Preheat your oven to 190°C (375°F). Lightly grease a 20x20cm (8x8 inch) baking dish with a little olive oil or cooking spray. If using fresh broccoli, wash and cut it into small florets. If using frozen, ensure it's thawed and excess water is squeezed out.

Heat 1 tbsp (15ml / 0.5 fl oz) of olive oil in a large skillet or pot over medium heat. Add the finely chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add the broccoli florets to the skillet with the onions and garlic. If using fresh broccoli, add about 50ml (1/4 cup) of water to help steam it. Cover the skillet and cook for 5-8 minutes, or until the broccoli is tender-crisp. If using pre-steamed or blanched broccoli, you can skip this steaming step and just warm it through.

While the broccoli is cooking, prepare the binder. In a medium bowl, whisk together the unsweetened plant-based milk, nutritional yeast, all-purpose flour (or gluten-free blend), salt, and black pepper until smooth and well combined. Ensure there are no lumps of flour.

Add the cooked broccoli and onion mixture to the prepared baking dish. Spread it evenly. If you are adding optional dairy-free or dairy cheese, sprinkle it over the broccoli mixture now.

Pour the prepared binder mixture evenly over the broccoli and cheese (if using) in the baking dish. Gently shake the dish to help the liquid distribute, or use a spatula to ensure it coats the ingredients.

Bake in the preheated oven for 25-30 minutes. The kugel should be set in the center and lightly golden around the edges. If you added cheese, it should be melted and bubbly.

Once baked, remove the kugel from the oven and let it rest for at least 5-10 minutes before slicing and serving. This allows it to firm up for easier cutting.