Chicken Divan was one of those meals that I’d often make for dinner before I stopped eating meat. It’s traditionally made with broccoli and a béchamel sauce that includes butter, cream, sherry, and added cheese. But this plant-based (no cheese) Cheezy Veggie Divan is much healthier and love by all who have tried it.
It’s origination, and the name came from the Divan Parisienne Restaurant in the New York Chatham Hotel. It was served as the signature dish in the early twentieth century.
Then, at some point, I’m not sure when, maybe in the 60’s, it morphed into a dish that used Cambell’s Cream of Chicken Soup and mayonnaise. Not the healthiest version!
The great thing about this dish is that it contains white beans which add protein. And we know how good beans are for us, right? Watch this video from nutritionfacts.org called, “Why We Should Eat More Beans.”
Be sure to try these veggie packed dinner dishes:
- Creamy Noodle-less Zucchini, Tomato Lasagna
- Crustless Broccoli Sun-Dried Tomato Quiche
- Easy Chana Masala With Chickpeas & Yams
- Eggplant Szechuan-Style with Peppers & Mushrooms
- Moroccan Stew with Kale
The same delicious veggies are used to make this dish – broccoli, carrots, and cauliflower. I almost always have those on hand. But, you can add any kind you like. Even potatoes would be good.
And, this dish is great left-over. I served it with quinoa. The lovely cheesy color comes from roasted red peppers.
Enjoy this easy dish with just a few steps
This recipe is quite simple to accomplish. Start by steaming your veggies until crisp tender. While this is steaming and your oven is preheating you can start your cheese sauce.
Make your cheese sauce by adding the beans, roasted red peppers, nutritional yest, lemon juice, tahini, mustard and spices to the blender. Blend until smooth. You can add a little bit of vegetable broth (tablespoon at a time) to reach the right consistency.
Add your steamed veggies to the prepared baking pan, then pour the “cheese” mixture on top. Cover with foil and bake for 30 minutes or so. This is perfect served with a side of quinoa or brown rice!
I’d love to hear your feedback in the comments below for this Cheezy Veggie Divan recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Cheezy Veggie Divan
- Measuring Cups and Spoons
- 1 head head of broccoli cut into bite-sized pieces
- 1/2 head head of cauliflower cut into bite-sized pieces
- 4 carrots sliced into 3/4 pieces
- 1 large onion cubed
- 1 15 oz. can white cannellini beans drained and rinsed (or 2 cups prepared from scratch)
- 1/2 cup jarred roasted red peppers packed in water, drained (or homemade)
- 1/3 cup nutritional yeast
- 4 Tbl fresh lemon juice
- 2 Tbl tahini
- 1 tsp yellow mustard
- 1/2 tsp sea salt (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 cups homemade vegetable broth or low-sodium brand, divided
- Preheat oven to 350°F. Spray the bottom of a 9 x 12″ baking pan with non-stick spray and set aside.
- Steam broccoli, cauliflower, carrots, and onion in a large pot over boiling water or in a steamer basket until crisp-tender. Place into your prepared baking pan.
- Prepare the cheese sauce by placing the beans, roasted red peppers, nutritional yeast, lemon juice, tahini, mustard, spices, and 1/2 cup vegetable broth in a blender.
- Blend until very smooth adding a little vegetable broth to thin and make it easier to remove.
- Scrap the cheese sauce from the blender into a large pan over medium heat. Reuse your steaming pan if that works. Add the veggie broth.
- Mix carefully with a whisk until the sauce is smooth and liquid is incorporated together with the cheese sauce. Let heat through.
- Pour the sauce over the veggies and move them around a little to make sure the sauce covers them. Cover with foil and bake for 30 minutes or until heated through.
- Serve with your choice of grain.