Vegan "Cheesey" Brown Rice & Broccoli
- Number of Servings: 6
Ingredients
1.5 cups uncooked brown rice2 TBSP vegan margarine (I use Earth Balance)1/4 cup flour1 cup vegetable stock3/4 cup water1 TBSP low sodium soy sauce1/2 tsp dried oreganosalt & black pepper1/2 cup nutritional yeast1 tsp fresh lemon juice1 TBSP olive oil1/2 onion, minced2 cloves garlic, minced3 cups chopped broccoli florets
Bring 2.5 cups of water to a boil in a saucepan. Add brown rice. Cover, reduce heat, and let simmer until all the liquid is absorbed (about 40 minutes).
While the rice cooks, prepare the sauce: Melt the margarine in a small saucepan over medium heat. Add the flour and cook for 3-5 minutes to make a blond roux (Stir constantly to prevent it from burning). Add the vegetable stock, soy sauce, oregano, and salt & pepper (to taste) to the saucepan. Bring to a simmer and let cook until the sauce begins to thicken. Stir in the nutritional yeast and let simmer for 5 minutes. Stir in the lemon juice and taste to adjust salt & pepper. Set aside.
Heat olive oil in a saute pan over medium heat. Add the onions and garlic, cook until softened (about 5 minutes). Add the broccoli and continue to cook until the vegetables are tender.
Combine the cooked brown rice, broccoli mixture, and sauce in a 9×9-inch glass baking pan. Bake at 350 degrees for 30 minutes, until completely heated through.
*Note: The sauce recipe makes enough to coat the rice and broccoli. If you want it to be really saucy, I would make a little extra sauce.
Serving Size: Makes 6 servings (will add serving size once I've measured)
Number of Servings: 6
Recipe submitted by SparkPeople user ELLEYKAT.
While the rice cooks, prepare the sauce: Melt the margarine in a small saucepan over medium heat. Add the flour and cook for 3-5 minutes to make a blond roux (Stir constantly to prevent it from burning). Add the vegetable stock, soy sauce, oregano, and salt & pepper (to taste) to the saucepan. Bring to a simmer and let cook until the sauce begins to thicken. Stir in the nutritional yeast and let simmer for 5 minutes. Stir in the lemon juice and taste to adjust salt & pepper. Set aside.
Heat olive oil in a saute pan over medium heat. Add the onions and garlic, cook until softened (about 5 minutes). Add the broccoli and continue to cook until the vegetables are tender.
Combine the cooked brown rice, broccoli mixture, and sauce in a 9×9-inch glass baking pan. Bake at 350 degrees for 30 minutes, until completely heated through.
*Note: The sauce recipe makes enough to coat the rice and broccoli. If you want it to be really saucy, I would make a little extra sauce.
Serving Size: Makes 6 servings (will add serving size once I've measured)
Number of Servings: 6
Recipe submitted by SparkPeople user ELLEYKAT.
Nutritional Info Amount Per Serving
- Calories: 285.7
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 209.7 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 8.5 g
- Protein: 10.1 g
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