1 medium potato, peeled and coarsely diced
1/2 medium carrot, scraped and thickly sliced
1/2 medium onion, peeled and coarsely diced
1 cup water
1 teaspoon salt
4 ounces firm tofu, crumbled
1 tablespoon lemon juice
1/2 cup nutritional yeast
16 ounces broccoli, chopped
1 cup uncooked instant brown rice
3/4 cup water
1. Preheat oven to 350 degrees Fahrenheit. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat. Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes.
2. When potato mixture has finished simmering, pour in to a blender and add tofu, yeast, and lemon juice. Blend until very smooth and creamy. Pout into a shallow, greased, 1 1/2 to 2 quart casserole.
3. Add broccoli, rice, and 3/4 cup water. Stir well and smooth top of casserole. Bake for 40 minutes or until golden and bubbling.
Source of recipe: I created this from another recipe.