Vegan Cheesy Rice Casserole

Dairy-free Recipe Full of Veggies Tomatoes Soy Cheese & Brown Rice

© Donna Diegel

Feb 21, 2008

Vegan Cooking and Vegetarian Diets

There are all sorts of reasons why a person would choose to be a vegan or vegetarian. Whether it's animal rights, religious convictions, health benefits or weight loss, they're tough diets to stay on. Without encouragement, support and some delicious recipes, many people won't stay the course and lose interest. Thanks to an increasing awareness of the reasons above, there are many recipes including this one that will make vegetarian diets and vegan cooking easier to maintain and enjoy.

Nutritional Yeast is different from the yeast used to leaven bread. Similar to brewer's yeast, it comes in flakes or powder and is used as a condiment or seasoning in vegan cooking. Nutritional yeast's ability to mimic cheese in color and taste makes it very versatile and is used in many recipes and casseroles. High in B-Vitamins, it is also a good source of protein. Nutritional yeast has a good shelf life, but is best kept refrigerated in an air-tight container. Find it at any health food store in the bulk section.

Vegetable broth powder, soy or rice "cheese" and tofu "hot dogs" can all be found at health food stores.

Bragg Liquid Aminos is an all-purpose seasoning that tastes just like soy sauce, but without all the sodium. It is made from soybeans and purified water and has 16 essential and non-essential amino acids. Bragg's is not heated or fermented and is gluten free. You can find Bragg's at health food stores in the seasonings aisle. If you can't find it, substitute umi plum vinegar, soy sauce or watered down tamari.

Vegan Cheesy Rice Casserole Recipe:

• 4 1/2 cups water
• 2 cups short-grain brown rice
• 2 Tbsp vegetable broth powder
• 1 medium onion, chopped fine
• 2 Tbsp canola oil
• 1/4 cup whole wheat pastry flour
• 3 cups water
• 1 1/2 Tbsp Bragg Liquid Aminos
• 2 tsp garlic powder
• 1/8 tsp turmeric, ground
• 1 tsp sea salt
• 1 cup nutritional yeast flakes
• 1/4 cup canola oil
• 2 cups tomatoes, stewed
• 1 pound mixed vegetables, thawed (16 ounce bag) if frozen
• 6 ounce American rice or soy "cheese", shredded
• 12 ounce package tofu "hot dogs", sliced

Directions:

1. Spray 10 X 15 inch glass Pyrex casserole pan with vegetable spray.
2. Bring 4 1/2 cups water and vegetable broth powder to boil. Add rice and simmer for 45 minutes, covered. Set aside.
3. Saute onion in 2 Tbsp canola oil until lightly browned. Stir in whole wheat pastry flour to make a paste.
4. Whisk in water 1 cup at a time and add Bragg's Liquid Aminos, garlic powder, turmeric and sea salt. Cook on low heat until it thickens and comes to a boil.
5. Add nutritional yeast and oil and whisk until smooth. Remove from heat.
6. Add "cheese" and stir to melt.
7. Fold in remaining ingredients.
8. Pour into 10 X 15 inch casserole dish and bake in preheated oven at 350 degrees F for 20 minutes or until bubbly.
9. Buy a loaf of bread, make a salad and dinner is ready!
10. Serves 10-12.

If you liked Vegan Cheesy Rice Casserole, try Vegan Baked Macaroni & "Cheese", also made "cheesy" with nutritional yeast.

Vegan Cheesy Casserole Ingredients

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