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20Ingredients
60Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup raw cashews (soaked in water overnight in the refrigerator)
- 1/4 cup unsweetened almond milk (or any plant-based milk)
- 1 cup brown rice (or wild rice, uncooked)
- 2 cups water
- 1 dash sea salt
- 3 heads broccoli (cut into small florets)
- 1 yellow onion (medium, finely diced)
- 2 celery stalks (finely diced)
- 2 carrots (finely diced)
- 10 oz. white button mushrooms (finely chopped)
- 1 Tbsp. gluten free all purpose flour (heaping)
- 1 1/2 cups water
- 1 cup vegetable broth (pacific organic)
- 1/4 tsp. thyme
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 Tbsp. dried shallots (freeze, optional)
- 1 pinch sage (rubbed ground)
- 1 tsp. sea salt (more or less to taste)
- 1/4 tsp. freshly ground pepper (more or less to taste)
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Reviews(5)
Beth a year ago
made this today and it was good, but the original recipe didn’t have enough seasoning and was awful bland. I added more of the seasoning and added some hoisin and it came out amazing.
Antonietta Discenza a year ago
This was good but it’s a lot of work. I don’t think it’s worth it for how much work it is. I probably wouldn’t make it again.
Catherine Hamel 2 years ago
Easy to make and tastes savory and delicious! I added chicken but the veggie base by itself was very tasty. ❤️
Teresa 4 years ago
Great recipe, great flavors! Used wild rice & I added my standard “crunch topping” of Panko, vegan butter and shredded vegan cheese. Will definitely be a staple for us.
Mary S. 5 years ago
It was very good for a vegan casserole. Very flavorful, could be a side dish for anybody.