Cheesy Chicken & Broccoli Bake
Ingredients
- 3 cups (320 g) frozen or fresh Broccoli florets, roughly chopped
- 8 oz (227 g) Soy Curls, rehydrated
- 1 tsp (5 g) Thyme
- 1 tsp (5 g) Garlic Powder
- 1 tsp (5 g) Onion Powder
- 1 tsp (5 g) Poultry Seasoning
- Salt & Pepper, to taste
- 1/3 - 1/2 cup (40-60 g) Seasoned Bread Crumbs
- 1 Tbsp of chopped Parsley
- 7.5 oz (198 g) Vegan Cheddar Cheese
- 2 cups (473 ml) Plant Milk
- 2 Tbsp (30 g) Nutritional Yeast
- 1 tsp (5 g) Garlic Powder
- 1 Tbsp (15 g) Miso Paste
- Salt & Pepper, to taste
Preparation
Rehydrate the soy curls by soaking them in enough hot water to cover them along with the poultry seasoning for 15-30 minutes. Add more hot water as needed to keep them covered.
Drain the soy curls and brown them in a large skillet over medium heat for about 8-10 minutes, flipping occasionally. Set aside.
In a pot, heat the soy milk and miso paste on medium heat. Once the miso has dissolved, add the cheddar and stir occasionally until melted. Add garlic powder, nutritional yeast, salt, and pepper. Mix well and keep warm on low heat.
Cook the broccoli in boiling salted water until tender and bright green, about 4-8 minutes. Drain and set aside.
Assemble the dish by layering half of the cooked broccoli and half of the browned soy curls in a greased baking dish. Pour over half of the cheese sauce. Repeat until all ingredients are added to the baking dish.
Top with seasoned bread crumbs and bake at 350°F (175°C) for 25-30 minutes or until nicely browned and bubbling.
Top with chopped parsley and allow to cool for a few minutes before serving.
