Vegan Broccoli & Cauliflower Divan

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! 

Vegan Broccoli & Cauliflower Divan

Vegan Broccoli & Cauliflower Divan

Serves 4-6


Vegan Broccoli & Cauliflower Divan
  • 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!