I did this recipe two nights ago. Let me tell you... this recipe is BLOODY DELICIOUS!!! Both me and my boyfriend loved it. I added some shredded carrots as I needed to use them and saw that in other recipes similar to this one they used it too. I highly recommend this recipe and I will be doing it again soon. Thank you very much for posting it! Joana
Well, I'm not sure I can give it five stars yet since I haven't even assembled the casserole. But I had to sit down, while waiting for my rice to finish cooking, and comment on this cheese sauce. This sauce ALONE is ... holy cow wow!! I've tried so many different "cheese" sauces since I have a dairy allergy child. None of them come close to this sauce! This is going to be my go-to recipe from now on!!! <Shaking my head trying to find the words to sum up my amazement at how delicious this sauce is.> Thank you!!!
I am pretty impressed! I didn't know what to expect. This was my first fake "cheesy" type dish (I'd been scared) But honestly there's barely any difference! This tastes so much like the real cheesy rice and broccoli casseroles I had growing up! Only I might cut back on the garlic powder a smidge next time. Other then that I thought the spices were perfect! That pinch of smoked paprika on top is genius. I used half rice and half tvp (mainly because I ran out of rice! But the idea worked great!) I also roasted my broccoli (and didn't really measure). Really great recipe!
Super good! I fiddled a little with the recipe. I roasted the broccoli instead of steaming, and used brown rice cooked in veggie stock. I couldn't bring myself to melt a whole stick of Earth Balance margarine, so I probably used 5T. This was easy and really really good! Will definitely make again.
Nice recipe! I used brown rice and smart balance spread, added stir fried tofu cubes and some frozen mixed vegetables. I also followed another reviewer and used a little stock in the boiling water. Turned out great! Will make again. Thanks :-)
I added mushrooms, subbed veggie broth for the water, subbed chickpea flour for the all purpose, and cut the margarine quantity in half and added an extra 1/4 c coconut milk. It was delish and reminded me so much of my mom's (non vegan) recipe that she used to make when I was a kid.
My family really enjoyed this - I used brown rice and added some TVP for more protein. I also used butter instead of soy margarine, and I used about half the amount. It was tasty!