Broccoli Rice Casserole

I love casseroles. And rice. And broccoli. So here we are. I used to make this with a ton of cheddar cheese and butter, but I thought there would be no reason I couldn't make a vegan version, and here is my first attempt. The main 'problem' was that there was way too much sauce, but that will be easily remedied next time. This go around I just scooped the stuff into the baking dish with a slotted spoon, leaving the extra sauce behind, and it turned out great.

Broccoli Rice Casserole

2 tsp or so olive oil

1/2 cup green onions (or onions, or shallots) diced

2 cups sliced mushrooms

1 clove garlic

salt

2 tbsp flour

1/2 cup vegetable broth (this amount reduced from my original try)

1/2 cup plain non-dairy milk (this amount reduced from my original try)

3 tbps nutritional yeast (or to taste depending on how 'cheesy' you like it)

3 cups steamed broccoli

3 cups cooked brown rice

2 Tbsp cashew parmesan

Sweat the onions in the olive oil until soft, about 8 minutes. Add the mushrooms and cook until they release their liquid, about 5 minutes. Add the chopped or pressed garlic and stir for about 30 seconds, then stir in the flour. Cook and stir for about a minute or so. It will get gloppy, do not be concerned. Stir in the almond (or other) milk and veggie broth. Bring to a boil, stir in the nutritional yeast, then simmer for a little while to reduce a bit.

 Combine the rice, broccoli, and sauce in a mixing bowl.  Scoop into a baking dish that has been lightly oiled, and sprinkle the top with cashew parm. Bake at 350 until hot and brown on top, about 20 minutes.