Vegan Broccoli Casserole | Veggies Don't Bite

Vegan Broccoli Casserole

Name: Vegan Broccoli Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 cup chopped sweet or yellow onion; 2 cups sliced mushrooms; drizzle of olive oil; 1 pound fresh broccoli; 3 cups vegan Alfredo sauce; ½ teaspoon sea salt; ¼ teaspoon ground black pepper; ½ cup vegan parmesan; ½ cup breadcrumbs; 2 teaspoons garlic powder; 2 teaspoons dried parsley

Serves 810 mins prep40 mins cook

Creamy casseroles are one of the best ways to make vegetables more comforting, and this vegan broccoli casserole is gone quickly every time I serve it. I combine tender broccoli, savory mushrooms, and sweet onions in a rich vegan alfredo sauce, and top it with a golden crust. The prep is quick while the oven does the rest, and I have it ready for my family in under an hour.

0 servings

What you need

cup onion

cup fresh mushrooms, , about 8 ounces

olive oil, , or broth if you don’t use oil

lb broccoli, , chopped into larger pieces (see note)

cup cashew, , or cream sauce of choice (see note)

tsp fine sea salt

tsp ground black pepper

cup vegan cheese

cup breadcrumb, , gluten-free if needed

tsp garlic powder

tsp dried parsley

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Instructions


0 Preheat oven to 350 degrees F / 175 C.
1 Sauté the onions with oil or broth until soft. Abut 5 minutes.
2 Add the mushrooms, salt and pepper and sauté for 1-2 minutes.
3 Add the broccoli, saute for about 5 minutes until browning. If you want it softer, then cover and cook to steam and soften more for 2-3 minutes.
4 Take off the heat and stir in the cream sauce.
5 Make the topping by mixing all ingredients in a bowl.
6 Pour into a square baking dish and cover with the topping mix.
7 Bake for 15-20 minutes, until the sauce is bubbling and the topping is slightly browning.
8 Serve!

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