Vegan Broccoli Cheese and Rice Casserole
Author: 
Serves: 8
 
Ingredients
  • 2 c brown rice, cooked
  • 12 oz broccoli, steamed with 1½ c steaming water reserved
  • 3 cloves garlic, minced
  • 8 oz mushrooms, roughly chopped
  • 1 c unsweetened almond milk (or milk of choice)
  • ⅔ c nutritional yeast
  • 2 tbsp. cornstarch
  • 1 tbsp. liquid aminos or low sodium soy sauce
  • ½ tsp. liquid smoke
  • 2 tbsp. water
  • ¼ tsp turmeric (for color)
  • ¼ tsp paprika
  • ½ tsp dried parsley
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Heat reserved steaming water in a medium sauce pan. Sauté garlic and mushrooms until soft and the mushrooms have released liquid (the water will turn a light brown color, similar to a mushroom broth).
  3. Add milk and yeast and stir until well combined. In a separate bowl, combine cornstarch, liquid aminos, liquid smoke, and 2 tbsp. water. Add cornstarch mixture to the pan and bring to medium-high heat.
  4. Cook sauce until slightly thickened and add turmeric, paprika, parsley, salt, and pepper. Stir together the rice, broccoli and sauce and spread into a casserole dish (spritz with nonstick spray). Bake until all liquid has been absorbed, about 10 - 20 minutes.
  5. Serve and enjoy!
Notes
This serves 8 as a side dish or 4 as a meal. Nutritional estimate is for 8 servings.
Use liquid aminos or gluten free soy sauce for a gluten free dish (some soy sauces contain gluten).
Nutrition Information
Calories: 250 Fat: 3 Carbohydrates: 49 Fiber: 7 Protein: 12 Cholesterol: 0
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/11/27/cheesy-rice-casserole/