"Cheesy" Broccoli and Rice Casserole
If you're substituting frozen broccoli, there's no need to cook it first, just thaw and use about 1¼ cups. Serve with ketchup for kids.
INGREDIENTS | SERVES 4
- 1 head broccoli, chopped small
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons flour
- 2 cups unsweetened soy milk
- ½ cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon vegan margarine
- ¼ teaspoon nutmeg
- ¼ teaspoon mustard powder
- ½ teaspoon salt
- 3½ cups rice, cooked
- ⅔ cup bread crumbs or crushed vegan crackers
Preheat oven to 325°F.
Steam or microwave broccoli until just barely soft; do not overcook.
Sauté onions and garlic in olive oil until soft, about 3–4 minutes. Reduce heat and add flour, stirring continuously to combine.
Add soy milk and vegetable broth and heat, stirring, until thickened. Remove from heat and stir in nutritional yeast, margarine, nutmeg, mustard powder, and salt.
Combine sauce, steamed broccoli, and cooked rice and transfer to a large casserole or baking dish. Sprinkle the top with bread crumbs or vegan crackers.
Cover and bake for 25 minutes. Uncover and cook for another 10 minutes.
Calories: 477 | Fat: 14g | Sodium: 401mg | Fiber: 7g | Protein: 16g