Broccoli Cheddar Rice A Roni
Broccoli Cheddar Rice A Roni
Rice A Roni is a boxed mix of dry rice, pasta, and seasonings that was a childhood favorite of mine right after mac and cheese. It later became an easy, affordable college staple and honestly, it still holds up. It’s simple to veganize and is still as delicious, with just the right hint of nostalgia. While it comes in many flavors, cheddar and broccoli is a classic. This pantry friendly recipe works with either fresh or frozen broccoli and can be served as a comforting side dish or turned into a satisfying meal by adding crispy tofu for plant protein and extra texture.
Serves 4
Ingredients
1 cup (180g) dry White Rice
2/3 cup (85g) uncooked Spaghetti, broken into 1” pieces (any thin long pasta)
1 cup (100g) chopped Broccoli (chopped fine, fresh or frozen thawed)
2/3 cup (70g) shredded Vegan Cheddar Cheese, roughly chopped
4 1/2 cups (1062ml) Vegan Chicken Broth
1/2 cup (118ml) Water, if needed
3 Tbsp (25g) Nutritional Yeast
2 Tbsp (30g) Vegan Butter
1 tsp (4g) Garlic Powder
1 tsp (4g) Onion Powder
Pepper to taste
Crispy Tofu
16oz (454g) Super Firm Tofu (vacuumed packed), grated
2 Tbsp (30ml) high heat Oil
1/2 tsp (4g) Garlic Powder
1/2 tsp (4g) Onion Powder
Salt & Pepper to taste
2 tsp (3g) chopped Parsley
1.Shred the tofu on the largest holes of a box grater. Add the shredded tofu to a bowl.
2.Add in the oil, garlic powder, onion powder, salt & pepper and mix well.
3.Spread the tofu onto a lined baking sheet in one layer. Bake at 400F for 15 minutes. Flip and continue baking for another 10-15 minutes or until the tofu is golden brown.
4.Once cooled, toss with 2 tsp chopped parsley.
Directions
1.Melt the butter in a large pot over medium heat. Add the uncooked rice and pasta. Stir to coat and cook for 3–4 minutes, until some of the pasta begins to brown.
2.Add the nutritional yeast, onion powder, and garlic powder and stir. Pour in about half of the broth and cook for 3–5 minutes, until absorbed. Add the remaining broth, stir, cover, and reduce heat to medium-low. Cook for 10 minutes, stirring occasionally to prevent sticking.
3.If the mixture seems dry, add up to ½ cup of water. Stir in the broccoli and vegan cheddar. Cover and cook for another 10–15 minutes, until the rice and pasta are tender.
4.Serve hot, plain or for added plant protein topped with crispy tofu.
