The next dish I made for Christmas Eve was a Broccoli and Rice Casserole.
This recipe was adapted from FatFree Vegan Kitchen:
For the sauce:
- 1 1/4 cup almond milk
- 1/2 cup nutritional yeast
- 4 tsp cornstarch
- 1 clove garlic
- 1/2 tbsp lemon juice
- 1/2 tsp onion powder
- 1/4 tsp dry mustard
- 1/4 tsp smoked paprika
- pinch of cayenne pepper
- 1/2 tsp salt, or to taste
- black pepper, to taste
- 1/2 tbsp sherry
- 1 tbsp tahini or cashew butter (optional)
- 3 cups cooked brown rice
- 5 cups broccoli
- 1 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 cup celery, chopped
- 1 15oz can chickpeas, rinsed and drained*
- 1 tsp dried thyme
- 2 tbsp slivered almonds
- Preheat oven to 375F. Lightly spray a medium casserole dish (about 2 1/2 quart size).
- Place the sauce ingredients into a blender and process until smooth. Set aside.
- Place the broccoli in a steamer basket set over warm water and steam, covered. Cook for about 3 to 4 minutes or until just barely tender, then remove from heat.
- In a large, deep saute pan, add the onion, bell pepper, and celery and cook for about 4-5 minutes, stirring constantly.
- Stir in the chickpeas, thyme, rice, and steamed broccoli.
- Give the sauce a quick stir to make sure it is well-blended, then add it to the skillet.
- Stir gently and cook until heated through, about 5 minutes.
- Check seasonings and adjust to taste. Smooth into the prepared casserole dish and sprinkle with almonds.
- Bake about 20 minutes, until the top begins to brown.
*You can sub chickpeas for baked and cubed tofu or tempeh.
For this dish, I used the chickpeas and left out the tahini. I am curious at using tofu and tempeh as the protein source and will probably try those variations out in the future.
Everybody really enjoyed this dish. I forgot to add the almonds, which is why my almonds are so white in the picture above. They were still good, but I think they would have been even better if I remembered to add them in before I started baking this dish. Oh well, next time!
Christmas Eve 2012 Dishes:
- Rosemary Citrus Maple Tofu
- Broccoli and Rice Casserole
- Cauliflower Mashed Potatoes with Sage Gravy
- Sweet Potato Casserole
- Apple Crisp
This recipe makes 12 side-dish sized servings.
Based on using chickpeas and no tahini or cashew butter, 1 serving yields approximately 173 calories and 10g protein.