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Ingredients
US|METRIC
7 SERVINGS
- broccoli florets (I get lazy and buy the 12 ounce bag – it’s the perfect amount)
- white rice (uncooked)
- sliced almonds
- vegan butter
- flour
- milk (unsweetened plant, I use oat milk)
- 1 envelope lipton onion soup mix (surprisingly vegan at the time of this writing)
- vegan cheese (shreds, optional – I used Chao brand today)
- panko bread crumbs (check ingredients – most are vegan)
- nutritional yeast (affiliate link)
- dry mustard
- sweet paprika
- black pepper
- 12 oz. broccoli florets (about 6 cups)
- 1/2 cup slivered almonds (see notes)
- 1/4 cup vegan butter (You will also need some for the crumb topping – see notes)
- 1/4 cup all purpose flour
- 5 cups milk (plant, see notes)
- 1 cup vegan cheese (shreds optional)
- 1 envelope lipton onion soup mix (see notes)
- 1/3 cup nutritional yeast (You will also need some for the crumb topping)
- 1 tsp. dry mustard
- 1/4 tsp. ground black pepper
- 1 1/4 cups long-grain white rice (uncooked)
- 1/4 cup vegan butter (melted)
- 1 cup panko bread crumbs
- 2 Tbsp. yeast (nutritioanl)
- 1/2 tsp. sweet paprika
- salt
- pepper
- spice
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