Cruciferous Casserole (Plant-Based!)

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a cheesy flavor.

Preheat the oven to 425°F.

Soak cashews in hot water.

Line a large cookie sheet with parchment paper.

Cut cauliflower into florets and trim and halve brussels sprouts; rinse and dry them.

Place brussels sprouts on one side of the pan and cauliflower on the other side; roast in the oven for 10 minutes.

Flip the veggies and roast another 5 minutes or until tender.

Sweat onion and celery in a little vegetable broth until soft and translucent, about 10 minutes.

Cut kale into ribbons and then into smaller pieces.

Drain cashews and blend with non-dairy milk, nutritional yeast, lemon juice, and pepper until smooth.

Add the creamy mixture, vegetable broth, and kale to the pan of onions and celery; heat through until kale begins to wilt.

Assemble the casserole by placing roasted brussels sprouts and cauliflower in a medium casserole dish and pouring the creamy kale mixture on top.

Cover with foil and bake at 350°F for 10 minutes, or until warmed through.

Make cashew parmesan by blending cashews, nutritional yeast, garlic, and lemon juice until fine.

Top casserole with cashew parmesan, red pepper flakes, and a squeeze of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens