of chopped chives<br />
1 tablespoon butter (earth balance)<br />
2 teaspoon salt<br />
1/2 teaspoon freshly ground pepper<br />
1/2 teaspoon red pepper flakes<br />
1 teaspoon smoked paprika<br />
1 teaspoon garlic powder<br />
1/4 teaspoon cayenne pepper<br />
2 cups cheddar cheese, (daiya)<br />
1 cup vegan sour cream<br />
1 cup almond milk<br />
Directions<br />
Preheat oven to 375 degrees.<br />
In a medium saucepan, bring 1 cup of water to a boil. Toss in<br />
potatoes and boil/steam for 5-7 minutes or until softened.<br />
Add broccoli and boil/steam together for 1 minute. Drain<br />
water and place potatoes and broccoli on a large cookie<br />
sheet.<br />
Saute sausage in olive oil until browned. Place sausage on<br />
cookie sheet with potatoes and broccoli. Sprinkle spices, bell<br />
pepper and garlic over the potato/broccoli/sausage mixture<br />
and toss together then transfer to casserole dish.<br />
Place cheese ,sour cream, milk and butter in saucepan &<br />
stir over warm heat for 10 min or till melted, pour cheese<br />
mixture over your potato mixture ,garnish with chives.<br />
Bake in the oven for 35 minutes .
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