Vegan Broccoli Rice Casserole

This thick, filling, and flavorful Vegan Broccoli Rice Casserole is cheesy. It is prepared from healthy plant-based ingredients and easily cooked. Cheesy Vegan Broccoli Rice Casserole gives you comfort food and no dairy. It is an immersion of tender rice, fresh broccoli, and a creamy vegan cheese sauce. This recipe is great to serve at the family dinner or on holidays/for meal prep. Alternatively, you may cook it in a single serving and serve it straight out of the oven. It is hot, full of cheese, and satisfying. It will appeal to both adults and youngsters.

STATS:

• Diet: Vegan
• Course: Main, Side
• Cuisine: American
• Time for prep: 15 minutes
• Cooking time: 30 minutes
• Working time (total): 45 minutes
• Size/serving: 1 square (1/6 of the dish)
• Total yield: 6 servings
• Level of difficulty: Easy
  Mode of cooking: Oven-baked

EQUIPMENT:

• Large skillet/pan
• Medium saucepan
• Mixing bowls
• Whisk
• Baking dish (9×13 inch)
• Oven

INGREDIENTS:

• One and a half cups of cooked brown/white rice
• Two cups of tiny broccoli florets, either blanched/steamed
• One tablespoon of olive oil
• A little onion, diced
• Two minced garlic cloves
• 1½ cups of plant milk without sugar
• Half a cup of nutritional yeast
• Two teaspoons of cornstarch / all-purpose flour
• Half a cup of vegan cheddar-style cheese, shredded
• One teaspoon of Dijon mustard
• Half a teaspoon of salt
• 1/2 a teaspoon of pepper
• One-sixth teaspoon of optional turmeric
• Half a teaspoon of paprika
• Additional vegan cheese for the garnish (optional)

INGREDIENT NOTES:

Cooked Rice:

• Take some of the unused or some prepared rice. More fiber is added to brown rice. White rice provides a gentler taste. It can also use cooked quinoa.

Broccoli:

• Steam only until bright green & tender to the bite. Don’t overcook. It will be cooked more in the oven. Frozen broccoli may be utilized after defrosting.

Plant Milk:

• Sweeten & additively-free milk. Soy milk, oat milk/almond milk are good. Do not use sweetened milk because it will spoil the flavor.

Nutritional Yeast:

• Brings more cheesy, nutty flavor. This plays a critical role in the taste of the vegan cheese. Do not miss it.

Vegan Cheese:

• Employ the brand that melts readily. Vegan cheddar-style cheese is the most functional one. Enriches and flavors.

INSTRUCTIONS:

1. Warm up the oven to 375°F/190°C.
2. Grease lightly your baking dish.
3. Heat the oil in a pan.
4. Onions should be tender after three to four minutes of sautéing.
5. Cook for a minute after putting the garlic in it.
6. Mix the plant milk together with the flour in a bowl.
7. Fill the pan with the mixture.
8. Cook constantly as it starts to thicken.
9. Mix evenly all the items.
10. Add vegan cheese shreds & stir till melted.
11. Switch off the heat. Add the cooked rice & stir.
12. Add broccoli & fold gently.
13. Fill the baking dish with everything.
14. Distribute evenly.
15. If using, spread more cheese on top.
16. Bake it for at least twenty-five minutes.
17. The top ought to be sizzling and glossy.
18. Before serving, take it out to cool for five minutes.

TIPS:

• As a meat, add cooked chickpeas/lentils.
• To make it without gluten, use a flour with no gluten. blend.
• Add brightness by pouring some lemon juice.
• To crunch, scatter panko and crushed crackers on top.
• Add a little red pepper flakes to get it hotter.

STORAGE INFORMATION:

Refrigeration:

• Store anything left over in the freezer in a sealed bag. For three to four days, they stay fresh. Cook in an oven/microwave till fully warm.

Freezing:

• Separate into servings & place in tightly closed freezer containers. Use within two months.

FAQs:

Is it practicable to use frozen broccoli?

• Indeed. First, simply defrost it and pat it dry. It works well in this dish.

Can I make it oil-free?

• Yes. Instead of using oil, sauté with water or broth. Use a non-stick pan.

What may I use instead of healthy yeast?

• It’s best not to skip it. But a little miso paste or extra vegan cheese can add flavor.

NUTRITIONAL INFORMATION:

Calories: 260
Carbs: 28g
Total carbs: 28g
Fiber: 4g
Calcium: 90mg
Protein: 8g
Iron: 2.2mg
Vitamin A: 300 IU
Serving size: 1/6 of the dish
Sodium: 420mg
Serving: 6
Potassium: 300mg