Get the Recipe: Vegan Broccoli Casserole (Gluten-free)
This vegan broccoli casserole with a rich, 'cheesy' tofu sauce is comforting and packed full of vegetables. It's perfect either as a main course or a side dish that everyone will love. Gluten-free and easy to make.
Ingredients
- 1 cup Basmati rice
- 10 oz extra firm tofu
- 1 cup coconut milk
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1 medium red onion, chopped
- 3 cups broccoli, chopped into florets
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp tamari
- 1/4 cup vegan cheese , grated (optional)
Equipment
- Saucepan
- Conventional oven
- Blender or food processor
- Frying pan
- Casserole dish
Instructions
- Cook the rice according to packaging instructions, draining and rinsing when done. This usually takes around 15 minutes. Around 5 minutes before it's done, preheat the oven to 180 degrees C (350 F).
- Prepare the sauce by adding the tofu, coconut milk, lemon juice and salt to a blender or food processor and blending until very smooth. Set aside.
- Now, add the onion, broccoli, red bell pepper and yellow bell pepper to a saucepan together with 1/4 cup water. Cook, stirring occasionally, for around 5 minutes, until the vegetables start to soften. Next add the cooked rice, paprika, cumin and tamari.
- Transfer the vegetable and rice mixture to a rectangular or oval casserole dish. Pour the sauce over the top of the casserole and add a layer of vegan cheese if using.
- Bake in the preheated oven for 20-25 minutes.
Notes
- You can add any other vegetables of your choice. For instance, zucchini and aubergine also work really well.
- This casserole keeps in the fridge in an airtight container for 3-4 days.
Calories: 387kcal, Carbohydrates: 50g, Protein: 13g, Fat: 16g, Saturated Fat: 12g, Sodium: 932mg, Potassium: 553mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2061IU, Vitamin C: 104mg, Calcium: 97mg, Iron: 5mg