Jalapeño Cheese Broccoli and Rice Casserole

It occurs to me that this is the second time in a week that I have posted a recipe about a cheesy dish made spicy by jalapeños.  I would apologize for that, if it wasn’t my humble opinion that ALL RECIPES should be ”cheesy” and made spicy by jalapeños.

Broccoli Rice Casserole

Growing up, my mom always made the non-vegan version of this casserole on the holidays.  For the first couple of years of my veganism (before I had figured out this whole cooking thing), I did without.   So, when I first came up with a recipe that tasted exactly like the original, I almost cried tears of happiness.  Seriously.


I tend to be like that.

I made the dish on Christmas for the Boyfriend and I, and then we ate leftovers the next day.  I will say, this is one of those meals that I actually enjoy more the next day.

broccoli and rice casserole

Jalapeño Broccoli and Rice Casserole

1.5 cups white rice (I would imagine you can use brown rice as well.  I think because I want my version to taste like my mom’s, I always stick with white)

1/2 Daiya cheddar wedge (or about 1.5 cups other cheddar alternative)

Chopped jalapeño.  This can be fresh or jarred.  Depending on how hot you like things, adjust measurement accordingly. When my mom is eating this, I do  about a 1/2 a jalapeño, because she can’t do anything that is very hot!  When it is just me and boyfriend, I do a little more than one full jalapeño, and if I am using jarred, I pour in a little of the jalapeño juice as well. 

2 large heads of broccoli

1.5 cups chopped mushrooms

1/2 cup diced yellow onion

1 cup almond, soy, or rice milk

1 cup vegetable broth

1 tablespoon flour

2 tablespoons soy sauce

1/2 tablespoon garlic powder 

2 teaspoons pepper

1 teaspoon salt

Preheat oven to 350 degrees

1. Cook rice, as directed.

2. In a pot, steam broccoli, either using a steamer basket or by setting broccoli heads in a 1/4 cup water and covering and cooking over medium heat.  You will want broccoli to be very tender and able to be broken apart with a fork.

3.  In a saucepan, add your mushrooms and onions and brown for about 5 minutes.

4. To the mushroom and onions, add milk, vegetable broth and flour and stir until flour is well dissolved.  Stir in soy sauce, garlic powder, salt and pepper.  Bring mixture to a boil.  Reduce heat and simmer for 5 minutes.

5. If using the Daiya wedge (suggested!), cut the wedge into very small pieces, so that it will dissolve quicker.  Mix cheese substitute into your saucepan and stir well.  Turn the heat up a bit, to about medium-low, and let the cheese dissolve, stirring frequently.

6. When cheese is melted, you are ready to put everything together.  In a bowl, mix together rice and broccoli, until broccoli is broken into small pieces and mixed well into the rice.  Fold in cheese sauce and your diced jalapeños. This can be cooked in a large bowl, or can be transferred to a casserole dish.  Cook on 350 degrees for 20-25 minutes, or until the top is golden brown.

Happy New Year, Everyone!! And have a Happy and Delicious 2013!!

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1 Comment on Jalapeño Cheese Broccoli and Rice Casserole

  1. Emily Musso Stuart
    November 21, 2013 at 3:48 pm (2 years ago)

    Hi! I’m trying your recipe for the first time and my sauce looks a little thin. I haven’t tasted it yet, it’s in the oven now. Is it supposed to be on the thin side? I followed the recipe to a “T” except for butting back on the mushrooms…


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