Vegan Hearty Broccoli, Mushroom & Rice Casserole
Vegan Hearty Broccoli, Mushroom & Rice Casserole

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, vegan hearty broccoli, mushroom & rice casserole. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan Hearty Broccoli, Mushroom & Rice Casserole is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Vegan Hearty Broccoli, Mushroom & Rice Casserole is something which I’ve loved my entire life.

Begin with a large deep sauté pan or Dutch oven. Add the onions and cook until translucent. Once cooked through, add the broccoli to the pasta. This dish has alluring steamed broccoli and tantalizing sauteed mushrooms, bathed in a cashew milk sauce.

To get started with this recipe, we must prepare a few ingredients. You can cook vegan hearty broccoli, mushroom & rice casserole using 21 ingredients and 7 steps. Here is how you cook it.

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

Vegan Hearty Broccoli, Mushroom & Rice Casserole step by step. Begin with a large deep sauté pan or Dutch oven. In addition to using fresh broccoli, I made two changes: I added one clove of garlic to the onion/mushroom sauté, and I made croutons for the top in place of Ritz crackers. To make the croutons, I bought some good bread from a local bakery, toasted it, buttered it with Miyoko's vegan butter, and then cubed it.

Steps to make Vegan Hearty Broccoli, Mushroom & Rice Casserole:
  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.

In addition to using fresh broccoli, I made two changes: I added one clove of garlic to the onion/mushroom sauté, and I made croutons for the top in place of Ritz crackers. To make the croutons, I bought some good bread from a local bakery, toasted it, buttered it with Miyoko's vegan butter, and then cubed it. This veggie salad with broccoli, mushrooms, chickpeas, apples, pomegranate, and avocado is one of my favorite salads right now. It's so easy to make, super delicious and most of all incredibly healthy! I usually serve it with a creamy tahini dressing with fresh lemon juice, nutritional yeast, and almond milk.

So that is going to wrap it up for this exceptional food vegan hearty broccoli, mushroom & rice casserole recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!