Broccoli Casserole with Mushrooms, Sun-Dried Tomatoes, Italian Bread & Vegan Eggs Recipe | Yummly
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Broccoli Casserole with Mushrooms, Sun-Dried Tomatoes, Italian Bread & Vegan Eggs

ORDINARY VEGAN
16Ingredients
60Minutes
360Calories
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Broccoli Casserole with Mushrooms, Sun-Dried Tomatoes, Italian Bread & Vegan Eggs
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Ingredients

US|METRIC
4 SERVINGS
  • 3 1/2 cups broccoli (cut into bite size pieces)
  • 1/3 cup vegetable broth (for sautéing)
  • 1 onion (large, diced)
  • 4 garlic cloves (chopped)
  • 4 cups sliced mushrooms (thick-)
  • 1/4 cup sun-dried tomatoes (thinly sliced)
  • 3 1/2 cups bread cubes (Italian, crusts removed)
  • 6 eggs (vegan, I used 6 tablespoons Bob's Red Mill egg replacer whisked with 1¼ cups of water and it worked brilliantly)
  • 2 Tbsp. potato starch
  • 1/3 cup nutritional yeast
  • 3/4 cup almond milk
  • 1 Tbsp. Dijon mustard
  • 1 1/2 tsp. dried thyme (or 1½ tablespoons of fresh)
  • 1 1/2 tsp. dried basil
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
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    NutritionView More

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    360Calories
    Sodium
    Fat
    Carbs
    Fiber
    Potassium
    Calories360Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol315mg105%
    Sodium820mg34%
    Potassium1060mg30%
    Protein26g
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber10g40%
    Sugars9g
    Vitamin A25%
    Vitamin C130%
    Calcium25%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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