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Vegan Broccoli and Rice Casserole
Vegan Broccoli and Rice Casserole

Vegan Broccoli and Rice Casserole

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 bunch fresh broccoli, cut into flowerets, or 1 package (10 ounce) frozen broccoli florets
2 cups white rice
1/2 cup margarine
1/2 cup unbleached all-purpose flour
3 1/2 cups boiling water
2 teaspoon s salt
Soy sauce to taste (a few shakes)
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch of turmeric
1 cup nutritional yeast flakes
Salt and pepper to taste
Pinch of paprika
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Let's Make It
1. Steam the broccoli about 6 minutes. Prepare the rice and spread evenly over the bottom of a 9 by 13 inch baking dish. Sprinkle the broccoli over the rice and set aside.
2. Preheat oven to 350 degrees F. Melt the margarine in a medium skillet over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, then whisk in the boiling water, salt, soy sauce, garlic powder, onion powder, and turmeric. Cook the sauce until it thickens and bubbles, and then whip in the yeast. Add salt and pepper to taste. Pour the sauce over the broccoli and rice. Sprinkle the top with paprika.
3. Bake for 15 minutes. If desired, place pan under broiler for a few minutes until the sauce is brown and crunchy.
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