Vegan Broccoli, Carrot and Pasta Casserole by Blue Thunder

Hello All,

The Recipes I made up is called Vegan Broccoli, Carrot and Pasta Casserole

You will need:

Plant based tub of cream cheese

Plant based butter 4 to 5 Tablespoons

2 to 3 teaspoons worcestershire sauce

⅔ cup non dairy milk

1 cup shredded non dairy cheese

4 Tablespoons or ⅓ cup panko gluten free

1 Tablespoon powdered Garlic no salt

2 -4 teaspoons Poultry ground seasoning or sage ground seasoning

Sea salt & pepper to taste

2 small boxes of Paste gluten free (boil water as directed and cook then drain and set aside)

Cut broccoli without the stalk into diced or small pieces

½ bag of small bag shredded carrots

1 medium diced onion (red or white or yellow) 

1 teaspoon paprika optional

Boil the water on the stovetop and add sea salt and then the pasta as directed and drain and set aside.

Take a large frying pan. 1 to 2 Tablespoons of vegetable or olive oil, Heat the pan and then saute the onions, add the garlic and the non dairy milk, butter and cream cheese and let it cook til liquidy, add the garlic, salt & pepper, ground poultry seasoning/sage. Add the worcestershire sauce, let it cook on medium heat til broccoli gets tender, add any more non dairy milk little by little and add the panko gluten free/gluten free breadcrumbs with no eggs. Add the cheese at the last moment and paprika is optional. Once these are cooked. Oil a rectangle baking pan with olive or vegetable oil. Take the pot of paste and pour in the vegetable ‘cheese’ mixture well. Transfer to the baking dish and heat over 350 degrees Fahrenheit. Cook for about 35 minutes with foil covering it.

Take out to cool and serve with any protein if you wish on the side. Enjoy.