Denise got this recipe from somewhere and I decided to give it a try. You should too, it's really good.

• 1 medium potato, peeled and coarsely diced
• ½ medium carrot, scraped and thichly sliced
• ½ medium onion, peeled and coarsely diced
• 1 cup water
• 1 tsp salt
• 16 oz frozen chopped broccoli (we used fresh)
• 4 oz firm tofu, crumbled
• ½ cup nutritional yeast
• 1 Tbs lemon juice
• pinch garlic granules
• 1 cup uncooked instant brown rice
• 10 oz can sliced mushrooms, drained (we omitted these cos I hate mushrooms)
• 3/4 cup water

Preheat oven to 350° F. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat.

Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 mins. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well.

When potato mixture has finished simmering, pour in to a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pout into a shallow, greased, 1½ to 2 quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole.

Bake for 40 mins, until golden and bubbling.

Serves 4.

Substitution: Instead of frozen broccoli, you can use 1 lb fresh broccoli (tops only), chopped and steamed briefly until crisp-tender, then cooled under cold running water and drainged thoroughly.