Vegan broccoli casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Potato -- peeled and |
| Coarsely | ||
| Diced | ||
| ½ | medium | Carrot -- scraped and |
| Thickly | ||
| Sliced | ||
| ½ | medium | Onion -- peeled and |
| Coarsely | ||
| Diced water | ||
| 1 | teaspoon | Salt |
| 16 | ounces | Broccoli, frozen -- chopped |
| 4 | ounces | Tofu, firm -- crumbled |
| ½ | cup | Nutritional yeast flakes |
| 1 | tablespoon | Rice, brown, instant |
| Uncooked | ||
| 10 | ounces | Mushrooms, canned; sliced |
| Drained water | ||
Directions
Preheat oven to 350 degrees. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium high heat. Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well.
When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy.
Pour into a shallow, greased 1½- to 2-quart casserole. Add broccoli, rice, mushrooms and ¾ cup water. Stir well and smooth top of casserole.
Bake for 40 minutes, until golden and bubbling. Serves 4.
Substitution: Instead of frozen broccoli, you can use 1 pound fresh broccoli (tops only), chopped and steamed briefly until crisp-tender, then cooled under cold-running water and drained thoroughly.
Per serving: 279 cal; 16 g prot; 3 g fat; 46 g carb; 0 chol; 753 mg sod; 7 g fiber Source: Vegetarian Times, October 1993, Recipe Redux/MM by DEEANNE Recipe By :
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