Name: Vegan Broccoli Cauliflower Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup cashews, soaked overnight or boiled for 5-10 minutes; 2 large carrots, more if desired to modify color, boiled; 1 small potato, boiled; 2 tbsps nutritional yeast; 3/4 cup almond milk; 2 tsps vegan Worcestershire; 1 tsp salt/fresh cracked black pepper; 1 tbsp hot sauce; 1 tsp garlic powder; 1 tsp onion powder; 1 large yellow onion, chopped (about 1 cup); 2 cloves garlic, minced; 16 ounces frozen chopped broccoli; 1 bag frozen cauliflower rice

Ingredients

Units Scale

Cashew cheese:

1/2 cup cashews, soaked overnight or boiled for 5-10 minutes
2 large carrots, more if desired to modify color, boiled
1 small potato, boiled
2 tbsps nutritional yeast
3/4 cup almond milk
2 tsps vegan Worcestershire
1 tsp salt/fresh cracked black pepper
1 tbsp hot sauce
1 tsp garlic powder
1 tsp onion powder

Casserole:

1 large yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
16 ounces frozen chopped broccoli
1 bag frozen cauliflower rice

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Instructions

Cashew Cheese: Throw everything in a high powered blender and blend until smooth.Add additional almond milk as needed and adjust seasonings to taste.Heat the oven to 350°F.
While the oven is heating, heat olive oil a 12-inch skillet over medium heat.
Add the chopped onion and cook until tender-crisp, stirring occasionally.Stir the cauliflower rice in and cook until lightly browned and water has evaporated.
Now add the broccoli in the skillet and cook until tender-crisp, stirring occasionally.
Stir in the cheese sauce, toss and coat.
Pour the broccoli mixture into an 11x8x2-inch baking dish.
Bake for 30 minutes or until the mixture is hot and bubbling.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 6-10