1/2 cup (dry) rice, brown or white
1 cup water
1 vegetable bouillon cube
1 1/2 cups unsweetened nondairy milk
3 tablespoons cornstarch
3 tablespoons cold water
6 to 8 ounces mushrooms, chopped (I use baby portobellos)
salt and pepper, to taste
splash Bragg's, optional
1/2 cup celery, diced
1 small onion, diced
2 cloves garlic, minced or pressed
1 teaspoon oregano
16 ounces broccoli (frozen or fresh)
4 to 5 ounces vegan cheddar, cubed (I use almost 1/2 block Follow Your Heart)
1/4 cup nondairy milk
2 to 3 tablespoons vegan butter Breadcrumbs (can also use Pepperidge Farm stuffing):
2-3 pieces bread
olive oil, as needed
oregano, to taste
basil, to taste
1. Preheat oven to 375 degrees F. Prepare rice with the water according to package directions, and set aside. Dissolve veggie cube in nondairy milk. Dissolve cornstarch into cold water and add to milk mixture. Whisk until it thickens. Add more cornstarch, if necessary.
2. Stir in mushrooms, and add salt and pepper. Add Bragg's, if desired. (Sometimes I add it to cut the salt amount.) Set this mixture to the side. Saute celery and onion until the onion is translucent.
3. Add the garlic and oregano. While the celery and onion saute, steam the broccoli until it is slightly undercooked (it will cook more in the oven). Drain well. In a 1 1/2 quart casserole dish, combine the mushroom mixture, celery/onion mixture, rice, and broccoli.
4. Melt cheese in a saucepan with nondairy milk and butter. When it reaches a "cheez whiz" like consistency, pour and stir it into the casserole. If making bread topping, drizzle bread with olive oil and herbs, then toast. Crumble into chunks or crumbs.
5. Sprinkle the breading on top of casserole and bake, covered, for 25 minutes. Uncover and bake an additional 20-25 minutes, or until topping has browned and the casserole feels firm. Enjoy!
Source of recipe: My mother got this recipe from a church cookbook and modified it. Then I veganized it.