Broccoli Pancakes with Cheese Sauce

Ingredients (serves 2-4):

Broccoli Pancakes:

- 4 cups broccoli florets (or one pre-cut bag from Trader Joe's)

- 1/4 teaspoon garlic powder

- 1/4 teaspoon red pepper flakes, plus more for garnish

- 4 tablespoons flour

- 1/2 teaspoon baking powder

- 1 VeganEgg

- 1/2 tablespoon olive oil

- Lemon wedges for serving

Cheese Sauce:

- 1 1/2 cups raw cashews

- 4 tablespoons Nutritional Yeast

- 1/4 teaspoon garlic powder

- 1/4 teaspoon chili powder

- 1 tablespoon olive oil

- About 1 cup warm water

Instructions:

1. Prepare Broccoli Pancakes: Steam your broccoli until tender, not mushy, using whichever method you prefer. If you buy the TJ's bagged broccoli florets you can steam them in the bag. Allow it to cool slightly and then roughly chop into small pieces that are recognizable, but small enough that you could form into a mound.

2. In the bottom of a large bowl, make your vegan egg by whisking 2 tablespoons egg powder with 1/2 cup cold water. Add the garlic powder, red pepper flakes, baking powder, flour, salt, and pepper. Then, add the chopped broccoli and stir to combine

3. Heat olive oil in a large heavy skillet over medium high heat. Then, scoop a two-tablespoon sized mound of broccoli batter into the pan, flattening the top with the back of your spoon or spatula. Repeat with additional batter, leaving at least an inch between pancakes. Once browned (about 2 minutes), flip and cook until the other side is equally browned (about another 2 minutes). Repeat with additional batter, adding more oil if needed, until complete. Top with more red pepper flakes and serve with a squeeze of lemon and cheese sauce.

Prepare Cheese Sauce:

1. Add cashews, nutritional yeast, garlic powder, chili powder, olive oil, and salt, to a food processor. While ingredients whiz together, slowly drizzle in warm water until you've reached a smooth and creamy consistency (you may need a bit more or less than 1 cup).