This is a great casserole for holidays and special occasions. However, even in the midst of 90+ degree days, broccoli cheese casserole is a good choice for dinner!
I have never come across a vegan mushroom soup that I like but making it from scratch is really quite easy.
It is a really rich and dreamy-creamy dish that is best served alone or with a side salad. However, if you are looking for something even more substantial, you can also enjoy it on rice or potatoes.
This looks like a super hard and involved dish to prepare but trust me, it is simple…especially if you use a store-bought pie crust.
You can adjust the veggies to taste but I would recommend trying it with the ingredients listed in the recipe, for the first time, and then feel free to adjust it to your taste when you make it again.
The key is to make sure you add HEAPING tablespoons of flour, otherwise, the quiche will be too runny. A note of advice, let the quiche sit on the counter for about 10-15 minutes before slicing it. Leftovers can stay in the refrigerator for up to 5 days.
This dish is an absolute must for Easter dinner. Save a pig and opt for this filling and satisfying casserole. It is simply delicious!
If you use thin asparagus, reduce baking time by 15 minutes.
You can use another plant-based cheese other than parmesan, but I highly recommend sticking with the parm! I used Follow Your Heart Vegan Shreds, but Trader Joe’s non-dairy Parmesan is also a good choice.
This dish works great with or without cooked orzo tossed with olive oil and black garlic.