Good day, ninjas! Here's a new recipe that's easy, quick, and sure to chase away those chilly winter blues. Broccoli and sun-dried tomatoes are mixed with black olives, white beans, herbs, and crunchy, cheesy-tasting breadcrumbs and then baked to deliciousness in the oven. I used canned beans and canned, chopped black olives and everything came together in a snap without dirtying a lot of dishes. Enjoy!
Broccoli and Sun-Dried Tomato Casserole
2 lb fresh broccoli florets (about 10 cups)
1/4 cup non-dairy butter
1/2 cup plain bread crumbs
1/2 cup + 1/2 teaspoon nutritional yeast, divided
1/3 cup vegetable broth
1 15oz can of white beans, drained and rinsed
1/4 cup chopped black olives
5 sun dried tomatoes (not the oil-packed kind), chopped finely
1/4 teaspoon rosemary
1/2 teaspoon salt
freshly ground black pepper
Preheat oven to 425 degrees F.
Fill a large pot with lightly-salted water and bring to a boil on top of the stove. Add the broccoli and cook 3 minutes. Drain broccoli in a colander and run some cool water over it to stop the cooking process.
Melt non-dairy butter in a medium skillet over medium heat. Continue to cook until lightly browned but not burnt, about 7-10 minutes. Remove from heat and immediately stir in breadcrumbs and 1/2 cup nutritional yeast.
Place broccoli in a large, oven-safe casserole dish that is lightly sprayed with cooking spray or olive oil. Add beans, sun-dried tomatoes, olives, rosemary, salt, and pepper and mix all ingredients well. Sprinkle the 1/2 teaspoon nutritional yeast over everything and mix again. Sprinkle the breadcrumb mixture over the casserole.
Bake the casserole in the upper third of the oven for 15 minutes or until the topping is golden-brown.
As always, feedback is appreciated :)
I've been cooking up a storm the last few weeks, so be on the lookout for lots more recipes and a special multi-recipe "Middle Eastern Feast" blog post!