Friday, June 15, 2012

Vegan Dinner: Cheesy Cauliflower Rice and Broccoli Casserole

It ain't easy being cheesy! Oh how I adore Nutritional Yeast. It is the perfect healthy substitute for anything and everything cheesy.

After looking through the pantry to figure out what I could do with this stuff I thought of the perfect comfort meal...MAC-n-CHEESE. Now that I knew what I was could I make it healthy?

Here's how! Take a head of cauliflower, head of broccoli, nutritional yeast and bam! You've got yourself a healthy meal and zero guilt. I decided to title it "Cheesy Cauliflower Rice and Broccoli Casserole."


-1 head of cauliflower (3 cups grated)

-1 head of broccoli (2 1/2 cups chopped)

-1 1/2 cups of uncooked Quinoa pasta (and it's Gluten-Free)

-4 tbsp organic Tamari Soy Sauce

-2 cups of Almond Milk

-1 3/4 cups of Nutritional Yeast (1 1/4 in mix, 1/2 to sprinkle on top)

-2 "eggs" of Ener-G Egg Replacer

-1 can of organic sweet peas

-Salt and Pepper as needed


1. Preheat oven to 375 degrees. Line a glass pan with non-stick tin foil and set aside

2. Chop cauliflower into large chunks and run across a cheese grater (if it has two sides, grate across the larger holes)

Cauliflower Rice

3. Chop the broccoli into chunks (golf ball size) then cut each in half

4. In a large bowl combine soy milk, soy sauce and nutritional yeast

5. Combine egg substitute and water, stir until completely dissolved, then add to the sauce mix (make sure it's dissolved before adding! This will help the yeast and milk become creamier)

6. Add the cauliflower rice, broccoli, peas and the quinoa pasta to the bowl and mix

Note: It will be a little runny, but will thicken up while cooking

7. Pour the mixture into the glass pan, sprinkle the remaining 1/2 cup of nutritional yeast on top, then cover with additional tin foil

8. Cook for 25-30 minutes, until pasta is cooked

9. Uncover then cook 10 more minutes until the top starts to crisp



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