Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan hearty broccoli, mushroom & rice casserole. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vegan Hearty Broccoli, Mushroom & Rice Casserole is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Vegan Hearty Broccoli, Mushroom & Rice Casserole is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook vegan hearty broccoli, mushroom & rice casserole using 21 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Hearty Broccoli, Mushroom & Rice Casserole:
- Make ready 1 bunch fresh broccoli peeled and chopped
- Make ready 1 box Organic mushrooms sliced
- Make ready 1 bunch Organic celery, chopped
- Prepare 5 clove Green Onions, chopped
- Prepare 1 small jar chopped pimentos, + 3 tbs chopped garlic
- Make ready 2 cup Long grain brown 20 minute rice
- Make ready 4 cup Water as needed (see directions)
- Make ready 1 cup White wine
- Make ready No cheese sauce
- Make ready 1 Red bell pepper seeded & chopped
- Prepare 1 medium sweet white onion, chopped into chunks
- Make ready 1 cup Nutritional yeast
- Get 1/2 cup Water
- Take 1/4 cup Cashews
- Take 1 Salt to season
- Prepare Topping
- Get 3 cup Crushed cracker crumbs (I prefer rice crackers)
- Prepare 1 oz Poppy seeds
- Take 1 packages Toasted sea salt sliced almonds
- Get 3 tbsp Olive oil
- Take 1 Salt to taste
Instructions to make Vegan Hearty Broccoli, Mushroom & Rice Casserole:
- 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.
- While the casserole mixture is at a low heat simmer, begin your no cheese sauce.
- 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.
- Add the No cheese sauce to the casserole mixture. Remove from heat and stir mixture together evenly.
- Scoop the casserole mixture into a large glass Pyrex casserole dish.
- 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.
- Spoon and spread topping over top of casserole. Bake for 30 minutes at 350°F.
So that is going to wrap it up for this special food vegan hearty broccoli, mushroom & rice casserole recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
