Broccoli Rice Casserole



Last night I made the afore mentioned Vegan, Gluten-free Broccoli Rice Casserole!  How does one make such a dish, you might ask???  Well it takes just a few ingredients, the only one that is "special" is the gravy mixes which are Road's End Organics (also known as Edward & Sons)... This brand is perfect for both vegan and gluten-free diets, as they have numerous products for either and many that are both veg & gf... If you are not vegan (I don't judge), you can follow the recipe using dairy, check your favorite grocer for similar gravy mixes to Road's End...

 

·         2 cups cooked rice

·         1 head broccoli, chopped (pre-steamed if you like it more tender)

·         1 can of sliced mushrooms (4 ounce)

·         1 package Road’s End Organics Shitake Mushroom Gravy Mix

·         1 package Road’s End Organics Cheddar Style Sauce Mix

·         1 ½ cup milk (I prefer coconut milk)

·         1 cup cheddar cheese (I prefer Daiya vegan shreds)

Preheat oven to 350°.  Mix both the shitake mushroom gravy and cheddar sauce into the milk.  In a greased casserole dish, combine the rice, broccoli, and mushrooms.   Pour half the sauce mix into the broccoli rice, stir to combine.  Smooth the mixture into the dish and pour rest of sauce over the top.  Bake for 25 minutes.  Remove from oven and top with cheese before serving.

And the final product... 

Paired with stewed cabbage: simply cut cabbage, put in a large pot with one can of petite diced tomatoes and water.  Bring to a boil for about 30 minutes, or until tender.  Salt, pepper (and caraway seeds if you have any) as desired.  Maple carrots, another easy one: just put baby carrots and 1/4 cup maple syrup in a pot with enough water to cover, bring to a boil until tender (20 minutes or so).  Oh and the leftover broccoli stalks, just slice them into rounds or planks and throw them on a pan in the oven to roast whilst everything else is cooking, and you've got roasted broccoli (which is what you see hiding behind the bowl of cabbage)