Veggie filled and creamy side dish filled with broccoli and artichoke and baked to perfection! This broccoli casserole is sure to please the whole family.
Deciding to host a dinner for your non vegan friends really puts the pressure on to have some tasty dishes. I had a few favorites that I already won them over with, but I wanted something new.
How I Created This Broccoli Casserole
Something that was creamy, a dish that would have them guessing about how I could make a cream without dairy. I turned to my Cashew Walnut Cream Sauce as a base. I knew it was liked since I have cooked with it before, and I had even shocked some when I told them it was dairy free.
I decided to use it to make a veggie casserole, since we had quite a few grains already on the menu. Broccoli and artichoke came to mind first, and are pretty common in casseroles, so that’s the direction I went with.
Since I was trying to make this easy, I found some organic artichoke hearts at Jimbos and used those instead of fresh artichoke. But if you have the time for fresh, then go for it! I’m sure it would be even better.
I wanted something rich and savory so the only addition I made to my sauce was add some white cooking wine. If you are strict enough in your veganism and need a vegan wine, there are some great varieties out there, just check with your local natural market. I have tried a few and really liked them. This broccoli casserole is easy to make, quick to bake, and delicious to eat!
More Vegan Sides You Might Like;
- Vegan scalloped cauliflower
- Smoky maple roasted carrots
- Peas, scallions and dill
- Creamy mac and peas
Broccoli and Artichoke Casserole
- Preheat oven to 350°F (180°C)
- Make Creamy Alfredo Sauce according to recipe but add 2 tablespoons white cooking wine in a food processor, blender or high speed blender with the rest of the ingredients.
- Taste and if you want more of a wine flavor feel free to add more. Make sure to reduce the sauce in the pot before baking it with the broccoli and artichoke.
- Wash and chop broccoli. Add it along with the artichoke hearts to a large bowl. Pour sauce over the veggies and mix until coated. You can add more or less depending on how creamy you want it.
- Pour into a 9x12 baking dish and sprinkle with almond meal. Bake for 25-30 minutes until it begins to brown on top.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.