1/2 cup vegan margarine (1 stick Earth Balance)
1 tablespoon olive oil
1 onion, chopped
pinch sea salt + to taste
pinch ground black pepper + to taste
8 ounces mushrooms, sliced
1 (32-ounce) box vegan mushroom soup (e.g., Imagine Portobello Mushroom Soup)
16 ounces broccoli, chopped (if using frozen, thaw first)
1/4 cup vegan sour cream
4 cups shredded cheddar cheese (e.g., Daiya)
1 cup long grain uncooked rice
1. Preheat oven to 350 degrees Fahrenheit.
2. In a pot over medium heat, place 1/2 cup margarine and olive oil; heat until margarine has melted. Add onion, salt, and pepper; cook until onion is translucent. Add mushrooms; cook 3 minutes. Add mushroom soup, broccoli, and vegan sour cream; simmer to a mild boil. Add cheese; heat until melted. Add rice, salt, and pepper.
3. Pour mixture into greased or sprayed baking dish. Cover with foil tightly.
4. Bake for 60 to 70 minutes, or until rice is fully cooked. Let sit covered for 10 minutes before serving. Stir lightly and enjoy!
Source of recipe: Dad's Recipe Modified for Vegans