Tonight, I was trying to throw something together for dinner, I had not been to the grocery store this week and I was running low on everything especially fresh ingredients, so I hit up the freezer and started digging around for something to inspire me. I came up with something that I will now be making on a regular basis. It was super easy to throw together on a weeknight, (took about 5 min to prep, the rest is all baking time) and it turned out absolutely delicious. Hubs loved it, I loved it... and no leftovers!
Ingredients:
4-5 cups frozen broccoli, florets or chopped (I used florets)
4-5 cups frozen shredded hash browns
1/2 med white onion, diced
1 cup cooked white rice (optional, but if you have some throw it in there)
1/2 cup nutritional yeast
1 10 oz can lite coconut milk*
1/2 cup water, approx...use as needed
1 tsp minced garlic
1 cup Panko or your favorite breadcrumbs
S&P to taste
Stir all ingredients together in bowl starting with the coconut milk and nutritional yeast, stir in the rest until thoroughly coated Pour into lightly oiled or non stick casserole dish. Cover with foil, and put in oven on 350 for about 20 minutes or until potatoes and broccoli are unfrozen. Stir well, add a bit more water if needed, pat down so that the broccoli florets are covered in the potatoes and liquid and put back in the oven uncovered for approx 40 min at 400 degrees or until lightly browned. The last 5 minutes sprinkle the breadcrumbs over the top and return to oven until browned. The nutritional yeast gives this a good cheezy flavor, but you can add some shredded vegan cheese on the top if you'd like to make it even more "cheezy". Good stuff! I simply sprinkled a touch more salt and freshly ground black pepper before serving.
I was torn between making this listed as a main dish or a side dish, but decided on side dish. But it is so filling it can easily be the main dish when served with some crusty bread and a side salad. This makes 4 large servings approx 290 calories ea.
*If you do not use coconut milk, feel free to substitute with other non dairy milk.
Ingredients:
4-5 cups frozen broccoli, florets or chopped (I used florets)
4-5 cups frozen shredded hash browns
1/2 med white onion, diced
1 cup cooked white rice (optional, but if you have some throw it in there)
1/2 cup nutritional yeast
1 10 oz can lite coconut milk*
1/2 cup water, approx...use as needed
1 tsp minced garlic
1 cup Panko or your favorite breadcrumbs
S&P to taste
Stir all ingredients together in bowl starting with the coconut milk and nutritional yeast, stir in the rest until thoroughly coated Pour into lightly oiled or non stick casserole dish. Cover with foil, and put in oven on 350 for about 20 minutes or until potatoes and broccoli are unfrozen. Stir well, add a bit more water if needed, pat down so that the broccoli florets are covered in the potatoes and liquid and put back in the oven uncovered for approx 40 min at 400 degrees or until lightly browned. The last 5 minutes sprinkle the breadcrumbs over the top and return to oven until browned. The nutritional yeast gives this a good cheezy flavor, but you can add some shredded vegan cheese on the top if you'd like to make it even more "cheezy". Good stuff! I simply sprinkled a touch more salt and freshly ground black pepper before serving.
I was torn between making this listed as a main dish or a side dish, but decided on side dish. But it is so filling it can easily be the main dish when served with some crusty bread and a side salad. This makes 4 large servings approx 290 calories ea.
*If you do not use coconut milk, feel free to substitute with other non dairy milk.