Creamy Vegan Broccoli And Rice Casserole Recipe 45 Food

CREAMY VEGAN BROCCOLI WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Precook the wild rice blend and the frozen broccoli. Set aside.
• To a large saute pan, add oil (or vegan margarine), onions, carrots and celery. Cook until tender.
• Add the diced mushrooms to the sauteed vegetables.
• Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute.
• Add the broth and bring to a boil.
• Add the cooked rice to the broth. You could also do this after the creamer, but it really makes little difference in the end result.
• Add in the almondmilk or almondmilk creamer, stirring to combine. Allow to cook until it thickens and season with salt and pepper. (If you prefer a thicker sauce, allow to cook down further).
• Top with crushed fried onions. You could alternately use something like panko breadcrumbs that you have mixed with a few tablespoons of melted vegan margarine. I prefer the fried onions personally :)
• Bake for about 25 minutes or until golden and bubbly. Allow to cool for about 10 minutes. It continues to set as it cools.
• This casserole is even better the next day and reheats well. A great make-ahead dish!

VEGAN BROCCOLI RICE CASSEROLE

Steps:

• Preheat your oven to 350 °F. Wash the broccoli and cut it into florets. Cook the broccoli either on the stovetop or in an Instant Pot (choose "0 minutes" on manual).
• Grease a large baking dish with vegan margarine.
• Heat some oil in a pan and sauté the chopped onion until it's translucent. This should take about 3 minutes.
• Place all of the ingredients for the sauce into a high speed blender and process until smooth.
• In a large bowl, combine the cooked rice, the cooked broccoli, the sautéed onion, and the sauce. Stir carefully.
• Transfer to the prepared baking dish, add the shredded vegan cheese and bake for 15 minutes. Sprinkle with freshly chopped parsley and serve immediately. Enjoy!

VEGAN BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 375 °F (180 c) and have a 3 quart / 2.8 L ceramic or glass ovenproof dish (roughly 9x13x2inch) ready.
• Wash and cut the broccoli up into florets. You can leave quite a long stalky bit on each one to save wasting it.
• Combine the vegan milk and stock in a pan and warm over a medium heat on the stove top until very hot, almost about to boil.
• Meanwhile, add the rice, flour, nutritional yeast, garlic, salt and pepper to the oven proof dish. Stir together to combine.
• Slice the sausages into thin rounds and scatter them across the top of the rice mixture.
• Once the liquid is hot, pour it over the top of the rice and sausage mixture.
• Cover the entire top in broccoli florets. Plant them stalk down in the rice-y liquid. Then if you are using the butter, dot little blobs all over. Doesn't matter where.
• Put in the oven uncovered and bake for 50 - 55 minutes. Use a spoon to dig under the broccoli and taste a piece of rice. It should be soft, or almost cooked, with just a little bit of bite. If it's at that stage continue to the next step. If it's still hard, cover the dish with tin foil or a lid and place back in the oven for another 10 minutes. Then continue.
• Stir it well so the broccoli becomes mixed up through the rice, then sprinkle over the vegan cheese. Cover with tin foil and return to the oven for 10 minutes so the cheese can melt and the rice can continue cooking just a little bit more.
• Remove from the oven, remove the foil and serve up immediately.

CREAMY VEGAN BROCCOLI AND RICE CASSEROLE RECIPE - (4/5)

Steps:

• 1.Preheat oven to 375. Lightly oil or spray a medium casserole dish (about 2-1/2-quart size). 2.Place the sauce ingredients into a blender and process until smooth. Set aside. 3.Place the broccoli in a steamer basket set over water and steam, covered, until just barely tender, about 3 to 4 minutes. Remove from heat. 4.While the broccoli is steaming, heat a large, deep non-stick skillet or saute pan. Add the onion, bell pepper, and celery and cook, stirring constantly, for 4-5 minutes. Stir in the chickpeas, thyme, rice, and steamed broccoli. Make sure the sauce is well-blended, and add it to the skillet. Stir gently and cook until heated through, about 5 minutes. Check seasonings, adding more salt and pepper if necessary, and smooth into the prepared casserole dish and sprinkle with almonds, if desired. Bake until the top begins to brown, about 20 minutes. Serve hot.