VEGAN CHEESY BROCCOLI CASSEROLE

INGREDIENTS:

1–2 tbsp. olive or avocado oil

1 large onion, diced small

4 large celery stalks, chopped

3 garlic cloves, minced

1 1/2 c. cassava orzo, not cooked*

3 c. vegetable broth

13.5 oz. can full-fat coconut milk

5 c. organic broccoli florets, steamed

1 1/2 c. shredded non-dairy cheese

Optional: some breadcrumbs on top for crunch or spices like red pepper flakes, basil, black pepper and sea salt to taste and you can add in some protein too if you’d like

DIRECTIONS:

Warm a large 12-inch cast iron skillet with the oil then add onion, celery and garlic and cook for about 5-7 minutes or until fragrant (if you don’t have cast iron skillet – use a pan then you’ll have to add everything to an oven-safe dish)

Next add the orzo, vegetable broth and coconut milk and sit all together and bring to a boil

Lower heat to a simmer, cover and cook for 1520 minutes (stir ever 5 minutes or so!)

Preheat oven to 425 degrees and add in the broccoli to the skillet and mix in

Add skillet to oven to bake for 10 minutes then sprinkle cheese on top (if using breadcrumbs add these now too) and add back to oven and cook for 5 minutes then broil for 1 and enjoy while warm!