Our recipes are being recommended by the wonderful folks over at Mastering Diabetes: Robby Barbaro, MPH and Cyrus Khambatta, PhD for their diabetic clients so we created this recipe to promote their new book Mastering Diabetes and their course and coaching programs. This scrumptious Oil Free Vegan Broccoli and Cheese Casserole is diabetic approved and can be used as part of their program to take back control of all types of diabetes including Type 1, Type 1.5, Type 2, Pre-Diabetes, and Gestational Diabetes. Be sure to check out the links below to Robby and Cyrus’s new book Mastering Diabetes and their fantastic course and guided coaching program. If you or someone you know is struggling with diabetes then these guys have the answers you have been looking for and their work is fully grounded in a whole food plant based lifestyle!
MASTERING DIABETES BOOK
Robby and Cyrus have written this amazing resource to learn everything you need to know about taking control of diabetes with their whole food plant based program.
» GET MASTERING DIABETES NOW!
NEED HELP? START THE MASTERING DIABETES COACHING PROGRAM
Robby and Cyrus have also created this fantastic course and coaching program to walk you through everything you need to know and be there to help you when you have questions or need guidance. We are so happy to be able to recommend their program as this is an invaluable resource for so many people facing some form of diabetes in the world today.
» START THE MASTERING DIABETES COURSE & COACHING PROGRAM
Ingredients
2 cups uncooked brown rice
2 cups low sodium vegetable broth
1 cup water
5 cups broccoli florets
4 cups diced kale
1 onion, finely diced
3 cloves garlic, minced
Cheese Sauce
1/2 cup cashews
2 cups low sodium vegetable broth
3/4 cups nutritional yeast
1 tsp onion powder
1 Tbsp white wine vinegar
1 Tbsp Braggs liquid amino acids
1/2 tsp pepper
3/4 tsp turmeric
1 Tbsp dijon mustard
Instructions
- Preheat oven to 350°
- Cook the rice with the 2 cups of broth and 1 cup of water (cook until slightly underdone)
- Sauté onions until translucent
- Add the garlic, kale and broccoli and add a bit of water and cover to steam for about 10 minutes
- Add the Cheese Sauce ingredients to a blender and blend until smooth
- Once rice is finished, pour into a large casserole dish
- Pour broccoli mixture over the top and lightly mix together with the rice
- Pour the cheese sauce over the top of the broccoli and rice mixture
- Bake for 35 minutes
16 comments
Cheese sauce? Where is the cheese sauce?
The cheese sauce is listed in the 2nd set of ingredients. I plan to use this cheese sauce for everything needing it. It is the best vegan cheese sauce I have found.
Cheese Sauce
1/2 cup cashews
2 cups low sodium vegetable broth
3/4 cups nutritional yeast
1 tsp onion powder
1 Tbsp white wine vinegar
1 Tbsp Braggs liquid amino acids
1/2 tsp pepper
3/4 tsp turmeric
1 Tbsp dijon mustard
Can you use frozen broccoli or does it need to be fresh?
I had frozen broccoli and cauliflower which I steamed. I am not sure if frozen broccoli that is just added will cook properly or completely in just 35 minutes.
Thanks for the comment. I used frozen broccoli and frozen kale and steamed them and it worked great. This recipe is delicious. The only change I might make is to bake it a few minutes less to keep it more creamy. And I might try it with hash brown type potatoes to make cheesy potatoes.
This looks like really delicious comfort food!
Sounds delicious! Thanks, Jill!
Tasty :o) I was surprised by its sheer magnitude… satisfying. This will take up regular real estate in my fridge!
Thank you very much! It was delicious and it was a special taste experience!
Loved it! Not surprised your recipes never disappoint.
Delish! Will be one of my go to casseroles. 🙂
I recently made this with some changes. I did not use the onion as they make me sick. I used quinoa rice in place of brown rice, I used cauliflower instead of kale. I had frozen broccoli and cauliflower which I steamed in my steamer first then added to the dish. It was a hit with the wife and oldest daughter who are NOT vegan. I got a nice plate full then filled 4 Tupperware containers with the rest for my lunches. I got NONE of the extra. The wife ate 1 and the daughter ate the other 3!!!!!! Time to make it again.
So glad you all liked this recipe =).I hope you get to have some of the next batch Daniel!
I actually made this and liked it. I’ve been flirting with a plant based diet. This recipe made me fall in love.
I actually made this and liked it. I’ve been flirting with a plant based diet. This recipe made me fall in love. Thank you!