Potato and 'Meatballs' Casserole
Are you craving a comforting, delicious and meal-prep friendly dish? Don't worry, I got your back with this awesome recipe for potato and meatballs casserole! Give it a try, it's incredibly good and easy to make!
Ingredients
For the meatballs:
- 2 cups chickpeas canned
- 3 Tbsp chickpea liquid aquafaba, from canned chickpeas
- 2 Tbsp psyllium husks alternatively, 1 large egg, for vegetarian version
- ½ cup breadcrumbs - use GF if needed
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried parsley
- 1 tsp cilantro
- 1 Tbsp sesame seeds toasted
- 1 Tbsp soy sauce
- ¼ tsp black pepper
- olive oil for frying
For the casserole:
- ½ head cauliflower finely chopped
- 3 potatoes peeled, boiled and sliced
- 1 cup vegan cheese shredded; or regular dairy cheese
For the basic white sauce:
- 3 Tbsp olive oil
- 4 Tbsp all-purpose flour - use GF if needed
- 2 cups soy milk or regular dairy milk
- ⅕ tsp nutmeg ground
- ½ tsp white pepper
- ½ tsp sea salt
Instructions
To prepare the sauce:
- Add the oil to a saucepan on medium heat.
- Add the flour and stir in with a whisk.
- Add the soy milk and continue to stir and whisk.
- Add the nutmeg, salt, and pepper and cook until thick. Set aside.
To prepare the "meatballs":
- Heat the oven to 200 C.
- Add all meatballs ingredients to a food processor (except the olive oil) and pulse until well-combined and a thick paste forms.
- Form the balls - about ½ Tbsp each.
- Heat a skillet on medium-high, add the meatballs and quick-fry until they just start to crisp. Set aside.
To make the casserole:
- Lay the potato slices in a single layer on the bottom of the casserole dish, and a layer on the sides.
- Top with meatballs and place the rest of the potato slices between the meatballs, walls-like.
- Add cauliflower.
- Cover with the vegan Bechamel sauce and vegan grated cheese.
- Bake for about 20 minutes or until golden on the edges.
- Broil for about 5 minutes for a crispy top.
- Serve with some fresh greens on the top. Enjoy!