Easy Vegan Broccoli Cheese Casserole

Throwing up this blog post even though I forgot to take pictures of the results because this recipe was too good and too simple not to share. This recipe is going to take you about 30-40 minutes to prep depending on your knife skills and about 35-40 minutes to cook. This is perfect for fall tailgates, Thanksgiving, or any place where you are looking to please the crowd.

First you need to gather your ingredients, for this casserole you will need:

  • Crown of broccoli cut into small pieces (about 4 cups)
  • 2 cloves of garlic, minced
  • 1 large white onion, diced
  • 1 bell pepper, diced
  • 1lb of red potatoes, diced
  • 1/2 cup of chopped carrot (about 1 large carrot)
  • 2 cups of vegetable broth
  • 2 cups of vegan cheese (I use Daiya)
  • 1 cup of crushed Ritz Crackers or breadcrumbs
  • 1/2 cup of white or brown rice
  • 1tsp of cumin and curry powder

The first thing you need to do is put the carrots and potatoes in a medium sized pot and allow to boil for 14 minutes. While the carrots and potatoes are cooking, put your onion in a large pot with oil and cook until soft (about 5 minutes.) Next add your garlic, and finally your peppers. Put potatoes and carrots in a food processor and blend until smooth.

Add broth and rice to the pot with onions and allow to cook fully (about 25-30 minutes.) Add your potato and carrot mixture + broccoli and stir. If your mixture is too thick, add a milk alternative of your choice (I used a cup of coconut milk.) Stir in the cheese and add *milk* as needed.

Next, pre-heat your oven to 350 degrees. Put your casserole mix in a 9×16 pan, I prefer pyrex. Sprinkle cheese and breadcrumbs/crackers on top, and allow to cook for 35 minutes.

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