Vegan Creamy Broccoli and Chick-un Casserole

January 14, 2013 by Leanne Vogel May 17, 2017

A vegan approach to the classic cream of mushroom, broccoli and chicken casserole, topped with homemade dairy-free shredded cheese.

Ingredients

• 2 cups frozen broccoli, lightly steamed and drained
• 1 teaspoon extra-virgin olive oil
• 1 yellow onion, sliced
• ½ cup chopped mushrooms
• 1 garlic clove, chopped
• 2 cups cooked chickpeas
• 1 batch dairy-free cream of mushroom soup
• 1 batch dairy-free shredded cheese

Instructions

1. Preheat oven to 350F and set out a 6 cup casserole dish. There’s need to oil the dish.
2. Steam broccoli for a couple of moments to defrost. Chop into bite-size pieces and lay in the bottom of a casserole dish.
3. Meanwhile, saute onion, mushrooms and garlic with 1 teaspoon of oil for 5 minutes, until golden. Spread on top of the broccoli.
4. Add chickpeas on top, then mushroom soup, then cheese topping.
5. Place in the oven, uncovered, for 45 minutes.

Notes

For the cream of mushroom soup – I used homemade sunflower milk instead of almond milk, added 1 cup cauliflower to make it thicker and doubled the onion powder.

Nutrition Information Per Serving