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broccoli thanksgiving casserole

*can be made gluten free!!

this is a veganized 1950's soup label recipe and is an al dente bake
Casserole dish , 1/2 steamtable size or around 12” x 10” x 4inch deep (or  lasagna size)
Pot for blanching broccoli

1 each , 8 oz. package of vegan crackers, your favorite, or gluten free
1 each , 8 oz. package of daiya vegan cheese, or, vegan cheese
4 each , big fresh broccoli heads
3 cups , vegan milk of choice  --or--  vegan soup that would go with cheese ( broccoli, mushroom, split pea, lentil, nothing with tomatoes or red sauce)
1-2 tsps , corn starch, flour or vegan cheese powder to thicken the vegan milk if that is what you are using
Method...preheat oven to 350 degrees
Blanch each broccoli head in boiling water for around 10 seconds, then rinse with cold water and cut broccoli into small edible pieces, set aside
If using milk instead of soup, heat up and thicken with your thickener of choice, set aside
Assemble the casserole:  put a layer of chopped broccoli on the bottom of dish.
Step 2... crumble 1/2 the crackers with your hands into very small crumbs on top of the broccoli
Step 3...pour 1 1/2 cups, or a can and 1/2 of your vegan soup evenly on top of the broccoli, cracker layers
Step a layer of vegan cheese on top of the other layers
Start over with the chopped broccoli until you end up with the vegan cheese on top, usually 2 layers
Place in oven and cook for around 45 minutes to 1 hour (too long will overcook the broccoli, keep checking)

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