This vegan casserole with potatoes, broccoli, carrots, rice, tofu, and a vegan cheese is my go-to for holiday meals. ⭐️ PRODUCTS USED IN THIS VIDEO ‣ http://shwv.co/~/NVbwa1cqFaY 💚OPEN FOR MORE💚
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"Vegan Cheesy Casserole"
Adapted from “Cheezy Casserole” from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnioun

Kitchen Gadgets used:
Tofu press: http://shwv.co/~kfnP
Rice Cooker: http://shwv.co/~kfnK

Ingredients
1 ½ cups dry short grain brown rice (http://shwv.co/~kfn4)
3 cups of water (for cooking the rice)
½ red onion
2 large carrots or 5-6 baby carrots
5 small red potatoes or 2 big russet potatoes
1 broccoli crown or 1 pkg. of chopped broccoli
½ cup cashews (http://shwv.co/~kfnp)

“Cheese” Ingredients
1 pkg. Daiya cheddar cheese shreds
2 cups rice milk or other non-dairy milk (http://shwv.co/~kfn_)
¼ cup coconut oil ( http://shwv.co/~kfnc)
¼ cup brown rice flour or whole wheat flour ( http://shwv.co/~kfnw)
salt and pepper to taste

Directions:
1. Preheat oven to 375 degrees and
2. Press your tofu. I use (and love) my TofuXpress. It' makes pressing tofu a breeze! I'll usually press the tofu overnight, but sometimes I forget so just a few hours works too.
3. Cook your rice. I use a rice cooker and it takes 1 1/2 cups of rice with 3 cups of water. You can also make this on the stove.
4. Peel and chop the potatoes into bite-size pieces.
5. Boil water in a large stock pot. Once boiling, add the potatoes and cook until mostly soft...10 minutes or so.
6. While the potatoes are boiling chop the carrots into "coins," and the broccoli and onion into bite-size pieces
7. Once the potatoes are mostly soft, scoop them out with a strainer or slotted spoon into a large mixing bowl with a napkin at the bottom (to absorb the extra liquid).
8. Now add the broccoli, carrots and onions to the boiling water and let them boil for about 3-5 minutes. Then remove them in the same way you did the carrots and potatoes and add to the large mixing bowl.
9. Now to make the “cheese” 9. In a saucepan turn the heat to medium and add 1/4 cup coconut oil, and allow to melt. Then add 1/4 cup brown rice flour to the oil and whisk constantly so it won't burn.
10. Now add the 2 cups of rice milk and crank up the heat until it starts to simmer.
11. When you start to see bubbles, lower the heat, and then add the entire package of cheddar Daiya cheese and stir it in. I also add 1 tsp. of salt and 1 shake of pepper at this point to the cheese.
12. Keep stirring the cheese until it is smooth and creamy.
13. Now to bring it all together add the cooked rice, about 3 cups total, to the big bowl. Be sure you've pulled out the napkin that was at the bottom of the bowl from earlier!
14. Now add the cheese and stir...don't add the tofu just yet.
15. Remember that good ol' tofu that was pressing? Time to get it out and pour the extra water out of it. Next chop the tofu into bite-size pieces, as big or as small as you would like. I go with small rectangles.
16. Once your veggies and rice get all coated with cheese, then add the tofu and stir carefully. I like my tofu to retain it's shape a bit so if I stir it too much I end up with small tofu crumbs.
17. Now pour the mixture from the bowl into a greased 3 Qt. casserole dish and bake for 30 minutes at 375 degrees.
18. While the casserole is cooking, food process or finely chop 1/2 cup of cashews to add as a topping (optional).
19. Take the casserole out after 30 minutes, sprinkle the cashew crumbs on top and bake for 15 more minutes.
20. Once done baking, let the casserole cool and enjoy!
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Please leave friendly comments or questions below!
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Disclaimer: I am not a nutritionist or doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products mentioned in this video.

Background Music: (Royalty-Free) "Happiness" by Pink Zebra
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Thank you for all your support
💚Ashley