Tuesday, November 8, 2011

Creamy Broccoli Mushroom Bake

Yes, this Creamy Broccoli Mushroom Bake from Vegan Yum Yum is an ugly duckling recipe as promised, but it was good. I liked the technique of this casserole dish though: process broccoli and mushrooms, saute them with onions and olive oil, mix in an alfredo sauce and grains, top with breadcrumbs, and bake. I don't think I've ever processed my veggies like that before for a casserole.

It was very good, but not a winner in my book because
  1. The alfredo sauce, while really good, called for two tablespoons of Earth Balance margarine. Two tablespoons! Maybe I'm too much of a Happy Herbivore-ian now, but I just don't think you need so much (or any) margarine for something to taste good. 
  2. The alfredo recipe called for an optional two to four cloves of garlic. I love garlic so put in nearly four, and the final dish tasted overwhelmingly of garlic, I didn't mind it because I like garlic, but I'd have liked to taste the broc, shrooms, and sauce too. 
  3. It was not filling at all. I eat protein, whole grains, and veggies at every meal to keep me satisfied. I had to pair this with a lentil soup or baked tofu or a chickpea salad to make a complete meal, and by that time the calorie count for this meal was, I'm guessing, way higher than I need.

Still, if you don't mind pairing this dish with a protein, love strong garlic flavor or choose to omit, and don't care about the bad margarine, it was pretty good. I'd be interested in making another version with a Happy Herbivore alfredo sauce and some chickpeas added to the mix.

Creamy Broccoli and Mushroom Bake from Vegan Yum Yum
  • Alfredo sauce recipe is here (the recipe uses a slightly tweaked version)
  • 1 cup cooked orzo (I used brown rice)
  • 2 1/2 cups broccoli processed to a fine mixture
  • 1 cup mushrooms processed to a fine mixture
  • 2 to 3 tablespoons olive oil (I used 1)
  • 1/2 cup finely chopped onion
  • 1/4 to 1/2 cup breadcrumbs (I used panko)
  • salt & pepper
  • 1/2 teaspoon smoked paprika
  1. Heat olive oil in a large skillet. Add the onions and saute until softened and beginning to brown. Add the processed broccoli, shrooms, and salt. Saute until the mixture cooks down slightly and the veggies are soft, 5 to 7 minutes. Turn off the heat.
  2. Add the brown rice and alfredo sauce, and mix everything up.
  3. Lightly oil a medium casserole dish, pour the mixture in, top with bread crumbs, and spray with cooking spray then the smoked paprika, salt, and pepper. 
  4. Baked covered at 400F for 25 minutes; uncover and bake for 5 minutes more.


  1. You are not alone -- I definitely find myself altering recipes or even skipping them altogether because I'm not willing to add a significant amount of fat (namely oil or earth balance). HH has seriously changed the way I cook!

  2. Omg. Two tablespoons seems like almost nothing to me... But what is annoying is a fatty recipe that uses a food processor that doesn't fill you up! Grrr! It doesn't look bad, though.

  3. I love this recipe. I actually just love Vegan Yum Yum, I find the recipes to be original and very tasty. I would say that she really knows her sauces well, they are incredible, but it's true Lauren calls for quite a bit of margarine and all.