Broccoli Casserole

This was one of my very favorite meals as a kid and I still love it. I just changed a few things to make it plant-based. It makes me so happy that this has become a favorite of my daughter's too.

1 head of broccoli thinly sliced and chopped into small pieces

1 small package of mushrooms chopped into small pieces

1 half of a large onion, finely diced

Sautee the above ingredients in a little olive oil just until heated through. Salt & pepper to taste. Pour into a baking dish and set aside. Stir together the following ingredients for the sauce: 

1 recipe of cream sauce

1 cup tofutti sour cream or any vegan sour cream 

1 tablespoon yellow curry powder

Pour sauce over veggies in baking dish and mix through. Cover pan with foil and bake at 375 degrees for about 25-30 minutes or until broccoli is tender. Serve over cooked rice.

Optional Toppings:

Bread crumbs: Toast minced garlic with panko crumbs in a pan until lightly brown. Sprinkle crumbs over each serving. (I don't like to put them over the entire pan as they can become soggy when reheated).

Crispy Shallots: These are so delicious on just about everything. You can find them on the shelf at just about any Asian market. Again - we just sprinkle these on each individual serving so they don't get soggy when reheated.