Vegan Slow Cooker "Cheesy" Broccoli Rice

"Adapted from The Vegan Slow Cooker, by Kathy Hester."
 
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Ready In:
3hrs 5mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • Rinse the rice and let it soak in clear water. I leave it for several hours, but even a half hour of soak time will improve the texture.
  • Drain the rice and add it along with the broth and nutritional yeast to the slow cooker. Cook on high for 1 1/2 hours.
  • Stir in the broccoli and tofu and add more broth if the mixture seems too dry. Cook another 40 minutes, checking every 10 or 15 minutes to see if the broccoli is done.

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Reviews

  1. Oh my goodness this was just plain awful. Even after 3 hours cooking, the rice is still hard and the tofu is chunky. <br/>Trying to save it by letting it cook longer. There HAS to be a step or three missing.
     
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RECIPE SUBMITTED BY

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
 
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