Creamy Broccoli And Mushroom Casserole
Author: 
Recipe type: vegetables, side dish, casserole
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This creamy vegan casserole is so comforting and warming you will want to serve it with everything. Broccoli and mushrooms cook together in a velvety vegan cream sauce to make it the perfect side dish.
Ingredients
  • Florets from 2 heads of broccoli
  • 1 Tbs plus 2 tsp extra-virgin olive oil
  • 1 medium yellow onion, cut in half and thinly sliced
  • sea salt
  • 4 oz sliced shiitake mushroom caps
  • 10 oz sliced white button mushrooms
  • ¼ cup hemp seeds
  • ¼ tsp dried hot red pepper flakes
  • 1 can of full-fat coconut milk (use all of the solid cream on the top and ¼ cup of the liquid
Instructions
  1. Preheat the oven to 350 degrees Convection setting or 400 degrees regular bake setting.
  2. Bring a large pot of salted water to a boil.
  3. Add the broccoli to the water for 1 minute. Drain.
  4. Heat 1 Tbs of the olive oil in a medium skillet. Add the onions and saute them, over medium-low heat, stirring occasionally, until they begin to caramelize, about 25 minutes.
  5. In a large bowl, combine the blanched broccoli, all of the mushrooms, the caramelized onion, hemp seeds, and hot red pepper flakes.
  6. Grease a large baking dish with about 2-tsp olive oil.
  7. Pour the broccoli mixture into the baking dish.
  8. Stir the coconut cream together with ¼ cup of the coconut liquid and pour this mixture evenly over the broccoli mixture.
  9. Bake about 15 minutes, or until hot and bubbly.
Recipe by Kitchen of Youth at https://kitchenofyouth.com/creamy-broccoli-mushroom-casserole/