Step 1

Steam or boil the broccoli florets until al dente, not mushy. Set aside.

Step 2

In a medium size skillet sautee the onion with a drizzle of olive oil until translucent (or a splash of water for WFPB + Plantricious compliance).

Step 3

Add the mushrooms and a pinch of sea salt and continue cooking until they start to wilt. Add the white wine and thyme, turn up the heat and cook until most of the liquid has evaporated.

Step 4

Meanwhile In a small bowl or a blender mix together the cashew milk, flour, nutritional yeast, onion and garlic powder and sea salt until combined without any lumps. Add the mixture to the pan with the mushrooms and stir to combine. Simmer for a few minutes until thick and creamy.

Step 5

Add the cooked broccoli and combine.

Step 6

Transfer the mushroom broccoli mixture to a broiler proof casserole dish and top with your choice of crispy onions, saltine crackers or panko bread crumbs. Broil for a couple of minutes until golden brown to your liking on top. Serve hot with my Thanksgiving Wild rice and olive oil mashed potatoes!

Step 7

To make this recipe compliant make sure to omit any oil and sautee in water, wine or veggie stock instead.