Vegan Creamy Baked Broccoli

Vegan Creamy Baked Broccoli with tomatoes and kale is a meal that is both comforting and healthy. Combining roasted broccoli florets, sweet cherry tomatoes, and hearty kale into a creamy dairy-free sauce that is rich but light. The dish may be a side or a main, namely when accompanied by grains such as rice, pasta, or quinoa. Vegan Creamy Baked Broccoli with Tomatoes and Kale is one warm element serving up flavor, texture, and a healthy kick in a single baking dish.

STATS

• Calories: 210
• Prep time: 15 minutes
• Serving size: 1 cup
• Cook time: 35 minutes
• Cuisine: American
• Total time: 50 minutes
• Course: Main, Side
• Diet: Vegan, Gluten-Free
• Serving: 6

EQUIPMENT

• Large mixing bowl
• Sharp knife
• Cutting board
• Large skillet
• 8×8-inch baking dish
• Measuring cups & spoons
• Whisk
• Oven

INGREDIENTS

• Three cups of florets of broccoli
• Half a cup of cherry tomatoes
• One medium onion, chopped; two cups of fresh kale, stems removed and chopped
• Three minced garlic cloves
• One tablespoon of Oil of olives
• 1½ cups almond milk without sugar
• Half a cup of fresh cashews
• Two tablespoons of nutritional yeast A half-teaspoon of paprika salt
• Two teaspoons of cornstarch (or powdered arrowroot)
• One tablespoon of lemon juice
• Half a teaspoon of dried oregano
• To taste, add salt and black pepper.
• ½ cup breadcrumbs (for garnish, if desired)

INGREDIENT NOTES

Broccoli:

• The star vegetable. Its flavors are nutty and sweet, which are brought out by roasting, and it remains crisp.

Cherry tomatoes:

• Juicy sweetness and a refraction of colour. They take care of the richness of the sauce.

Kale:

• A crunchy green leaf, which becomes tender in the oven. It gives it food and a healthy crunch.

Onion:

• This is a savory base, which is sweet when sautéed.

Garlic:

• Adds flavor and intensity. Fresh cloves are recommended.

Olive oil:

• Used in roasting vegetables and sauteing aromatic vegetables.

Cashews:

• This makes the dairy-free creamy sauce when mixed. Soaking ensures smoothness.

Almond milk:

• This is a light and neutral plant milk that transports the sauce.

Nutritional yeast:

• Adds a savory and cheesy taste without using dairy.

Cornstarch:

• Thickens the sauce in such a way that it adheres to the vegetables.

Lemon juice:

• Adds freshness and removes richness.

Smoked paprika and oregano:

• Introduce a little spicy flavor and homey warmth.

Breadcrumbs:

• Passionate choice of crunch. Use gluten-free if needed.

INSTRUCTIONS

1. Set the heat of the oven to 375°F, or 190°C.
2. Grease an 8 × 8-inch baking dish very lightly.
3. Put half the oil from the olive, salt & pepper on the kale, broccoli, and cherry tomatoes.
4. Evenly distribute throughout the baking dish.
5. The remaining olive oil should be heated in a skillet.
6. After the onion has turned transparent, add the garlic and cook for one minute.
7. Take off the heat. Soaked cashews, almond milk, nutritional yeast, cornstarch, lemon juice, smoked paprika,
8. oregano, salt, pepper, and sautéed onion and garlic should all be combined in a blender.
9. Blend till smooth and creamy.
10. Evenly cover the vegetables in the baking dish with the cashew cream.
11. Gently toss to coat. If using, sprinkle breadcrumbs over the top.
12. Cover and bake for 30 to 35 minutes, or until the vegetables are tender and the top is just beginning to turn golden.
13. Must keep it for five minutes to cool it before distributing.

TIPS

• Chop broccoli into equal-sized florets to allow them to bake.
• Do not omit soaking the cashews; it renders the sauce smooth.
• In case of no breadcrumbs, sprinkle with more nutritional yeast to add the taste of cheese.

STORAGE INFORMATION

Fridge:

• You can store the leftover food in an airtight jar/box for at least 3 days. Reheat in the oven for the perfect consistency.

Freezer:

• Not recommended. The cashew sauce may separate after thawing.

FAQs

Can I use frozen broccoli?

• Yes, dry it first before frying in order to avoid water in the dish.

Is this dish gluten-free?

• Yes, when you leave out the breadcrumbs or you make a gluten-free version.

Can I make the sauce ahead?

• Yes, make cashew sauce 2 days ahead and put into the fridge.

NUTRITIONAL INFORMATION (per serving)

Calories: 190
Protein: 7 g
Carbohydrates: 15 g
Dietary Fiber: 4 g
Fat: 11 g
Vitamin A: 35% DV
Vitamin C: 80% DV
Calcium: 10% DV
Iron: 12% DV