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Creamy Vegetarian Casserole

Recipe and image credit - Nicole Bradley
recipe image Creamy Vegetarian Casserole


  • 1 teaspoon extra virgin olive oil
  • 1 leek trimmed and sliced
  • 3 garlic cloves, crushed
  • 800 gram baby potatoes, quartered
  • 1 1/4 cups vegetable stock
  • 400 gram broccoli, trimmed, cut into small florets
  • 150 gram sugar snap peas, trimmed
  • 2 bunches asparagus, trimmed, cut into 3 cm lengths
  • 1/2 cup Flora Thickened Plant Cream
  • 1/2 cup chopped fresh flat-leaf parsley

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Heat oil in a large frying pan over medium-high heat. Cook leek and garlic for 2 minutes or until leek softens.
  2. Add potato. Stir to combine.
  3. Add stock. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 7 to 8 minutes or until potato is almost tender.
  4. Stir in broccoli, sugar snaps, asparagus, flora thickened plant cream and parsley. Bring to a simmer. Remove from heat.
  5. Enjoy!!!