3 small to medium potatoes
2–3 carrots, chopped small
1 onion
8 oz. sliced mushrooms
1 tablespoon garlic
2 cups vegetable broth
1 cup brown rice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon ground mustard
black pepper
1 pound frozen broccoli
1/2 cup nutritional yeast
2 cups unsweetened soy or other plant milk
salt to taste
Preheat oven to 375 degrees.
Sauté veggies except broccoli in a little water in an oven-proof lidded pot. They do not have to be completely cooked. Add broth, brown rice, and spices. Bring to a boil.
Cover, transfer to oven, and bake 30 minutes. Turn off oven and leave in for 30 more.
Transfer back to stovetop and add remaining ingredients, being flexible with the milk to get the right texture. The broccoli should thaw and cook if you stir it in and cover the dish for 5–10 minutes.
Serves 6
Total time: 90 minutes
Original recipe source
