Cauliflower, Broccoli & Sweet Potato Turmeric Casserole

by Sarah, Vegan Chickpea 22 Comments

Happy May my friends! What are you most excited for this month?

I’m going to be all over the USA in the coming weeks, starting with Salt Lake City tonight for a Food Blogging Conference which I am SO excited for! I’ve had my ticket for almost a year, eagerly awaiting this fun and educational opportunity where I’ll get to meet other bloggers, learn more about the industry and get mega inspired for what’s to come next with Vegan Chickpea! I’ll be sharing some updates from Salt Lake, mostly on my new Twitter account, so be sure to follow me here!

Today I have another healthy casserole recipe to share with you, which came about when I realized that my most viewed and popular recipe to date is this . This tells me that everyone loves a clean, real food upgrade on traditional family friendly meals!

I’ve also been reviewing the survey responses that I collect when someone new joins my mailing list. Thank you to all of you who have filled that out! It’s really important to me to know your interests and challenges. One common interest I found is that so many of you are looking for plant based, gluten free main dish recipes that you can make for a family friendly dinner.

With that in mind, I knew I wanted to create another casserole recipe that the whole family can enjoy. What I love about this Cauliflower, Broccoli & Sweet Potato Turmeric Casserole is that you can think of it as a template that you can modify with other vegetables and seasonings. Don’t like turmeric? Use other seasonings or your favorite blend! Don’t have these veggies? Use butternut squash, zucchini, asparagus or whatever else you may have in the fridge that needs to get used.

You could also assemble this dish ahead of time and then just bake it when you’re ready, so it’s done in just 30 minutes. Or, you could actually bake it in advance and then reheat the next day. This makes a great solution for busy nights!

The cashews get blended with water to create a creaminess that thickens as it bakes, instead of needing to use heavy cream, regular milk or cheese. If you have a nut allergy, you can substitute sunflower seeds. I particularly like this casserole leftover and reheated because all the flavors have time to meld, and it gets nice and thick!

Topping recommendations:

More fresh parsley or other herbs
Kelp seasoning – a seaweed/algae that give a similar affect to salt but with less sodium and a ton of minerals, vitamins and enzymes, including being one of the highest natural sources of iodine. This is a staple in my house!
Trader Joe’s ‘Everything but the Bagel’ Seasoning Blend – I just discovered this stuff and am seriously addicted to it! Anyone else? It has sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, black sesame seeds and poppy seeds. Perfect on, um, just about anything.

Ingredients used to make or enhance this recipe:

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I hope you enjoy this casserole, and let me know in the comments below what main dishes you love to make for your family dinners!

Sarah Newman, Vegan Chickpea

Cauliflower, Broccoli & Sweet Potato Turmeric Casserole

A healthy, clean, real food recipe to nourish your entire family! Also use this recipe as a template and sub whatever veggies and seasonings you have on hand!

30 minPrep Time

30 minCook Time

1 hrTotal Time

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4.3 based on 7 review(s)

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Ingredients

1.5 cups cashews, soaked at least 20 minutes (for nut free, use sunflower seeds)
2 cups sweet potato, small chopped (about 1/2 in pieces)
2 cups cauliflower, small chopped
2 cups broccoli, small chopped
3/4 cup onion, diced
1/4 cup tahini
1/2 cup nutritional yeast
2 Tbsp water
1/4 cup parsley, plus more if desired for topping
3 Tbsp apple cider vinegar
1.5 Tbsp garlic powder
1 Tbsp chili powder
1 tsp sea salt
1 tsp ground turmeric
2 cups nondairy milk (almond, soy, oat)
extra sprinkles of salt and pepper on top, to taste

OPTIONS FOR TOPPING:

extra parsley or other fresh herbs
Kelp seasoning
Trader Joe's 'Everything but the Bagel' Seasoning
Any raw or toasted nuts or seeds you desire (sesame, cashews, sunflower seeds, etc.)

Instructions

Cover the cashews in water and soak at least 20 minutes, or up to overnight.
Preheat the oven to 400 degrees F.
After chopping the sweet potato, cauliflower, broccoli and onion, add to a bowl.
In a separate bowl, combine all remaining ingredients except the nondairy milk and lightly whisk. Don’t over mix, it will thicken as you combine it. Pour mixture on top of veggies and combine well. The mixture will be sticky. I used my hands to rub the mixture over all the veggies, making sure everything got coated evenly. You can use spatulas but I find getting in there with my hands is easiest!
Place the veggies mixtur in a nonstick or lightly oiled or sprayed large baking dish.
Drain and rinse the cashews. In a high speed blender, combine cashews and nondairy milk until well mixed. Pour over veggie mixture, and stir with a spatula to lightly combine everything together. Sprinkle with extra salt and pepper if desired.
Bake for 30 minutes.
OPTIONAL: Top with extra parsley, kelp seasoning, Trader Joe's 'Everything but the Bagel' seasoning blend, or any raw or toasted nuts or seeds you desire (sesame, cashews, sunflower seeds)!

Notes

Slightly adapted from Mark Reinfeld's cookbook Healing the Vegan Way.

