Vegan Hearty Broccoli, Mushroom & Rice Casserole

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan hearty broccoli, mushroom & rice casserole. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Free UK Delivery on Eligible Orders! Begin with a large deep sauté pan or Dutch oven. It's a great one to make if you're on a trip away from home because all of the ingredients are easy to find. Feel free to play around with the veggies and spices used.

Vegan Hearty Broccoli, Mushroom & Rice Casserole is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Vegan Hearty Broccoli, Mushroom & Rice Casserole is something that I have loved my whole life.

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

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

Top it with crispy onions, bread crumbs, or even crackers for the perfect final touch to the perfect side dish. Despite that this Vegan Broccoli Salad is made with simple ingredients, such as broccoli and mushrooms, it also contains some unexpected additions that make this side dish extra delicious. broccoli. If you want to get the most nutrients out of broccoli, dr. For the cheese sauce. ½ cup raw cashews.

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Instructions 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.

If you want to get the most nutrients out of broccoli, dr. For the cheese sauce. ½ cup raw cashews. 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. So from a fall-inspired mushroom broccoli salad it turns into a summer salad that is perfect for BBQs and picnics.

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