Vegan broccoli casserole with cashews, yeast and flaxseed
Discover the delicious flavors of our Vegan Broccoli Casserole, featuring a creamy blend of cashews, nutritional yeast, and flaxseed. This wholesome recipe brings together cauliflower, broccoli, and a hint of miso for a nutrient-packed, plant-based delight. Perfect for any vegan dinner menu!
- 26 Apr 2025
- Cook time 40 min
- Prep time 10 min
- 6 Servings
- 15 Ingredients
Welcome to a delicious and nutritious recipe for Vegan Broccoli Casserole with Cashews, Yeast, and Flaxseed. This dish is not only plant-based but also packed with flavors and essential nutrients. Perfect for those looking for a hearty, yet healthy meal option.
Ingredients:
Instructions:
- Wash and cut the cauliflower into small florets.
- Wash and cut the broccoli into florets.
- Place the cauliflower and broccoli florets in a steamer basket and steam over boiling water for about 8-10 minutes, or until tender but still bright green. Remove from heat and set aside.
4. Make Cashew Sauce:
- In a high-speed blender, add the cashews, nutritional yeast, vinegar, garlic clove, salt, black pepper, flaxseed, miso, lemon juice, and almond milk.
- Blend on high until you have a smooth and creamy sauce. Set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 4-5 minutes.
6. Thicken the Sauce:
- Sprinkle the whole-grain wheat flour over the sautéed onions and stir well to combine.
- Gradually pour the blended cashew sauce into the skillet, stirring continuously, until the mixture starts to thicken, about 3-4 minutes.
- Gently fold the steamed cauliflower and broccoli into the sauce, making sure all pieces are well-coated.
- Transfer the mixture into a lightly greased (with a bit of olive oil) casserole dish.
- Spread the mixture out evenly in the dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let the casserole cool for a few minutes before serving.
- Enjoy your delicious and nutritious vegan broccoli casserole!
Tips:
- For a creamier texture, ensure your cashews are well-soaked before blending.
- Add more garlic if you prefer a stronger flavor.
- You can substitute almond milk with any plant-based milk of your choice.
- Make sure to chop the broccoli and cauliflower into similar-sized pieces to ensure even cooking.
- If you want a gluten-free version, replace whole-grain wheat flour with gluten-free flour.
- Toast the flaxseed lightly in a pan before adding to enhance its nutty flavor.
This Vegan Broccoli Casserole is a fantastic dish that combines creamy cashew sauce with the goodness of broccoli and cauliflower. It's a satisfying meal that is both nutritious and delicious. Enjoy it as a main course or a side dish, and delight in each wholesome bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 10g | 27% |
| Sugar 6g | 6% |
| Fat | |
| Fat 20g | 23% |
| Saturated 3.24g | 11% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 80mg | 15% |
| Vitamin B1 0.88mg | 73% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 4.20mg | 26% |
| Vitamin B6 0.67mg | 39% |
| Vitamin B9 290ug | 73% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 210mg | 232% |
| Vitamin E 1.93mg | 13% |
| Vitamin K 220ug | 185% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.79mg | 88% |
| Iron, Fe 3.81mg | 35% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 380mg | 30% |
| Potassium, K 1040mg | 31% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 460mg | 31% |
| Zinc, Zn 3.19mg | 29% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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