Cheesy Vegan Broccoli Brown Rice Bake

• Vegetarian

• Produce

  • 1 cup Baby carrots
  • 3 cups Broccoli florets
  • 1 15 oz. can Cannelinni beans, white
  • 1/2 tsp Garlic
  • 1 Shallot, small

• Refrigerated

  • 1/2 cup Almond milk, unsweetened plain

• Canned Goods

  • 1 1/2 cups Vegetable broth, low-sodium

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Lemon juice
  • 2 tsp Miso sauce
  • 1 tsp Mustard, yellow

• Pasta & Grains

  • 3 cups Brown rice, short grain cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 3/4 cup Nutritional yeast
  • 1/2 tsp Sea salt

• Bread & Baked Goods

  • 1/2 cup Crackers or bread crumbs

• Liquids

  • 1/2 cup Water

Found on theglowingfridge.com

Description

Ingredients

• 3 cups short grain brown rice, cooked
• 3 cups broccoli florets, steamed
• 1/2 cup crushed crackers or bread crumbs, use gluten free if needed!
• 1.5 cups low-sodium vegetable broth
• 1/2 cup water
• 1 cup baby carrots
• 1 small shallot, diced
• 1 15 oz. can white cannelinni beans, drained and rinsed
• 1/2 cup unsweetened plain almond milk (or any plain plant milk)
• 3/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 2 teaspoons miso sauce (see notes for swaps)
• 1 teaspoon dijon mustard
• 1 teaspoon yellow mustard
• 1/2 teaspoon minced garlic (or more, to taste)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper, or more to taste (optional)

Directions

• Preheat oven to 350 degrees F. Spray a 9x10 baking dish (or something similar in size) with non-stick spray. Add in cooked brown rice and set aside. Steam broccoli over the stove in a pot with 1/2 cup water, for 5 minutes, covered and turn off heat (or steam in a microwave-safe bowl). Drain and add broccoli over the brown rice. Set aside. In a medium-sized pot, bring 1.5 cups vegetable broth +1/2 cup water to a boil. Add in baby carrots and cook on medium-high heat for about 10 minutes. Add in chopped shallot and white beans, then reduce heat to simmer for 10-12 minutes, or until carrots and beans are soft. Turn off heat. Into the pot, add in all ingredients for Vegan Cheese Sauce. Using a hand immersion blender (see notes for other options) blend until sauce is smooth and creamy. Taste test and adjust/add salt if needed. If the taste is too lemony add 1 teaspoon maple syrup to balance out the acidity, but only if needed! Pour cheese sauce over the brown rice and broccoli, then give it a good mix until sauce is evenly dispersed throughout. Top with a layer or crushed crackers or bread crumbs! Bake for 25-30 minutes, until edges are slightly golden. Serve immediately. Enjoy! Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month. Reheat in the oven at 350 degrees F until warmed through.