Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegan hearty broccoli, mushroom & rice casserole. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan Hearty Broccoli, Mushroom & Rice Casserole is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Vegan Hearty Broccoli, Mushroom & Rice Casserole is something which I have loved my entire life.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vegan hearty broccoli, mushroom & rice casserole using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Hearty Broccoli, Mushroom & Rice Casserole:
- Take 1 bunch fresh broccoli peeled and chopped
- Make ready 1 box Organic mushrooms sliced
- Get 1 bunch Organic celery, chopped
- Get 5 clove Green Onions, chopped
- Prepare 1 small jar chopped pimentos, + 3 tbs chopped garlic
- Get 2 cup Long grain brown 20 minute rice
- Make ready 4 cup Water as needed (see directions)
- Make ready 1 cup White wine
- Take No cheese sauce
- Take 1 Red bell pepper seeded & chopped
- Make ready 1 medium sweet white onion, chopped into chunks
- Take 1 cup Nutritional yeast
- Make ready 1/2 cup Water
- Get 1/4 cup Cashews
- Make ready 1 Salt to season
- Prepare Topping
- Make ready 3 cup Crushed cracker crumbs (I prefer rice crackers)
- Prepare 1 oz Poppy seeds
- Prepare 1 packages Toasted sea salt sliced almonds
- Prepare 3 tbsp Olive oil
- Get 1 Salt to taste
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Instructions to make Vegan Hearty Broccoli, Mushroom & Rice Casserole:
- Begin with a large deep sauté pan or Dutch oven. Put about 2 tbs of olive oil in pan on medium heat. Sauté green onion, broccoli, celery, mushrooms, garlic & pimento all together for 5 minutes. Add 2 cups water, cover & sauté 5 more minutes. Add wine and rice. Simmer 10 minutes and evaluate moisture level. You want the consistency to be wet to allow rice to absorb when the mixture goes into casserole to bake. Use your judgement to determine if you need to add the remaining water during this 10 minute cook time. Preheat oven to 350°F.
- While the casserole mixture is at a low heat simmer, begin your no cheese sauce.
- No Cheese Sauce: place the red bell pepper, the sweet onion, the cashews, and the nutritional yeast, salt, & water into a vitamix or other high speed food processor. Mix for approximately 2 minutes at high speed.
- Add the No cheese sauce to the casserole mixture. Remove from heat and stir mixture together evenly.
- Scoop the casserole mixture into a large glass Pyrex casserole dish.
- Prepare Topping: crush enough of your favorite crackers to have 3 heaping cups. I like to toss them into a large ziplock bag and crush to a crumb texture. Pour into a bowl. Add sliced almonds, poppy seeds, and olive oil. Add salt to taste.
- Spoon and spread topping over top of casserole. Bake for 30 minutes at 350°F.
Here's a quick and easy quinoa recipe that the whole family will love and that I think you'll want to add to your regular. This vegan broccoli quiche recipe is a healthy, low-fat breakfast dish. The mushrooms and broccoli can be replaced with your choice of vegetable. It uses tofu instead of eggs or egg replacer, making this dish low-fat, dairy-free, and cholesterol-free. It also makes for a great vegetarian breakfast or.
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