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Vegan Cauliflower Broccoli Casserole Recipe – Healthy & Flavorful Comfort Food
If you’re on the lookout for a comforting but wholesome veggie-packed dish, this Vegan Cauliflower and Broccoli Casserole is the proper recipe to strive! Full of vibrant, nutrient-packed greens and a creamy, plant-based sauce, it’s the final word guilt-free consolation meals. Whether you’re vegan or just on the lookout for a healthful plant-focused side-dish, this casserole is straightforward to make, flavorful, and ideal for household dinners, meal prep, or particular events. Plus, it’s full of disease-fighting cruciferous veggies and fiber, making it a satisfying addition to your plant-based repertoire.
Just prep your veggies and stir them into this luscious house-made white sauce with cashew cream, pour the combination right into a baking dish, and high with a wealthy rosemary cracker crumb topping. Then pop into the oven and bake into golden perfection. I served this recipe for my Christmas menu and it was the hit of the entire vacation! But I additionally adore it as a easy aspect dish for a Sunday evening dinner or potluck. It’s additionally a beautiful topping for baked potatoes.
Nutrition Benefits
The Vegan Cauliflower and Broccoli Casserole provides a number of diet advantages, making it a healthful and balanced dish. Here are among the key dietary benefits:
Both cauliflower and broccoli are wealthy in dietary fiber, which helps wholesome digestion and can assist forestall constipation. Fiber additionally contributes to feeling full longer, which can help in a wholesome weight.
Packed with Antioxidant Compounds
Cauliflower and broccoli are loaded with antioxidants like flavonoids and carotenoids. These assist scale back oxidative stress, decrease the dangers of continual ailments, and promote total well being.
- Rich in Vitamins
- Vitamin C: Both cauliflower and broccoli are glorious sources of vitamin C, which boosts the immune system, promotes wholesome pores and skin, and acts as an antioxidant.
- Vitamin Okay: Broccoli, particularly, is excessive in vitamin Okay, vital for bone well being and blood clotting.
- Folate: Cauliflower is a superb supply of folate, important for DNA synthesis and essential throughout being pregnant for fetal growth.
Description
Make this scrumptious Vegan Cauliflower Broccoli Casserole for a hearty, nutritious, and comforting meal. Packed with plant-based substances and a wealthy rosemary crumb topping, it’s the proper vegan casserole aspect dish for any event, from Sunday evening household dinners to vacation sides.
Cashew Cream:
- 1 cup uncooked cashews
- Boiling water
- 1 lemon, juiced (reserve peel for zest, under)
- ¼ teaspoon salt (elective)
- ¼ cup plant-based milk, plain, unsweetened (i.e., soy, almond, oat)
Broccoli and Cauliflower:
- 1 bunch (about 12 ounces) broccoli, separated into medium-sized florets (about 4 cups)
- 1 giant head (about 2 ½ kilos) cauliflower, separated into medium-sized florets (about 7 cups)
- Water
White Sauce:
Crumb Topping:
- 1 1/3 cups crushed buttery crackers, vegan (about 24 crackers or 112 grams)
- ¾ cup shredded cheddar plant-based cheese
- ½ teaspoon paprika
- 1 tablespoon finely chopped contemporary rosemary (or 1 teaspoon dried rosemary)
- 1 ½ tablespoons additional virgin olive oil
- Place uncooked cashews in a small dish. Cover with boiling water and soak for quarter-hour. Drain water and add cashews to a small blender, together with lemon juice (reserving peel for later), salt (elective), and ¼ cup plant-based milk. Process till easy and thick—concerning the texture of whipped cream cheese. May pause and scrape down sides. Set apart so as to add to step 3.
- While cashews are soaking, put together the broccoli and cauliflower. Fill a big pot half stuffed with water and produce to a boil. Add the broccoli and cauliflower florets and prepare dinner over medium warmth for about 2-3 minutes, till crisp tender (don’t overcook). Immediately drain off boiling water in a colander, and rinse with cool water. Set apart so as to add to step 3.
- Prepare white sauce by heating olive oil in a big heavy pot or Dutch oven over medium warmth. Add garlic and sauté for 3 minutes. Add flour, floor mustard, cayenne pepper, celery salt, and salt (elective), lemon zest, and rosemary, and sauté for 1 minute, stirring consistently. Add 3 cups plant-based milk and the ready cashew cream cheese (from step 1) and whisk till easy and thickened (about 3 minutes). Stir in plant-based shredded cheese and prepare dinner whereas stirring till easy and melted (about 2 minutes). Gently fold within the broccoli and cauliflower. Remove from warmth and switch the combination to a 9 x 13 inch baking dish or giant casserole dish.
- Preheat oven to 375 F.
- Make the crumb topping by mixing cracker crumbs, plant-based cheese, paprika, rosemary and olive oil collectively in a medium bowl. Should make a crumbly texture. Sprinkle evenly over the broccoli cauliflower combination and place it, uncovered, within the oven. Bake for 20-25 minutes, till golden brown on the highest.
- Serve instantly. Makes 10 servings.
Notes
May use frozen broccoli or cauliflower florets, skipping the cooking in step 2.
Try crushing the crackers in a small blender for only a few seconds.
I really like to make use of my Fiesta baking dish for this recipe, pictured on this weblog.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 4 g
- Fat: 19 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 9 g
Top 10 Broccoli and Cauliflower Recipes
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