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.
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