1 potato, chopped
1 small carrot, chopped
1 small or medium onion, chopped
1 cup vegetable broth
1 teaspoon salt
1 pound frozen broccoli
1/2 pound firm tofu, crumbled
1/2 cup nutritional yeast
1 tablespoon fresh lemon juice
1 clove garlic
1 cup cooked brown rice
1. Preheat oven to 350 degrees Fahrenheit. Grease a casserole dish. In a sauce pan bring the potato, carrot, onion and vegetable broth to a boil, add salt, then cover and cook on medium heat until tender, about 10 minutes. In the meantime, thaw the frozen broccoli in a colander by running warm water over it.
2. After the potato mixture is done cooking, put it all in a blender along with nutritional yeast, tofu, yeast, lemon juice and garlic. Blend until creamy. This mixture is delicious by itself!
3. Pour mixture into prepared casserole dish and smooth it out and make it even all around the dish. Mix rice with the broccoli. Add rice/broccoli mixture to the top of the potato/carrot mixture and smooth it out. You should have a layer of creamy potato mixture on bottom, with broccoli/rice on top.
4. Bake for about 40 minutes or until bubbly and golden brown on top.
Originally this recipe called for mushrooms but I hate mushrooms, you may want to add them if you like them, but I left them out.
Source of recipe: This recipe was modified from the Vegetarian Times cookbook. I made some minor changes and it turned out great.