Description
Broccoli, cauliflower and savory plant-based protein in a creamy cheese sauce topped with crispy buttered panko bread crumbs. Make it in your Instant Pot or with the stove and oven.
Ingredients
Scale
- 1 (12 oz) package frozen broccoli
- 1 (12 oz) package frozen cauliflower
- 2 Tbsp butter
- 8 oz plant-based protein cubes
- 2 Tbsp flour
- 1 ½ cups milk
- ¾ cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
- Kosher salt and pepper
- ⅓ cup panko breadcrumbs
- 1 Tbsp melted butter
Instructions
- Step: Turn Instant Pot to saute setting and add in 1 ½ cups water.
- Step: Add the cauliflower and broccoli into a steamer basket and drop it into the Instant Pot of boiling water.
- Step: Cover Instant Pot, secure the lid, set to sealing, and pressure cook for 1 minute.
- Step: Quick release the pressure, remove lid, and set the steamed vegetables aside.
- Step: Dry the pot, turn to saute, melt 2 Tbsp of butter, and saute the plant-based protein for a couple of minutes.
- Step: Whisk in the flour, then slowly whisk in the milk until the sauce thickens.
- Step: Turn off Instant Pot, fold in the cheddar, parmesan, salt, and pepper.
- Step: Fold in the vegetables, sprinkle with panko tossed in melted butter, and air fry at 400 degrees for 3 minutes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Can be made meatless by omitting the plant-based protein.
- Prep Time: PT25M
- Cook Time: PT15M
- Category: Side
- Method: Instant Pot or Stove/Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 40 mg
Keywords: casserole, broccoli, cauliflower, side dish, vegetarian friendly