Creamy Broccoli and Rice Casserole (Vegan)
Author: 
Recipe type: Casserole
Cuisine: American
 
Ingredients
  • 1 head broccoli, cut into small florets (about 5 cups)
  • 1 medium onion, chopped
  • ½ red or yellow bell pepper, chopped
  • ½ cup chopped celery, chopped
  • 1 + ¾ cups cooked chickpeas
  • 1 tsp dried thyme
  • 3 cups cooked, warm brown rice
  • 2 tbsp sliced or slivered almonds (optional)
  • Sauce
  • 1 + ¼ cups unsweetened non-dairy milk
  • ½ cup nutritional yeast
  • 4 tsp cornstarch or potato starch
  • 1 clove garlic
  • ½ tbsp lemon juice
  • ½ tsp onion powder
  • ¼ tsp dry mustard
  • ¼ tsp smoked paprika
  • pinch cayenne pepper
  • 1 tbsp tahini or cashew butter (I used a tsp of peanut butter)
  • very generous grating black pepper
Instructions
  1. Preheat oven to 375 degrees. Grease a medium casserole dish (2.5 qt size).
  2. Process sauce ingredients in blender until smooth and set aside.
  3. Steam broccoli until barely tender.
  4. Saute onion, bell pepper, and celery in large, deep, non-stick saute pan for about 5 minutes.
  5. Stir in the chickpeas, thyme, rice, and broccoli.
  6. Add sauce to skillet. Stir gently until well combined and cook until heated through, about 5 minutes.
  7. Pour into the prepared casserole dish and sprinkle with almonds, if desired (I omitted the almonds). Bake until the top begins to brown, about 20 minutes. Serve hot!
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/creamy-broccoli-and-rice-casserole-vegan/

© 2013-2021 Super Veggie Mom All Rights Reserved