Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat a non-stick skillet to medium-high and add the olive oil. Add the mushroom, pepper, broccoli, and red onion and sauté for a few minutes, until all the veggies are tender.

Step 3

In a small pot, add the vegan butter and flour and cook for a couple of minutes, just until creamy. Add the milk and nutritional yeast and cook until it starts to thick. Season with salt and pepper.

Step 4

Mix the panko breadcrumbs with the vegan butter.

Step 5

Grease a casserole dish and add the veggies, top them with the sauce, and cover with panko bread crumbs.

Step 6

Bake for 20 minutes, or until the panko is golden brown.

Step 7

Serve with parsley.