Prep Time: 10 Minutes Cook Time: 40 minutes
1 cup of cherry tomatoes, chopped
1 Broccoli crown
1 package of tofu (silk or medium firm)
1 cup chickpea flour
1/4 cup nutritional yeast
2 tablespoons soy sauce
1 teaspoon ground thyme
1 teaspoon ground oregano
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup of vegan cheddar cheese
1/2 cup onion (yellow or white)
2 cloves of garlic
1 cup chopped mushrooms (I used white mushrooms)
Preheat oven to 350F. Lightly grease a medium cast-iron skillet (9in)
In a large skillet, warm oil over medium heat. Sauté onions until translucent then add garlic, and mushrooms, cook until mushrooms tender. Add broccoli and tomatoes; cook for 4-5 more minute, or until vegetables are tender.
In a food processor, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt, and pepper. Blend until smooth.
Remove vegetables from heat; pour in the tofu mixture, cheese, and stir to combine. Pour the mixture into the skillet.
Bake for 40 minutes. Remove; set aside for 10 minutes before serving.
**If you do not have a cast iron pan you can use a medium size casserole pan