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Chicken-less Casserole
By (Published: )
Prep Time Cooking Time Servings
6 people
  • 1 bunch broccoli or asparagus
  • 1 small onion, chopped
  • 1 shallot, minced
  • 1/4 lb oyster mushrooms
  • 1 red pepper
  • 1/4 cup white wine
  • 2 cups vegetable broth
  • 3/4 cups non-dairy milk
  • 1/4 cup flour
  • 1/4 cup vegetable oil
  • 2 cups shredded vegan cheese
  • 1 cup vegan bread crumbs
  • 1 lb vegan
  • paprika to taste
  • salt and pepper to taste

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Directions:

Mix flour with ½ cup of broth until smooth and there are no lumps, set aside. In vegetable oil in a heavy saucepan add mushrooms, onion, garlic and shallot. Gently cook them until the onions clarify and mushrooms are soft. Add white wine and cook for an additional 2 minutes to cook off the alcohol. Using a regular blender, add the 2 cups of vegetable broth, ¾ cups Cashew milk and mushroom/onion mixture in the blender and blend until smooth. Return mixture back to pot with the flour/broth mixture and cook until thickened. Add salt and pepper to taste, set aside.

Mix 2 cups of shredded vegan cheese with bread crumbs, set aside.

Steam broccoli and/or asparagus until bright green. Once cool, cut it up into pieces about two inches long. I break it into flowers and then slice them if needed.

Spread the steamed broccoli/asparagus in a baking dish. Sprinkle chopped red pepper evenly over broccoli/asparagus. Spread Chicken-free strips over broccoli/asparagus and peppers. Pour sauce evenly over all. Sprinkle cheese/breadcrumb mixture evenly over all. Sprinkle with paprika.


Cover dish and bake at 350F for 35-40 minutes. Remove cover and bake for an additional 15 minutes. This is awesome served over SPUD’s organic Zoodles. Enjoy!

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