Creamy, cheesy, and comforting, this Vegan Broccoli Rice Casserole is an easy main or side dish the whole family will love!
Gluten-free, dairy-free, oil-free, and made from scratch with plant-based ingredients.
6 cups cooked brown rice
4 cups chopped broccoli
2 cups cubed yellow potato
1 cup diced onion
½ cup diced carrot
2 cups water
1 cup raw cashews
3 cloves garlic
⅔ cup nutritional yeast
½ cup soy milk
¼ cup white vinegar
1 ½ teaspoon salt
1 teaspoon ground mustard powder
1 teaspoon ground turmeric
½ teaspoon paprika plus extra for sprinkling on top
½ cup breadcrumbs for topping
Place the potatoes, onions, carrots, and water in a medium saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer for 12 minutes or until the vegetables are tender.
Steam the broccoli for about 3 minutes, just until bright green. It will continue cooking in the casserole.
Pour the cooked vegetables and cooking water into a blender. Add the remaining sauce ingredients, and blend until smooth.
Place the cooked brown rice and the broccoli in a large mixing bowl and add the cheese sauce.
Transfer the rice mixture to a baking dish. Top with the breadcrumbs and the additional paprika.
Bake at 180 degrees for 30-35 minutes, until the center is hot. If you wish, broil the casserole for a couple of minutes to brown the topping.
This recipe is from A Plantiful Path