Vegan broccoli casserole with cashews, yeast and flaxseed
This Vegan Broccoli Casserole features a creamy cashew and nutritional yeast sauce complemented by steamed broccoli and cauliflower. It's a hearty, plant-based dish that’s easy to prepare and perfect for a nutritious meal.
Cook time 40 min
Prep time 10 min
Ingredients:
1 head cauliflower1 cup cashew
4 tbsp yeast
1 tbsp vinegar
1 garlic clove
3/4 tsp salt
1/4 tsp black pepper
1/4 cup flaxseed
1/2 tbsp miso
1 tbsp lemon juice
1 cup almond milk
2 tbsp olive oil
1/2 cup onion
3 tbsp whole-grain wheat flour
2 bunches broccoli
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.
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!
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!
Vegan broccoli casserole with cashews, yeast and flaxseed FAQ:
Bake the Vegan Broccoli Casserole in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden and bubbly.
Store any leftover casserole in an airtight container in the refrigerator for up to 4-5 days. To reheat, microwave or bake in the oven until warmed through.
Yes, you can substitute cashews with other nuts like almonds or seeds like sunflower seeds. Keep in mind that this may slightly change the flavor and creaminess of the sauce.
Steam the broccoli and cauliflower until they are tender but still bright green, which usually takes about 8-10 minutes. They should not be mushy.
A standard 9x13 inch (23x33 cm) casserole dish works well for this recipe. Adjust the baking time if using a different size.
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.
Nutrition per serving
6 ServingsCalories 300kcal
Protein 14g
Carbohydrates 30g
Fiber 10g
Sugar 6g
Fat 20g