Recipe of Homemade Vegan Hearty Broccoli, Mushroom & Rice Casserole

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vegan hearty broccoli, mushroom & rice casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vegan Hearty Broccoli, Mushroom & Rice Casserole is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Vegan Hearty Broccoli, Mushroom & Rice Casserole is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have vegan hearty broccoli, mushroom & rice casserole using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Hearty Broccoli, Mushroom & Rice Casserole:

1. Make ready 1 bunch fresh broccoli peeled and chopped
2. Make ready 1 box Organic mushrooms sliced
3. Get 1 bunch Organic celery, chopped
4. Make ready 5 clove Green Onions, chopped
5. Make ready 1 small jar chopped pimentos, + 3 tbs chopped garlic
6. Take 2 cup Long grain brown 20 minute rice
7. Make ready 4 cup Water as needed (see directions)
8. Prepare 1 cup White wine
9. Get No cheese sauce
10. Get 1 Red bell pepper seeded & chopped
11. Make ready 1 medium sweet white onion, chopped into chunks
12. Take 1 cup Nutritional yeast
13. Take 1/2 cup Water
14. Make ready 1/4 cup Cashews
15. Make ready 1 Salt to season
16. Get Topping
17. Prepare 3 cup Crushed cracker crumbs (I prefer rice crackers)
18. Prepare 1 oz Poppy seeds
19. Take 1 packages Toasted sea salt sliced almonds
20. Get 3 tbsp Olive oil
21. Prepare 1 Salt to taste

Instructions to make Vegan Hearty Broccoli, Mushroom & Rice Casserole:

1. Begin with a large deep sauté pan or Dutch oven. Put about 2 tbs of olive oil in pan on medium heat. Sauté green onion, broccoli, celery, mushrooms, garlic & pimento all together for 5 minutes. Add 2 cups water, cover & sauté 5 more minutes. Add wine and rice. Simmer 10 minutes and evaluate moisture level. You want the consistency to be wet to allow rice to absorb when the mixture goes into casserole to bake. Use your judgement to determine if you need to add the remaining water during this 10 minute cook time. Preheat oven to 350°F.
2. While the casserole mixture is at a low heat simmer, begin your no cheese sauce.
3. No Cheese Sauce: place the red bell pepper, the sweet onion, the cashews, and the nutritional yeast, salt, & water into a vitamix or other high speed food processor. Mix for approximately 2 minutes at high speed.
4. Add the No cheese sauce to the casserole mixture. Remove from heat and stir mixture together evenly.
5. Scoop the casserole mixture into a large glass Pyrex casserole dish.
6. Prepare Topping: crush enough of your favorite crackers to have 3 heaping cups. I like to toss them into a large ziplock bag and crush to a crumb texture. Pour into a bowl. Add sliced almonds, poppy seeds, and olive oil. Add salt to taste.
7. Spoon and spread topping over top of casserole. Bake for 30 minutes at 350°F.

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