Broccoli Rice and Cheeze Casserole with Kale

Earth Angel Vegan’s Broccoli Rice and Cheeze Casserole takes you back to a favorite childhood casserole and it is filled with healthy nutrients.  I used brown rice but you could use white.  I made my rice in a rice cooker starting with 2 cups dry uncooked rice.  The cheese sauce is rich and delicious but does require a high speed blender to prepare.  This recipe is a few steps but totally worth it.  Makes a perfect entree or side dish.  Take it to your next potluck… no one will know it is dairy free!


Prepare 2 cups dry white or brown rice according to package directions

2 cups chopped broccoli steamed

2 cups chopped kale steamed

Cheese Sauce:

In a sauce pan add:

2 potatoes diced small

1 carrot diced small

1/2 sweet onion diced small

1/2 cup raw cashews

1 teaspoon salt

2 1/2 cups plant milk

Bring this to a slow boil and then put on low… Stir frequently until veggies are tender… DO NOT WALK AWAY… IT WILL BOIL OVER!   When the veggies are tender transfer to a blender… be careful… it is hot!  Add the following ingredients to the blender along with the potato milk mixture:

1/3 cup nutritional yeast

juice of 1/2 lemon

1 tablespoon dijon mustard

1/2 teaspoon turmeric

1/2 teaspoon ground black pepper

Blend on high until smooth and creamy and cheezy… BE CAREFUL BLENDING… MIXTURE IS HOT… USE THE VENT

Mix prepared rice, broccoli, kale, and 2-3 cups of cheezy sauce and put into a casserole dish.  Top with oil free panko breaed crumbs and tin foil or lid.  Bake at 350 degrees for 20 minutes then take foil or lid of and bake an additional 10 minutes.

Use extra cheezy sauce on nachos, or macaroni or eat it with a spoon…YUM



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