Comfort in casserole form, how can you say no? Full of tender rice and veggies, this recipe makes plenty for leftovers or a large gathering and is very adaptive to whatever veggies you want to use.
1 tablespoon olive oil, divided 1 yellow onion, diced 16-ounces broccoli, cut into florets 8-oz. mushrooms, sliced 16-ounces super-firm or pressed tofu, cut into cubes 1 tablespoon tamari or soy sauce 1 tablespoon garlic, minced 2 cups low-sodium vegetable broth 2 cups unsweetened non-dairy milk 1 tablespoon fresh lemon juice ¼ teaspoon cayenne powder ½ cup unsalted cashews, soaked for one hour and drained (no need to soak with a high-speed blender) ½ cup nutritional yeast 1 ½ cups long grain white rice 1 tablespoon dried dill 1 teaspoon thyme ½ teaspoon smoked paprika Salt, pepper and cayenne powder Preheat the oven to 350 degrees. Lightly oil a large casserole pan.
Heat two teaspoons of olive oil in a large pan over medium heat for one minute. Add the onions and sautée for six minutes. Add the broccoli and mushrooms, sauteing for five minutes. Add the tofu, tamari, garlic and remaining two teaspoons of olive oil, stirring together for two minutes. Add to the casserole pan.
In a blender, combine the broth, milk, lemon juice, cayenne, cashews and nutritional yeast, blending until smooth.
Add the rice and the rest of the ingredients (except the optional almonds) along with the liquid from the blender to the casserole pan and gently stir to integrate. Cover with foil and bake for one hour. Remove the foil, sprinkle on almonds if using and bake uncovered for 15 minutes longer.