This Broccoli Rice Casserole is Gluten-Free, Dairy-Free, and Vegan, it is made from all natural and fresh ingredients - NO can soup. Using Basmati rice gives this an amazing and subtle flavor.
Preheat oven 350 degrees F
Cook onion and Earth Balance buttery spread on medium-low heat until softened. Add broccoli, garlic powder, black pepper and salt. Cook an additional 5-8 minutes or until broccoli is sightly crisp.
Coconut cream naturally separates. In a separate mixing bowl whisk the can of coconut cream so it is blended thoroughly. Add the dry mustard, paprika, 1/2 (4oz) of the Dairy-Free Cheddar Shreds. Pour mixture into saucepan and heat on medium-high stirring constantly until the cheese is nearly melted.
In a large mixing bowl Stir together rice, broccoli and sauce. Place in a 2 qt. casserole dish. Top with remaining cheese and bake 25 minutes or until bubbly and cheese is lightly browned.
Preheat oven 350 degrees F
Cook onion and Earth Balance buttery spread on medium-low heat until softened. Add broccoli, garlic powder, black pepper and salt. Cook an additional 5-8 minutes or until broccoli is sightly crisp.
Coconut cream naturally separates. In a separate mixing bowl whisk the can of coconut cream so it is blended thoroughly. Add the dry mustard, paprika, 1/2 (4oz) of the Dairy-Free Cheddar Shreds. Pour mixture into saucepan and heat on medium-high stirring constantly until the cheese is nearly melted.
In a large mixing bowl Stir together rice, broccoli and sauce. Place in a 2 qt. casserole dish. Top with remaining cheese and bake 25 minutes or until bubbly and cheese is lightly browned.
8 servings
