AuthorAnna@TollerantCategoryEntree, Salads & SidesPreheat the oven to 375°F (180°C)
Cut the broccoli into bite sized pieces. You also can peel the stem and chop it into small pieces.
Add the vegan cream and the vegetable stock into a saucepan and bring it to boil. While the cream and stock mixture is heating up, whisk up the cornstarch with the water in a bowl. Then when the cream and stock is boiling, stir in the starch mixture and keep stirring it for a minute on the stove top. Lastly add some salt and pepper to taste.
Add the broccoli to a baking dish and pour the cream mixture over it.
Place the baking dish into the oven and bake it for 15-20 minutes until the top of the cream mixture is getting lightly brown. When the time is up, remove the dish from the oven and immediately serve it. Enjoy!
Ingredients
Directions
Preheat the oven to 375°F (180°C)
Cut the broccoli into bite sized pieces. You also can peel the stem and chop it into small pieces.
Add the vegan cream and the vegetable stock into a saucepan and bring it to boil. While the cream and stock mixture is heating up, whisk up the cornstarch with the water in a bowl. Then when the cream and stock is boiling, stir in the starch mixture and keep stirring it for a minute on the stove top. Lastly add some salt and pepper to taste.
Add the broccoli to a baking dish and pour the cream mixture over it.
Place the baking dish into the oven and bake it for 15-20 minutes until the top of the cream mixture is getting lightly brown. When the time is up, remove the dish from the oven and immediately serve it. Enjoy!