Vegan Broccoli Casserole

Vegan Broccoli Casserole

Ready in 1 hour

Try this Vegan Broccoli Casserole recipe, or contribute your own. "Broccoli" and "Main dishes" are two of the tags cooks chose for Vegan Broccoli Casserole.

"This is a wonderful base for adding some creative substitutions: all fresh ingredients, of course, as well as a couple cloves of garlic in the blender with the sauce, and fresh/reconstituted s---ake mushrooms instead of anything canned. My husband is a cheesehead, and he thought it was pretty convincing. And much healthier for us and for the cows!"

- petrabunny

Top-ranked recipe named "Vegan Broccoli Casserole"

2.7 avg, 4 review(s) 67% would make again

Ingredients

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1 md Potato; peeled and Coarsely Diced
4 oz Tofu, firm; crumbled
1 tb Rice, brown, instant; Uncooked
1/2 md Onion; peeled and coarsely diced
16 oz Broccoli, frozen; chopped
3/4 c water
1/2 cup Nutritional yeast flakes
1 c water
1 ts Salt
Sliced
Drained
1/2 md Carrot; scraped and thickly sliced
1 10-oz can Sliced Mushrooms

Original recipe makes 4

Servings  

Preparation

Preheat oven to 350 degrees. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium high heat. Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well. When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pour into a shallow, greased 1 1/2- to 2-quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole. Bake for 40 minutes, until golden and bubbling. Serves 4. Substitution: Instead of frozen broccoli, you can use 1 pound fresh broccoli (tops only), chopped and steamed briefly until crisp-tender, then cooled under cold-running water and drained thoroughly. Per serving: 279 cal; 16 g prot; 3 g fat; 46 g carb; 0 chol; 753 mg sod; 7 g fiber Source: Vegetarian Times, October 1993, Recipe Redux/MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Photography by Kevin Trowbridge _________ Vegan Broccoli Casserole photo by VeganBOBO VeganBOBO

Calories Per Serving: 141 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Vegan Broccoli Casserole

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I agree with Petra. I thought it was very good. I used fresh ingredients and I loved the mushrooms. I would add some corn to give a little sweetness and maybe chunks of potatoes. But overall my omni boyfriend liked it.
4 years ago
This is a wonderful base for adding some creative substitutions: all fresh ingredients, of course, as well as a couple cloves of garlic in the blender with the sauce, and fresh/reconstituted s---ake mushrooms instead of anything canned. My husband is a cheesehead, and he thought it was pretty convincing. And much healthier for us and for the cows!
petrabunny 4 years ago
This tasted like raw earthy roots. I'm sorry, but this isn't very good.
Kyoshi89 4 years ago
I made this dish and my boyfriend and I thought it was a bit bland. If I make it again i'll add some spices. I did leave out the mushrooms. It was just ok.
Rachel352 4 years ago
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