A lot of people ask me what I eat for Thanksgiving. Well, growing up, my plate looked very similar to the way it looks today, but with no flesh. I remember being a kid and having a cut of meat served on my plate. I would always ask for the smallest portion, because it wasn’t very good, especially in comparison to the delicious “sides”, which were far more nutritious and appetizing! These days my plate is filled with healthy sides, like my homemade stuffing, cheesy broccoli casserole, roasted sweet potatoes, and steamed vegetables.
One of my favorite dishes is one that my sister used to make for every Thanksgiving, called “Cheesy Broccoli Casserole.” The dish had a mix of velveeta cheese and vegetables topped with buttered and crushed ritz crackers. It was so tasty! This year, I decided to try and make an animal-friendly version using my vegan Macho Nacho Cheese. I am happy to report that it was a success! This dish is great for Christmas dinner or any occasion.
Cheesy Broccoli Casserole
1 bunch Broccoli
1 bunch Cauliflower
3 c. cut Carrots or baby carrots
Cheese Sauce (double my recipe)
2 packs of vegan Crackers
1/4 c vegan butter or oil
Preheat oven to 350º F.
Steam vegetables in a pot with boiling water. Strain vegetables and pour into casserole dish.
Add cheese sauce and mix well.
Crush crackers with a vegetable masher or by placing them in a bag and pounding. Pour crushed crackers into a mixing bowl. Melt butter and pour over crackers. Mix well.
Pour cracker topping over casserole.
Bake for 15 minutes or until crackers are golden brown.