Vegan broccoli casserole Recipe

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Vegan broccoli casserole

Artist:	_	Yield:	4
Categories:	Broccoli, Casseroles, Entrees, Vegan, Vegetarian	Rating:	0
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Ingredients:

1	med	Potato, peeled and diced
1/2	med	Carrot, peeled, sliced
1/2	med	Onion, peeled, diced
1	cup	Water
1	tsp	Salt
16	oz	Broccoli, frozen, chopped
4	oz	Firm tofu
1/2	cup	Nutritional yeast flakes
1	tbsp	Lemon juice
1	pinch	Garlic granules
1	cup	Instant brown rice, uncooked
10	oz	Can sliced mushrooms, drain
3/4	cup	Water

Procedures:

1	Preheat oven 350.
2	In saucepan, bring potato, carrot, onion, 1c water and salt to boil over medium high heat.
3	Lower to a simmer and cook until potato and carrot are tender .
4	Meanwhile, thaw frozen broccoli in colander under hot running water, then set aside and drain well.
5	When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic.
6	Blend until very smooth and creamy.
7	Pour into a shallow, greased 1 ?2qt casserole.
8	Add broccoli, rice, mushrooms and ¾c water.
9	Stir well and smooth top of casserole.
10	Bake 40 mins, until golden and bubbling.
11	Per serving--279 cals, 16g protein, 3g fat, 46g carbohydrates, 0 cholesterol, 753mg sodium, 7g fiber.