We are in the process of preparing our house for our twin eighteen month grandchildren to live with us which has prompted a lot of eliminating many material items. Getting the rest of the house ready has inspired to clean out my freezer which is where I found the Gardein Chick’n that inspired this dish. We have also been doing a lot of chatting about Cashew Cream on our Facebook page which had me craving rich, creamy comfort food.

At Trader Joe’s the Riced Cauliflower is trending right now so I decided to try it out instead of regular rice. While shopping I saw the Riced Broccoli and decided to try both.  I only used half of each package so don’t feel the need to add both. It would taste great picking one or the other. Or if you want to use what is at home you could easily substitute 2 cups cooked rice.

Since I was trying to use up items in my freezer I chose veggies that I had.  Feel free to switch it up. I would love to hear what variations you come up with!

Ingredients:
1 package Gardein Chick’n Scallopini
1 package Daiya Cheddar Style Shreds
1 package of either Riced Cauliflower (16 oz) or Riced Broccoli (15 oz) or use half of both
2 tbs olive oil
1/2 tsp salt
1 onion diced
2 carrots chopped
12 oz frozen artichokes (Trader Joe’s) defrosted and cut in thirds
1 cup frozen peas (do not defrost)
2 cups cashew cream (I used a cup of cashews to make two cups)*
1 cup vegan sour cream
1/2 cup vegan mayo
1 tsp Better Than Bouillon No Chicken

*Learn how to make cashew cream HERE.

Directions:
Preheat oven to 350 degrees.

In a large skillet heat 1 tbsp olive oil on medium. Add onions, carrots, and salt.  Sauté until onions are translucent.

Add artichokes and riced cauliflower/broccoli. Saute five minutes and then reduce to medium/low and cover. Cook for 5 more minutes.

Remove from heat and stir in peas.

Cover bottom of casserole dish with mixture.

In same skillet, without cleaning, return to burner on medium heat. Add 1 tbsp olive oil. When oil is hot add scallopini and cook for about 3 minutes on each side or until middle is soft.  Remove from heat. Once cool tear the pieces apart.

In a medium mixing bowl, combine cashew cream, sour cream, bouillon, and half the cheese. Add scallopini. Mix well.

Spread scallopini mixture over the top of the veggie mix.

Top with cheese.

Bake for 40 minutes.

Let cool five minutes and then serve. Enjoy!