Baked Broccoli and Cauliflower Casserole

Vegan Baked Broccoli and Cauliflower Casserole recipe is a warm and comforting meal that is prepared using nutritious vegetables and creamy sauce. Vegan Baked Broccoli and Cauliflower Casserole recipe can be a vegetarian dish to eat at dinner, prepared ahead, or as a side dish at a party. Fresh broccoli and cauliflower are baked in a dairy-free cheesy sauce that is prepared using cashews, plant milk, and nutritional yeast. This provides it with a dense taste and taste satisfaction without dairy or animal products.

STATS:

• Calories: 310 kcal
• Preparation time: almost 20 minutes
• Serving size: 1 cup
• Cook time: 40 minutes
• Cuisine: American
• Total time: 1 hour
• Course: Main or Side
• Diet: Vegan
• Serving: 6

EQUIPMENT:

• Large pot
• Colander
• Blender
• Mixing bowl
• 9×13 inch baking dish
• Oven
• Spatula

INGREDIENTS:

• Four cups of florets of broccoli
• One cup of raw cashews in hot water.
• A total of 4 cups of florets of cauliflower
• Twenty minutes had been spent soaking
• One Half a cup of almond milk without sugar.
• 3 tablespoons of nutritional yeast tablespoon of salt
• Two tablespoons of oil from the olive
• 2 teaspoons of cornstarch
• Two minced garlic cloves
• Half a teaspoon of black pepper
• One teaspoon of onion powder
• Half a cup of breadcrumbs, if desired,
• One tablespoon of juice from the lemon
• Two tablespoons of cut parsley (optional garnish)

INGREDIENT NOTES:

Broccoli:

• Broccoli gives the dish crunch, fiber, and vitamin C, and it doesn’t easily lose its shape after baking.

Cauliflower:

• Cauliflower is available in a mild flavor and creamy texture when baked, and it goes well with broccoli.

Cashews:

• Raw cashews are used to make the foundation of the sauce and provide a dairy-free alternative to cheese.

Almond milk:

• Almond milk is unsweetened to make the sauce light and vegan. Other plant milks also work.

Nutritional yeast:

• Nutritional yeast will provide the dish with a dairy-free cheese flavor. It also adds B vitamins.

Extra olive oil:

• Olive oil is used to smooth the sauce and gives it healthy fats.

Cornstarch:

• Cornstarch is added as it makes the sauce cover the vegetables evenly.

Lemon juice:

• Lemon juice is a balance in terms of richness and a mild tang.

Garlic:

• Garlic is a savory spice that is rich.

Onion powder:

• Onion powder is a flavor enhancer, and it can be used together with garlic.

Breadcrumbs:

• Breadcrumbs are a crispy topping made of gold. Use gluten-free if needed.

INSTRUCTIONS:

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. Now you need to boil the water in a big pot, then add cauliflower & broccoli.
3. Bake it about 3 or 4 minutes till tender to a slight extent.
4. Drain and set aside.
5. Drain soaked cashews. In a blender, combine cashews, almond milk, nutritional yeast, cornstarch, olive oil for cooking, a squeeze of lemon, black pepper, and garlic.
6. Mix until creamy and smooth.
7. Pour sauce into a mixing bowl. Add Broccoli and cauliflower, cut up and blanched.
8. Stir until the vegetables are covered.
9. Pour into the baking dish. Spread evenly with a spatula.
10. Breadcrumbs should be sprinkled on top in case they are used.
11. Cook it for the next 35 to 40 minutes while the tops are changing in light brown color.
12. Give the dish 5 minutes to settle once out of the oven.
13. Before doing so, sprinkle in chopped parsley.

TIPS:

• Blanch the vegetables lightly so they don’t get mushy and remain solid.
• For the best texture, blend the sauce till it’s entirely smooth.
• If the sauce feels too thick, stir in a splash of almond milk.
• Keep it gluten-free by replacing with gluten-free breadcrumbs or avoiding breadcrumbs entirely.

STORAGE INFORMATION:

FRIDGE:

• Place any remaining food in an airtight box and refrigerate for 4 days. Heat it again when you want to eat it.

FREEZER:

• You can freeze portions for the next 2 months. Keep them thawed for a full night in the cool place and reheat when you want to eat.

FAQs:

Is it okay to cook this with frozen broccoli and cauliflower?

• Yes, just thaw them well and drain any excess water first.

Can I make this without cashews?

• Yes, swap with sunflower seeds or silken tofu for a nut-free version.

How can I make it spicier?

• To make it spicier, you can add and mix in chili flakes or smoked paprika with the sauce for extra heat.

Can I prepare it ahead of time?

• Yes, assemble the casserole and keep it in the fridge unbaked for 24 hours, then bake when you’re ready to serve.

NUTRITIONAL INFORMATION:

Calories: 310

Carbs: 24 g

Protein: 10 g

Fat: 18 g

Fiber: 8 g

Sugar: 5 g

Sodium: 420 mg

Potassium: 650 mg

Serving size: 1 cup

Servings: 6