Ingredients
- 1 head broccoli
- 1 head cauliflower
- 1/2 medium onion (diced)
- 4 oz mushrooms (quartered)
- 2 tbsp butter
- 2 tbsp flour
- 1 cup cheese shreds (eg Daiya cheddar)
- 1 cup plant-based milk (add more if too thick)
- 1/4 tsp pepper (or to taste)
Instructions
VEGGIES 1. Steam broccoli and cauliflower under cooked but crunchy (about 4 minutes). 2. At the same time, sauté the mushrooms and onions over medium heat until the onions are translucent. CHEESE SAUCE 1. Melt butter in a small saucepan over medium heat. 2. Add flour and cook for about a minute. 3. Slowly add milk, a bit at a time, until it's all cooked in. 4. Add cheese and pepper and continue to stir until melted. Optionally add salt to taste. 5. If the sauce is too thick, add more milk a little bit at a time until it's the desired consistency. CASSEROLE 1. Preheat oven to 350F. 2. Add all veggies to a casserole dish and mix. 3. Pour cheese sauce over veggies. 4. (Optional) Sprinkle additional cheese on top, about 1/4 cup. 5. Cover and bake for 30-40 minutes; uncover for the last 5 minutes of cooking.
