Scalloped Riced Broccoli Casserole

This recipe was born out of an absolutely fantastic deal that I recently scored on organic broccoli.

Scalloped Riced Broccoli Casserole is: 

• Vegan

• Oil Free

• Dairy Free

• Gluten Free

• Comfort Food 

• Amazing!

• Creamy!

• GREAT to take to potlucks!

I got all this for just $9.00! Yes! I paid $1.00 per bunch of broccoli.

Well, that meant that I had a lot of broccoli stems.

Many people don't realize that the stems of broccoli are not only edible, they are delicious! Just peel off the tougher outside layer and you are left with the soft interior. 

These are the exact same stems, but they are prepped and ready to use. 

I riced my stems and the yield was 4 cups. 

If you don't want to go to the trouble to rice your own stems, buy broccoli pearls. 

Broccoli pearls are the riced stems of broccoli. It's just a fancy new name for the same thing! As you can see from the photo, you can often find them marked down to half price. Yes, they are perfectly fine to eat. They are marked down because they are close to the "sell by" date. Use them up within 3 days of purchase. 

Now, on to the recipe!

Ingredients:

4 cups riced broccoli stems 

1 Tbsp. salt-free herb mix 

1 1/2 tsp. onion powder 

1 1/2 tsp. garlic powder 

2 + cups lemony white bean alfredo sauce

2 Tbsp. nutritional yeast
1/2 cup finely chopped walnuts  

Instructions: 

After you have either riced your broccoli stems or bought them pre-riced, place them in a bowl and add the following combination of spices: 

1 Tbsp. salt-free herb mix. (Your choice. I used a garlic blend.) 

1 1/2 tsp. onion powder 

1 1/2 tsp. garlic powder 

Mix the spices into the riced broccoli stems.

Pour two cups of lemony white bean alfredo sauce over the top.  Here is the recipe for lemony white bean alfredo sauce . You may need to thin it a bit with some almond milk, especially if you prepared it ahead of time and froze it. You want it to completely coat the broccoli mixture and be slightly "wet", like a casserole. If needed, add more of the alfredo sauce to reach the desired consistency.

Place in a standard 8 ½ X 11 inch pan and flatten with a spatula. Mix the walnuts with the nutritional yeast and sprinkle the mixture over the top. Cover with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for an additional 10 minutes or until the top is lightly browned.

Serve with a big salad, fresh fruit, and homemade muffins for an easy summertime meal!

Want the recipe as a free downloadable PDF? Sure! Just click on this link!

Did you make this recipe? 

I'd love to know what you thought of it. Just drop your thoughts in the comments section. 

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Do all to the glory of God, 

Hope