No eggs, no milk! It's so delicious I make it every weekend! casserole recipes

Описание: Stop cooking broccoli! Check out this recipe first! It's egg and dairy free!    • No eggs, no milk! It's so delicious I make...   Oh my God, this broccoli is so delicious! I cook this casserole every weekend! Egg and dairy free!
Today I’m making an incredibly delicious broccoli vegetable casserole without eggs and without milk. This is the perfect vegan recipe for a plant-based menu, healthy eating, and a light family dinner. Tender broccoli, potatoes, and flavorful mushrooms come together in a hearty vegetable base, all topped with a creamy sauce made from vegetable broth and finished with a golden layer of vegan cheese. This oven-baked casserole turns out juicy, satisfying, and full of aroma thanks to Italian herbs and basil. Crispy, creamy, and completely dairy-free! This broccoli casserole is insane!

If you’re looking for a healthy dinner, an easy meatless meal, a dairy-free recipe, or a new way to cook broccoli, this dish is exactly what you need. Simple ingredients, rich flavor, and wholesome goodness in every bite. It’s easy to prepare, and the result is absolutely worth it.

Crispy on top, soft and tender inside, with a rich vegetable flavor.
Completely egg-free and dairy-free — perfect for a vegan or plant-based lifestyle.
Hearty thanks to potatoes and mushrooms, yet still light and easy to digest.

Make sure to watch the full video recipe — I’ll show you how to prepare the smooth sauce and achieve the perfect casserole texture in the oven. You’ll definitely want to try it.

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RECIPE:
Ingredients:
1 head of broccoli
500 g potatoes
250 g mushrooms
1 onion
1 carrot
1 vegetable bouillon cube
500 ml hot water
2 tbsp butter (optional) or vegetable oil
30 ml olive oil
2 tbsp flour
Italian herbs
Basil
Salt, black pepper
Vegan cheese

Preparation:
Boil the broccoli in salted water for 2 minutes.
Boil the potatoes separately for 12–15 minutes.
Sauté the mushrooms with salt and pepper until the liquid evaporates, add olive oil, and cook until done.

Sauté the onion and carrot, add a little water, and simmer for 5 minutes.
Dissolve the bouillon cube in 500 ml of hot water.

For the sauce: melt the butter with olive oil, add flour, and mix well. Pour in the vegetable broth, add herbs, and cook until thickened.

Mix the potatoes, broccoli, and mushrooms, place in a baking dish, pour over the sauce, and sprinkle with vegan cheese.

Bake at 180°C for 20 minutes.

The perfect healthy dinner is ready.