Ready in 45 minutes
Serves 4 people
1 onion, finely diced
1 celery stalk, finely diced
1 large garlic clove, pressed
2 cups almond milk
1 tsp turmeric
1 tsp Massal chicken stock powder
8 mushrooms, finely sliced
6 sprigs of thyme
2 Tbsp plain wholewheat, corn or gluten free flour
4 kale leaves, finely sliced
1 head of broccoli, cut into florets
1 slice of bread, grated
Goats cheese to sprinkle over the top (use vegan cheese or nutritional yeast for vegan meal)
½ head of cauliflower, cut into bite size pieces
Turn oven on to 180 degrees.
Heat oil in a large pot that can go into the oven.
Sauté onion, celery and garlic.
Add turmeric, stock powder, mushrooms, thyme and milk, simmer for 5 minutes.
Take ½ cup of the hot milk into a mug, add the flour and whisk with a fork to mix well. Add this back into the pot.
Add kale and leave to simmer for 5 minutes. Take off heat.
Mix in broccoli and cauliflower. Sprinkle bread crumbs and goats cheese on top. Put lid on pot.
Place into the oven for 20 minutes.
Remove lid and continue to bake for 10 minutes.
Serve with some steamed green vege or salad. You can add olives.