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Servings: 8 people
Calories: 167kcal
Ingredients
- 2 tablespoons olive oil
- 2 cups mushroom sliced
- 1 red bell pepper chopped into big pieces
- 2 cups broccoli chopped
- 1 red onion chopped
- 2 cups almond milk
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 2 tablespoons Nutritional yeast
- Salt and pepper
- 1 cup panko bread crumbs
- ¼ cup vegan butter melted
- Fresh parsley to serve
Instructions
- Heat a non-stick skillet over medium-high heat and add the olive oil. Toss in the sliced mushrooms, chopped red bell pepper, broccoli, and red onion. Sauté for several minutes until all the vegetables are tender but still vibrant.2 tablespoons olive oil, 2 cups mushroom, 1 red bell pepper, 2 cups broccoli, 1 red onion
- In a small pot, melt the vegan butter over medium heat. Once melted, stir in the flour and cook for a couple of minutes, whisking continuously until the mixture becomes smooth and creamy. Gradually pour in the almond milk while stirring, then add the nutritional yeast. Continue cooking until the sauce thickens slightly. Season with salt and pepper to taste.2 cups almond milk, 2 tablespoons vegan butter, 2 tablespoons flour, 2 tablespoons Nutritional yeast, Salt and pepper
- Mix the panko breadcrumbs with the melted vegan butter in a separate bowl until evenly coated.1 cup panko bread crumbs, ¼ cup vegan butter
- Lightly grease a casserole dish and spread the sautéed vegetables evenly inside. Pour the creamy sauce over the veggies, ensuring everything is well covered. Sprinkle the buttered panko breadcrumbs over the top.
- Place the dish in the air fryer at 350°F (180°C) for about 10 minutes or until the panko turns golden brown and crunchy. Garnish with freshly chopped parsley before serving. Enjoy!Fresh parsley to serve
Notes
- Veggie Texture: Don’t overcook the vegetables during the sauté step—they’ll cook more in the air fryer, so you want them slightly crisp. This helps retain a nice bite and prevents them from turning mushy.
- Thick Sauce:If the sauce seems too thin, let it simmer a bit longer to thicken up. It should coat the back of a spoon, giving you a creamy texture that blends perfectly with the veggies.
- Panko Crunch: Use panko breadcrumbs instead of regular breadcrumbs for a crispier topping.
- Vegan Butter: Choose a high-quality vegan butter for a richer flavor in both the sauce and topping. A good vegan butter can make a difference in the overall taste, adding a savory depth to the dish.
- Salt Check: Taste the sauce before pouring it over the veggies; it’s your last chance to adjust the seasoning. A well-seasoned sauce is the key to a flavorful casserole, so don’t skip this step!
- Air Fryer Timing: Keep an eye on the air fryer during the last couple of minutes. Cooking times can vary slightly based on the air fryer model, so adjust as needed to get that perfect golden-brown crust.
Nutrition
Calories: 167kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 214mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1006IU | Vitamin C: 40mg | Calcium: 104mg | Iron: 1mg
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