Vegan Cheesy Chicken & Broccoli Bake
Ingredients
Main Dish
- 3 cups (320 g) frozen or fresh broccoli florets, roughly chopped
- 8 oz (227 g) rehydrated soy curls
- 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 chopped parsley
Cheese Sauce
- 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 add them to a large skillet on medium heat to brown. Cook for about 8-10 minutes, flipping occasionally. Set aside.
In a pot, heat the plant milk and miso paste on medium heat. Once the miso has dissolved, add in the vegan cheddar cheese. Stir occasionally until melted. Add in 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 adding half of the cooked broccoli and half of the browned soy curls to a greased baking dish. Pour over half of the cheese sauce. Repeat until all ingredients have been added to the baking dish.
Top the dish with seasoned bread crumbs and bake at 350°F (175°C) for 25-30 minutes, or until nicely browned and bubbling.
Remove from the oven, top with chopped parsley, and allow to cool for a few minutes before serving.
