Description
A creamy and delicious vegan dish combining rice, broccoli, and a flavorful cheese sauce made from vegetables and nutritional yeast.
Ingredients
- 2 medium russet potatoes, peeled and cubed
- 2 large carrots, peeled and roughly chopped
- 1 cup unsweetened oat milk
- 1/2 cup nutritional yeast
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/2 tbsp tamari
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp turmeric (optional)
- 1 + 1/2 tsp sea salt
- Black pepper, to taste
- 2 cups cooked white or brown rice
- 3 cups broccoli, cut into small florets
- 1/2 cup white onion, finely diced
- Salt and pepper, to taste
Instructions
- Boil cubed potatoes and chopped carrots in a pot of water for 10 to 12 minutes until fork-tender.
- Blend the boiled potatoes and carrots with oat milk, nutritional yeast, apple cider vinegar, tamari, onion powder, garlic powder, smoked paprika, turmeric, sea salt, and black pepper until smooth.
- Cook rice according to package instructions to have 2 cups ready.
- Sauté broccoli and onion in olive oil over medium heat for 7 to 9 minutes until bright green and tender. Season with salt and pepper.
- Combine cooked rice with broccoli and onion mixture, adding cheese sauce to preference. Mix well and warm before serving.
- Store leftover cheese sauce in the refrigerator for up to 7 days.
Notes
For added flavor, you can experiment with different vegetables or add a pinch of red pepper flakes for heat.
