1 cup uncooked rice
1 cup broccoli florets
2 cups vegan cheddar cheese, grated
1/4 cup vegan sour cream Cheese Sauce:
1/4 cup flour
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/4 mustard powder
1 cup water
2 tablespoons vegan butter
1. Cook rice according to package directions. Meanwhile, combine all the cheese sauce dry ingredients and slowly stir in the water, breaking up clumps.
2. Add vegan butter to saucepan on low/medium, pour cheese sauce in, and heat until sauce thickens (about 10-15 minutes).
3. Preheat oven to 350 degrees F. When rice is done, combine rice, broccoli and vegan cheddar cheese in an 8x8" baking dish.
4. Next, stir in the cheese sauce and sour cream. Bake for 30 minutes.
The midwest version I adapted this from uses cheesewhiz. It was very yummy, but very unhealthy and impossible to eat after I became vegan. This was the first recipe I tried for this dish. I plan on trying it with other versions of cheese sauce. Let me know what changes you guys make. I loved to try them too.
Source of recipe: I modified this from my mother-in-common law's recipe.