Cheesy Cruciferous Casserole

Serves: 4-6

Preparation Time: 30 minutes

Cooking Time: 40 Minutes

This might be one of my absolute favorite meals. This mouthwatering dish combines the hearty goodness of Russet and Yukon Gold potatoes with the wholesome crunch of organic broccoli, creating a symphony of flavors and textures that will leave you craving more.

Crafted with organic ingredients including sweet onions, cremini mushrooms, and black beans, each bite bursts with savory goodness. But what truly elevates this dish to culinary perfection is the creamy and velvety Cheese Sauce, made from scratch with organic soy milk, carrots, and red bell peppers, blended to perfection with raw cashews and nutritional yeast. Seasoned with aromatic garlic, onion, and a hint of turmeric, it's a dairy-free dream come true.

With simple steps and wholesome ingredients, this recipe is a delight for your palate and a nourishing treat for your body. Whether you're a committed vegan or simply seeking a flavorful twist on a classic favorite, this Cheesy Cruciferous Casserole promises a delightful journey of taste and satisfaction. So preheat your oven, gather your ingredients, and prepare to savor every irresistible bite of this wholesome, healthy indulgence.

Ingredients

MAIN DISH:

  • 1 medium Russet Potato

  • 3 medium Yukon Gold Potatoes

  • 1 1/2 heads Broccoli

  • 1 cup Sweet Onion

  • 1/3 cup Black Beans (pre-cooked or canned)

  • 4 whole Cremini Mushrooms

CHEESE SAUCE:

  • 1 cup Unsweetened Plant Milk

  • 1/2 cup Carrot

  • 1/4 cup Red Bell Pepper

  • 2 whole Garlic Cloves

  • 1/4 cup Raw Cashews

  • 1/2 tbsp Onion Powder

  • 1/2 tbsp Garlic Powder

  • 1/4 tsp Turmeric Powder

  • 1/3 cup Nutritional Yeast

  • 2 1/2 tbsp Potato Starch

  • 1/2 Lemon (for juice and zest)

  • 1 to 2 cups Filtered Water (for consistency)

Directions

MAIN DISH:

  • Cook potatoes in Instant Pot for 10 minutes

  • Steam broccoli, carrots, and red bell pepper until tender (the red bell pepper will be used for the cheese sauce)

  • Dice sweet onion and rough chop cremini mushrooms then add to pan and sauté until onions are translucent and soft

CHEESE SAUCE:

  • Add all of the cheese sauce ingredients to a high speed blender and blend until smooth and creamy

ASSEMBLE AND BAKE THE CASSEROLE:

  • Preheat oven to 350° F

  • Shred cooked potatoes using a box grater and spread evenly in a 9” rectangular casserole dish

  • Pour one-third of the cheese sauce over the potato mixture to cover them and allow the sauce to seep through and coat the bottom of the potatoes

  • Mix the steamed broccoli, carrots, onions, and mushrooms to the pre-cooked black beans and pour over the top of the cheese-sauced potatoes

  • Pour the remaining cheese sauce over the top

  • Place in oven and let bake for 35-45 minutes

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