Vegan Loaded Vegetable Casserole
Ingredients
Sauce
- 2 carrots chopped
- 1/2 onion chopped
- 1/2 cup raw cashews
- 1 potato peeled and chopped
- 6 tablespoons nutritional yeast
- 1 1/2 cups vegetable broth
- 1 small lemon juiced
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Casserole
- 3 cloves garlic minced
- 1 yellow or sweet onion diced
- 1 red bell pepper diced
- 1 package firm tofu torn into pieces
- 4-5 cups broccoli chopped into bite size pieces
- 3 cups cooked brown rice
- 1/2 cup panko bread crumbs
- 3/4 cup vegan cheddar cheese
- 1-2 pinches red pepper flakes
- 2 teaspoons Trader Joe's Vegan Chicken-Less Seasoning or to taste
- salt and pepper to taste
Preparation
Preheat oven to 350 degrees Fahrenheit.
Place a piece of parchment paper in a casserole dish.
Make sauce by adding carrots, potatoes, and onion to the vegetable broth and bring to a boil.
Cook until softened.
If using a leftover potato, do not add it; just peel and tear into pieces and set aside.
Once softened, remove from heat and add it all to a blender.
Add all other sauce ingredients to the blender and blend until smooth; may need more broth to thin.
Check seasoning.
Heat a large pan on medium heat.
Add onion and pepper.
Dry sauté for about 5 minutes, stirring.
Add garlic and cook for about 1 minute.
Add broccoli, torn tofu, red pepper flakes, and seasoning.
Cook, stirring, for about 3 minutes.
Add rice and half the sauce.
Stir to combine.
Add additional salt and pepper if desired.
Add the mixture to the casserole dish evenly.
Top with the remaining sauce and spread evenly.
Sprinkle breadcrumbs and cheese on top.
Bake for 30-35 minutes.
Let stand for 15 minutes before serving.
