Vegan Casserole with the best “cheesy” sauce!
Are you still wondering what vegans eat? We, surely, don’t just eat lettuce, as you probably may think! My kitchen is filled daily with aromas and flavors, which I can guarantee you, are super delicious and filling. One of those foods that I can’t say no to, is casserole. This particular version with broccoli and mushrooms made me love broccoli a little more since -to tell you the truth- broccoli isn’t one of those vegetables that I will choose at first glance in the supermarket. This “cheesy” sauce is one of my favorites and I usually make it with different variations, as in the recipe for alfredo sauce pasta that you can find here.
What should I do if my children do not eat broccoli?
Are you anxious about your kids’ eating habits? Do you think that they don’t like broccoli? Do you want to teach them to eat delicious and healthy foods? Don’t worry at all! Today I am here to help you make them fall in love with broccoli (and any other vegetable, since we can replace broccoli, for example with cauliflower), making it delicious, healthy, and nutritious casserole that surely no one can resist! The “cheesy” flavor of the sauce has nothing to do with animal-by products, since it consists of raw nuts, which are very nutritious for our young and old friends and are an absolutely delicious and much healthier version of the cheesy sauce. And of course who won’t eat it, especially when it’s decorated with a little grated vegan parmesan on top? I guarantee you, everyone is going to love it!
Extra “Cheesy” Broccoli Casserole
Ingredients
For the "cheesy" sauce:
- 200 g raw cashews
- 500 ml soy milk (sugar-free)
- 2 tbsp. nutrinional yeast
- ½ tbsp. garlic powder
- ½ tsp. mustard
- 1 tsp. salt
- 1 pinch of freshly ground pepper
- juice of ½ lime
For the Casserole:
- 1 broccoli
- 200 g white mushrooms
- 300 g portobello mushrooms
- 1 yellow onion
- 2 cloves of garlic
- 1 tbsp. salt
- 100 g breadcrumbs
- grated vegan parmesan (optionally)
Instructions
For the "cheesy" sauce:
- We soak the cashews in water for 2 hours.
- After this time, we rinse the cashews in running water.
- We add the cashews, soy milk, nutritional yeast, garlic, mustard, salt, pepper, and lime juice in a blender and beat them for 3-4 minutes.
For the Casserole:
- We preheat the oven to 180°C.
- We peel and chop the broccoli, mushrooms, onion and finely chop the garlic.
- We add the salt and the broccoli to boiling water and cook it for about 15-20 minutes.
- Once it is ready, we drain it well.
- We heat the olive oil in a pan and fry the mushrooms and onion for about 4-5 minutes.
- Then, we add the garlic and continue for another 1 minute.
- We add the broccoli, the mushrooms with the onion, and the garlic to a pyrex and pour over it with the cheese sauce we have made.
- We add the breadcrumbs and the vegan parmesan on top.
- We bake it for 50 minutes.
- We let the casserole cool for 10 minutes and then we serve.
- Enjoy!
Have a nice cooking session!
