CRUST
• One package 8.8 ounce organic delicately steamed brown rice (Simple Truth Organic. Vita Cost)
• 1/2 cup chopped organic onion
• 1 organic clove of garlic chopped
• 2 tablespoons organic vegan butter (Nutiva or Thrive Market butter flavored)
• 2 tablespoon organic three seeds (Better Body Foods. Amazon)
• 1/4 cup Organic vegeta ble broth (Bonafide. Thrive Market or Amazon)
CRUST DIRECTIONS
In a skillet melt the vegan butter. Add your chopped onion and chopped garlic and cook for a short while until soft.
Add the brown rice, three seeds, salt to taste. Put in the vegetable broth. Allow this to cook until the rice is softened.
Place the rice mixture in a 9 inch pie pan. (I used Pampered Chef)
BROCCOLI FILLING
- 2 tablespoons melted organic vegan butter (see above)
- 1/2 cup organic chopped onion
- 1 organic chopped garlic clove
- 2 tablespoons of three seeds (see above)
- 1/4 cup organic nutritional yeast (Shiloh Farms. Vitacost)
- 2 tablespoons organic dried chives
- One cup vegan sour cream (Kite Hill. Thrive Market, Amazon)
- 18. 5 ounce package of organic rice broccoli (Thrive Market)
- 1 – 10 ounce package of organic frozen broccoli, thawed (Cascadian Farm. Thrive Market)
- 1 cup non dairy cheddar (Good Planet Foods Cheddar Style Olive Oil Cheese Shreds. Amazon or Whole Foods)
DIRECTIONS
Preheat oven to 350° on bake
In a skillet melt the vegan butter. Add the chopped onion and garlic and cook until soft. Add the package of the riced broccoli, the dried chives, the nutritional yeast, the 2 tablespoons of the three seeds and mix together. Add the thawed out package of broccoli, sour cream and the vegan cheddar cheese. Mix that all together. Pour the mixture on top of the rice crust.
Bake in the oven for 45 minutes.
