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MyCookbook Recipe Database
MyCookbook Member: tammie
Recipe Category: Casseroles
Recipe Preparation Level: moderate
    From: Michelle Dick

    1 medium potato, peeled and coarsely diced
    1/2 medium carrot, scraped and thickly sliced
    1/2 med onion, peeled and coarsely diced
    1 cup water
    1 tsp salt
    16 oz frozen chopped broccoli
    4 oz firm tofu, crumbled
    1/2 cup nutritional yeast flakes
    1 Tbs lemon juice
    pinch garlic granules
    1 cup uncooked instant brown rice
    10 oz can sliced mushrooms, drained
    3/4 cup water

    Preheat oven to 350 degrees F. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat.
    Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well.

    When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pour into a shallow, greased 1 1/2 to 2 quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole. Bake for 40 minutes, until golden and bubbling. Serves 4.

    Substitution: Instead of frozen broccoli, you can use 1 lb fresh broccoli (tops only), chopped and steamed briefly until crisp-tender, then cooled under cold running water and drained thoroughly.

    Per serving: 279 cal; 16 g prot; 3 g fat; 46 g carb; 0 chol; 735 mg sod; 7 g fiber.
    kwvegan vegan

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