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

  1. Take a 9x13inch pan spray with a little oil, it will make cleanup a breeze
  2. In a saucepan over medium heat add your broth, cream, salt, Nutritional yeast and paprika. Stir together
  3. Stir and bring to a slow simmer, not a rapid boil while you assemble everything in your pan.
  4. Lay out the garbanzo beans, onions, garlic, and celery. On top of that lay evenly over everything the mushrooms and broccoli.
  5. 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.
  6. Cover with tin foil, and bake 45 minutes
  7. Let cool for 5 minutes and serve