Another great recipe from Veganize This! This makes a creamy comfort-food casserole.
Makes about 5-6 servings
3 c cooked white rice
2 heads of broccoli
3 c of chanterelle or shiitake mushrooms
1.5 c vegan cheddar, grated
4 oz vegan margarine
1 tbsp fresh rosemary, minced
4-6 cloves garlic, minced
3 tbsp flour
3 tbsp water
2 c of cashew cream*
salt and pepper
Chop up the broccoli into small pieces, and slice up the mushrooms.
Melt the marg in a pot, sautee the garlic and rosemary for 30 secs, then stir in the flour till well combined. Add the mushrooms and stir till coated. Add the water and let cook for a couple minutes. Whisk in the cashew cream and season with salt and pepper. I also added in a tsp of vegan ‘chicken’ stock. Bring it to a slow boil. I also had about 1/2 c of vegan cream cheese that needed to be used, so I threw that in as well.
Add the rice, broccoli, creamy mushroom mix, 1 c of cheddar to a large bowl and combine.
Two cooking options:
1. spoon into small dishes, sprinkle with the remaining cheese, and breadcrumbs, bake at 350 F for 15 mins.
2. spoon into a lined baking dish, sprinkle with remaining cheese and breadcrumbs, bake at 350 F covered in foil for 20 mins, remove foil and cook for another 10 mins.
*soak 1 cup of raw cashews in 2 c hot water while you cook the rice and chop up the veggies. add to food processor and blend for about 5 mins, until smooth.