Here is my veganized version of broccoli rice au gratin:
Vegan broccoli rice au gratin:
- ½ c long grain brown rice and wild rice blend
- ½ c water
- ½ onion, finely chopped
- 2 c broccoli, broken in to flowerets with finely chopped pieces of stem
- ¼ c potato leek soup
- ½ c nutritional yeast flakes
- ¼ c grated soy cheese
- 1 T garlic powder
Preheat the oven to 350 F. Prepare rice and set aside. Bring water to a boil and add onion. Add the broccoli once the onion has become translucent. Cook the onion and broccoli for 2-3 minutes and then add the potato leek soup, nutritional yeast, soy cheese and garlic powder. Lower the heat and stir until well-mixed. Stir in the rice and pour resulting mixture in to a casserole dish. Bake the mixture for 30 minutes. Serves 2.
It was very savoury and had an excellent smooth and “cheesy” texture. The nutritional yeast provides an excellent boost of vitamin b12 and protein!