This is a recipe that takes me back to my childhood. Growing up, I think my mom made this practically every week for Shabbat. Everyone loved it.
Her version had eggs and mayo in it. I took out the eggs a while back, before I became vegan, because it just seemed redundant to me to have both mayo and eggs. No one noticed. Now I’ve taken out the mayo and added corn starch. I don’t know if it’s still just as good, it’s hard to compare something to a memory, but I never have leftovers. I call that success.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
This is one of my kids favorite side dishes.
- frozen brocolli - 3 cups
- frozen cauliflower - 3 cups
- frozen corn - 1 cup
- potato starch - 2 tablespoon
- onion soup mix - 1 heaping tablespoon
- oil - 1/4 cup
- cornflakes - 1 cup + handful
- salt - to taste
- pepper - to taste
- Boil up broccoli, cauliflower and corn.
- Drain, leaving a bit of water, and place in a baking dish.
- Add everything, except the handful of cornflakes, and mix well.
- Crumble the handful of cornflakes and sprinkle evenly on the top of the souffle.
- Bake at 350 degrees for 45 minutes.
I used to have a pot that I could use both on the stove top and in the over. When I used it there was practically no clean up at all. I’m really pro easy recipes that that don’t make a lot of mess.
I like my veggies a bit on the crisp side. If you like them that way too, keep boiling time down to a minimum. You may have to mush them a bit with a fork before baking them, but I think it gives them more taste.