Broccoli Mushroom Bake

Found the recipe here


1 cup orzo pasta (dry)
1 large stalk broccoli, stem peeled, stem and florets chopped
1 cup mushrooms (any kind), cleaned
½ medium onion, roughly chopped
2 Tbsp olive oil, divided
¼ cup panko breadcrumbs
¼ tsp paprika (optional)
1/8 tsp sea salt
1/8 tsp black pepper
For the sauce:
1 cup soymilk
¼ cup nutritional yeast
¼ cup raw cashews, soaked
2 Tbsp arrowroot (or cornstarch)
2 Tbsp Earth Balance margarine (or canola oil)
2 Tbsp Bragg Liquid Aminos (or soy sauce)
2 Tbsp tahini
1 Tbsp lemon juice
2 cloves garlic, peeled

Preheat the oven to 400 degrees and thoroughly grease a 7×11-inch (or similar sized) baking dish. Cook the orzo in boiling water for about 9 minutes, then drain and set aside.

Meanwhile, pulse the broccoli, and onion in a food processor until chopped into small pieces. You can add the mushrooms in that too but I cut them in large chunks to add texture. Heat 1 tablespoon of the olive oil in a large skillet. Add the vegetable mixture and cook, stirring frequently, until softened, about 5-7 minutes. When done, remove from the heat.

While the veggies are cooking, combine all sauce ingredients in a blender and purée until smooth.

Add the drained orzo to the vegetables, then pour on the entire batch of sauce.

Stir thoroughly to combine.

Transfer the mixture to the greased baking dish. Sprinkle the breadcrumbs evenly across the top, then drizzle with the remaining tablespoon of olive oil. Sprinkle with paprika, salt, and pepper as desired.

Cover tightly with foil and bake for 25 minutes, then remove the foil and bake for an additional 5 minutes to brown the top slightly.

Let rest for at least 10 minutes before slicing and serving.


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