Broccoli Casserole recipe (Casserole)


Yield: 4 servings

16 oz chopped broccoli
1   diced potato
½   sliced carrot
½   diced onion
1 cup water
some   salt
4 oz crumbled firm tofu
½ cups nutritional yeast
1 tablespoon lemon juice
1 pinch garlic
1 cup uncooked instant brown rice
10 oz sliced mushrooms
¾ cups water

Posted by MayLoL on Dec 9, 2010


Preheat oven to 350° F. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat. Lower heat to medium, cover and simmer until potato and carrot are tender. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well. When potato mixture has finished simmering, pour in to a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pout into a shallow, greased, 1½ to 2 quart casserole. Add broccoli, rice, mushrooms and ¾ cup water. Stir well and smooth top of casserole. Bake for 40 minutes.

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