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20 mins Prep time

40 mins Cook time

INGREDIENTS:

1/2 cup plain whole wheat  bread crumbs

3 Tbsp Nutritional Yeast

4 Tbsp coconut oil or vegan stick, melted, divided

1- 1/2 tsp  Italian Seasoning, divided

1 Large head of broccoli florets

1 Large Head of Cauliflower florets

1 large Sweet onion, chopped

2 Tbsp Unbleached  flour

1 tsp dried Garlic

1/2 tsp salt

1/4 tsp Black Pepper

1 -1/4 cups Any Milk on Hand (unsweetened)

4 ounces (1/2 package) Vegan Cream Cheese

DIRECTIONS:

Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Nutritional Yeast , 2 tablespoons melted coconut oil/ vegan stick and 1/2 tsp of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
Melt 2 Tbsp oil/ stick in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic, salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese, cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.