Provencal Tian: Broccoli-Cheeze Casserole

Oh Tian, you fancy french name for a cheezie milkee casserole.  Sometimes, the most comforting thing is a deep, warm, melty pot of everything baked together, amiright? For this casserole, I combine the inaugural crop of broccoli from Karma Farms with sliced cremini mushrooms, but other vegetables such as zucchini, eggplant, bell peppers, and even potatoes are traditional and very tasty here, so if you have a giant casserole dish go ahead and add them.

Did you save your Cheeze Sauce from the last post?  I hope so.  If you haven't made it yet and think these flavors won't combine well, I assure you, Herbs de Provence bake up 10x the aromatic power of anything in that cheese, but if you want to skip the liquid aminos or the smoked paprika, for a more subtle classically french cream flavor, I won't judge you ;) Additionally, you can substitute 2 cups of tofutti cream cheese or 2 cups of shredded Daiya in a pinch, but I think the squash cheese is the perfect blend for this dish and cooks perfectly.

Serves 8, serve hot, or cover with foil and reheat in the oven later.

What you'll use from your bag:
2 small heads of broccoli, chopped, with the leaves separated but also chopped
2 garlic scapes, chopped
1 Sweet Onion, chopped

What else you'll need:
2 cups of Cheeze Sauce or other vegan cheese
1 package mushrooms, 8oz, sliced
2 cups Non-dairy milk (I used part soy and part almond, but anything is fine here)
4 Tbs of flax meal, whisked with 1/2 cup warm water
2 cups cooked Quinoa, or a mix of wild rice and quinoa
2 cups of Panko (gluten free, vegan breadcrumbs)
1 Tbs oil to sauté
1 Tbs Herbs de Provence
1 Tbs Blackstrap molasses
Salt and pepper to taste
Optional: sprinkle with Harissa and fresh basil after cooking


First, preheat the oven to 350 degrees, and cook your Quinoa/rice
Boil your water with the grains inside, and the lid off. Should take about 20 minutes.  While that is happening, start another pot of water to boil, to blanche your broccoli.

Chop your broccoli, keeping the leaves to the side. The leaves will be added to your sauté near the end.  Slice your mushrooms, chop your onions, and garlic scapes.  

Add the broccoli to the boiling water for 2 minutes, to blanche. Then transfer to an icebath.

Then, set up your sautee
Heat up the oil in a large sauté pan, and add your mushrooms, onion, and garlic scapes.  Cook for 3-4 minutes, covering if you want really soft veggies (remember these will also bake for 30 minutes).

Next add your flax mixture, and stir to coat. It will look sticky, which is exactly what you want.  Then add the "milk," salt and pepper, and herbs de provence, and cook for 5-6 minutes until the sauce thickens, and the flax meal gets even more sticky looking.

Now, add your broccoli and grains
Mix these elements in and you are almost ready.  Once they are fully integrated, add your molasses, cheeze sauce and your broccoli leaves, and cook for 1-2 minutes while stirring.  Then take off the heat.

Then, transfer to a baking dish
This tested the limits of my 2.5 quart casserole dish, if you have a 3 quart, that might be ideal, or you can split this between two dishes (especially if you are adding other ingredients!!)

Line the bottom of the dish with 1 cup bread crumbs, and fill with mixture, and cover with the other half of the bread crumbs.  Put your dish on a baking sheet-- seriously, you'll thank me when you don't have to clean your oven tomorrow.

Bake for 25-30 minutes, turning once (NOT STIRRING!)
Let stand for at least 10-15 minutes after taking it out of the oven, which is hard, because it smells incredible...otherwise your casserole won't set, and will be very runny (BUT still tasty, so priorities)

The harissa and purple basil on the top add some heat, but also bring in a feel for the south of Provence, without muting the lavendar, rosemary and oregano we expect from a french bake.
It stores well, and is mighty filling!

Enjoy!