Vegetable Rice Casserole

Ingredients:
4 cups cooked brown rice 

2 zucchinis, diced 

10-oz cherry tomatoes, halved 

2 bell peppers, seeded and diced 

1 onion, diced 

2 garlic cloves, minced 

1 cup frozen corn, thawed 

½ cup fresh basil, chopped
½ cup vegetable broth 

2 Tbsp flour 

2 cups unsweetened almond milk

2 tbsp nutritional yeast 

¼ cup breadcrumbs 

Directions: 

1. Cook rice if not pre-cooked. 
2. Preheat oven to 425°F and line a baking sheet with parchment paper. 
3. Place zucchini on baking sheet in a single layer. 
4. Sprinkle cherry tomatoes and bell peppers over zucchini. 
5. Bake 20-25 minutes or until zucchini is roasted and tomatoes are shriveled. 
6. While the vegetables bake, sauté onions and garlic until translucent. 
7. Turn off heat and add flour, stirring to evenly coat onions and garlic. 
8. Stir in cold milk and broth. Stirring until there are no lumps. 
9. Cover and bring to a boil, then reduce heat and simmer. 
10. Once it starts to thicken, turn off heat and stir in nutritional yeast, plus salt and pepper. Set aside. 
11. In a glass casserole dish, mix together cooked rice, roasted veggies, and corn. 
12. Add sauce and mix again. 
13. Sprinkle with basil and breadcrumbs. 
14. Bake 25 minutes or until sauce bubbles and the top is toasty. 

Notes:

• Total Time: 50 min  Active Time: 10 min
• Per serving: 404 calories, 5.6g fat, 78.2g carbs, 11.3g fiber, 10.4g sugars, 15.3g protein
• I do not suggest making this in the summer. This is too warm of a dish for that.