This turned out great! My husband loves it, has asked me to make it many times. (Once a week for about a month now!!!) This was also our family dish for Easter this past weekend, and the whole family loved it and went back for seconds.
This sauce would also be awesome for a healthy mac & cheese…
You will need:
2 Tbsp vegan butter (non-soy, I like Earth balance)
2/3 cups uncooked brown rice (I have also used the same amount of quinoa with good results)
2 cups chickpeas (I have successfully subbed black beans and black eyed peas in this recipe)
1/4 cup millet flour
1 cup vegetable stock
3/4 cup water
1 Tbsp olive oil
2 leeks, chopped
2 cloves garlic, minced
3 cups (or more) broccoli florets
1 tsp dried oregano
1/2 cup nutritional yeast
1 tsp lemon juice
salt and pepper to taste
Cook brown rice according to package instructions. I like to use a rice cooker to save stovetop space.
Preheat the oven to 350 degrees.
While the rice is cooking, melt the butter into a saucepan. Add the flour and cook for 3-5 minutes, stirring constantly. Add the veggie stock, soy sauce, oregano, salt and pepper. Bring to a simmer until it begins to thicken. Stir in nutritional yeast and let simmer for a few minutes. Stir in the lemon juice, and add a bit more water, salt, and pepper as needed.
In a skillet or wok, heat the olive oil and add the onions and garlic. Cook until softened. Add the broccoli and continue to cook for a few minutes just until the broccoli begins to take on a brighter shade of green.
Dump the cooked rice and chickpeas or other beans in with the broccoli mixture and stir. Pour into a glass baking dish and cover with the sauce. Cook in oven for 25-30 minutes.