Here is a creamy vegan take to a classic casserole dish that will have you yearning for more. It is a delicious, nourishing meal that you can prep on a Sunday and get your lunch sorted for the whole week ahead.
We bake organic brown rice and loads of organic broccoli, then finish it with a signature cheeze sauce.
One large head broccoli, chopped into small
3 1/2 cups cooked brown rice
1 cup unsweetened almond milk (and an optional
additional 1/4 cup)
1/3 cup nutritional yeast
1 teaspoon prepared yellow mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder or granules
1/2 teaspoon paprika
A few shakes or twists black pepper
1-2 tablespoons vegan butter (optional)
Preheat the oven to 400˚.
Prepare a small* casserole or baking dish by spraying it with oil. Add the brown rice and broccoli florets directly to the dish and stir to combine.
In a small bowl, combine 1 cup of the almond milk, nutritional yeast, mustard, salt, garlic powder, paprika, and pepper and whisk until combined. Pour about 3/4 of the sauce over the rice and broccoli mixture, reserving about 1/4. Stir gently so that the mixture is coated. Cover the dish with foil and bake for 30 minutes.
After 30 minutes, remove the dish from the oven, uncover, and stir. Dot with the Earth Balance. If the casserole is looking dry, add the additional 1/4 cup almond milk. Return to oven (uncovered), and bake for another 10 minutes, then remove from oven and pour the remaining sauce over the top. Eat!
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