One-pot rice casserole is easy peasy & the perfect comfort food for a weeknight!
I will update this section another day because I’m falling asleep as I type and I really need to get myself to my bed!!!
Vegan Cheesy Tomato Rice Casserole
Author: Rachel Chew
Serves: 4-5
Ingredients
- 1½ c. long-grained rice, uncooked
- 1 can coconut milk
- ½ c. tomato sauce
- 2 onions, diced
- 1 red or orange pepper
- CHEESY SAUCE
- 3 tbsp. vegan butter
- 2 tbsp. flour
- ¾-1 cup almond milk
- 1 tsp. dijon mustard
- ¼ cup nutritional yeast
- Salt and black pepper, to taste
- TOPPING
- ½ cup cashews, toasted
- ⅓ cup nutritional yeast
- ⅓ cup breadcrumbs
- Sea salt
Instructions
- In a pot, add in rice, coconut milk, tomato sauce, and onion together. Bring to boil, then lower to simmer with the lid on for 15 minutes. Make sure to stir once every 2-3 minutes to prevent burning! Once rice is cooked thoroughly, pour it into an oven-safe casserole dish.
- For the cheesy sauce, add the vegan butter to a pot on the stove and turn the heat to medium high. When the butter begins to heat up, sift the flour and add to the oil, stirring briskly all the time. Fry the flour in the butter for a bit, stirring vigorously, and then add in all the almond milk milk at once. Stir vigorously. Continue to stir until the sauce begins to thicken. You will usually reach the right thickness a few minutes after the sauce has reached boiling point. When it has reached the desired thickness remove from the heat (it will thicken even more as it cools)Stir in the mustard, nutritional yeast and add sea salt and black pepper to taste.
- For the topping, blend all ingredients in a food processor until cashews are crushed into crumbs.
- To put it all together, pour the cheesy sauce on top of the rice layer. Then sprinkle on the topping.
- Broil the casserole dish for a few minutes until the cheesy sauce bubbles and the topping is a golden colour.
- Serve immediately.
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