Hey all! It’s been a long time. I’d apologize, but I have had a lot on my plate. If you check out the last post, you’ll see what I’ve been working through. Grief, anxiety, panic, etc. Plus a lot of editing work, which is amazing. BUT it is Meatless Monday today, and Husband tried another one of the fabulous recipes on Plates for Plants! Seriously, y’all. If you haven’t checked out that awesome blog, you’re missing out!! Husband made it a little differently for me because I don’t do spicy at all. But it’s all dairy-free, vegan, gluten-free, simple, and mega delicious. Just YUM! Tastes cheesy and it’s so satisfying. Mmmm!
I have more soup recipes on the blog (like “chicken” noodle soup and broccoli, cauliflower, and kale soup, with more coming up! And you can find lots of dinner recipes here on the blog too. Feel free to check those out and let me know what else you’d like to see by commenting below!
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 1 head broccoli, cut into florets
- 1 medium yellow onion, chopped
- 10-12 medium russet potatoes, chopped
- 3/4 cup nutritional yeast
- Nondairy milk to thin
- Garlic powder to taste
- Salt to taste (pink Himalayan preferred)
Preheat oven to 400 degrees F (204 C) and ready a baking sheet.
Add broccoli and onion to baking sheet and roast for 20-25 minutes or until cooked through.
Boil potatoes in a large pot until tender. Then drain potatoes.
Blend potatoes and the rest of the ingredients, along with the onion (but not the broccoli), with immersion blender or in Vitamix (or other high-speed blender) until smooth. Then put back into pot and stir broccoli in. Enjoy!
Inspired by Plates for Plants.