Vegan Cheesy Broccoli and Rice

Ingredients

2 cups brown rice, dry
2 broccoli crowns, chopped into 1” pieces
1 medium onion, roughly chopped
2 large russet potatoes, peeled and chopped into 1” cubes
⅔ cup chopped carrots
2 cups cooking water, reserved
⅔ cup cashews
1 tsp salt (or to taste)
3 cloves garlic, peeled
½ tsp dijon mustard
¼ tsp black pepper
2 tbs Bragg Nutritional Yeast Seasoning

 

Featured Bragg Product

CLICK TO SHOP

STEP 1

In a wide, lidded saucepan, cook 2 cups of brown rice according to package directions. Fluff with a fork, remove from the pan and set aside.

STEP 2

Fill a large bowl with ice water and set aside.

STEP 3

Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes.

STEP 4

Using a slotted spoon, carefully transfer the broccoli to the bowl of ice water to stop the cooking process.

STEP 5

Empty the pot, then add the onion, potatoes, and carrots and cover with 2 inches of water.

STEP 6

Bring to a boil and simmer for 15-20 minutes or until the vegetables are soft.

STEP 7

Add the vegetables, 1 cup of cooking water, cashews, salt, garlic, dijon, black pepper, and nutritional yeast, to a blender. Be sure to allow steam to escape from the top of the blender. Blend until completely smooth.

STEP 8

Add the broccoli and rice back into the skillet. Cover with cheese sauce and stir until combined.

Featured Bragg Product

CLICK TO SHOP