Vegan Broccoli Walnut Au Gratin

If you’re looking for a comfort food, holiday side-dish, or potluck contribution, look no further than this yummy, easy Vegan Broccoli Walnut Au Gratin casserole. It is based on steamed broccoli spears, a crunchy baked nut-crumb plant-based cheese topping, and a creamy, plant-based “cheesy” sauce. I adapted this plant-based recipe from a vegetarian California Walnut recipe, which I featured on a Hallmark TV Channel Home & Family show. Try substituting cauliflower for broccoli as a new alternative. Serve it as the main dish, or a delicious side dish. It’s also great served over baked potatoes. 

You can watch the holiday segment from the Hallmark Channel here, which features a vegetarian version of this recipe. All you have to do is swap out plant-based milk and cheese.

Vegan Broccoli Walnut Au Gratin

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(14 votes, average: 4.21 out of 5)
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4.2 from 14 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This comfort food classic dish—rich with steamed broccoli, a walnut-crumb topping, and “cheesy” sauce—is excellent for holidays, potlucks, or easy dinners.

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Ingredients

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Broccoli:

• 1 ½ pounds fresh broccoli or broccolini

Walnut-Crumb Mixture:

• ¼ cup whole wheat bread crumbs
• 1 cup shredded, sharp plant-based cheese, (i.e., soy, almond; divided)
• ½ cup coarsely chopped walnuts
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)
• 2 tablespoons extra virgin olive oil (divided)

Sauce:

• ½ onion, diced
• 1 clove garlic, minced
• 2 tablespoons flour
• ¾ cup vegetable broth
• 1 cup plant-based milk, unsweetened, plain (i.e., soy, almond)
• ½ teaspoon black pepper
• Salt (optional, to taste)

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Instructions

1. Bring a medium pot of water to boil. Place broccoli in pot, cover, and cook for about 8 minutes, until just tender but bright green. Drain, and transfer cooked broccoli to a 9-inch casserole dish.
2. While broccoli is cooking, make walnut-crumb mixture. Preheat oven to 375 F.
3. Spray a baking dish or baking sheet with nonstick cooking spray. In a small bowl, combine bread crumbs, ¼ cup shredded plant-based cheese, walnuts, rosemary, and 1 tablespoon olive oil, mixing well.
4. Transfer walnut crumb mixture to the baking dish or sheet and place on top rack of oven. Bake 15 minutes until golden brown. Remove from oven and set aside.
5. While broccoli and walnut-crumb mixture is baking, make sauce. Heat 1 tablespoon olive oil in a saucepan and add onions and garlic, sautéing for 5 minutes. Add flour and cook an additional minute. Stir in broth and plant-based milk, and cook for an additional minute. Stir in ¾ cup plant-based cheese and black pepper, and heat until thick and creamy. Season with salt if desired.
6. Pour sauce evenly over broccoli in casserole dish. Sprinkle with crumb walnut mixture. Serve.

Notes

To make this recipe gluten-free, use gluten-free bread crumbs and use cornstarch instead of flour.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 197
• Sugar: 3 g
• Sodium: 208 mg
• Fat: 13.5 g
• Saturated Fat: 4 g
• Carbohydrates: 12.5 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 15 mg

For other classic side-dish recipes, check out some of my favorites:

Cranberry Apple Leek Stuffing
Oat Cranberry Pilaf with Pistachios
Balsamic Butternut Squash and Brussels Sprouts with Farro

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