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Christian Vegetarian Association Presents:
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Broccoli Casserole (http://www.veganmeat.com/)


1 medium potato, peeled and coarsely diced

½ medium carrot, scraped and thickly sliced

½ medium onion, peeled and coarsely diced

1 cup water

1 tsp salt

16 oz frozen chopped broccoli (we used fresh)

4 oz firm tofu, crumbled

½ cup nutritional yeast

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° 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 mins. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well.

When potato mixture has finished simmering, pour in to a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pout into a shallow, greased, 1½ to 2 quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole.

Bake for 40 mins, until golden and bubbling.

Serves 4.

Your question and comments are welcome

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