Vegan Broccoli Mushroom Casserole

Ingredients

• Broccoli

  Raw

  1 cup chopped or 91g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Panko Breadcrumbs

  Japanese Style - Trader Joe's

  ¼ cup or 17g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Almond milk

  Plain

  2 cup or 480g

• Cashew nuts

  Nuts, raw

  ¼ cup or 34g

• Nutritional Yeast

  Vegan - Whole Foods Market

  5 tbsp or 38g

• Miso

  5 tsp or 29g

• Cornstarch

  1 tbsp or 8g

• Paprika

  Spices

  1 tsp or 2g

Directions

1. Preheat oven to 350 F.
2. Bring a large pot of water to a boil. Add salt if desired. Cook pasta for about 6-8 minutes just until al dente. (Do not overcook)
3. Pulse broccoli, mushrooms, onions and 3/4 of the garlic separately in a food processor (unless you have a very large one) until broken into tiny pieces. Add to a sauté pan and cook for 7 minutes until soft. Add a little water as necessary to cook.
4. Blend sauce ingredients (almond milk, cashews, remaining garlic, nutritional yeast, miso, cornstarch, salt, pepper, and paprika in a blender and taste test. Adjust seasonings if desired with more salt and pepper or smoked paprika.
5. Drain pasta and add to sauté pan and pour sauce over (or combine in a large pot if you don’t have a lot of room). Toss to coat. Pour into a large casserole pan. Top with panko breadcrumbs. Bake for 20-25 minutes. Serve and enjoy!

Similar Foods

• Chicken Stir-Fry
• Tofu and Veggies in Peanut Sauce
• Quick Vegetarian Spaghetti
• Vegan Oven-Baked Mexican Quinoa Casserole
• Quinoa Veggie “Fried Rice”
• Keto Tuna Broccoli Casserole