Before going vegan, one of my favorite casseroles was Chicken Divan. I've been craving it lately and I've finally come up with a vegan version that I swear tastes almost exactly like the original! Creamy sauce, salty vegan cheese, delicious broccoli and cauliflower, this is my ultimate comfort food! My picture doesn't do it justice, trust me - this is amazing!
4 cups broccoli, chopped 4 cups cauliflower, chopped 3 cups vegetable broth 3/4 cup nutritional yeast 4 tbsp corn starch 1 1/2 tsp curry powder 1/2 lemon, juiced 3 tbsp Vegenaise 1 package vegan shredded cheese, like Follow Your Heart Gourmet Cheddar Shreds or Daiya Cheddar Style Shreds 1 cup breadcrumbs brown rice
Make the Sauce
In a saucepan on your stove, heat 3 cups of vegetable broth. Once it is almost simmering add in 3/4 cup of nutritional yeast and whisk until dissolved. Then add in the corn starch 1 tbsp at a time, whisking until dissolved. The broth will thicken into a creamy soup consistency. Remove from heat and add in 1 1/2 tsp of curry powder and 1/2 of a juiced lemon and stir. Whisk in 3 tbsp of Vegenaise.
Mix the chopped broccoli and cauliflower in a large casserole dish. Pour the sauce over the top. Mix in 2/3 of a package of vegan shredded cheese like Follow Your Heart Gourmet Cheddar Shreds or Daiya Cheddar Style Shreds. Sprinkle the top with the remaining cheese and 1 cup of bread crumbs.
Bake, covered, at 350 degrees for 45 minutes, then uncovered for 15 minutes. Broil on high for about 2 minutes at the very end. Make sure you watch the casserole like a hawk so the top gets all brown and crunchy.
Serve over brown rice!