One-pot, from scratch, super-easy, Vegan Broccoli Rice Casserole with creamy rice, tender broccoli and surprise sausage-y bites. Put everything in the dish raw then bake. Minimal prep, minimal hands on time, maximum comfort!
Preheat oven to 375 °F (180 c) and have a 3 quart / 2.8 L ceramic or glass ovenproof dish (roughly 9x13x2inch) ready.
Wash and cut the broccoli up into florets. You can leave quite a long stalky bit on each one to save wasting it.
Combine the vegan milk and stock in a pan and warm over a medium heat on the stove top until very hot, almost about to boil.
Meanwhile, add the rice, flour, nutritional yeast, garlic, salt and pepper to the oven proof dish. Stir together to combine.
Slice the sausages into thin rounds and scatter them across the top of the rice mixture.
Once the liquid is hot, pour it over the top of the rice and sausage mixture.
Cover the entire top in broccoli florets. Plant them stalk down in the rice-y liquid. Then if you are using the butter, dot little blobs all over. Doesn't matter where.
Put in the oven uncovered and bake for 50 - 55 minutes. Use a spoon to dig under the broccoli and taste a piece of rice. It should be soft, or almost cooked, with just a little bit of bite. If it's at that stage continue to the next step. If it's still hard, cover the dish with tin foil or a lid and place back in the oven for another 10 minutes. Then continue.
Stir it well so the broccoli becomes mixed up through the rice, then sprinkle over the vegan cheese. Cover with tin foil and return to the oven for 10 minutes so the cheese can melt and the rice can continue cooking just a little bit more.
Remove from the oven, remove the foil and serve up immediately.
*This recipe has only been tested with long grain white rice, although medium or short grain white rice, jasmine or basmati should be fine. The recipe will need adjusting to work with brown rice or any other grain. ** I think Field Roast Italian sausages work best in this recipe. They are quite large so you can get away with just using 2. Add more if you want though! If Field Roast isn't available in your area use another "meaty" herby vegan sausage that will hold up to being baked in the sauce. *** Yes it's a lot but it shrinks down when roasted. **** I used Daiya Mozzarella shreds. The ones labelled "cutting board" as they are better than the original ones. I find they melt better than most other brands. ***** The butter is optional. It adds a little richness to the sauce but feel free to omit it. It's still very good without! LEFTOVERS Cool leftovers quickly and store them covered in the fridge. They will keep for up to 3 days. To reheat, add a drop of water for moistness (just 2 tablespoons), then reheat covered in the oven on 350°F (175°C). How long depends on how much of it you are reheating, but it will be at least 15 minutes. Possibly up to 25. Just make sure it is piping hot before serving. You can also use a microwave to reheat it. Again, just make sure it is piping hot.