broccoli, kale & rice casserole
This vegan and gluten free broccoli and kale casserole is packed with nutrition. A flavorful dish that fits every definition of a classic casserole by being savory, warm and always delivering a sense of filling for the family. This plant-based, no processed food take on a comfort food cas
Photo and recipe originally published as VEGAN & GLUTEN FREE CASSEROLE: BROCCOLI, KALE & RICE MEDLEY by VEGAN chickpea
Visit their site for more photos and details on preparation for this recipe.
broccoli, kale & rice casserole
prep time: 20 min
cook time: 20 min
6-8 servings
Ingredients
3 cups cooked brown rice (or 1.5 cups uncooked brown rice)
5 cups chopped broccoli
3 large handfuls chopped kale
2 cups water
1 cup hummus
1 tsp salt
2 tsp tamari, or coconut aminos for soy free option
1 tsp onion powder
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp black pepper
3 cloves garlic, minced
1 cup nutritional yeast
1/2 cup walnuts
Preparation
If your rice is uncooked, cook rice according to package directions. (Thus for 1.5 cups brown rice, bring to a boil with 3 cups of water or vegetable broth and 1/4 tsp salt. Reduce heat to simmer and cook about 40 minutes.)
Preheat oven to 350°F.
Lightly steam the broccoli for just a few minutes, so it's still crunchy.
In a saucepan, warm 2 cups of water over medium heat. Add hummus, salt, tamari, onion powder, turmeric, paprika, black pepper and garlic. Whisk to combine. Lastly, add nutritional yeast and whisk until well mixed.
Spray a baking dish with nonstick olive oil spray (or lightly brush with oil of your choice). Layer the rice, then broccoli, kale and walnuts. Pour the sauce evenly over the dish.
Bake for 20 minutes.
Let sit for 5 minutes to cool. Enjoy!
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