Today's recipe is about as simple as it gets, AND I LOVE IT! This casserole makes a bit batch and best of all, it freezes really well, so if can be made and eaten weeks later!!

Here's what you need:

  • One large head broccoli (including stem), chopped small

  • 2 carrots, grated

  • ½ onion, chopped fine

  • 2 cups cooked brown rice

Cheeze sauce

1 cup unsweetened almond milk

  • 1/3 cup nutritional yeast

  • 1 teaspoon prepared yellow mustard

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder or granules

  • 1/2 teaspoon paprika

  • A few shakes or twists black pepper

  • 1-2 tablespoons vegan butter (optional)

Cook rice before starting casserole and preheat oven to 400

Cut broccoli (including stalk) and onions put into large casserole dish. Mix in rice.

In small blender (I use a nutri bullet) mix all ingredients except vegan butter. Pour sauce over rice, cover casserole dish with tin foil and bake for 30 minutes.

Remove from oven, dollop on tablespoons of vegan butter and put back in the oven (uncovered) for 10 minutes.

Remove, let cool and ENJOY!!