How To Make Vegan Broccoli and Rice Casserole Recipe
A delicious, filling casserole that’s perfect for a weeknight dinner.
Serves:
Ingredients
- 1 cup uncooked brown rice
- 2 cups vegetable broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 head of broccoli, chopped into small florets
- 1 can of chickpeas, drained and rinsed
- 1 cup of non-dairy milk
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
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Preheat oven to 350°F (175°C)
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In a large saucepan, bring the brown rice and vegetable broth to a boil. Reduce heat, cover, and simmer for 35-40 minutes or until the rice is cooked through.
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In a separate pan, sauté the onion and garlic in olive oil until the onion is translucent and the garlic is fragrant.
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Add the chopped broccoli florets and chickpeas to the onion and garlic mixture. Cook for 5-7 minutes, or until the broccoli is slightly tender.
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In a blender, combine the non-dairy milk, nutritional yeast, soy sauce, dried oregano, salt, and pepper. Blend until smooth.
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In a large mixing bowl, combine the cooked rice, broccoli and chickpea mixture, and the blended liquid ingredients. Mix well.
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Transfer the mixture to a large casserole dish and bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
Nutrition
- Calories : 350kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1000mg
- Total Carbohydrates : 57g
- Dietary Fiber : 10g
- Sugar : 6g
- Protein : 15g
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