VEGAN CHEESY BROCCOLI AND RICE #rice #dinner #broccoli #vegan #cauliflower

This veggie lover "mushy" broccoli and rice dish is a definitive plant-based solace nourishment! The cheddar sauce is staggeringly velvety yet it's made with vegetables!

Being from the Midwest, broccoli and cheddar go connected at the hip. Be that as it may, suffocating broccoli in liquefied cheddar isn't typically the most beneficial alternative. At the point when I wound up licking the spoon while blending my vegetarian macaroni and cheddar sauce, it jumped out at me that this sauce shouldn't be restricted to simply pasta! So I adjusted my veggie lover macaroni and cheddar formula into another midwestern solace nourishment staple!

This vegetarian mushy broccoli and rice is very simple and you can make it on the stovetop with only one container. (Alright two skillet on the off chance that you need to cook the rice simultaneously!)

The way in to this formula is the vegetarian cheddar sauce, so here are my tips to ensure you end up with a smooth, smooth cheddar sauce.

Also try our recipe : PILLOWY-SOFT GLUTEN FREE, PALEO & KETO BURGER BUNS #dinner #paleo #shrimp #noodle #keto

INGREDIENTS

2 cups brown rice, dry
1 teaspoon olive oil
2 broccoli crowns, chopped into 1” pieces
1 medium onion, roughly chopped
2 large russet potatoes, peeled and chopped into 1” cubes
⅔ cup chopped carrots
2 cups cooking water, reserved
⅔ cup cashews
1 teaspoon salt (or to taste)
3 cloves garlic, peeled
½ teaspoon Dijon mustard
¼ teaspoon black pepper
2 tablespoons nutritional yeast (optional)

INSTRUCTIONS

In a wide, lidded saucepan, cook 2 cups of brown rice according to package directions. Fluff with a fork, remove from the pan and set aside.
Add the olive oil and broccoli to the pan. Cook for 2 minutes over medium heat.
Add 2 tablespoons of water to the pan and continue to steam the broccoli in the pan for 3-4 minutes or until the broccoli is bright green and crisp-tender.
Remove the broccoli from the pan and set aside.
Add the onion, potatoes, and carrots and cover with 2 inches of water.
Bring to a boil and simmer for 15-20 minutes or until the vegetables are soft.

Source : bit.ly/2U1hPm4