My quest to find or create vegan recipes that Husband likes, and could potentially take to work for weekday lunches in lieu of conventional frozen meals continues. The last recipe I shared, Southwestern Spaghetti, was intended to be a casserole, but it was delicious without the final baking step I initially envisioned. For whatever inexplicable reason, I had casserole on the brain though, so in order to satisfy this admittedly peculiar desire, I turned to the familiar favorites of broccoli, rice and cheese.
I scoped out several different recipes, and then developed my own version. The final verdict is that we both liked it. It ended up being very cheesy, more than I expected, but I love cheese, so I was pleased. Husband was less enthusiastic about the extra cheesiness, but he’s never been a fan of too much cheese, regardless of the dish. His feedback was essentially that he liked it, but it was too cheesy to be a main dish. He has been eating it as a side dish for the last couple of days. I’m happy with it as a main dish though, and have been eating it as such.
Vegan Broccoli Rice Cheese Casserole
2 tablespoons evoo
1 large onion, chopped
2 tablespoons garlic, minced or crushed
1 green pepper, chopped
2 celery stalks, chopped
1 small zucchini, diced
2 broccoli bunches, chopped into bite-sized pieces
3 ounces sundried tomatoes, diced
1 teaspoon crushed red pepper flakes (or to taste)
1 teaspoon black pepper (or to taste)
3 cups cooked brown rice
1/2-1 cup breadcrumbs
1 stick Earth Balance margarine
1/2 cup flour
2 cups almond milk
1 teaspoon tamari
1 teaspoon black pepper
1 teaspoon garlic powder
2 cups Daiya cheddar shreds
1. Saute onion, garlic and green pepper, stirring occasionally, until softened.
2. Add celery, zucchini, broccoli, sundried tomatoes, red pepper flakes and black pepper. Saute on low heat, stirring occasionally, until vegetables are softened. Make cheese sauce while vegetables are cooking.
3. Melt margarine in separate saucepan. Whisk in flour. Add milk, tamari, black pepper, and garlic powder. Whisk to combine.
4. Add Daiya shreds to milk, and stir until thoroughly combined on medium heat. Mixture should be smooth, so increase heat if shreds aren’t melting into sauce.
5. Add rice to vegetables, stir to combine.
5. Add cheese sauce to vegetables and rice. Stir to combine.
6. Pour vegetable-rice-cheese mixture into large 3-quart casserole dish. Sprinkle bread crumbs on top.
7. Bake for 25-35 minutes. Casserole should be bubbly, and breadcrumbs lightly toasted.