Vegan Scallopy Potatoes & Broccoli

This was one of my first successful recipes for making a cheese substitute for my daughter. We discovered after her first birthday, after the cupcake she ate, that she has a milk allergy. So my challenge has been to come up with recipes my cheese-loving husband will eat that will also be safe for my baby to eat. I began with just making potatoes and broccoli, but I decided that was pretty boring, so I made a bean sauce adapted from Fresh from the Vegetarian Slow Cooker.

Ingredients:

• 1 pound of new potatoes
  
• 1 Tbsp Italian seasoning
  
• 1 bag of frozen broccoli
  
• 1 large Onion, chopped
  
• 1 15oz can of White Beans, drained
  
• 1 Tbsp miso Paste
  
• 2 tsp lemon juice lemon juice
  
• 1/4 tsp dried mustard
  
• 1/8 tsp cayenne pepper
  
• pinch of ground nutmeg
  
• pinch of salt
  
• 1/2 cup water

Directions:
1. Chop the new potatoes.

2. Roast in stove-top pan with a little olive oil and Italian seasoning.

3. While potatoes are roasting, steam the broccoli.

4. Drain broccoli and mix with potatoes. Set aside.

5. Sauté onions.

6. Place water, sauteed onions, can of white beans, miso paste, lemon juice, dry mustard, cayenne, nutmeg, and salt in the food processor. Process until smooth.

7. Poured that mixture over the potatoes/broccoli.

8. Serve to unsure husband and hungry baby.

My husband loved it! He thought he tasted more like scalloped potatoes than cheesy ones. My 16 month old did not like it. She liked the potatoes, but after eating a piece of broccoli she decided that was enough of that food for today.