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Dublin-Kildare-Tipperary

Free From Broccoli Bake

This recipe is not only delicious but it’s packed with amazing and nutritious ingredients.  Suitable for all the everyone it’s also gluten free, dairy free, vegan & vegetarian friendly, what a bonus! It’s also a great one for meal planning.
Prep Time15 mins
Cook Time20 mins
Total Time45 mins
Servings: 12

Ingredients

(For Base)

  • 1 Head Broccoli, stalks removed & chopped
  • 1 Courgette, chopped
  • 1 Large onion, diced
  • 2 Tbsp Extra virgin olive oil

 (For Sauce)

  • 1 Cup Walnuts, chopped
  • 1 Cup Almond nibs/flaked almonds
  • ¼ Cup Nutritional yeast
  • Juice of half a lemon
  • 1 ½ Cups Water

 (For The Crumb)

  • ½ Cup Almond nibs/flaked almonds
  • 1 Cup Chopped walnuts
  • 1 Slice Wholegrain bread (gluten free if needed)
  • ½ Cup Nutritional yeast 

Instructions

  • Preheat oven to 180∞Celcius
  • Prepare the base
  • In a large pan or wok, add your extra virgin olive oil, onions, broccoli, courgettes & celery and fry until softened
  • Transfer to a large casserole dish
  • To prepare your sauce
  • Add your walnuts, almonds, nutritional yeast, lemon and water to a blender and blend until smooth
  • Pour over your base mixture in the casserole dish
  • To prepare the crumb
  • Add your almond, walnuts, wholegrain bread and yeast to your blender (make sure it’s clean and dry after making your sauce) and blend until you get a crumb topping (I like to leave it a little chunky)
  • Drizzle over the mixture in the casserole dish and place in the oven for 20-25 minutes 

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

Connect with Laurann 

About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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