Vegan Hearty Broccoli, Mushroom & Rice Casserole
Vegan Hearty Broccoli, Mushroom & Rice Casserole

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan hearty broccoli, mushroom & rice casserole. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vegan Hearty Broccoli, Mushroom & Rice Casserole is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Vegan Hearty Broccoli, Mushroom & Rice Casserole is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have vegan hearty broccoli, mushroom & rice casserole using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Hearty Broccoli, Mushroom & Rice Casserole:
  1. Get 1 bunch fresh broccoli peeled and chopped
  2. Get 1 box Organic mushrooms sliced
  3. Prepare 1 bunch Organic celery, chopped
  4. Take 5 clove Green Onions, chopped
  5. Take 1 small jar chopped pimentos, + 3 tbs chopped garlic
  6. Prepare 2 cup Long grain brown 20 minute rice
  7. Get 4 cup Water as needed (see directions)
  8. Prepare 1 cup White wine
  9. Make ready No cheese sauce
  10. Prepare 1 Red bell pepper seeded & chopped
  11. Prepare 1 medium sweet white onion, chopped into chunks
  12. Make ready 1 cup Nutritional yeast
  13. Get 1/2 cup Water
  14. Take 1/4 cup Cashews
  15. Take 1 Salt to season
  16. Take Topping
  17. Take 3 cup Crushed cracker crumbs (I prefer rice crackers)
  18. Take 1 oz Poppy seeds
  19. Take 1 packages Toasted sea salt sliced almonds
  20. Take 3 tbsp Olive oil
  21. Take 1 Salt to taste
Instructions to make Vegan Hearty Broccoli, Mushroom & Rice Casserole:
  1. Begin with a large deep sauté pan or Dutch oven. Put about 2 tbs of olive oil in pan on medium heat. Sauté green onion, broccoli, celery, mushrooms, garlic & pimento all together for 5 minutes. Add 2 cups water, cover & sauté 5 more minutes. Add wine and rice. Simmer 10 minutes and evaluate moisture level. You want the consistency to be wet to allow rice to absorb when the mixture goes into casserole to bake. Use your judgement to determine if you need to add the remaining water during this 10 minute cook time. Preheat oven to 350°F.
  2. While the casserole mixture is at a low heat simmer, begin your no cheese sauce.
  3. No Cheese Sauce: place the red bell pepper, the sweet onion, the cashews, and the nutritional yeast, salt, & water into a vitamix or other high speed food processor. Mix for approximately 2 minutes at high speed.
  4. Add the No cheese sauce to the casserole mixture. Remove from heat and stir mixture together evenly.
  5. Scoop the casserole mixture into a large glass Pyrex casserole dish.
  6. Prepare Topping: crush enough of your favorite crackers to have 3 heaping cups. I like to toss them into a large ziplock bag and crush to a crumb texture. Pour into a bowl. Add sliced almonds, poppy seeds, and olive oil. Add salt to taste.
  7. Spoon and spread topping over top of casserole. Bake for 30 minutes at 350°F.

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