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
Preheat the oven to 350 degrees Convection setting or 400 degrees regular bake setting.
Bring a large pot of salted water to a boil.
Add the broccoli to the water for 1 minute. Drain.
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.
In a large bowl, combine the blanched broccoli, all of the mushrooms, the caramelized onion, hemp seeds, and hot red pepper flakes.
Grease a large baking dish with about 2-tsp olive oil.
Pour the broccoli mixture into the baking dish.
Stir the coconut cream together with ¼ cup of the coconut liquid and pour this mixture evenly over the broccoli mixture.
Bake about 15 minutes, or until hot and bubbly.
Recipe by Kitchen of Youth at https://kitchenofyouth.com/creamy-broccoli-mushroom-casserole/