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Mushroom, onion and cauliflower bake

This is the perfect winter recipe, in that it uses lots of harvest veg and is tasty and filling. It takes a little while to make, but is 100% worth it.
Serves 3-4

vegetarian, vegan, gluten free, dairy free


for the cauliflower topping
1 large head (2½ lbs) cauliflower - cut into 1½" florets
½ cup raw pine nuts, cashews, or macadamia nuts
2 tablespoons extra-virgin olive oil
3 tablespoons nutritional yeast, plus more to taste
½ teaspoon fine sea salt, plus more to taste

for the mushroom and onion filling
3 tablespoons extra-virgin olive oil
1½ lbs shiitake mushrooms - stems removed and caps thinly sliced
2 tablespoons chopped fresh thyme
3 medium onions - quartered and thinly sliced lengthwise
½ teaspoon fine sea salt, plus more to taste
6 cups (6 oz) sliced Swiss chard - tough stems removed
1½ cups cooked chickpeas (1/4 cup cooking liquid reserved) or 1 15 oz can (drained)
1 tablespoon tamari/soy sauce
2 teaspoons balsamic vinegar
¼ cups filtered water if using canned chickpeas
2 teaspoons arrowroot powder
1 tablespoon filtered water
freshly ground black pepper


We didn't change anything from the original recipe, so head over to for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Mushroom, onion and cauliflower bake in a bowl