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.
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
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.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.