Vegan Broccoli Cheese Casserole

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Ingredients

• 1 large baking potato, about 1 lb., peeled and diced
• 1/2 cup chopped carrots, 1 large or 2 small
• 2 tbsp. olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 12 oz. button mushrooms, cleaned, stemmed and coarsely chopped
• 2 cups vegetable broth
• 1/2 cup short or medium grain brown rice
• 1 large broccoli crown, broken into small florets (about 4 cups)
• 1/2 cup nutritional yeast flakes
• 1 tablespoon lemon juice, plus more to taste
• 2-3 tsp. white miso paste, optional, but highly recommended
• about 2 cups unflavored soy or almond milk
• salt and pepper to taste

Instructions

1. Place potato and carrots into a medium saucepan and cover with water. Bring to a boil. Lower heat and allow to cook at a low boil until tender, about 15 to 20 minutes. Remove from heat and drain into a colander. Transfer to a food processor and blend until completely smooth, stopping to scrape down sides of bowl as needed.
2. Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more. Add mushrooms, in as even a layer as possible, and allow to cook until slightly browned, about 5 minutes.
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Full Instructions : Click Here

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