Gluten-Free Broccoli And Bean Bake Recipe

About this recipe

This hearty and gluten-free casserole combines tender broccoli, lima beans, and crunchy water chestnuts in a creamy, savory sauce. Topped with crispy gluten-free cereal, it's a perfect dinner solution for vegetarians and those seeking a comforting meal.

Ingredients

• 100 g Broccoli Florets
• 400 Ml Kara Coconut Cream
• 500 g Snacking Seedless Cucumber - Hydroponically Grown
• 125 g Mooz Butter Garlic & Herbes
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 400 g Agapi Protein Greek Yogurt (Natural)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook 300 g of broccoli and 300 g of chickpeas according to their package instructions. Drain well.
3. In a large mixing bowl, combine the cooked broccoli and chickpeas with 1 cup of Greek yogurt, 1 can of coconut cream, and 1 sliced cucumber. Mix until evenly combined.
4. Transfer the mixture into a greased casserole dish and spread it out evenly.
5. Dot the top with 2 tablespoons of Mooz Butter Garlic & Herbes, cut into small pieces.
6. Bake in the preheated oven for 25 minutes, or until the casserole is bubbling and lightly browned on top.
7. Remove from the oven and let it cool for a few minutes before serving.