Vegan Broccoli & Cauliflower Myers
These are a childhood dish I grew up loving, that I have veganised. My vegan broccoli and cauliflower myers are comforting, creamy, and very quick! Originally made with chicken, tinned chicken soup, curry powder and mayonnaise, chicken myers seem to be based on a chicken divan. I have wanted to adapt it for a long time, and the adjustments are really pretty simple.
For chicken myers you’ll need:
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Broccoli
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Cauliflower
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Vegan chicken pieces or block of tofu
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(If using tofu) Flour and onion granules
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Curry powder
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Vegan yoghurt (could use vegan cream cheese or coconut cream)
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Vegan mayonnaise
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Mushroom ketchup (can be substituted for 2 tsp vegan Worcestershire sauce or soy sauce)
For the topping:
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Nutritional yeast
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Panko breadcrumbs (or 1 slice of bread made into breadcrumbs)
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Cayenne pepper
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Rice to serve
Firstly, start by heating up a little oil in a frying pan, ready for your vegan chicken or tofu. I opted for Richmond’s No-Chicken chargilled pieces, but there are plenty of vegan alternatives nowadays to choose from. Another fave of mine is This Isn’t Chicken. Alternatively this can be changed for tofu which is super delicious, full of protein and less processed – just coat the tofu with a a couple of tablespoons of flour and a teaspoon of onion granules. Fry this off and set aside.
After this, blanch the cauliflower and broccoli in a pan of boiling water for about 3-4 minutes, and drain.
Mix the yoghurt, mayonnaise, and curry powder in a bowl. An optional extra is 1 tablespoon of mushroom ketchup, or 2 tsp vegan worcestershire sauce/soy sauce if you don’t have it – this adds a little extra depth of flavour. This will be your delicious sauce.
Then in a separate bowl, mix the breadcrumbs, nutritional yeast, cayenne pepper, and season. This will be your topping.
After this, combine the sauce with the blanched vegetables and fried vegan chicken/tofu, then taste and adjust seasoning. Then pour into an oven-proof casserole or gratin dish, and top everything with the breadcrumb mixture. You can also add optional vegan cheese on top (and through the sauce if you like). 
Drizzle with a little olive oil to create that delicious golden brown topping. Finally, bake in the oven for 30 minutes and serve up with rice.
Craving comfort food?
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Vegan Broccoli & Cauliflower Myers
Ingredients
- 1 small broccoli (cut into florets)
- 1 small cauliflower (cut into florets)
- 300 g vegan chicken pieces (or block of tofu)
- 2 tbsp flour
- 1 tsp onion granules
- 1 heaped tsp curry powder
- 250 g vegan yoghurt (or vegan cream cheese or coconut cream)
- 200 g vegan mayonnaise
- 1 tbsp mushroom ketchup (or 2 tsp vegan Worcestershire sauce or soy sauce)
- rice (to serve)
For the topping
- 2 tbsp nutritional yeast
- 4 tbsp panko breadcrumbs (or 1 slice of bread (or gluten free alternative) made into crumbs)
- 1/2 tsp cayenne pepper
- Salt and pepper
Instructions
- Fry the vegan chicken pieces in a frying pan with a little oil. If using tofu, coat the cubes with the flour and onion, and then fry until golden brown.
- Blanch the cauliflower and broccoli in a pan of boiling water for about 3-4 minutes and drain.
- Mix vegan yoghurt, mayonnaise, and curry powder in a bowl for your marinade. An optional extra is 1 tbsp mushroom ketchup, or 2 tsp vegan worcestershire sauce/soy sauce if you don’t have it.
- In a separate bowl, mix the breadcrumbs, nutritional yeast, cayenne pepper, and season.
- Combine the marinade with the blanched vegetables and fried vegan chicken or tofu, taste and adjust seasoning.
- Pour into an oven-proof casserole or gratin dish, topping everything with the breadcrumb mixture. Optionally grate vegan cheese on top (and in the sauce if you like). Drizzle with a little olive oil and bake in the oven for 30 minutes until crispy golden brown. Serve with rice.
Video
Notes
- You could try this recipe with fried mushrooms instead of vegan chicken or tofu. You could also try a legume like chickpeas or butter beans, for a different texture!
- Add grated vegan cheese into the sauce and as a topping for additional creaminess.
- Adapt the amount of curry powder to your personal taste!
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
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7 comments
Milly B
Hi Maddie! Love the look of this recipe and am so keen to try! Do you have any suggestions what to use instead of the vegan mayo? Maybe some more yoghurt?
Madeleine Olivia
Yes more vegan yoghurt would work! If you can find a vegan mushroom soup this would also add lots of flavour!
Zoe
Can’t wait to try this!
Madeleine Olivia
Enjoy!
Erin
Hi there! I don’t see a temp to set the oven to, what temperature should the casserole be baked at?
Valerie
Hey, you probably don’t need this info anymore but I was looking for the same when I tried to make it just now, so maybe it’ll be helpful to someone else 😀 in the video she linked below she says to cook it for 30 minutes at 200 degrees Celsius 🙂
Amber Shelley
This is incredible! I thought it seemed weird at first but was pleasantly surprised, it will definitely be a side for Christmas this year. I didn’t have mushroom ketchup so I used soy sauce and steak sauce(like A1), then a nooch based homemade chick’n seasoning for a bit more flavor, and korma curry powder. Very slight changes, this recipe is very forgiving. Highly recommend everyone try this! 10/10