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Vegan Broccoli Casserole

1 md Potato; peeled and diced
1/2 md Carrot; peeled, sliced
1/2 md Onion; peeled, diced
1 c Water
1 ts Salt
16 oz Broccoli; frozen, chopped
4 oz Firm tofu
1/2 c Nutritional yeast flakes
1 tb Lemon juice
1 pn Garlic granules
1 c Instant brown rice; uncooked
10 oz Can sliced mushrooms; drain
3/4 c Water

Preheat oven 350.

In saucepan, bring potato, carrot, onion, 1c water and salt to boil over medium high heat. Lower to a simmer and cook until potato and carrot are tender . Meanwhile, thaw frozen broccoli in colander under hot running water, then set aside and drain well.

When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pour into a shallow, greased 1 1/2-2qt casserole. Add broccoli, rice, mushrooms and 3/4c water. Stir well and smooth top of casserole.

Bake 40 mins, until golden and bubbling.

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