Recipe for a vegan version of the classic cheesy baked Broccoli and Cauliflower Casserole
2 tablespoons coconut or sesame oil
1 large head broccoli, stems pared and sliced and head cut into florets
1 large head cauliflower, stems pared and sliced and head cut into florets
2 medium carrots, sliced
8 button or cremini mushrooms, roughly chopped
1 cup raw cashews, soaked in hot water for 2 hours then drained
3 1/2 cups almond milk
juice from 1 lemon (3 tablespoons)
1/2 cup nutritional yeast
2 teaspoons sea salt, or to taste
1/2 cup coconut oil
1/4 cup chickpea flour (besan) or whole wheat flour
2 tablespoons melted coconut oil or sesame oil
1/2 cup yellow cornmeal
1/2 cup pine nuts or sliced almonds
1/4 cup nutritional yeast
Prepare the vegetables by heating the oil in a large saucepan over medium heat. When hot, add the broccoli, cauliflower and carrots, and sauté until just tender. Stir in the mushrooms and cook for another few minutes. Transfer to a lightly oiled large casserole dish.
To make the sauce, combine the cashews with 1 cup of the almond milk, lemon juice, nutritional yeast and salt in a blender. Blend until smooth, adding a little more almond milk as necessary.
In a medium saucepan, melt the coconut oil over medium heat. Stir in the flour and gradually add the remaining almond milk and whisk until thickened. Stir in the cashew paste and stir to thicken for another few minutes. Remove from heat and stir into the vegetables in the casserole dish.
To make the topping, combine the melted coconut oil or sesame oil, cornmeal, pine nuts or sliced almonds and nutritional yeast in a medium bowl. Spread evenly over top the vegetables.
Bake in a preheated 350F/180C oven for 15 to 20 minutes until the topping is golden and the casserole has thickened. Let sit for 10 minutes and serve hot.