Recipe: Vegan Southwestern Broccoli Casserole

Gooey, creamy, and full of veggies -- this casserole was a hit.

Gooey, creamy, and full of veggies — this casserole was a hit.

Inspired by yesterday’s Broccoli Cheez Bites, I decided to whip up a casserole with similar ingredients for dinner tonight. I haven’t enjoyed a casserole since childhood, and I’m a little disappointed I haven’t thought to use them as a part of my poor-college-student arsenal of kitchen knowledge. Casseroles are incredibly cost-effective and easy to make. They also are a great way to incorporate unused veggies into a meal before they go to waste.

I have also never tried to make a vegan casserole. I think I did pretty well for my first attempt! After perusing the blogosphere for the ingredients in a “typical” casserole recipe, I came up with this concoction.

(You can literally use anything you want or have on hand in a casserole. These ingredients are the ones I had on hand, so this is what I came up with.)

Vegan Southwestern Broccoli Casserole

4 wild mushrooms, chopped
1 white onion, minced
1 red bell pepper, chopped
Garlic cloves to taste, minced (I love garlic, so I used about 4)
3 cups chopped broccoli
1 bunch cilantro, chopped
1 green bell pepper, chopped
2 large roma tomatoes, chopped
Hummus (I used half a container of Lilly’s brand)
1/2 cup nutritional yeast
1 1/2 cup salsa (or however much you desire-I love salsa and added a lot)
1/2 cup Daiya cheddar cheese (or any flavor, really)

Preheat oven to 375 degrees.

Mix onion, bell peppers, garlic, cilantro, tomatoes, and broccoli together in a bowl.

Add salsa and mix together, using your hands. Add nutritional yeast and mix with hands. Add hummus and mix with hands. The result should be a thick, creamy mixture. (For an extra cheesy dish, add extra Daiya to the mixture as well.)

Lightly grease a glass casserole dish. Place the mixture evenly in the dish. Cover the top of the dish with a layer of Daiya cheese and freshly cracked pepper.

Bake for 30-45 minutes and enjoy!