Ingredients
Scale
- 1 lb broccoli florets (or mix half broccoli + half cauliflower)
- 3/4 lb oyster mushrooms (chanterelles, trumpet, or shiitakes)
- 1 small yellow onion, diced
- 1/4 cup dry white wine
- 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 suggestions: crispy onions, salty crackers, panko bread crumbs, corn flakes cereal, smoky tempeh
Instructions
- Steam or boil the broccoli florets until al dente, not mushy. Set aside.
- In a medium-sized skillet, sauté the onion with a drizzle of olive oil until translucent (or a splash of water for WFPB + Plantricious compliance).
- Add the mushrooms and a pinch of sea salt and continue cooking until they start to wilt. Add the white wine and thyme, turn up the heat, and cook until most of the liquid has evaporated.
- Meanwhile, in a small bowl or blender, mix together the cashew milk, flour, nutritional yeast, onion powder, garlic powder, and sea salt until combined without any lumps. Add the mixture to the pan with the mushrooms and stir to combine. Simmer for a few minutes until thick and creamy.
- Add the cooked broccoli and combine.
- Transfer the mushroom broccoli mixture to a broiler-proof casserole dish and top with your choice of crispy onions, saltine crackers, or panko bread crumbs. Broil for a couple of minutes until golden brown to your liking on top. Serve hot.
Notes
- To make this recipe WFPB + Plantricious compliant, omit any oil and sauté in water, wine, or veggie stock instead.
- You can store the casserole in the fridge for up to 3 days.
- Ensure the casserole is not runny by simmering the sauce until thick and creamy before adding the broccoli.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Broiling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg