Quick and Easy Bake
Remember the chicken and rice casserole you had as a kid? This is my vegan version. It’s bound to be a hit. Put it all in one pan, comfort food at its easiest.
Ingredients
- 2 cups Vegan Chicken Broth This can be found in most all health food stores and some supermarkets. I really like the brand Halo, but may not have it everywhere. There are vegan bouillon cubes and other brands of prepared vegan chicken broths. Or here is my recipe for a powder you can just keep in your pantry and it will be there when needed. HOME MADE VEGAN CHICKEN BROTH POWDER
- ¾ cup cashew cream. Homemade is best. CLICK HERE FOR RECIPE
- ¼ cup nutritional yeast
- ½ teaspoon smoky paprika
- 1 ½ teaspoon sea salt
- 1 cup long grain white rice
- 2 cups garbanzo beans
- 3 cloves garlic minced
- ½ yellow onion diced
- 1 large stalk of celery diced
- 12 button or cremini mushrooms cleaned with damp towel (never put mushrooms in water, they become very soggy) sliced
- 1 full crown of broccoli cut into bite size pieces
- 1 cup shredded vegan cheese of choice
- Oil spray for the pan (optional)
Directions
Heat oven to 350
- Take a 9x13inch pan spray with a little oil, it will make cleanup a breeze
- In a saucepan over medium heat add your broth, cream, salt, Nutritional yeast and paprika. Stir together
- Stir and bring to a slow simmer, not a rapid boil while you assemble everything in your pan.
- Lay out the garbanzo beans, onions, garlic, and celery. On top of that lay evenly over everything the mushrooms and broccoli.
- Then spread the cup of rice evenly over everything and take a large spoon and press into mixture. Now pour the broth mixture over everything and put the shredded cheese on top.
- Cover with tin foil, and bake 45 minutes
- Let cool for 5 minutes and serve