VEGAN “Chicken” & Broccoli CASSEROLE
Serves 4

2 lbs. fresh broccoli crowns, cut into spears
2 cups of “cheeze” melted and mixed with veggie broth – please ask me if you have questions.. (or if not vegan, any cheese sauce)

3-4 cups strips of any vegan “chicken” or “turkey” substitute, soaked in a HOT “chickeny” broth
6 cloves garlic, chopped

fresh cut herbs
salt and freshly ground pepper
2 cups or so of cooked alphabet pasta – FUN for the KIDS!
1 T. lemon juice-  add to the cheese mix
2 cups bread crumbs

Preheat the oven to 400 degrees F.

Spread the chopped broccoli in the bottom of 1/9 x 13″ baking pan. Cover that with the “chicken” sub and pasta. Sprinkle with salt and grind pepper, garlic, onion salt.. any other spices that you like over that to taste add fresh cut herbs to the mix.

Spread the vegan “cheese” over the top

Sprinkle evenly with the breadcrumbs and then spread and push down so some of the breadcrumbs are in the “cheese”.

Bake for 20 minutes and serve hot.


Vegan Garlic Rosemary Bread



  • 3 c bread flour
  • 1/3 c olive oil
  • 1 packet active yeast (2 1/4 tsp)
  • 1 1/2 c lukewarm water
  • 1/4 c chopped fresh rosemary
  • 3 – 6 cloves minced garlic
  • 1 tsp salt
  • 2 tsp kosher salt (or sea salt)
  • 1 tbsp sugar


  1. In bowl, mix the water, yeast, sugar and half of rosemary.
  2. In separate bowl, add 1 tsp salt to flour, mix, then add flour to yeast mix, slowly, until dough is able to form ball.
  3. Knead on floured board for 10 mins.
  4. Place dough in oiled bowl, cover, let sit in warm place until doubled in size (about 1 hour).
  5. Mix oil, rosemary and garlic.
  6. Punch dough down, knead a few times to make easy to handle. Shape dough into 2 loaves, place several inches apart on baking sheet.
  7. Score loaves, pour oil mix on top. Sprinkle each loaf with kosher salt. Preheat oven to 350. Allow to rise for 30 minutes.
  8. Bake for 15 minutes, until golden.
  9. Tip: place a bowl of cold water in oven to make it steamy and keep things moist.

Left over Brine? What to do? Here’s a soup recipe…

Stella Artois + Kimchi + Bread + Noodle Veggie Soup made with left over Kimchi brine = Happiness

Noddle Soup Ingredients:

  • Left over Brine (any type) as much as you want- My brine was left over from Spicy Kimchi
  • Water or vegetable stock to brine ~ equal amount to brine..depending on how many u’r cooking for
  • Somen or Udon Noddles, cooked (with directions on the package)
  • 1 tbsp olive oil
  • 2 carrots, pealed and chopped
  • 2 stacks of celery, chopped
  • Hand full of Bok Choy (use any green that you have), chopped
  • green onion, chopped (to top the soup)
  • 3 garlic cloves, chopped
  • salt and pepper to your taste

In a large pot, mix brine and water and heat on the stove until boiling.

In the meantime, saute the celery, garlic and carrots in olive oil on medium heat for 5-7 minutes.

Transfer veggies and cooked, rinsed noodles to the large pot with the brine and water mixture.

Heat all the way thru.

Add bok choy, cook for another five minutes on  simmer.

Garnish with green onion on top before you serve.

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