7.8.1.2

https://veganchickpea.com/cauliflower-broccoli-sweet-potato-turmeric-casserole/

Sarah Newman, SKN Creations

Nutrition

Calories

94 cal

Fat

1 g

Carbs

9 g

Protein

14 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Reader Interactions

Comments

Jasmine says
May 8, 2017 at 7:36 pm
I'm loving the color on this, looks delicious!
Reply
veggiesdontbite says
May 8, 2017 at 10:06 pm
Love creamy casseroles! All these veggies are perfect for them too. Looks delicious!
Reply
- Sarah, Vegan Chickpea says
  May 10, 2017 at 12:30 pm
  Thank you! Yes, really can't go wrong with creamy casseroles. :)
  Reply
Wanderlust Vegans says
May 8, 2017 at 11:05 pm
Mmm I love casseroles! I will add this to my list of must try recipes.
Reply
- Sarah, Vegan Chickpea says
  May 10, 2017 at 12:30 pm
  Awesome, let me know when you try it!
  Reply
Amy Katz from Veggies Save The Day says
May 9, 2017 at 5:32 am
Looks delicious Sarah! I love how you show all the ingredients you used from Amazon. I love shopping online!
Reply
See Also
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- Sarah, Vegan Chickpea says
  May 10, 2017 at 12:31 pm
  Thanks Amy! Amazon Prime is my savior, ha ha! ;)
  Reply
Traditionally Modern Food says
May 9, 2017 at 7:14 pm
Online shopping saves lot of time na. Loaded with veggies casserole looks awesome . I should try it
Reply
- Sarah, Vegan Chickpea says
  May 10, 2017 at 12:31 pm
  Yes, online shopping rocks! ;) Thanks for stopping by, let me know if you try this recipe!
  Reply
ashley says
July 15, 2017 at 6:54 pm
Can you substitute cashew butter if you don't have cashews? If so how much would you use?
Reply
- Sarah, Vegan Chickpea says
  July 26, 2017 at 7:46 am
  Hi Ashley - hmm that is a really great question! You probably could but my hunch is that you would need a lot as the cashews shrink once you make butter out of them, so I'd maybe start with 1 cup as a conservative guess, blend with the milk and see how the consistency and quantity is before adding more. I'd actually recommend substituting sunflower seeds or perhaps walnuts if you have them for the cashews before I'd try using the cashew butter, as it's a precious (and expensive) commodity! ;) Hope this helps and let me know what you try!
  Reply
JODY says
September 3, 2017 at 10:18 pm
In the oven now. Taking a bit longer than 30 minutes to cook the carrots and sweet potatoes, but the sauce is delicious when I tasted it. I did probably add more vegetables than stated in the recipe though.
Reply
- Sarah, Vegan Chickpea says
  September 7, 2017 at 1:08 pm
  Hey Jody! Thanks for the update! How did it turn out in the end? Yes, if you add more veggies, it will take longer, or if you cut them bigger of course it would take longer too - mine were pretty small pieces. I hope you enjoyed it!
  Reply
Glenn says
August 14, 2018 at 12:55 pm
Made this tonight and it was great! I substituted grated parmesan for the nutritional yeast as I'm not vegan and the shop didn't have it. Love the tahini dressing and cashew nut milk. Defo make this again. Thank you for sharing 🙏
★★★★★
Reply
- Sarah K Newman says
  August 21, 2018 at 11:54 pm
  Amazing! So happy you loved it. Thanks for letting us know!! :D
  Reply
  - Nancy says
    November 7, 2018 at 2:14 am
    What kind of cashews? Raw? Roasted? I'm looking to make this for my friendsgiving this weekend! Thank you!
    Reply
Sarah says
September 16, 2018 at 6:52 pm
Thank you for sharing! How would you recommend reheating? What temp/ time in the oven?
★★★★★
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Kerry says
February 5, 2019 at 6:18 pm
Hi Sarah,Please can you amend this recipe? I confess I didn't read ahead, so dutifully combined all remaining ingredients and then discovered that the cashews should also have been reserved, alongside the milk. I'm rather apprehensive about how the 'casserole' that is now in the oven will turn out!
★☆☆☆☆
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- Heather says
  June 12, 2019 at 5:41 pm
  Why on earth would you give a one-star rating for something you admittedly screwed up on yourself?People these days...
  ★★★★★
  Reply
Bo says
March 22, 2020 at 9:14 pm
Yesterday I harvested some sweet potatoes and turmeric from my patio pots and knew I had cauliflower and broccoli in the fridge... so looked on-line for a recipe with those four ingredients, found yours and baked it up. Wow! So yummy! I had no clue what tahini was so googled it and made up the recipe's 1/4 cup by lightly browning unhulled sesame seeds in an iron pan, cooling and grinding them up, then adding not quite 2 Tbsp of avocado oil -- I wanted to just eat all the tahini with a spoon -- but it was a wonderful nutty flavor to add to the casserole! Thanks so much!
★★★★★
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Janice says
December 7, 2020 at 12:25 am
I made this tonight, yummy. Definitely will be making this on a regular basis. I used frozen broccoli and cauliflower with fresh potatoes and onions.
★★★★★
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Liz says
August 9, 2022 at 10:20 pm
It cooked really well and smelled great. The rub seemed really flavorful but I think the milk/cashew sauce seemed to drown out the flavor. I added some chipotle powder to the top of mine to add some flavor. I probably would add that to the sauce before I cooked it next time and some more garlic. I got 6 meals out of it - it microwaved well and it was very filling.
★★★★☆
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