I love this one because I can get some of my finicky eaters (who will remain nameless) to eat mushrooms. The veggies in this casserole are ground up fine, so it is a great way to get your family lots of good veggies. Plus, who doesn’t love casseroles. This recipe is great leftover, too! If you have not had Orzo, it is a pasta that looks like rice. You can find it in the pasta section of your grocery store. Make sure you get a whole grain version.
Ingredients
1 tsp lemon juice
4 cloves garlic (peeled & pressed)
1/3 cup cashews (raw)
1 cup soy milk (unsweetened)
2 Tbsp liquid aminos
¼ cup nutritional yeast
2 Tbsp tahini
2 tsp dijon mustard
1 regular red bell pepper (chopped as garnish)
1 stalk broccoli (chopped)
1 cup mushrooms (chopped)
1/2 regular yellow onion (chopped)
½ cup whole wheat bread crumbs
1 cup orzo (whole wheat pasta)
2 Tbsp apple cider vinegar
¼ tsp dulse
½ tsp paprika
¼ tsp black pepper
coconut oil spray
fish or chicken (optional)
Instructions
- Gather your ingredients.
- Prepare and measure out all the sauce ingredients.
- Place all sauce ingredients in your blender, blend well and set aside.
- Cook Orzo as per package instructions. Pre-heat oven to 400.
- Chop broccoli, onion, and mushrooms.
- Add broccoli to food processor and pulse until fine.
- Place broccoli on a large bowl and set aside.
- Add mushrooms to food processor and pulse until fine.
- Add to bowl with broccoli.
- Sauté onions in large pan (I just used a little apple cider vinegar instead of oil this time), for about 4-5 min.
- While the onions are cooking, measure out your spices (this will be the topping).
- Add the broccoli mixture to the pan and cook for another 5-7 minutes.
- Add the cooked and drained Orzo to the pan and mix well.
- Add the sauce and mix well.
- Lightly spray a medium sized casserole dish.
- Add the broccoli mixture to casserole dish.
- Top with bread crumbs and spices. Cover with foil and bake for about 25min.
- While it is baking chop your red pepper topping.
- Remove foil and back for an additional 5 min.
- Serve topped with red pepper and green salad.
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