Potato Artichoke Casserole Recipe | Dr. McDougall

Ingredients

• 8 Ounce Package Frozen artichoke hearts, thawed
• 1/3 Cup Vegetable broth
• 2 Cups Red potatoes, cubed
• 1 Cup Onion, chopped
• 1 Cup Red bell pepper, thinly sliced
• 1 Tbsp Garlic, minced
• 1/4 Cup Kalamata olives, pitted and halved
• 1/2 Cup Silken tofu, pureed
• 1 Tsp Parsley flakes
• 1/2 Tsp Basil
• 1/2 Tsp Oregano
• 1/3 Cup Whole wheat bread crumbs