Creamy Vegan Broccoli and Rice Casserole

Ingredients

• 1 head broccoli cut into small florets ( 5 cups)
• 1 tablespoon cashew butter 
• 1 pinch ground pepper 
• 0.5 cup celery chopped
• 1.8 cups chickpeas cooked (or other options, see below)
• 3 cups brown rice cooked (warm, if possible)
• 1 teaspoon thyme dried
• 0.3 teaspoon ground mustard dry
• 1 clove garlic 
• 0.5 tablespoon juice of lemon 
• 0.5 cup nutritional yeast 
• 1 medium onion chopped
• 0.5 teaspoon onion powder 
• 6 servings pepper black generous
• 4 teaspoons potato flour 
• 0.5 teaspoon salt to taste ( )
• 0.5 tablespoon cooking sherry 
• 2 tablespoons slivered almonds sliced
• 0.3 teaspoon paprika smoked
• 1.3 cup soy milk plain unsweetened (or other non-dairy milk)
• 0.5  bell pepper red yellow chopped

Equipment

• frying pan
• oven
• blender
• casserole dish
• steamer basket

Directions

1. Preheat oven to 37
2. Lightly oil or spray a medium casserole dish (about 2-1/2-quart size).
3. Place the sauce ingredients into a blender and process until smooth. Set aside.
4. Place the broccoli in a steamer basket set over water and steam, covered, until just barely tender, about 3 to 4 minutes.
5. Remove from heat.While the broccoli is steaming, heat a large, deep non-stick skillet or saute pan.
6. Add the onion, bell pepper, and celery and cook, stirring constantly, for 4-5 minutes. Stir in the chickpeas, thyme, rice, and steamed broccoli. Make sure the sauce is well-blended, and add it to the skillet. Stir gently and cook until heated through, about 5 minutes. Check seasonings, adding more salt and pepper if necessary, and smooth into the prepared casserole dish and sprinkle with almonds, if desired.
7. Bake until the top begins to brown, about 20 minutes.
8. Serve hot.