Curried Broccoli Casserole

Curried Broccoli Casserole

3 large stalks, chopped into pieces and lightly steamed
Protein of your choice – half a pound
Onion – ½ large, chopped
Garlic – 3 cloves, minced
Mushrooms – 8 ounces
Margarine – 4 Tablespoons
Dry Sherry – ¼ cup
Flour – 2 Tablespoons (or one 10.5 oz can of Cream of Mushroom Soup)
Almond Milk, unsweetened – 1-2 cups, until thick sauce consistency is reached
Broth powder Vegetable or Chicken flavored – 1 Tablespoon
Curry Powder – 1 Tablespoon
Lemon Juice – 3 Tablespoons (one whole lemon)
Worcestershire Sauce – 1 Teaspoon
Mayonnaise – ½ cup
Nutritional Yeast – ½ cup (optional)
Vegan Parmesan “cheese” – 1/3 cup (optional)
Salt and Pepper to taste (you may not need to add salt if you are using Mushroom Soup)
Breadcrumbs – 1/3 to ½ cup

Preheat oven to 350 degrees.

Grease a deep, 3-quart casserole.

Break broccoli crowns into pieces. Peel stems and cut into thick slices. Steam lightly and fill casserole 3/4 full.

Prepare protein. If using tofu, marinate for 30 mins or longer in Tamari and Sesame Oil. If other, fry. Layer protien on top of broccoli.

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 (or Mushroom Soup) to coat vegetables evenly. Add almond milk and nutritional yeast. Stir over low heat until the sauce thickens. Sauce consistency should be halfway between thick and soupy.

Add to sauce: broth powder, curry powder, lemon juice, Worcestershire sauce, nutritional yeast, mayo, and pepper. Adjust for taste. Add salt if necessary.

Pour the sauce over the broccoli and your protein. The sauce won’t immediately reach the bottom of the bowl, but will get there during baking. However if it just sits in a layer on the top, add milk.

Top with Parmesan and breadcrumbs. Panko rocks!

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

Note:  This dish freezes well.