Place the soy curls in a bowl with the veggie broth and soy sauce. Allow to soak for at least 30 minutes or more.
Make the cheese sauce using directions below and set it to the side.
Make tofu sour cream by blending all of its ingredients in a blender and set to the side.
Preheat oven to 350 degrees and line a 9 x 13 baking dish with parchment paper. If making in a crockpot, select low heat.
In a large saucepan, saute onion in 1 Tbsp water or veggie broth (you can borrow this from the soaking soy curls). Cook until slightly tender, approximately 3 minutes.
Add the mushrooms and broccoli florets and cook another 3 minutes.
When the soy curls are rehydrated, slice them into bite-sized pieces.
If your pan of sauteed veggies is large enough, you can add these next ingredients to it. Otherwise, you'll need to find a large mixing bowl.
Add the cooked brown rice, rehydrated and sliced soy curls, sauteed veggies, 1 cup of the cheese sauce (or more if desired), sour cream, and spices to the large bowl or pan. Save the remaining 1/2 cup of cheese sauce for topping.
Mix thoroughly.
Pour mixture into the prepared baking dish, pressing in with a spoon to fill the pan.
Drizzle the remaining 1/2 cup of cheese sauce over the top and sprinkle the breadcrumbs to cover. If you are using the vegan parmesan cheese, sprinkle it over as well.
I like to sprinkle a little more smoked paprika. Place in oven and bake for 30-35 minutes. If making in a slow cooker, set to low and allow to cook for approximately 1-1/2 hours.
Once completely cooked, remove from oven and allow to cool.
Serve warm and enjoy!
Creamy Vegan Cheese Sauce
In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender-- approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
Now, it's ready to use in this casserole or anything else you need a creamy, cheesy sauce in. This makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks. It can also be frozen.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making this casserole
One of the seasonings suggested in this recipe is my Homemade Vegetable Bouillon Powder, and I highly recommend making it, because it can be used in so many other recipes like soups, stews, and beans.
If you decide not to make the bouillon powder, it can be subbed out for poultry seasoning.
Prepare yourself because the cheese sauce for this recipe is going to knock your socks off! This recipe makes about a quart, so you’ll have some leftovers for other dishes too.
Keep casserole in the refrigerator for up to 7 days in an airtight container. Freezes well too.