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Broccoli Mushroom Rotini Casserole [Vegan]

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Rotini pasta is the best to use because the spirals hold onto the sauce and really grab it, plus it has a nice texture to it too. If you don’t have a food processor, you can chop the veggies into very very small pieces instead so they don’t overwhelm the pasta. Also make sure not to use too much broccoli or you will end up with a more pungent pasta creation (as broccoli contains sulfur, it can be strong smelling).

Vegan Broccoli Mushroom Rotini Casserole

Calories

355

Serves

6

Ingredients

For the Casserole:

  • 1 cup of broccoli
  • 8 ounces sliced mushrooms
  • 1 medium onion, peeled and quartered
  • 3 large cloves of garlic
  • 16 ounces whole wheat rotini, elbows or spirals
  • 1/4 cup panko bread crumbs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Paprika, to garnish
  • White pepper, to garnish
  • Herbamare or salt, to garnish

For the Cheesy Sauce:

  • 2 cups almond milk
  • 1/4 cup cashews
  • 1 large clove of garlic
  • 1/3 cup nutritional yeast
  • 5 teaspoon brown rice miso paste
  • 1 tablespoon cornstarch
  • 1 teaspoon smoked paprika

Preparation

  1. Preheat oven to 350 F.
  2. Bring a large pot of water to a boil. Add salt if desired. Cook rotini or spirals for about 6 minutes just until al dente. (Do not overcook)
  3. Pulse, broccoli, mushrooms, onions and garlic separately in a food processor (unless you have a very large one) until broken into tiny pieces. Add to a large wok or sauté pan and cook for 7 minutes until soft. Add a little water or vegetable broth as necessary to cook.
  4. Blend cheezy sauce ingredients in a blender and taste test. Adjust seasonings if desired with more salt and pepper or smoked paprika.
  5. Drain rotini and add to sauté pan and pour sauce over (or combine in a large pot if you don’t have a lot of room). Toss to coat.
  6. Pour into a large casserole pan. Top with panko breadcrumbs and smoked paprika.
  7. Bake for 20-25 minutes.Serve and enjoy!

Nutrional Information

Total Calories: 2130 | Total Carbs: 423 g | Total Fat: 26 g | Total Protein: 88 g | Total Sodium: 1588 g | Total Sugar: 25 g

Per Serving: Calories: 355 | Carbs: 71 g | Fat: 4 g | Protein: 15 g | Sodium: 265 mg | Sugar: 4 g

Notes

This recipe is best served fresh, but if you need to reheat it, rebake it or else the panko bread crumbs will be mushy.

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AUTHOR & RECIPE DETAILS


photo

Veronica Grace is a self-taught “chef” and food enthusiast who focuses on promoting a low fat vegan approach to a whole foods diet and lifestyle. She teaches and encourages people to eat fresh plant-based foods as much as possible and stays up to date on current research in the natural health and plant based diet world. So follow along on her inventive food journey and enjoy a simple, tasty healthy lifestyle. Find her at LowFatVeganChef.


 

 

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0 comments on “Broccoli Mushroom Rotini Casserole [Vegan]”

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Allyson Warr
9 Months Ago

Where is the recipe for the cheezy sauce??


Reply
sue winter
3 Years Ago

I have enjoyed many of r vegan recipes but the vegan broccoli mushroom rotini casserole wasn\'t just bad, it was awful. This is also my husband\'s opinion.


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