Vegan Broccoli Mushroom Casserole

Vegan Broccoli Mushroom Casserole Healthy Recipe

6 Servings 40 min Cook

Macros/Serving: 387 Calories
Tags:vegan |


1 Cup chopped Broccoli
2 Cup, pieces or slices Mushrooms
1 Medium (2-1/2" dia) Onions
4 Clove Garlic
16 Oz Whole Wheat Pasta
1/2 Cup Panko Breadcrumbs
1/2 Tsp, ground Basil
1/2 Tsp, ground Oregano
1 Dash Pepper
1 Dash Salt
2 Cup Almond Milk
1/4 Cup Cashew Nuts
2 1/2 Tbsp Nutritional Yeast
5 Tsp Miso
1 Tbsp Cornstarch
1 Tsp Paprika


Preheat oven to 350 F.

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)

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.

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.

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!