Vegan Chick'n Veggie Casserole
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 280.2
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 933.6 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 11.2 g
- Protein: 16.3 g
View full nutritional breakdown of Vegan Chick'n Veggie Casserole calories by ingredient
Introduction
This is a veganized version of the Chicken and Veggie Casserole posted by Chef Meg. This is a veganized version of the Chicken and Veggie Casserole posted by Chef Meg.Number of Servings: 5
Ingredients
-
1 garden veggie bouillon cube
1 1/4 C water
1/2 C brown rice
12 oz (1 bag) Quorn Chik'n Tenders
12 oz Almond Milk
2 T whole wheat flour
2T Earth Balance spread
2T Toffuti Better Than Cream Cheese
1/3 C Vegan Gourmet Monterrey Jack cheeze (grated)
1T Nutritional Yeast (or more to taste)
1 C sliced mushrooms
1/2 onion
3 cloves garlic
2 baby zucchini
1 bunch broccoli
1 red bell pepper
1 t each: basil, oregano, parsley, pepper
paprika
Directions
Preheat oven to 350*.
Cook rice in water with veggie bouillon cube according to rice directions.
While rice is cooking, chop and saute veggies with just a scant spray of cooking spray. Chop and add broccoli last and cook it till just tender.
Melt Earth Balance, then add flour and stir continuously until lightly browned. Slowly whisk in almond milk. Whisk often to avoid burning. Bring to a slow boil, stir in grated vegan cheese, tofutti cream cheese, and nutritional yeast, and turn down heat to a simmer. Watch closely to avoid burning, and whisk almost continuously. Add seasonings (spice it up or change them as you like.) Cook until the sauce is as thick as you'd like.
Combine rice and veggies, and then mix in sauce. Stir till covered. Pour casserole into a lightly sprayed pan and top with paprika. Bake uncovered at 350* for 10 to 15 minutes.
You may top this with bread crumbs - but nutritional information does NOT included this.
Number of Servings: 5
Recipe submitted by SparkPeople user OURHOMELEARNING.
Cook rice in water with veggie bouillon cube according to rice directions.
While rice is cooking, chop and saute veggies with just a scant spray of cooking spray. Chop and add broccoli last and cook it till just tender.
Melt Earth Balance, then add flour and stir continuously until lightly browned. Slowly whisk in almond milk. Whisk often to avoid burning. Bring to a slow boil, stir in grated vegan cheese, tofutti cream cheese, and nutritional yeast, and turn down heat to a simmer. Watch closely to avoid burning, and whisk almost continuously. Add seasonings (spice it up or change them as you like.) Cook until the sauce is as thick as you'd like.
Combine rice and veggies, and then mix in sauce. Stir till covered. Pour casserole into a lightly sprayed pan and top with paprika. Bake uncovered at 350* for 10 to 15 minutes.
You may top this with bread crumbs - but nutritional information does NOT included this.
Number of Servings: 5
Recipe submitted by SparkPeople user OURHOMELEARNING.