The big kids and I have been in San Diego this past week, which is why I haven’t had time to blog. We’re finally getting back into our usual routine, and back on east coast time. My kids go back to school the day after Labor Day so we’ll be working on getting back on our (horribly early) morning schedule next week. I know many of your kids are already back at school. With that being said, the make ahead meals I’ve been posting on here are a great way to eliminate dinner time stress and make your life easier. Here’s a tasty recipe to try next week. If you’re from the mid-west like me, you’ve had your share of broccoli cheese casserole over the years. This is a healthier, vegan version, but the result is just as tasty and comforting as you remember. Happy Eating!
Broccoli Cheese Un-casserole
This is a vegan recipe, but you can make it with real cheese and cream of mushroom soup if you prefer.
Ingredients
- 16 oz. frozen broccoli
- 1 onion chopped
- 1/2 Bell pepper-any color chopped
- 1 can chickpeas/garbanzo
- chopped celery
- 1 c Almond milk
- 1 c Vegan shredded cheese
- 1 Can vegan cream of mushroom soup
Instructions
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Add everything to gallon-sized freezer bag and freeze.
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Remove from bag when ready to prepare meal. Cook for 6-8 hours on low.
Recipe Notes
We all liked this recipe the best served over brown rice and sprinkled with salt and pepper.
Recipe adapted from: Whatvegankidseat.com