Ingredients:
12 oz broccoli florets, cut into bite size pieces
1 small yellow onion, diced
16 oz crimini (baby bella) mushrooms, diced
12-14 oz chicken style seitan, cut into bite sized pieces (thawed, if frozen)
3 tbsp all purpose or whole wheat flour
1 1/2 cups plain, unsweetened plant milk (I used almond milk)
1/2 cup dairy free Greek yogurt (I used Kite Hill plain, unsweetened)
1/4 cup vegan mayo (I used Hellmans Vegan)
3/4 tsp black pepper
1/2 tsp salt
2-3 oz vegan cheddar shreds (I use Violife)
1 oz vegan parmesan, grated (Violife or Follow Your Heart are both great)
1. Put onion, broccoli, mushrooms and chick'n in a large deep pan and cook on medium high heat with lid on, stirring occasionally, adding water a tablespoon at a time as needed to keep from sticking, for 5-6 minutes, until the broccoli is soft.
2. Sprinkle on flour and stir to coat. Cook for 1 minute. Pour in milk and stir to combine. Cook 2-3 minutes until milk thickens. Remove from heat.
3. Add vegan yogurt, mayo, salt and pepper. Stir and taste, adding additional salt and pepper if desired. Keep in mind the cheese you add will also add salt, so don't overdo it here.
4. Pour broccoli mixture into a casserole dish and sprinkle cheeses on top. Broil for 2 minutes to melt cheese. Serve hot.
