Broccoli Rice Casserole



Broccoli Rice Casserole
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Ingredients
* 1/2 cup full fat coconut milk
* 1 cup water
* 1/3 cup nutritional yeast
* 1/2 teaspoon fine sea salt
* 1/2 teaspoon garlic granules
* 1 Tablespoon vegetable bouillon
* 1 Tablespoon cornstarch
* 3 cups cooked rice
* 2 medium heads broccoli, roughly chopped (about 4 cups)
* Oil to grease pan (I use coconut oil)
* 1 cup shredded Vegan cheese
Instructions
1. Preheat oven to 400 F.
2. Place coconut milk, water, nutritional yeast, salt, garlic granules, vegetable bullion and cornstarch in a blender and blend until smooth. It will be very liquid at this point, but the corn starch and the nutritional yeast will help it set when it cooks.
3. Grease a medium sized pan.
4. Place 1/2 of the broccoli on the bottom of the pan. Spread the rice over the broccoli. Place the second 1/2 of the broccoli on top of rice, pressing the broccoli florets into the rice. (I also added some leftover shredded zucchini and portobello mushroom to mine I wanted to use up)
5. Pour the sauce over the rice and broccoli.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove aluminum foil. Bake for an additional 10 minutes, until the top is turning a light golden brown, add some vegan cheese to the top ( I used Miyoko’s vegan Cheddar) and cook an additional 5 min or until the cheese melts.
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