Vegan Broccoli and Rice Casserole
Cozy up to a bowl of cheesy Vegan Broccoli and Rice Casserole. It’s just thing to keep you warm and snug on chilly evenings.
Ingredients
For the Cheese Sauce
- 2 carrots chopped (about a cup)
- 2 cups chopped cauliflower
- ¼ cup chopped onion
- ½ cup raw cashews
- ½ cup nutritional yeast
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
For the Casserole
- 2 bunches broccoli cut into bite-sized florets (about 6 cups)
- 2 cups cooked brown rice
- ½ teaspoon paprika
Instructions
- Preheat your oven to 350°.
- Place the carrots, cauliflower, onion, and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
- Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
- Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, lemon juice, garlic, mustard, cornstarch, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy.
- While the vegetables are cooking, steam the broccoli. Add about an inch of water to a large pot. Place a steamer basket inside and fill it with the broccoli florets. Bring the water to a boil, cover the pot, and let cook for about 3 minutes.
- If you don’t have a steamer basket, you can blanch the broccoli. Bring a large pot of salted water to boil, and have a bowl of ice water standing by. Cook the broccoli in the water for a minute or two. Remove the broccoli with a slotted spoon and plunge into immediately in the ice water.
- In a large bowl, mix together the cooked brown rice, steamed broccoli, and cheese sauce. Pour the mixture into a large casserole dish. Sprinkle the top with paprika.
- Bake your casserole for 30 minutes or until the cheese is bubbly and the top has turned golden brown.