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Broccoli Rice Casserole

What you need: 

1 large head broccoli, chopped
1 tablespoon vegan margarine
2 heaping teaspoons flour
1 cup nondairy milk
4 heaping teaspoons nutritional yeast
pinch nutmeg
pinch dry mustard
thyme, to taste
salt and pepper, to taste
vegetable broth, as needed, optional
2 cups cooked white rice
4-8 ounces lemon pepper baked tofu, diced
1-2 cups cracker or bread crumbs

What you do: 

1. Preheat oven to 250 degrees F. Steam broccoli until crisp-tender. While broccoli is cooking, melt margarine in a saucepan.
2. Stir in the flour. Keep stirring until it is thick. Whisk in the milk, then nutritional yeast. Add nutmeg and dry mustard. Add thyme, salt, and pepper, to taste.
3. If it gets too thick, add some veggie broth. In a casserole dish, combine rice, steamed broccoli and tofu. Pour the sauce over it all.
4. Top with crushed crackers or breadcrumbs. Cover with tinfoil and bake for 30 minutes. Uncover and bake for 10 minutes.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

my entire family of 6 ate this.  we  made it with extra cheese sauce, chickpeas instead of tofu.  it was a hit.

 

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This is really good!  I added diced fresh tomatoes, as well as sauteed onions and celery. It came out very tasty and very colorful. I omitted the tofu (because I didn't have any on hand) and the bread crumbs (because I don't really care for bread crumbs).  I also added more sauce because it didn't look creamy enough .... the extra sauce made this dish perfect!  I will definitely make this again, only next time I'll double the recipe so I have leftovers.  Thank you!

 

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Very nice recipe. I added in more veges (cauliflower, carrots, capsicum, onion, garlic) and omitted the tofu as I didn't have any. My sauce was too thick (didn't flow through veges, just sat on top of them) so I should have added much more liquid. Very tasty though once I mixed things around on my plate once served. Thanks for a great quick n easy.

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This is pretty good! I've made a similar casserole from PETA's "Compassionate Cook" cookbook. This one is equally good, maybe better. It's creamy, and the nutritional yeast flavor wasn't too strong.

I used brown rice, which I cooked with a 'chicken' flavored bouillon cube (a trick I use to impress my omni boyfriend when I'm trying a new recipe).  I didn't have any dry mustard, but other than that I followed the recipe exactly. Bravo. :)

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