Cheesy Vegan Broccoli Brown Rice Bake



Preheat oven to 180℃ (Gas Mark 4, 350℉).


Grease a 9x10 inch baking dish with oil. Add to the dish the cooked brown rice and set aside.


Steam broccoli in a covered pan with 125ml (1/2 cup) water for 5 minutes. Drain, add the broccoli to the rice and set aside.



1. In a medium sized pan, bring the stock to a boil and add carrots. Cook on a medium heat for about 10 minutes.

2. Add the shallot and cannellini beans, then reduce heat to a simmer for 10-12 minutes or until carrots and beans are soft.

3. Turn off the heat and add the remaining ingredients for the cheese sauce into the pan. Use a hand blender (or add it all to a food processor) to blend until smooth and creamy.

4. Pour the cheese sauce over the broccoli and brown rice and give it a good mix until sauce is properly dispersed. Top with a layer of breadcrumbs.

5. Bake for 20-25minutes, until the top is crispy and golden.


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