BROCCOLI RICE CASSEROLE

I love this meal.  It's packed full of vegetables, and has a subtle cheesiness that you've got to love.  It's a fantastic way to get my son to eat his vegetables.  And who doesn't love a casserole?  You can prep them ahead of time and just pop it in the oven just before dinner (though if you do that, wait to put on the breadcrumbs until you're ready to cook).  It also reheats very well, so yay to leftovers!  I bet it would also make a great side dish at the holidays.  Bam!  One more awesome thing about this dish!

Ingredients:

* 1 large head broccoli , chopped

* 1 cup squash or zucchini, chopped
* ½ red bell pepper, chopped
* ½ red onion, chopped
* 1 large clove garlic, chopped fine
* Oil
* ¾ cup peas
* 1 tablespoon vegan margarine
* 3 heaping teaspoons flour
* 1 cup nondairy milk (maybe a little more)
* 4 heaping teaspoons nutritional yeast
* Pinch nutmeg
* Pinch dry mustard
* Salt and pepper, to taste
* Vegetable broth, as needed, optional
* 2 cups cooked white or brown rice (or 1 bag cooked instant rice)
* Protein, optional (seitan, tofu, tempeh, chickpeas, etc., preferable marinated in lots of lemon pepper and a little oil)
* Cracker, panko, or bread crumbs
* Cooking spray

Directions:

1. Preheat oven to 350 degrees F.

2. Steam broccoli and squash until crisp-tender.

3. Sauté onion and garlic in a bit of oil, briefly, 3-5 minutes, until onion is starting to turn transparent but is still crisp.

4. Melt margarine in a saucepan.  Stir in the flour. Keep stirring until it is thick. Whisk in the milk, then nutritional yeast. Add nutmeg and dry mustard. Add salt and pepper, to taste. If it gets too thick, add some veggie broth.

5. In a casserole dish, spray dish with cooking spray.  Combine rice, steamed broccoli and protein, if using. Pour the sauce over it all.

6. Top with panko, crushed crackers, or breadcrumbs.  Spray with cooking spray.

7. Cover with tinfoil and bake for 30 minutes. Uncover and bake for 10 minutes.