Monday, August 8, 2011

Zucchini Casserole

Zucchini Casserole

This was SUPER good! Jeremy said "wow this has a lot of flavor"
I said "good flavor?"
He said "Yup! :)"

1 1/2 cups +1/2 cup rice milk
1 rounded Tablespoon veggie bullion
3 heaping Tablespoons whole wheat flour
1/4 teaspoon garlic powder
2 Tablespoons Nama Shoyu
1 teaspoon Worcestershire sauce (the healthy kind;) (optional)
1/4 cup nutritional yeast

4 cups grated zucchini
6 cups COOKED brown rice
1/4 cup chopped onion
1 cup grated carrots
1 can sliced mushrooms, drained (we didnt use these)

1/2 cup sunflower seed sour cream
1/2 cup Vegenaise
1/2 Tablespoon fresh Lemon juice

5-6 slices of whole wheat bread
3-4 Tablespoons coconut oil

In a medium sauce pan, on medium heat stir together the 1 1/2 cups of the rice milk, the bullion, and garlic. While mixture is heating up, place flour and the other 1/2 cup rice milk in a small bowl or cup and whisk together. Then slowly pour into the sauce pan whisking to prevent lumps. Stir until it thickens a bit then add the nutritional yeast, Shoyu and Worcestershire sauce, stir and remove from heat.

In a large casserole pan place all vegetables and the COOKED brown rice.

Mix the sunflower seed sour cream, Vegenaise, and Lemon juice together. Add to the warmed rice milk mixture. Pour the final mixture onto the casserole mix to be sure everything is well coated.

Melt coconut oil and break bread into small pieces and coat with the coconut oil. Place the oil coated bread crumbs on top of the casserole. Or you can just not worry about the oil and just put the dry bread crumbs on top. Bake at 350 degrees for 20 minutes or until bread is browned on top and casserole is bubbly.

Prep time: (time you will spend in kitchen cooking ;) 20 minutes Cook time: 20 minutes Total Time: 40 minutes

Ruth's additions : We really liked this, we halved it and it was still a little much for our little family! It is really tasty, we are going to try a bit more rice next time!! YUM!!!!

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