A savory, comforting, creamy, cheesy veggie casserole that just so happens to be vegan and gluten-free. It’s flavorful, nutrient-dense, and quite easy to make.

Recipe by: Nisha at Rainbow Plant Life

Ingredients

Vegetable Mixture

  • 8 ounces of mushrooms, sliced
  • 2 small onions, thinly sliced
  • One medium cauliflower, cut into florets
  • 6 cloves of garlic, minced
  • 2 1/2 tablespoons olive oil
  • Salt & pepper to taste
  • 2 teaspoons dried thyme, divided

Creamy, Cheesy Sauce

  • 3 tablespoons olive oil
  • 4 cloves of garlic
  • 1 chili pepper, minced
  • 3 tablespoons gluten-free all-purpose flour (can use regular flour for non-gluten-free version)
  • 1 1/4 cups unsweetened almond milk
  • 1/2 cup vegetable broth
  • 1/2 cup nutritional yeast
  • 6 tablespoons vegan Parmesan cheese
  • 3/4 teaspoon each of sea salt and black pepper
  • 14 ounces organic extra firm or firm tofu
  • 1 large lemon
  • 6 tablespoons tahini
  • 2 tablespoons of hummus
  • 1 cup almond meal

For full recipe click here.

 

*The featured image is a stock photo by Bernadette Wurzinger meant to represent this dish.