cheesy broccoli & mushroom casserole

a recipe by
Debbie Zimmerman
Lakeland, FL

This is an incredible vegan dish. Perfect for dinner.

serves 6
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For cheesy broccoli & mushroom casserole

  • 2 lb
    broccoli florets
  • 12 oz
    mushrooms, sliced
  • 1
    large onion
  • SAUCE:
  • 5 oz
    tofu, extra firm silken
  • 1 1/4 c
    yeast, nutritional
  • 6
    large garlic pods
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    smoked paprika
  • TOPPING:
  • 1/4 c
    whole grain bread crumbs
  • 1
    nutty parm (optional)
  • NUTTY PARM:
  • 1/2 c
    walnuts
  • 1/2 c
    yeast, nutritional
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    mrs. dash garlic & herbs
  • 1/4 tsp
    chili powder
  • 1
    pinch of salt

How To Make cheesy broccoli & mushroom casserole

  • 1
    Preheat oven to 350 F.
  • 2
    Blanch broccoli in boiling water for 2-3 minutes. Drain and set aside.
  • 3
    In a large skillet, sauté in water onions till tender; add mushrooms and cook until they have lost most of their liquid. Add broccoli to onion/mushroom mixture. Fold mixture into a 9” x 9” baking dish.
  • 4
    Sauce: Add sauce ingredients to a blender; blend until smooth. Pour sauce over broccoli mixture. Top with bread crumbs. (Optional) Nutty Parm *
  • 5
    Bake uncovered at 350 degrees until bubbly, about 40 minutes.
  • 6
    Nutty Parm: Blend all ingredients in a high-speed blender or food processor. Mix or pulse until finely ground. Can be safely stored in the refrigerator for up to one month.

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