Contributed by (Recipe adapted from “Veganism for the Meat Eater” at www.veganmeat.com)

Ingredients

1 Potato, peeled and coarsely diced
½ Carrot, scraped and thickly sliced
½ Onion, peeled and coarsely diced
1 C Water
1 tsp Salt
4 oz firm Tofu, crumbled
½ C Nutritional yeast
1 Tbs Lemon juice
1 tsp Garlic, chopped
16 oz fresh chopped Broccoli
3 C Brown rice, cooked
10 oz sliced mushrooms
1/4 C Water

Instructions

Preheat oven to 350° F. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat. Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes. When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pout into a shallow, greased, 1½ to 2 quart casserole. Add broccoli, rice, and mushrooms and 1/4 cup water. Stir well and smooth top of casserole. Bake for 40 minutes, until golden and bubbling. Serves 4.

Read more recipes