[updated recipe] Beefless Rice Casserole ~ vegan

[Guest guest]

Oh, I forgot to add that my husband, a meat-eater,

loved this and asked me several times if it contained

meat. I assured him there was none and that is was in

fact vegan to boot. He said it was the best rice casserole

he'd ever had, meat or no meat, and was quite surprised

that the Boca brand burgers used tasted so much like a

flame-grilled meat patty. My daughter said the same thing.

I have to go by their opinion on it because it has been so

long since I have had any red meat that I think I have quite

forgotten how it tastes. Anyway, here is the updated version.

 

Beefless Rice Casserole

 

3 Tbs olive oil

1 stick celery, chopped

1 large onion, chopped

3 or 4 cloves garlic, minced

1 cup white rice

4 vegetable burgers, cubed [used Boca brand]

1/2 cup vegetarian beef-style broth

2 cans (14.5 oz each) diced tomatoes, undrained

1 Tbs soy sauce

1 tsp chili powder

1 tsp oregano

1 tsp basil

Salt and fresh ground pepper to taste

 

Pre-heat the oven to 375 degrees and spray casserole dish

with non-stick olive oil cooking spray. Heat olive oil in a sauce

pan and saute the onion, celery and garlic until just tender.

Add the rice and veggie burger chunks, and stir-fry a few

minutes until the burger bits are lightly browned. Next add the

vegetable broth, chopped tomatoes, soy sauce, herbs and salt

and pepper. Stir well and allow mixture to come to a boil.

Remove from the heat and transfer to the prepared casserole

dish. Cover and bake at 375 degrees for about 45 minutes.

If the rice is still not tender enough, microwave on high for a few

minutes, pausing to stir and check every minute or so.

 

Serves 4 to 5

 

~ PT ~

 

Dictionary: The universe in alphabetical order.

~Anatole France, novelist and essayist (1844-1924)