Broccoli & Cauliflower Divan
Before going vegan, one of my favorite casseroles was Chicken Divan. I've been craving it lately and I've finally come up with a vegan version that I swear tastes almost exactly like the original! Creamy sauce, delicious broccoli and cauliflower, and crunchy home made croutons, this is my ultimate comfort food!
4 cups broccoli, chopped 4 cups cauliflower, chopped 3 cups vegetable broth 3/4 cup nutritional yeast 5 tbsp corn starch 1 1/2 tsp curry powder 1/2 lemon, juiced 3 tbsp Vegenaise 4 slices bread brown rice
Make the Sauce
In a saucepan on your stove, heat 3 cups of vegetable broth. Once it is almost simmering add in 3/4 cup of nutritional yeast and whisk until dissolved. Then add in the corn starch 1 tbsp at a time, whisking until dissolved. The broth will thicken into a creamy soup consistency. Remove from heat and add in 1 1/2 tsp of curry powder and 1/2 of a juiced lemon and stir. Whisk in 3 tbsp of Vegenaise. Mix the chopped broccoli and cauliflower in a large casserole dish. Pour the sauce over the top.
Chop 4 slices of bread into 1/4" cubes and toast in your oven at 350 degrees for 10 minutes making your own croutons. Top the casserole with the toasted croutons and spread evenly.
Bake, covered, at 350 degrees for 45 minutes, then uncovered for 15 minutes. Broil on high for about 2 minutes at the very end. Make sure you watch the casserole like a hawk so the top gets all brown and crunchy.
Serve over brown rice!