So nothing is more comfort food than a traditional MidWestern hot dish.
Originally from:
Ingredients
- 2 TB extra virgin olive oil
- 2 cloves garlic , minced
- 1 small onion , chopped
- 1 small carrot , chopped
- 2 stalks of celery , chopped
- 2 cups broccoli , chopped small
- 1.5 cups vegetable broth
- 8 oz container vegan cream cheese or 1 cup cashew cream*
- 1/4 cup nutritional yeast
- 1 TB tamari (or soy sauce if not gf)
- 1 can of white beans , drained and rinsed
- 2 cups pre-cooked brown rice
Topping
- 1 cup gluten free (or regular) bread crumbs
- 2 TB extra virgin olive oil (or melted vegan butter)
Instructions
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Pre-heat oven to 350 degrees.
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Add olive oil, onion, garlic and celery to saute pan and cook for 5 mins.
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Add vegetable broth, carrots and broccoli, cover and cook for another 10 mins.
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Mix in vegan cream cheese or cashew cream, nutritional yeast, tamari, rice and beans.
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Place in oven safe dish.
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In a separate bowl, combine bread crumbs and olive oil then sprinkle it over casserole.
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Bake for 20-25 minutes.
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Enjoy!
Recipe Notes
*To make Cashew Cream soak 1/2 cup of cashews in water for a few hours or in boiling water for 10 mins. Discard water and add cashews and 1/2 cup of water to high-speed blender & blend until smooth.