PS or PP Vegan Broccoli & Rice Casserole

Chef:  Terri Edwards; EatPlant-Based.com
Makes:  8 Servings
Prep Time:  40 min
Cook Time:  30 min
Total Time:  1 hr 10 min

 

 

 

 

 

INGREDIENTS

Creamy Vegan Cheese Sauce

• I c potatoes; peeled and diced
• ¼ c carrots, diced
• ¼ c onions, diced
• 1 c veggie broth
• ½ c raw cashews (PS; or, ½ c white beans PP)
• 4 T nutritional yeast
• 1 T lemon juice
• 1 t salt
• ½ t garlic powder
• 1 pinch paprika
• ½ pinch cayenne pepper (Optional)

Casserole

• 4 c broccoli, cut into small florets
• ¾ c onion, diced
• 2 cloves of garlic, minced
• ½ c red bell pepper, diced
• ½ c celery, diced
• 3-4 T veggie broth
• 1 c chickpeas, cooked
• 3c brown rice, cooked
• 3 c Creamy Vegan Cheese Sauce (see recipe below)
• 1 t garlic powder
• 1 t rosemary
• ½ t dried thyme
• 1 t smoked paprika
• ½ t dry steak seasoning
• 2 T slivered almonds (optional; NOT PP)
• Salt & pepper

DIRECTIONS 

1. Preheat Oven 350 degrees and line a 9 x 13 baking dish with parchment paper

Creamy Vegan Cheese Sauce

1. In a medium pot, bring about 3 c of water to a boil.  Place potatoes, carrots and onion in pot and allow to cook until veggies are tender; approximately 15 min. (Cooking time will vary based on how small the veggies are diced).
2. If using cashews (PS), blend into a cashew butter.  If using beans (PP), rinse well.
3. When veggies are tender, (reserve 1 c of the liquid broth) drain and place them in blender. 
4. Place cashew butter or beans into the blender.
5. Add I c of liquid potato broth.
6. Blend until smooth.   

Casserole

1. In a medium size sauce pan, sauté onion, garlic, red bell pepper and celery in veggie broth.  
2. Cook until slightly tender, approximately 3 minutes.
3. Add the broccoli florets and cook another 3 minutes.
4. Stir in the chickpeas, brown rice, 2 c of the cheese sauce, (almonds, if using) and spices.
5. Save the remaining 1 c of cheese sauce for topping.
6. Mix thoroughly and remove from the heat.
7. Pour mixture into your prepared baking dish, pressing in with spoon to fill the pan. 
8. Drizzle the remaining 1 c of cheese sauce over the top.  (I like to sprinkle a little more smoked paprika on top.
9. Place in the oven and bake for 30 minutes.

TIPS

1. Cheese sauce is ready to use in this casserole or anything else you make that would be complimented by a creamy, cheesy sauce.  
2. Cheese sauce recipe makes approximately 1 qt.
3. Cheese sauce can be stored in the refrigerator up to 2 weeks. 

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/ )