Meatless Monday: Broccoli, Rice and Cheeze Casserole

Are you looking for a meatless casserole idea? You must give this delicious broccoli, rice, and cheeze casserole a try!

Broccoli, Rice and Cheeze Casserole
Vegan, Gluten-Free
Servings: 8

INGREDIENTS
2 cups brown rice, cooked
12 oz. broccoli, steamed with 1½ c steaming water reserved
3 cloves garlic, minced
8 oz. mushrooms, roughly chopped
1 cup unsweetened almond milk (or milk of choice)
⅔ cup nutritional yeast
2 tbsp. cornstarch
1 tbsp. Bragg’s liquid aminos
½ tsp. liquid smoke
2 tbsp. water
¼ tsp turmeric
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, 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!

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Recipe from vegweb.com

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One thought on “Meatless Monday: Broccoli, Rice and Cheeze Casserole

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