Pretty much awesome deliciousness that tastes like you are eating a whomping load of calories from fat however….. its really all quite innocent and nutritious even! This pic is before the topping was put on and baked. We ate it too quickly to get a dish of the completed dish but I just had to share this recipe anyway! This is a quick, easy and impressively tasty dish! It’s even great cold, wrapped in soft butter lettuce leaves if you have leftovers the next day!
Preheat oven to 450
2 bunches Broccoli (florets and stems)
1/4 c Sun-dried tomatoes
1 small onion
2-3 cloves garlic
4 handfuls kale (spinach, beet greens/stems) chiffonade
-Chop everything bite sized, saute onion until translucent. Add the rest of the veg and minced garlic and cook till al dente.
8 Tablespoons nutritional yeast
1 Tablespoon ground flax seeds
4 Tablespoons water
2 teaspoons dijon mustard or similar type
1/4 teaspoon salt
2 tsp sriracha if you like spice
-Mix all ingredients together to make a sauce then stir into veg until well coated. Put into a casserole dish. I used a 9″ circle.
2 handfuls raw almonds
2 Tablespoons nutritional yeast
1/8 teaspoon salt
1-2 teaspoons grapeseed oil-Grind almonds into coarse flour (large random chunks are fine in the mix) in a food processor or coffee grinder. Mix with nooch, salt and just enough oil to make it almost a crumble like texture. Sprinkle on top of casserole.
Bake at 450 for 10-12 minutes until topping is browned, then lower heat to 350 for additional 20 minutes. Serve with hot sauce and a big leafy salad!