Kicking that neon-casserole-with-mushroom-soup-shit-from-your-childhood into the ground. The cheesy sauce is made up of a few things.. cashews, nutritional yeast, salt and some yams. Not bad.
This recipe is a wee bit involved, but to be frank (Okay.. Can I still be Garth?) it's not so tough. You'll want to cook your rice, boil up things for your sauce, as you saute the vegetables. The rice and sauce prep don't heaps need your attention.
Preheat your oven to 350F. Stick that oven rack on the highest position. Throw 1 cup basmati rice in your rice cooker. Let your rice cooker do the work with 2 cups water added to it.
Boil up a pot of water. Add in 1/2 cup raw cashews + 1/2 cup chopped raw yams. Boil for about ten minutes.
Step Three: Saute the following..
- 1 cup broccoli, chopped
- 1/2 zucchini, chopped
- 1/2 onion, chopped
- 6 mushrooms, chopped
- 1/3 cup finely chopped / matchstick carrots
Drain cashews and yam. In a wee blender, blend these up with 1 1/2 cups almond milk, 1/2 to 3/4 tsp salt, 1/3 cup nutritional yeast. Add pepper if desired.
Either layer your casserole (vegetables, sauce, rice, sauce, x2) or mix everything together and place in your casserole dish that ought to be ~8x12". Add in some FYH shreds too!
Melt 1 tbsp butter and stir in 1/2 cup panko. Spread on top of casserole.
Bake on the top rack for 20 minutes on the nose.