3 large stalks, chopped into pieces and lightly steamed
Delight Soy Nuggets – 10.5 ounce pkg, chopped and fried
Onion – ½ large, chopped
Garlic – 3 cloves, minced
Mushrooms – 1 ½ pounds
Margarine – 4 Tablespoons
Dry Sherry – Ό cup
Flour – 2 Tablespoons
Almond Milk, unsweetened – 2 cups
Broth powder Vegetable or Chicken flavored – 1 Tablespoon
Curry Powder – 2 Tablespoons
Lemon Juice - 3 Tablespoons
Worcestershire Sauce – 1 Teaspoon
Nutritional Yeast – ½ cup
Vegenaise – ½ cup
Salt and Pepper to taste
Vegan Parmesan “cheese” – 1/3 cup
Breadcrumbs – 1/3 to ½ cup

Preheat oven to 350 degrees.

Butter a 9 x 13 pan with margarine.

Break broccoli crowns into pieces. Peel stems and cut into thick slices. Steam lightly and set aside.

Defrost and slice soy nuggets into ½ inch pieces. Fry in oil until crispy

Clean and slice mushrooms, chop onion and mince garlic. Sautee in margarine until onions start becoming translucent. Add dry sherry and cook until mushrooms are limp. Stir in flour to coat vegetables evenly. Add almond milk and stir over low heat until the sauce thickens. The consistency of the sauce should be fairly wet.

Add broth powder, curry powder, lemon juice, worchestershire sauce, nutritional yeast, vegenaise, salt and pepper. Adjust for taste.Add broccoli and soy nuggets to sauce and stir just enough to coat evenly.

Pour mixture into the baking pan. If it seems too thick, pour some more milk over it in the pan.

Top with parmesan ‘cheese’ and breadcrumbs.

Bake, uncovered for 45 minutes at 350 degrees or until bubbling and browned.

Notes: You can use canned mushroom soup in lieu of flour to make the sauce but reduce the amount of salt if the mushroom soup is salted. You can use any type of milk. This dish freezes well.