🌱 Vegan Spanish-Inspired Broccoli & Cauliflower Bake

A flavorful, veggie-packed dish with bold Spanish spices, creamy texture, and cheesy top — all plant-based! Ready in about 30 minutes.

🛒 Ingredients:

Vegetables:

• 1 small head broccoli, cut into bite-size florets
• 1 small head cauliflower, cut into bite-size florets
• 1 cup cherry tomatoes, halved
• 1 medium onion, finely chopped
• 3 cloves garlic, minced

Seasonings & Flavor:

• 2 tbsp olive oil (or avocado oil)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp chili flakes (optional, for heat)
• 1/2 tsp ground black pepper
• 1/2 tsp salt (or to taste)
• 1 tbsp lemon juice

“Cheesy” Element:

• 1/4 cup nutritional yeast (adds a cheesy, umami flavor)
• 1/2 cup plant-based shredded cheese (optional, for topping – like vegan mozzarella or cheddar)

Optional Garnish:

• Fresh parsley or basil, chopped

🔪 Instructions:

Step 1: Prep the Vegetables

1. Cut broccoli and cauliflower into small florets.
2. Steam or blanch them in boiling water for 3–4 minutes until just tender but not mushy.
3. Drain and set aside.

Step 2: Sauté Aromatics

4. In a pan, heat olive oil over medium heat.
5. Add chopped onion and sauté for 3–4 minutes until soft.
6. Add minced garlic, cook for 1 minute until fragrant.
7. Stir in smoked paprika, oregano, chili flakes, salt, and pepper.

Step 3: Combine Ingredients

8. In a large bowl, mix:
   • Steamed broccoli and cauliflower
   • Cherry tomatoes
   • Sautéed onion-garlic mix
   • Nutritional yeast
   • Lemon juice
     Toss everything well to coat evenly.

Step 4: Bake

9. Transfer the mixture to a lightly greased baking dish.
10. Sprinkle the top with vegan shredded cheese (if using).
11. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the top is golden and bubbly.

Step 5: Serve

12. Let it cool slightly before serving.
13. Garnish with fresh parsley or basil for extra color and flavor.

🍽️ Serving Suggestions:

• Serve as a side dish with grains like rice, quinoa, or couscous.
• Enjoy as a main course with a green salad and crusty bread.
• Great for meal prep – keeps well in the fridge for up to 4 days.

📝 Notes:

• Make it gluten-free: This recipe is naturally gluten-free.
• Add protein: Toss in cooked lentils, chickpeas, or cubed tofu before baking.
• Add creaminess: Mix in a bit of cashew cream or vegan béchamel for a richer casserole.