The Spicy Spatula

You know, when a lot of us were kids we would rebel against the simple act of eating vegetables. Well, not this kid and it has nothing do with me being special (I was though :)). Mostly it is because both of my grandmothers are from the southern United States which meant I grew up eating collard and mustard greens, corn, green beans & potatoes, glazed carrots and the like.

But you know what neither of my grannies liked? Broccoli and cauliflower. When I think back on my early childhood, I can’t remember much, if any, broccoli or cauliflower. It wasn’t until my adolescent and teen years did I started to eat it.

And then as an adult? Broccoli is top three vegetables in my house. I mean, you can’t go wrong with the giant green tree. Vegan Beef & Broccoli? Yes please. Broccoli Soup? Sign me up! Broccoli Mac & Cheese? Heck yeah!

All of that to introduce today’s vegan recipe, a broccoliflower casserole which is just my portmanteau of broccoli and cauliflower. It’s delicious and it’s easy, and you’ll definitely get your daily value of fiber in this easy vegan recipe.

I had some leftover bread that I wanted to use so I sprayed it with water, tossed with garlic powder and dried herbs and topped the casserole with it. Normally I wouldn’t do this because I think it’s unnecessary but I did this time just for you!

So, grab your veggies and let’s get cookin’!

Kitchen Tools:

*Cutting board
*Kitchen knife
*Large pot
*9×13 baking dish
*Baking sheet

Ingredients:

*Broccoli
*Cauliflower
*Smoked tofu
*Plant milk (unsweetened)
*Nutritional yeast
*Mustard
*Garlic
*Cornstarch
*Turmeric
*Smoky paprika
*Vegan cheddar (optional)
*Leftover bread (optional)

Instructions:

*Fill a large pot with water and bring it to a boil.

*Chop broccoli and cauliflower into bite-size pieces. Add to boiling water and cook for 4 to 5 minutes. Drain and set aside.

*Preheat oven to 180C/350F.

*Chop smoked tofu and season as desired. Lay out onto a baking sheet. Bake for 15 minutes until slightly crispy.

*If using leftover bread: Break up or chop bread into crumbs, spray with water and toss with garlic, black pepper and dried herbs (thyme, basil, rosemary, marjoram). Set aside.

*In the same pot you boiled the cauliflower & broccoli, heat over medium. Add oil or water to the pot and add in garlic (onion is optional and it goes great here). Cook for 3 to 4 minutes.

*Add mustard and stir until you start to smell the mustard. Add water or broth and stir.

*Stir in plant milk, turmeric, salt & black pepper and smoky paprika. When the liquid begins to steam, stir in nutritional yeast.

*Make a cornstarch slurry and stir it into the liquid, bring it to a boil and then reduce to a simmer to let thicken.

*Stir in broccoli and cauliflower and smoked tofu until everything is mixed well. Add vegan cheddar.

*Add everything to a casserole dish, sprinkling the bread on top and bake on 180C/350F for 10 to 15 minutes.

*ENJOY!

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