Olive oil for sauteing
1 Medium or large yellow onion, chopped
2 Medium heads of broccoli, cut into small florets
1 Portobello mushroom, chopped into 1/4" chunks
4 Large white or Cremini mushrooms, chopped into 1/4" chunks
Spike seasoning, to taste
1/2 Teaspoon cayenne pepper, optional
3-4 Cups pre-cooked rice, cold
2 Cups unsweetened non-dairy milk, such as almond milk
6 Cloves of garlic, pressed
Soy sauce, to taste
1/4 Cup vegan mozzarella cheese, shredded
Pre-heat oven to 350 degrees Fahrenheit.
Heat a few tablespoons of olive oil in a skillet on medium-high heat. Sauté chopped onion until it begins to brown and turn translucent.
Add broccoli florets, sautéing for approximately 2-3 minutes, or until it starts to turn crisp-tender. Add chopped mushrooms to skillet, and continue to sauté all ingredients. Turn down heat if needed, so that the vegetables don't burn.
Sprinkle vegetables liberally with Spike seasoning, to taste. Add cayenne pepper, if desired.
Stir in cold rice. Stir frequently to break up lumps and prevent burning. Stir in pressed garlic. More olive oil may be needed, to keep ingredients from sticking to the pan. The vegetable-rice mixture should look like fried rice, and cook just long enough to start cooking the garlic, but not over-cooking it.
Once ingredients in the skillet are combined, and most of the lumps of rice are broken up, add 2 cups of almond milk, 1 cup at a time. You may use all 2 cups, or you may use a little more, or less. The rice mixture should be wet and soft, but not overly soupy.
Stir in cheese. Add in soy sauce, to taste. More Spike may be needed, as well. As soon as the cheese melts, turn heat off, and remove skillet from stove. Transfer vegetable-rice mixture to a greased baking dish. Bake for 20-30 minutes, until top is lightly browned.
This casserole is reminiscent of tuna casserole, and is excellent comfort food!