Description
A hearty and flavorful vegan casserole packed with nutritious broccoli, earthy mushrooms, and a creamy cheese sauce, perfect for busy weeknights and family dinners.
Ingredients
Scale
- 1/2 cup raw cashews, soaked
- 1 cup plant-based milk (almond or soy)
- 1/4 cup nutritional yeast
- 2 tablespoons tapioca starch
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder (optional)
- 1/2 teaspoon salt
- 2 cups cooked brown rice
- 2 cups broccoli florets
- 6–8 brown button mushrooms, quartered
Instructions
- Preheat your oven to 200°C (400°F).
- In a high-speed blender, combine the soaked cashews, plant-based milk, nutritional yeast, tapioca starch, onion powder, garlic powder, chili powder, and salt; blend until smooth.
- In a 9 x 13 inch baking dish, place the broccoli, cooked rice, and quartered mushrooms. Pour the sauce over and toss until well coated.
- Bake for 25-35 minutes, adding plant-based milk if the mixture gets too thick. For a crispier top, do not toss midway.
- Serve warm and enjoy!
Notes
For creamier sauce, soak cashews for a few hours. Experiment with different herbs for added flavor. To achieve a golden top layer, broil for the last 3-5 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg