INGREDIENTS

500g (17.6 oz) potatoes
500g broccoli, cut into florets
¼ cup red pepper, diced
350g (12 oz) tofu (lite, firm or extra-firm silken), drained
¼ cup soy milk
1 clove of garlic
2 tablespoons of nutritional yeast
1 heaped tablespoon of cornflour
Pinch of turmeric
Pinch of salt
1 teaspoon of dried basil

DIRECTIONS

1.) Heat the oven to 200 degrees Celsius. Cut potatoes into large cubes or quarters and roast for 15-20 minutes or until beginning to brown. Remove from oven when cooked and put into a casserole dish. Sprinkle with red pepper.

2.) While the potatoes are cooking, put the broccoli into a pot of boiling water and cook for around 5 minutes or until just tender. Drain well and put into iced water (keeps the broccoli green). Once potatoes are in the casserole dish, add the broccoli on top. Sprinkle with salt and pepper (optional).

3.) Put the tofu and rest of the ingredients into a blender. Puree until smooth. Pour over the broccoli and potatoes. Try and make some gaps in the vegs so the sauce gets into the entire dish.

Bake for around 30 minutes or until liquid has thickened. Allow to rest for 10 minutes before serving.