How to Prepare Favorite Vegan Hearty Broccoli, Mushroom & Rice Casserole

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, vegan hearty broccoli, mushroom & rice casserole. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Pulse, broccoli, mushrooms, onions and garlic separately in a food processor (unless you have a very large one) until broken into tiny pieces. I have enjoyed many of r vegan recipes but the vegan broccoli mushroom rotini casserole wasn't just bad, it was awful. Broccoli Side DishMadeleine Cocina. lime juice, soy sauce, broccoli, ginger, salt, sugar, olive oil. Broccoli Pasta Broccoli Recipes Vegan Cooking Baked Pasta Recipes Healthy Veggies Mac And Cheese Vegan Pasta Bake Broccoli Pasta Bake Vegan Cheese Sauce.

Vegan Hearty Broccoli, Mushroom & Rice Casserole is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Vegan Hearty Broccoli, Mushroom & Rice Casserole is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

Broccoli may have lost a bit of its standing in the world of cruciferous vegetables now that kale has taken over the world, but it's still a powerhouse. It's my version of broccoli mushroom stir fry with tons and tons of green veggies and nuts. I was going to say it is vegetarian but I just realized it's vegan. This easy vegan broccoli salad is so creamy and light, even broccoli haters will like 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.

I was going to say it is vegetarian but I just realized it's vegan. This easy vegan broccoli salad is so creamy and light, even broccoli haters will like it. Plus, the broccoli adds highly absorbable calcium. That's it for this week, hope you enjoy the recipe. If you have any questions on the Wok, please leave the comments below.

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