Broccoli, Avocado & Rice Bake (Vegan)
A vegan dish loved by all
Ingredients:
- 280g broccoli florets
- 200g cooked Kilombero Rice (brown or white)
- 1 onion, chopped
- 250g sliced mushrooms
- 1-2 avocados, peeled & thinly sliced
- Seasoning
To make the thick white sauce:
- 1 tbsp olive oil for frying
- 2 tbsp plain flour
- 1-1.5 pts soya milk
For the topping:
- 45g oats
- 70g sesame seeds
- 1 tbsp sunflower seeds
- 60g wholemeal breadcrumbs
- Tahini
Method:
- Pre-heat oven to 200°C (180°C fan oven, gas mark 6)
- Steam the broccoli florets until just cooked and lightly fry the onion.
- Put ½ the rice in the bottom of an oven proof dish.
- Layer ½ the broccoli, mushrooms and onions, then ½ the avocado slices.
- Repeat
- Pour the white sauce over the rice and vegetables.
- Top with a mixture of oats, seeds, breadcrumbs & tahini (If too stiff, add a splash of oil.
- Cook in oven for 50 – 60 minutes then serve