Broccoli Rice Casserole

Okay, usually, I am not this demanding, but seriously, you need to make, and then eat this. 

Yes. it is that good. Rice casseroles are great for several reasons, the first being that no one really likes the taste of re-steamed rice, and this is a much nicer way to have leftovers. 

Second, it is a great, low cal grain that greatly increases the nutritional content of any dish.

I put grated veganrella over this, but you could use what ever vegan cheese you like. you could even skip the cheese altogether, if you prefer. 

Broccoli Rice Casserole

8 cups broccoli florest, cut into small pieces

2 cups cooked brown rice (I used basmati here, but plain would work too)

2 potatoes, peeled and grated.

Sauce:

1 clove garlic

1 14 oz can navy beans (rinsed and drained)

1/4 cup nutritional yeast

juice of 1 lemon

3 tbsp red wine vinegar

1 tbsp yellow mustard

1/2 tsp tumeric

1 tbsp onion powder

2 tsp salt

1 tsp thyme

1/2 tsp summer savory

3 cups unsweeted, original almond milk, divided

1 tbsp corn starch

1 pkg. frozen spinach, thawed

1 pkg. veganrella (Cheddar flavour)

Directions:

Pre-heat oven to 350 degrees.

Prepare a 9 x 13 inch pyrex casserole dish. 

process garlic in the food processor. add all other sauce ingredient (omitting 2 cups of the almond milk) and process until smooth.  Add the spinach and process once more.

place broccoli florets, rice and grated potato into casserole dish. mix well. Add sauce and mix until everything is amalgamated (um, is that even a cooking term?). cover with tin foil and bake for 1 hour. 

Remove foil, and spread grated veganrella over the entire casserole. set oven to broil and set casserole under broiler for about 3-4 minutes (keep a close eye on this)

Let stand for 5 minutes before serving.