Description
Irresistible Vegan Cheesy Broccoli and Rice casserole is a healthy comfort food that’s creamy and customizable, perfect for busy weeknights.
Ingredients
Scale
- 1 cup Brown Rice (Can substitute with white rice for quicker cooking.)
- 2 cups Broccoli (Cut into uniform pieces for even cooking.)
- 1 cup Potatoes (Use Yukon gold or russet for best results.)
- 1 medium Onion (Can be replaced with shallots for a milder flavor.)
- 1 medium Carrot (Omit if unavailable.)
- 1 cup Cashews (Soaked for at least 2 hours for creaminess.)
- 2 cloves Garlic (Roasted garlic can be used for a sweeter taste.)
- 2 tablespoons Dijon Mustard (Can be replaced with yellow mustard.)
- 1 cup Nutritional Yeast (Vital for cheesy flavor.)
- to taste Salt
- to taste Pepper
Instructions
- In a medium saucepan, bring 2 cups of water to a boil and add 1 cup of brown rice. Reduce to a simmer, cover, and cook for 40-45 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
- In a separate large pot, bring water to a boil. Add diced onion, potatoes, and carrots, and cook for 15-20 minutes, or until tender. Drain and let cool slightly.
- In a high-powered blender, combine the cooked vegetables with about 1 cup of reserved cooking water, cashews, garlic, Dijon mustard, salt, pepper, and nutritional yeast. Blend until smooth.
- In the same skillet used for cooking rice, add cooked rice and chopped broccoli. Pour the blended cheese sauce over, stirring gently to coat.
- Place the skillet over medium heat and cook for about 5-7 minutes, stirring occasionally, until warmed through.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg