Creamy Vegan Broccoli Casserole with Roasted Vegetables
1 hour 10 minutes
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About Creamy Vegan Broccoli Casserole with Roasted Vegetables
Indulge in the ultimate comfort food: a creamy vegan broccoli casserole that's bursting with flavor and perfect for your Thanksgiving feast or any special occasion. Imagine tender roasted sweet potatoes, zucchini, and broccoli nestled in a rich and savory chickpea-based sauce, topped with crispy herbed breadcrumbs.This casserole is a nutritional powerhouse, packed with vitamins and goodness. It's surprisingly easy to assemble and can be made ahead, leaving you stress-free to enjoy the festivities.Experience the delightful combination of textures and flavors in this unforgettable vegan dish – it's sure to become a new holiday favorite!
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Recipe Time & More
Prep10 minutes
Cook1 hour
Total1 hour 10 minutes
Ingredients
Creamy Chickpea Sauce
- 1 cup Chickpeas canned or cooked
- 1 small Onion red
- 2-3 clove Garlic
- 1/2 tsp Paprika
- 2 tsp Olive Oil
- 1/2 tsp Salt
- 1 cup Vegetable Broth
- 1 tsp Mustard prepared
- 1/2 tsp Lime Juice
Instructions
- Heat 2 teaspoons of olive oil in a wok or large skillet over medium heat. Add the chopped red onion and garlic. Sauté until the onions are softened and translucent, about 5 minutes.
- Transfer the sautéed onions and garlic to a blender. Add the chickpeas, paprika, half of the vegetable broth, mustard, and lime juice. Blend until smooth. Gradually add the remaining broth until the sauce reaches a smooth, pourable consistency.
- Preheat oven to 350°F (175°C). Toss the sliced sweet potato, zucchini, and broccoli florets with 1 teaspoon of olive oil and the dried herbs. Spread the vegetables in a single layer on a baking sheet.
- Roast the vegetables for 10-15 minutes, or until slightly tender. Roasting the vegetables before adding them to the casserole intensifies their flavor and ensures they cook evenly.
- Spread a thin layer of the roasted vegetables in the bottom of a baking dish. If using, add a layer of cooked pasta. Sprinkle with some of the fried onions. Pour a layer of the chickpea sauce over the vegetables.
- Repeat layers, ending with a layer of sauce. This layering technique creates a visually appealing and flavorful casserole.
- In a small bowl, combine the bread crumbs with salt and a drizzle of olive oil. Sprinkle the bread crumb mixture evenly over the casserole.
- Cover the baking dish with aluminum foil. Bake for 50 minutes covered, then remove the foil and bake for another 10 minutes, or until the bread crumbs are golden brown and the casserole is heated through. Covering the casserole initially helps the vegetables cook thoroughly and the sauce to thicken.
- Remove from oven and let rest for 15 minutes before serving. This allows the casserole to set and the flavors to meld.
Recipe Notes
Good To Know
- You can use regular potatoes instead of sweet potatoes.
- For a lower-starch option, substitute vegetables like zucchini, green peas, or spinach.
- Potatoes absorb liquid, so ensure the sauce is thin to prevent a dry casserole.
Expert Tips
- For a richer flavor, roast the potatoes before adding them to the casserole. This adds depth and a slightly caramelized taste.
- Customize the vegetables based on your preferences. Mushrooms, bell peppers, or carrots would be excellent additions.
- If using cheese, sprinkle it on top during the last few minutes of baking for a golden, bubbly crust.
Storage Instructions
- Allow the casserole to cool completely before storing.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the oven or microwave until heated through.
Also See
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Recipe Nutrition
Calories: 357kcalCarbohydrates: 68gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 883mgPotassium: 976mgFiber: 11gSugar: 11gVitamin A: 9166IUVitamin C: 144mgCalcium: 177mgIron: 4mg
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3 Comments
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Absolutely mouthwatering! Thanks for sharing.
This is wonderful! Can’t wait to taste it.
This is so tempting! Can’t wait to cook it.