Wednesday, January 5, 2011

Broccoli, Rice and Cheddar Casserole [Vegan]

This is one of those comforting midwest dishes I had while in Oklahoma over the holidays. I had this a few times and it was amazing every time. But, as with all great things, it wasn't very healthy. Sure it's loaded with broccoli, but it's smothered in cheese.And not just any cheese, CheeseWhiz. It was after eating this casserole for probably the third time, I was inspired to make a healthier, cheese free version.

1 cup Broccoli Florets
1 cup Uncooked Rice
2 cups Nondairy grated cheddar cheese
1/4 cup Vegan Sour Cream

Cheese Sauce
1/4 cup flour
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/4 tsp tumeric
2 tbs vegan butter
1 cup water

Cook rice according to package directions. Meanwhile, combine all the cheese sauce dry ingredients and stir in the water, breaking up clumps. Pour into a saucepan containing the butter and heat on low/medium until sauce thickens.

Preheat oven to 350 degrees. Combine rice, broccoli and 2 cups cheddar cheese in an 8x8 baking dish Next, stir in the cheese sauce and sour cream. Cook for 30 minutes.

Vegan cheese can never replace real cheese, but this recipe makes a very creamy cheese with a slightly nutty flavor. I hardly miss the real thing.

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