Name: Chicken-less Casserole
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6 Servings
Ingredients: 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

Recipes Chicken-less Casserole

Chicken-less Casserole

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By Susan Hollingshead (Published: Apr 7, 2017)

Prep Time	Cooking Time	Servings
10 min	70 min	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

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!