Description
This Vegan Broccoli Casserole is a comforting and creamy plant-based dish that combines tender broccoli, sautéed mushrooms, and a rich cashew milk sauce, topped with a crispy, golden crust. Perfect for a wholesome family dinner or a hearty side, this casserole is packed with flavor and textures, and it’s free from dairy and gluten-friendly when using suitable flour alternatives.
Ingredients
Main Ingredients
- 1 lb broccoli florets (or half broccoli + half cauliflower)
- 3/4 lb oyster mushrooms (or chanterelles, trumpet, shiitakes)
- 1 small yellow onion, diced
- 2–3 tbsp vegetable broth or water
- 2.25 cups cashew milk
- 2 tbsp whole wheat pastry flour (or gluten-free flour)
- 1 tbsp nutritional yeast
- 2.5 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt, or to taste
- 6 sprigs fresh thyme
Topping Options
- Crispy onions
- Salty crackers
- Panko bread crumbs
- Cornflakes
- Smoky tempeh
Instructions
- Cook the broccoli: Steam or boil the broccoli florets until they are al dente, meaning tender but still with a slight bite, and not mushy. Once cooked, set them aside for later use.
- Sauté the vegetables: In a medium skillet, heat a drizzle of olive oil or use water if you prefer oil-free cooking. Add the diced onion and sauté until translucent, then add the mushrooms with a pinch of sea salt. Cook until the mushrooms begin to soften and release their moisture.
- Deglaze: Pour in the vegetable broth or water along with the fresh thyme sprigs. Increase the heat and cook until most of the liquid has evaporated, which helps to concentrate the flavors and loosen any browned bits from the pan.
- Make the creamy sauce: In a small bowl or blender, combine the cashew milk, whole wheat pastry flour (or gluten-free flour), nutritional yeast, onion powder, garlic powder, and sea salt. Mix thoroughly until the sauce is smooth and free of lumps. Pour this mixture into the skillet with the mushrooms and stir well. Simmer for a few minutes until the sauce thickens to a creamy consistency.
- Combine: Add the cooked broccoli into the pan with the sauce and mushrooms. Gently mix to coat the broccoli evenly with the creamy sauce without breaking up the florets.
- Broil: Transfer the mixture to a broiler-safe casserole dish. Sprinkle your choice of topping such as crispy onions, crackers, panko breadcrumbs, cornflakes, or smoky tempeh over the surface. Place under the broiler for 1 to 3 minutes until the topping is golden brown and crispy. Watch closely to avoid burning.
- Serve: Serve the casserole hot, ideally paired with side dishes like wild rice or mashed potatoes for a complete meal.
Notes
- For an oil-free version, substitute olive oil with water or vegetable broth when sautéing.
- You can mix broccoli with cauliflower for varied texture and flavor.
- Use gluten-free flour and toppings to make this dish gluten-free.
- Customize the topping based on availability and preference—for a smoky flavor, use smoky tempeh.
- Broil carefully and keep an eye on the casserole to prevent the topping from burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Broiling
- Cuisine: Vegan, American
