Vegan broccoli casserole

4 Servings

Ingredients

Quantity Ingredient
1 medium Potato -- peeled and
Coarsely
Diced
½ medium Carrot -- scraped and
Thickly
Sliced
½ medium Onion -- peeled and
Coarsely
Diced water
1 teaspoon Salt
16 ounces Broccoli, frozen -- chopped
4 ounces Tofu, firm -- crumbled
½ cup Nutritional yeast flakes
1 tablespoon Rice, brown, instant
Uncooked
10 ounces Mushrooms, canned; sliced
Drained water

Directions

Preheat oven to 350 degrees. 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. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well.

When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy.

Pour into a shallow, greased 1½- to 2-quart casserole. Add broccoli, rice, mushrooms and ¾ cup water. Stir well and smooth top of casserole.

Bake for 40 minutes, until golden and bubbling. Serves 4.

Substitution: Instead of frozen broccoli, you can use 1 pound fresh broccoli (tops only), chopped and steamed briefly until crisp-tender, then cooled under cold-running water and drained thoroughly.

Per serving: 279 cal; 16 g prot; 3 g fat; 46 g carb; 0 chol; 753 mg sod; 7 g fiber Source: Vegetarian Times, October 1993, Recipe Redux/MM by DEEANNE Recipe By :

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