Broccoli Mushroom Vegan Casserole

Who doesn't love a flavorful casserole dish? Fall is the perfect season for warm, carb-heavy, nostalgic dishes (of which we've shared many lately). Today, we're thrilled to add yet another to your must-try, can't-believe-it's-vegan list of meals. Casseroles, in particular, are a great dish; when all that's required to cook dinner is throwing a bunch of ingredients together and put it in the oven, what's not to love?

Utilizing the best of the vegan food industry's substitutions—Vegenaise and non-dairy cheese—this casserole threatens to put all others to shame. It's creamy, cheesy, and even includes a healthy vegetable. It comes together in no time, and will be on your table ready to serve in just under an hour! You might just have to make this a weekly staple...

• 1 1/2 cups white rice
• 3 cups water
• 1 bunch broccoli
• Cooking spray of choice
• 2 tablespoons olive oil
• 1 pint white mushrooms
• Sea salt
• Fresh-cracked pepper
• 1/2 cup Vegenaise
• 1/3 cup almond milk
• 2 tablespoons lemon juice
• 3 cloves minced galic
• 1/2 teaspoon fresh-cracked pepper
• 1 teaspoon turmeric (optional)

1. Preheat oven to 400 degrees Fahrenheit. Rinse white rice thoroughly, then cover with 3 cups of water and place on the stove. Bring to a simmer over medium-high heat, then lower heat and continue cooking for another 12-15 minutes, until rice is soft and still slightly al dente.
2. Clean and cut one bunch of broccoli into smaller florets. Cover the bottom of a medium-sized pan with water, add broccoli, and cover. Steam over medium heat for 10-12 minutes, until broccoli is tender but not mushy. Remove from heat, spray with your preferred cooking spray, and add a generous sprinkling of salt and pepper.
3. While the rice is cooking and the broccoli is steaming, wash a pint of white mushrooms and chop them vertically, leaving the stems on (you may remove the ends of any stems that are tough). In a sautée pan or cast iron skillet over medium heat, pour 2 tablespoons of extra-virgin olive oil. Give the oil a moment to heat, then add the mushrooms. Sautée until the mushrooms have sweated down and are cooked through, adding sea salt and pepper.
4. Prepare your casserole sauce by whisking Vegenaise, almond milk, lemon juice, minced garlic, fresh-cracked pepper, and turmeric (if you desire) in a small dish. In a large bowl, combine your cooked white rice, steamed broccoli, and sautéed mushrooms. Pour the casserole sauce over the mixture, then follow with 1/2 cup of vegan cheddar cheese shreds. Mix thoroughly, adding fresh-cracked sea salt and pepper as desired.
5. When sauce is incorporated, transfer the mixture to a greased casserole dish. Evenly sprinkle the remaining 1/2 cup of cheese shreds over the casserole, followed by more fresh-ground black pepper. Place in the medium rack of your oven for 30-35 minutes, or until cheese has melted completely. Enjoy!

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