I haven’t made broccoli Mornay for ages, but it’s a classic baked cheese and vegetable casserole. Oddly enough, though, I dreamed about this dish the other night, giving me an instant craving. But this time around, I wasn’t content to make the classic Cheddar version … too much cheese has proved not to be too good for my tummy these days. But I’ve had terrific success lately “veganizing” old cheese-and-vegetable standards with the help of sauces made with cashews and nutritional yeast. These are a marvelous substitute for cheese, and far better in every way than rubbery vegan cheese-like products made from soy!
I was especially delighted with the result, and so were my dinner companions who thought it might have been even better than the original Cheddar version. This creamy casserole topped with a golden crunchy cornmeal and chopped nut topping ended up tasting cheesy without any actual cheese. It’s an ideal side vegetable dish, especially when served with plump goat cheese biscuits. Rice is also a good choice, along with your favorite legume dish.
|Vegan Cauliflower and Broccoli Mornay|
|Recipe by Lisa Turner
Published on May 16, 2016
A vegan version of the classic cheesy baked broccoli and cauliflower casserole dish topped with a crunchy golden cornmeal and nut topping
Makes 6 to 8 servings
I’m sharing this with Jac’s weekly Meat Free Mondays event.
Other casseroles to enjoy from my kitchen:
Creamy Chickpea, Mushroom and Brown Rice Casserole
Azuki Bean Casserole
Southern-Style Eggplant and Potato Casserole with Chickpeas
Gigantes Bean Tomato Casserole