#WhatIMadeWednesday, Eats, Savory
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Mushroom and Rice Casserole

This is one of those dishes that is super quick, and makes you just feel satisfied and good after a long day. Vegan comfort food for the win!

Mushroom and Rice Casserole

Serves about 6 | {vegan, gluten free}

1 1/2 cups sliced button mushrooms
about 2 cups of steamed peas2-2 1/2 cups steamed broccoli cuts
2 cups brown rice, cooked
Alfredo sauce → get the recipe here
Salt + Pepper to taste
1/4 cup or more vegan mozzarella cheese shreds
1/8 cup nutritional yeast

Preheat oven to 350 degrees.

First, saute the mushrooms, still slightly firm. Set aside after cooking.

Steam your veggies. For the veggies, I did steamble frozen veggies. I cooked them for a minute and a half less than the package said to, so they wouldn’t be over done, and end up mushy.

Make your alfredo sauce.

Once your sauce is done, stir in all veggies, and brown rice.

Place mixture into a 13×9 cooking dish.

Top casserole with cheese and nutritional yeast.

Bake for 20-25 minutes until cheese is melted.



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