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“Cheese” Baked Rice and Broccoli Recipe

This “cheese” baked rice and broccoli is a creamy and comforting dish packed with veggies and completely vegan!  Made with nut-free "cheeze" sauce, broccoli, and fluffy white rice, this casserole will be your new favorite in no time.
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Author: Remy Park

Ingredients

  • "cheezy" sauce
  • 1/2 cup sunflower seeds
  • 1/2 large yellow onion
  • 1/3 cup carrots peeled and chopped
  • 5 cloves garlic
  • 1/4 cup nutritional yeast
  • 2 tsp white miso paste
  • 3 1/2 cups vegetable broth
  • 1 tsp salt
  • crack of black pepper
  • other ingredients
  • 1 cup long grain jasmine rice
  • 2 1/2 cups broccoli florets
  • vegan cheese optional
  • chives for garnish

Instructions

  • Add your sunflower seeds to a large jar or bowl and cover with filtered water. Allow to soak for at least 3 hours, or overnight. Alternatively, you can quickly boil them to soften and strain.
  • Preheat your oven to 375F and prepare an oven save baking dish (mine measured roughly 11x7")
  • Heat a sauce pan with a touch of neutral oil and quickly sauté carrots, followed by onions and garlic for 2-3 minutes, until fragrant and lightly golden. Add vegetable broth and bring to a boil then lower to a simmer until the carrots are fork tender.
  • Transfer all of the mixture into a blender, add soaked and drained sunflower seeds, miso paste, nutritional yeast and salt and pepper. Blend until smooth and season to taste.
  • Add your rice to the baking dish, followed by the broccoli florets and then cover with your blended sauce. Use a spatula to gently stir to evenly distribute then cover with foil and pop in the oven for 20 minutes.
  • After 20 minutes, remove from the oven, gently stir again and bake for another 10-15 minutes uncovered. You may need to add additional time if the rice isn't cooked all the way through. At this point, you can also opt to add a sprinkle of vegan cheese shreds to top!
  • To finish, garnish with chives, cracked pepper and enjoy.

Video

@veggiekins

Cheezy broccoli rice bake made + stored in @rubbermaidbrand Brilliance Glass! ✨ #rubbermaidambassador #asmr #veganrecipes #vegan #glutenfree #asmrfood

♬ original sound - Remy Morimoto Park

Notes

Secrets to Success

Here are a few tips to keep in mind when making this recipe:
  • Make sure to soak your sunflower seeds thoroughly. At room temperature, they'll take about three hours. If you're short on time, you can do a quick soak by simmering the seeds in water. They should be soft and pliable before you start cooking.
  • I recommend using a high-speed blender. However, a food processor will also work in a pinch.
  • Make sure to cover your baking dish with foil or a lid. Otherwise, the liquid will evaporate too quickly and the rice may burn.
  • If you're worried about food sticking to the baking dish, spray it with non-stick cooking spray first.

Serving Tips & Variations

  • If you like, you can garnish the dish with vegan cheddar cheese shreds and a dusting of chopped fresh chives.

Other Ingredient Ideas

If you want to mix things up, feel free to add or swap in your favorite veggies or even proteins. Here are some ideas to add to the mix:
  • Cauliflower, Brussels sprouts, or other cruciferous vegetables
  • Greens like spinach, kale, or bok choy
  • Protein such as tofu cubes, vegan meat alternatives like chicken or bacon, or white beans.

Storage Suggestions

  • Store leftover cheese baked rice in an airtight container in the fridge for up to four days. 
  • You can also simply cover the baking dish and pop it into the fridge. Reheat leftovers on the stove or in the microwave. This is a great meal prep recipe!