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Vegan Broccoli and Rice Casserole
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Vegan Broccoli and Rice Casserole

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 bunch fresh broccoli, cut into flowerets, or 1 package (10 ounce) frozen broccoli florets
2 cups white rice
1/2 cup margarine
1/2 cup unbleached all-purpose flour
3 1/2 cups boiling water
2 teaspoon s salt
Soy sauce to taste (a few shakes)
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch of turmeric
1 cup nutritional yeast flakes
Salt and pepper to taste
Pinch of paprika
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Let's Make It
1
1. Steam the broccoli about 6 minutes. Prepare the rice and spread evenly over the bottom of a 9 by 13 inch baking dish. Sprinkle the broccoli over the rice and set aside.
2
2. Preheat oven to 350 degrees F. Melt the margarine in a medium skillet over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, then whisk in the boiling water, salt, soy sauce, garlic powder, onion powder, and turmeric. Cook the sauce until it thickens and bubbles, and then whip in the yeast. Add salt and pepper to taste. Pour the sauce over the broccoli and rice. Sprinkle the top with paprika.
3
3. Bake for 15 minutes. If desired, place pan under broiler for a few minutes until the sauce is brown and crunchy.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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