The best possible amount of mushroom flavor is in this vegan mushroom risotto dish! Use only top-notch vegetable stock for this; it makes all the difference. If desired, add some nutritional yeast for flavoring or vegan cheese as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 8 hrs 5 mins |
| Total Time: | 8 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 pounds broccoli, cut into florets
- 1 pound cooked bacon, crumbled
- ½ red onion, diced
- ½ cup baby Roma tomatoes, quartered
- 1 (8 ounce) package shredded sharp Cheddar cheese
- ¾ cup mayonnaise
- ⅔ cup grated Parmesan cheese
- ½ cup sour cream
- 2 tablespoons white sugar
Instructions
- Bring a large pot of water to a boil. Put broccoli florets into water just long enough to turn bright green, about 10 seconds. Remove and place immediately into a bowl of ice water. Let cool, about 5 minutes; drain.
- Combine broccoli, bacon, red onion, tomatoes, and Cheddar cheese in a bowl.
- Combine mayonnaise, Parmesan cheese, sour cream, and sugar in a separate bowl. Mix until all ingredients are combined and smooth. Add to broccoli mixture and toss gently. Cover and refrigerate overnight, 8 hours to overnight.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 13 g |
| Sodium | 1179 mg |
| Sugars | 5 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |