Recipe: Perfect Vegan Hearty Broccoli, Mushroom & Rice Casserole

Vegan Hearty Broccoli, Mushroom & Rice Casserole. Great recipe for Vegan Hearty Broccoli, Mushroom & Rice Casserole. After choosing to eliminate meat & dairy, I experimented with creative, warm hearty, healthy vegan meal options! This casserole spares no flavor and is incredibly healthy and filling.

And…I saved you a dish because I figured out that you can cook the broccoli directly in the casserole dish while the oven is preheating and you're prepping the sauce. STEP: Cook the pasta according to the instructions. STEP: In the meantime, make the creamy cashew sauce. You can have Vegan Hearty Broccoli, Mushroom & Rice Casserole using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vegan Hearty Broccoli, Mushroom & Rice Casserole

1. It's 1 bunch of fresh broccoli peeled and chopped.
2. You need 1 box of Organic mushrooms sliced.
3. It's 1 bunch of Organic celery, chopped.
4. Prepare 5 clove of Green Onions, chopped.
5. It's 1 small of jar chopped pimentos, + 3 tbs chopped garlic.
6. You need 2 cup of Long grain brown 20 minute rice.
7. Prepare 4 cup of Water as needed (see directions).
8. You need 1 cup of White wine.
9. Prepare of No cheese sauce.
10. It's 1 of Red bell pepper seeded & chopped.
11. You need 1 medium of sweet white onion, chopped into chunks.
12. You need 1 cup of Nutritional yeast.
13. It's 1/2 cup of Water.
14. Prepare 1/4 cup of Cashews.
15. It's 1 of Salt to season.
16. Prepare of Topping.
17. Prepare 3 cup of Crushed cracker crumbs (I prefer rice crackers).
18. It's 1 oz of Poppy seeds.
19. Prepare 1 packages of Toasted sea salt sliced almonds.
20. Prepare 3 tbsp of Olive oil.
21. It's 1 of Salt to taste.

Place all ingredients in a high speed blender and process until smooth. Add the onions and cook until translucent. Once cooked through, add the broccoli to the pasta. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water.

Vegan Hearty Broccoli, Mushroom & Rice Casserole instructions

1. 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..
2. While the casserole mixture is at a low heat simmer, begin your no cheese sauce..
3. 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..
4. Add the No cheese sauce to the casserole mixture. Remove from heat and stir mixture together evenly..
5. Scoop the casserole mixture into a large glass Pyrex casserole dish..
6. 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..
7. Spoon and spread topping over top of casserole. Bake for 30 minutes at 350°F..

Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking. Add in coconut milk, low-sodium vegetable stock, sea salt, and ground black pepper. Stir to combine the soup and then bring to a simmer. To a large saucepan, add the olive oil over medium-high heat.

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