Vegetarian Broccoli Casserole Ii Food

EASY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large pan, melt butter and stir in flour.
• Next add milk and cheese. Stir until melted.
• Add potatoes and heat thoroughly. Then add in 1/2 cup of crushed crackers.
• Add steamed broccoli, stir. Remove from heat.
• Pour into prepared (lightly oiled) casserole dish. Top with remaining crackers.
• Bake for 20 to 25 minutes; or until browned.
• 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.

VEGAN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Bring 10 cups of water to a boil in salted water. (We usually add 1 tsp of salt for every 4 cups of water) Once boiling, add broccoli and blanch for 3 minutes. Immediately transfer to a bowl filled with ice water to stop cooking process. After 2-3 minutes, strain and set aside.
• In a saucepan over medium heat, melt butter, then add onion and sauté for 5-6 minutes. Add garlic and cook for an additional few minutes. Stir in flour, then slowly pour in the milk, whisking well to prevent the flour from clumping. Once all of the milk is added, whisk in salt, pepper, and cheese. Simmer until cheese is completely melted and sauce is thickened.
• Add broccoli to a large casserole dish. Pour the cheese sauce over the broccoli and stir well to coat. Bake on the bottom rack of the oven for 15 minutes.
• While the casserole is baking, make topping. Stir together the melted butter and breadcrumbs. After 15 minutes of baking, remove casserole from oven and top evenly with breadcrumbs and cheese. Return to oven for 10-15 minutes, until bubbly and golden brown. Serve hot.

BROCCOLI CHEESE RICE CASSEROLE (VEGETARIAN)

Steps:

• Preheat oven to 350°F.
• In a skillet melt the butter.
• Sauté onion and garlic, until onions are tender. Set aside to cool.
• Steam the frozen broccoli until thawed, then drain well. Let cool.
• Cook wild rice according to directions. (Use any type of rice desired; wild rice is exceptionally good in this recipe).
• It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
• When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).
• Spread reserved 1/2 cup of cheese on top. Cover with foil.
• Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.

VEGETARIAN BROCCOLI CASSEROLE II

Steps:

• Preheat oven to 350 F (175 degrees C).
• In a 4 quart casserole dish combine broccoli, mayonnaise, processed cheese, eggs and mushroom soup. Mix well, sprinkle bread crumbs on top. Bake for 1 hour.

THE ULTIMATE VEGETARIAN BROCCOLI-ARTICHOKE CASSEROLE

Steps:

• Lightly coat an 11- x 7-inch glass or ceramic baking dish with cooking spray. Preheat oven to 350°F. Heat 1 1/2 cups oil in a heavy 2-quart stockpot over medium high until a deep-fry thermometer reads 350°F.
• Toss together shallots and 2 tablespoons flour in a small bowl. Add to hot oil; fry, stirring occasionally, until golden and crisp, 3 to 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Set aside.
• Combine broccoli and 1/4 cup water in a large microwavable glass bowl; cover loosely with plastic wrap. Microwave at high until crisp-tender, about 5 minutes. Drain and set aside.
• Heat remaining 1 tablespoon oil in a large skillet over medium. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add wine; cook, stirring constantly, until liquid is almost evaporated, about 1 minute. Sprinkle with remaining 2 tablespoons flour; cook, stirring constantly, until onion pieces are coated. Whisk in milk; bring to a simmer over medium. Cook, whisking occasionally, until thickened, 4 to 5 minutes. Stir in cheese, salt, and pepper until melted and smooth, about 1 minute. Remove from heat.
• Add artichokes to broccoli in bowl. Stir in cheese sauce. Pour into prepared baking dish; top with fried shallots. Bake at 350°F until warmed through, about 20 minutes.

VEGAN BROCCOLI RICE CASSEROLE

Steps:

• Prepare rice according to directions, and set aside. You want to end up with ~4 cups of cooked rice.
• Heat oven to 350 degrees.
• Gently boil 1.5 cups water on the stove.
• In a large pan add 1/4 cup oil and set stove to medium heat. Add 1/4 cup flour and stir together with the oil very well to make a roux. Once the roux is bubbly turn the heat to low, and add the 1.5 cups of boiling water, 1 tsp salt, 2 tsp soy, 1 tsp onion powder, and 2 cloves minced garlic. Cook for 5 minutes stirring often.
• Add 2/3 cup nutritional yeast and stir it in, continue to cook for another minute.
• Put the rice, broccoli, and sauce mixture into a baking dish, and stir it together. At this point you can add optional things like paprika sprinkled on top, freshly ground black pepper, crispy fried onions, and/or mushrooms. Cook in the oven at 350 degrees for 15 minutes.

VEGAN BROCCOLI CHEESE CASSEROLE

Steps:

• Bring a large pot of water to boil. Add the rice and simmer until the rice is mostly tender. 30-45 minutes. (Prep ingredients and start on #2 while rice is simmering). Drain and add back to the rinsed large pot.
• Place cauliflower, sundried tomatoes, mushrooms and carrots into a medium saucepan and cover with water. Bring to a boil. Lower heat and allow to cook at a low boil until tender, about 15 to 20 minutes. Remove from heat and drain into a colander.
• Transfer cauliflower medley to a food processor. Add 1 cup of plant milk, the nutritional yeast and miso and blend until completely smooth, stopping to scrape down sides of bowl as needed.
• Add broccoli, onion and garlic to the pot with the rice. Add in the cauliflower sauce. Stir and bring to a low simmer. Cook just until broccoli is tender and bright green, about 3 minutes. If needed, thin with more milk. Season with salt and pepper. Serve.