Description
This Vegan Broccoli Casserole is a creamy, flavorful dish combining tender broccoli florets and sautéed oyster mushrooms in a rich cashew milk sauce. Perfectly baked with a crunchy topping of your choice, it’s a delicious, plant-based alternative that complements any meal, especially during festive occasions.
Ingredients
Scale
Vegetables and Herbs
- 1 lb broccoli florets (or mix half broccoli + half cauliflower)
- 3/4 lb oyster mushrooms (chanterelles, trumpet or shiitakes)
- 1 small yellow onion, diced
- 6 sprigs fresh thyme
Liquids and Sauces
- 1/4 cup dry white wine
- 2.25 cups cashew milk
Dry Ingredients & Seasonings
- 2 tbsp whole wheat pastry flour (or gluten free flour)
- 1 tbsp nutritional yeast
- 2.5 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt (or to taste)
Toppings (optional)
- Crispy onions
- Salty crackers
- Panko bread crumbs
- Corn flakes cereal
- Smoky tempeh
Instructions
- Steam Broccoli: Steam or boil the broccoli florets until they are al dente – cooked through but still firm and not mushy. Once done, set them aside to cool slightly.
- Sauté Onion: In a medium-sized skillet, heat a drizzle of olive oil (or a splash of water for whole food plant-based compliance) and sauté the diced onion until it becomes translucent and soft.
- Add Mushrooms: Add the oyster mushrooms and a pinch of sea salt to the skillet. Cook the mushrooms until they begin to wilt, then pour in the white wine and add the fresh thyme sprigs. Increase the heat slightly and cook until most of the liquid has evaporated, intensifying the flavors.
- Blend Sauce: While the mushrooms cook, combine the cashew milk, whole wheat pastry flour, nutritional yeast, onion powder, garlic powder, and sea salt in a small bowl or blender. Mix well until the sauce is smooth and free of lumps.
- Simmer Sauce: Pour the blended cashew milk mixture into the skillet with the mushrooms and onions. Stir thoroughly and simmer the sauce for several minutes until it thickens and becomes creamy.
- Combine Ingredients: Add the cooked broccoli florets to the creamy mushroom sauce, mixing gently to combine all ingredients evenly.
- Broil Casserole: Transfer the mushroom and broccoli mixture to a broiler-safe casserole dish. Top with your choice of crispy onions, salty crackers, panko bread crumbs, or other crunchy toppings. Place under the broiler for a few minutes until the topping is golden brown and crispy to your liking.
- Serve Hot: Serve the casserole hot, ideally paired with sides like Thanksgiving wild rice or olive oil mashed potatoes for a complete meal.
- Optional WFPB Adaptation: To make this recipe whole food plant-based compliant, omit oil in the sauté step and use water, white wine, or vegetable stock instead to cook the onions and mushrooms.
Notes
- For a gluten-free version, substitute the whole wheat pastry flour with a gluten-free flour blend.
- Use a splash of water or vegetable broth instead of oil for oil-free or WFPB compliance.
- Choose your favorite crunchy topping from crispy onions, panko, crackers, or even corn flakes for texture contrast.
- White wine adds depth, but you can substitute with vegetable broth if preferred.
- Ensure broccoli is steamed just right to avoid mushiness that compromises texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Broiling
- Cuisine: Vegan, American
Keywords: vegan broccoli casserole, plant-based casserole, creamy broccoli mushroom bake, vegan side dish, dairy-free casserole, broccoli mushroom casserole
