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Vegan Creamy Broccoli and Chick-un Casserole

by May 17, 2017

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

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

4

Ingredients

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

Calories:

294

Calories from Fat:

294

Total Fat:

9.4

Saturated Fat:

3.5 g

Sodium:

513 mg

Carbs:

42 g

Dietary Fiber:

13.4 g

Net Carbs:

28.6 g

Sugars:

9.1 g

Protein:

17 g

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.

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