This recipe is from my husband, who grew up with this dish. I love it. In fact I am salivating for it as Thanksgiving Day dinner approaches.
I hope you love it!
I got this recipe from Idea from my sister Tammy
- 5 Boxes Frozen Broccoli Thawed (I usually use enough fresh Broccoli to fill a 9"x13" baking pan)
- 2 Sleeves Ritz Crackers (or another vegan version)
- 1 Cup Earth Balance margarine (the best tasting margarine in the world and no trans - fat)
- 6 Tbsp Earth Balance margarine (the best tasting margarine in the world and no trans - fat)
- 6 Tbsp Flour
- 3 Cups Unsweetened Vegan Milk of Choice
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 Cups Shredded Daiya Cheese Cheddar Style (or vegan cheddar cheese of choice. Follow Your Hart works well too)
- 2 tsp dijon mustard
- For the Cheese Sauce: In a small saucepan on medium heat, melt the 6 Tbsp of Earth Balance. Once the Earth Balance is liquefied, remove from the heat (don't turn off the burner) and add the flour, salt, and pepper; whisk until smooth. Place the saucepan back onto the burner and slowly add 1 cup of vegan milk, whisking constantly until thickening occurs, then add remaining vegan milk 1/2 cup at a time. Cook sauce over medium heat, Whisking constantly until thickened and smooth. Add the vegan cheese and Dijon mustard and cook for an additional 5 minutes, whisking until smooth and well blended (this may take longer than 5 min be patient it will come together).
- For the topping: Process Ritz Crackers in a food processor until a fine meal. Melt the remaining Earth Balance (1Cup) in a sauce pan. Combine the Ritz Crackers and Melted Earth Balance and stir till combined.
- Putting it Together: Place the Broccoli in a greased 9"x13" Casserole Dish. Pour the Vegan Cheese Sauce over the top distributing evenly (no need to stir). Cover the top of the Broccoli and Cheese mixture evenly with the Cracker mixture and pat down.
- Baking: Place in the oven at 350 Degrees for approximately 30-40min until bubbly and golden brown on top.