I’m not going to lie and say I followed any type of recipe for this one. I actually have to dedicated it to my soul sister and old roommate from University Candice. She was queen of the one pot meals. Literally she would throw anything and everything into one baking pan and well…that would be dinner, no matter how good or bad it tasted.
This recipe was a little bit of this and all little bit of that, all thrown in to one pan and baked for 15 minutes. I’m sharing it because it was so incredible yummy. Pls don’t mind the lack of accuracy in the measurements. I had no intentions of sharing this one until we ate the entire pan and wanted more.
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Makes: 4 servings
Ingredients:
- 1 head of cauliflower
- Tiny bit of broccoli
- 1 can of chickpeas, drained and pat dry
- 1/2 teaspoon of olive oil
- 1/2 white onion
- 1 jar of Nona vegan cheese sauce
- 2 tbsp Dijon mustard
- 2 large leaves of kale
- 1 cup of bread crumbs of your choice (I used the gluten free Sorelle Bread crumbs)
- 2 cloves of garlic
- salt and pepper
Directions:
- Steam cauliflower and broccoli until they are tender and still crunchy but NOT soft
- Dice the onion and add it to a baking pan.
- Add the broccoli and cauliflower, and the can of chickpeas to the onions
- Pour the cheese sauce over the entire pan, add Dijon mustard and mix it up
- Add breadcrumbs, olive oil, garlic and nutritional yeast to food processor and pulse so finely chop and blend until it becomes a sticky mixture.
- Sprinkle it over top of the veggie mix until its covered.
- Bake for 15 minutes at 350
- Serve warm
- This is also a dish that could have many other options added to it. My husband added in some left over turkey, but I’m sure it would taste amazing with many other things as well.
