Vegan casserole broccoli, pasta and a creamy sauce with lemon and miso. Delicious vegan dish that is quick to make and makes a wonderful lunch or dinner when combined with a salad. Vegan, gluten-free, rich in valuable vitamins and minerals.
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 6Servings
Calories 288kcal
Ingredients
FOR THE BROCCOLI:
350gBroccoliStalk removed, cut into florets. Tip: If the stalk is still fresh, then like to peel and process the inside with #nowaste
FOR THE BROKKOLI Put water, salt and broccoli florets in a pot and heat until the water boils. Simmer for 5 minutes. Strain the water and set aside.
350 g Broccoli, 1 Liter Water, A pinch of salt
FOR THE PASTA Bring water to a boil, add salt and pasta. Stir and cook according to package directions. IMPORTANT: Reduce cooking time by 2 minutes so that the pasta is still nice and firm to the bite. Strain and set aside.
350 g Pasta, 2 Liter Water, A pinch of salt
NOW preheat oven to 190 degrees (convection) or 210 degrees (top-bottom heat) and provide a medium casserole dish.
FOR THE CASHEW-LEMON SAUCE, provide a high-powered blender, add in cashews, plant milk, nutritional yeast flakes, Italian herbs, garlic granules, Bird Eye Chili, salt, lemon juice and miso and blend on high speed for 60 seconds until fine.
30 g Cashews, 250 ml Plant milk, 2 tbspn Nutritional yeast flakes, 2 tbspn Italian herbs, 1 tbspn Garlic granules, 1 Bird Eye Chili, ½ tbspn Salt, Pepper to taste, 45 ml Lemon juice, 2 Garlic cloves, 1 tbspn white miso
Place the broccoli and pasta in a baking dish and pour the cashew-lemon sauce over them. Mix well with a spoon and smooth. Optionally sprinkle 1-2 hands of vegan cheese. Place in preheated oven and bake for 20 minutes.
Remove from oven, let set for 5 minutes and position on plates.
Garnish with fresh herbs and vegan parmesan of choice. enjoy!
Vegan parmesan, Basil or other fresh herbs to taste
Keep leftovers covered in the fridge for 2-3 days.