Holidays can be a stark reminder that you are the odd one out if you have food allergies or dietary restrictions. It's something I hear over and over from clients, and something I remember experiencing very clearly when my diet got turned upside down. Over the years, I've come to love some of the replacement recipes for my old standbys and this one in particular is always a hit, even among the normies. ; )
This is a healthier/allergen-friendly cross between a broccoli rice casserole and the traditional Thanksgiving dressing. It is very forgiving, so use whatever you have on hand, or whatever fits your specific needs. You can even add some turkey or chicken to it for a meaty variation.
Happy Holidays!
Vegan Broccoli Rice Casserole
Ingredients
2 1/2 Cups Rice (any kind), Cooked
1 Med Red bell pepper, Chopped
1 Pint Baby Bella Mushrooms, Chopped
1 Med Yellow onion, Chopped
3 Carrots, Peeled, chopped
1 Rib Celery, Chopped
1 Lb Broccoli florets
1 Box Vegetable broth
1/2 Cup White wine
1 Tbsp Tamari or soy sauce
1 Tbsp Nutritional yeast (optional)
2 Cloves Garlic, Minced or pressed
1 Box Vegan cream cheese, Like Miyokos
1 Tsbp Vegan butter or oil of choice
2 Tsp dried Parsley or 1/4 fresh, minced
1 tsp dried sage, or 1/8 cup fresh, minced
Salt and pepper
Directions
Sauté all veggies except broccoli in vegan butter or oil until tender. Add all herbs and spices. And toss to combine Add wine, veggie broth, tamari, and bring to a boil. Add broccoli and boil until bright green. Remove from heat, stir in cream cheese and nutritional yeast if using.
As cream cheese melts, make layer of rice in bottom of a 9x13 casserole dish. Pour veggie mixture over rice and spread to coat.
Bake at 350 for 25 minutes or until edges start to brown slightly.
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