Broccoli casserole is found on the table at most Southern get-togethers, and it is traditionally cooked with condensed mushroom soup, cheese, and a butter cracker layer. The condensed soup is replaced with the slurry made from almond milk and cassava flour, which is added to the sautéed mushroom mixture. The nutritional yeast adds a little cheese flavor, and the ghee and almond meal sub for the “cracker” layer. But really, the broccoli is the star.
• Hands-On Time: 15 minutes
• Cook Time: 14 minutes
Serves 6
3/4 cup unsweetened almond milk
2 tablespoons cassava flour
1 tablespoon ghee
1/2 cup chopped yellow onion
1 cup diced button or cremini mushrooms
4 cups chopped fresh broccoli
4 large eggs
1 teaspoon nutritional yeast
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup almond meal
1 cup water
1 In a small bowl, create a slurry by whisking together almond milk and flour. Set aside.
2 Lightly grease a 7-cup glass bowl. Set aside.
3 Press the Sauté button and adjust temperature to Less. Heat ghee. Add onion, mushrooms, and broccoli; stir-fry 4–5 minutes until onions are translucent. Add slurry and mix together 1 minute until thickened.
4 Crack eggs in a medium bowl. Quickly whisk in a spoonful of the mixture from the pot to temper the eggs. Add yeast, salt, and pepper. Add remaining pot mixture and stir until combined. Transfer mixture to the prepared dish. Sprinkle almond meal in an even layer over casserole.
5 Add water to the Instant Pot® and insert steamer basket. Insert dish and lock lid. Press the Manual or Pressure Cook button and adjust time to 8 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
6 Remove broccoli casserole. Let rest 10 minutes to set. Use a paper towel to dab off any additional moisture after resting time. Serve warm.