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Servings: 6
Calories: 210kcal
Equipment
Ingredients
- 1 pound fresh broccoli florets trimmed
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 ½ cups crispy fried onions store-bought or homemade
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 4 to 5 minutes, until just tender. Drain and set aside.1 pound fresh broccoli florets
- Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 6 to 7 minutes, until browned. Stir in the minced garlic and cook for another 1 minute.2 tablespoons olive oil, 8 ounces mushrooms, 3 cloves garlic
- Sprinkle the flour over the mushrooms and stir well to coat. Gradually whisk in the vegetable broth and plant-based milk until smooth.2 tablespoons all-purpose flour, 1 cup vegetable broth, 1 cup unsweetened plant-based milk
- Add the nutritional yeast, soy sauce, onion powder, salt, and black pepper. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens.2 tablespoons nutritional yeast, 1 tablespoon soy sauce, 1 teaspoon onion powder, Salt and black pepper
- In a baking dish that fits your air fryer, combine the blanched broccoli and mushroom sauce. Stir until evenly coated.
- Place the dish in the air fryer and cook at 350°F (175°C) for 10 to 15 minutes, or until hot and bubbly.
- Sprinkle the crispy fried onions evenly over the top. Air fry for another 3 to 5 minutes, or until the topping is golden and crisp.1 ½ cups crispy fried onions
- Let it rest for a few minutes before serving warm.
Notes
Here are my best tips for making this vegan casserole turn out perfectly every time:
- Don't overcook the broccoli: Blanch it for just 4 to 5 minutes so it stays slightly firm, since it'll cook more in the air fryer, and you don't want mushy broccoli.
- Brown the mushrooms properly: Let them sit in the pan without stirring too much so they release their moisture and get that golden, caramelized flavor instead of steaming.
- Whisk out the lumps: When you add the flour, make sure to whisk constantly as you pour in the liquids so your sauce stays smooth and doesn't get clumpy.
- Use the right dish size: Your baking dish should fit comfortably in your air fryer basket with a little space around it for air circulation; otherwise, the casserole won't heat evenly.
- Watch the topping closely: Crispy fried onions can go from golden to burnt quickly, so keep an eye on them during the last few minutes of cooking.
- Flash freeze for meal prep: If you're freezing portions, spread them on a baking sheet and freeze for 1 hour before transferring to containers so the sauce doesn't stick together in one big clump.
Nutrition
Calories: 210kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 487mg | Potassium: 447mg | Fiber: 3g | Sugar: 6g | Vitamin A: 637IU | Vitamin C: 69mg | Calcium: 99mg | Iron: 1mg
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