VEGAN BROCCOLI CASSEROLE
This cheesy, comforting vegan broccoli casserole is easy to make and topped with a crispy breadcrumb topping. It makes for a delicious fall/winter side dish (especially for the holidays) and it will definitely fulfill your comfort food cravings!
Provided by Lexi
Categories Dinner
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F.
- Bring 10 cups of water to a boil in salted water. (We usually add 1 tsp of salt for every 4 cups of water) Once boiling, add broccoli and blanch for 3 minutes. Immediately transfer to a bowl filled with ice water to stop cooking process. After 2-3 minutes, strain and set aside.
- In a saucepan over medium heat, melt butter, then add onion and sauté for 5-6 minutes. Add garlic and cook for an additional few minutes. Stir in flour, then slowly pour in the milk, whisking well to prevent the flour from clumping. Once all of the milk is added, whisk in salt, pepper, and cheese. Simmer until cheese is completely melted and sauce is thickened.
- Add broccoli to a large casserole dish. Pour the cheese sauce over the broccoli and stir well to coat. Bake on the bottom rack of the oven for 15 minutes.
- While the casserole is baking, make topping. Stir together the melted butter and breadcrumbs. After 15 minutes of baking, remove casserole from oven and top evenly with breadcrumbs and cheese. Return to oven for 10-15 minutes, until bubbly and golden brown. Serve hot.
Nutrition Facts : Calories 324 calories, Sugar 3.8 g, Sodium 707.4 mg, Fat 20.7 g, SaturatedFat 12.2 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 5.8 g, Protein 5.8 g, Cholesterol 0 mg
VEGAN BROCCOLI CHEESE CASSEROLE
The famous Thanksgiving Broccoli Cheese Casserole gets a vegan makeover with a delicious plant-based cheese sauce, fresh veggies, and a crispy layer of Panko breadcrumbs!
Provided by Valentina | The Baking Fairy
Categories Side Dishes
Time 1h15m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 350F, and grease an 8x8 baking dish.
- First, prepare the cheesy sauce. In a small pot, combine the cubed carrot and potatoes, and cover with water. Add in the ½ bouillon cube.
- Heat over high until boiling, then lower to a simmer and cook until vegetables are soft and easily pierced with a fork (about 20 min).
- When vegetables are cooked through, transfer to a blender and add in all the rest of the sauce ingredients, including the cashew milk, olive oil, Dijon mustard, nutritional yeast, and all the spices.
- Blend until smooth and creamy, and set aside.
- Now, cook the rice. Bring a large pot of water to a boil and add in the rice and bouillon cube. Cook, stirring occasionally, until rice is mostly cooked but still has a little bite. Mine took about 15 minutes. Remember it will finish cooking in the oven! Drain rice when cooked through, and toss with a drizzle of olive oil and the rest of the salt, garlic powder, and onion powder.
- Finally, cook the broccoli. Bring a large pot of water to a boil, add a bit of salt, and toss in the broccoli. Cook for about 5 minutes, until tender but not mushy.
- Now, combine the cooked rice, broccoli, and cheese sauce. Pour mixture into the prepared baking dish, and top with the panko breadcrumbs.
- Cook broccoli cheese casserole for 30 minutes, then finish by broiling for a couple of minutes so the top is golden brown and crispy. Enjoy!
BROCCOLI CHEESE RICE CASSEROLE (VEGETARIAN)
This is a very good and creamy Brocolli and Cheese Rice Casserole. It originally called for Cream of Chicken soup, but my girlfriend is a vegetarian, so I have substituted it for Cream of Mushroom and found that it does not loose much flavor.
Provided by Kev In Frisco
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a skillet melt the butter.
- Sauté onion and garlic, until onions are tender. Set aside to cool.
- Steam the frozen broccoli until thawed, then drain well. Let cool.
- Cook wild rice according to directions. (Use any type of rice desired; wild rice is exceptionally good in this recipe).
- It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
- When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).
- Spread reserved 1/2 cup of cheese on top. Cover with foil.
- Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.
Nutrition Facts : Calories 516.1, Fat 20.3, SaturatedFat 11.5, Cholesterol 50, Sodium 491.2, Carbohydrate 66.1, Fiber 6.5, Sugar 3.7, Protein 20.9
VEGAN BROCCOLI CHEESE CASSEROLE
Make and share this Vegan Broccoli Cheese Casserole recipe from Food.com.
Provided by ann2boys
Categories Low Cholesterol
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to boil. Add the rice and simmer until the rice is mostly tender. 30-45 minutes. (Prep ingredients and start on #2 while rice is simmering). Drain and add back to the rinsed large pot.
- Place cauliflower, sundried tomatoes, mushrooms and carrots into a medium saucepan and cover with water. Bring to a boil. Lower heat and allow to cook at a low boil until tender, about 15 to 20 minutes. Remove from heat and drain into a colander.
- Transfer cauliflower medley to a food processor. Add 1 cup of plant milk, the nutritional yeast and miso and blend until completely smooth, stopping to scrape down sides of bowl as needed.
- Add broccoli, onion and garlic to the pot with the rice. Add in the cauliflower sauce. Stir and bring to a low simmer. Cook just until broccoli is tender and bright green, about 3 minutes. If needed, thin with more milk. Season with salt and pepper. Serve.
Nutrition Facts : Calories 299.7, Fat 4.3, SaturatedFat 1.4, Cholesterol 5.7, Sodium 515.8, Carbohydrate 55.9, Fiber 8.9, Sugar 5.8, Protein 14
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- First, preheat oven to 375ºF and spray an 8×8-inch casserole dish with nonstick cooking spray. Set aside.
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- Place potato and carrots into a medium saucepan and cover with water. Bring to a boil. Lower heat and allow to cook at a low boil until tender, about 15 to 20 minutes. Remove from heat and drain into a colander. Transfer to a food processor and blend until completely smooth, stopping to scrape down sides of bowl as needed.
- Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more. Add mushrooms, in as even a layer as possible, and allow to cook until slightly browned, about 5 minutes.
- Add broth and rice to pot. Stir to incorporate. Raise heat and bring to a simmer. Cover and allow to simmer until rice is fully cooked, about 45 minutes. There should be some liquid remaining in the pot when rice is finished cooking.
- Uncover pot and stir in potato mixture, broccoli, nutritional yeast, lemon juice and miso, if using. Thin with about 2 cups of milk, using a bit less if mixture seems too thin, more if it seems too thick. Stir and bring to a low simmer. Cook just until broccoli is tender and bright green, about 3 minutes. Season with salt and pepper. Serve.
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