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Italian rice casserole with veggies and tofu sauce

Italian rice casserole with veggies and tofu sauce

Vegetables

Ingredients

  • 15 ml (1 tablespoon) olive oil
  • 1 chopped onion
  • 15 mL (1 tablespoon) minced garlic
  • 3 half-peppers of various colors cut into cubes
  • 2 carrots, diced
  • 375 ml (1 1/2 cups) long grain white rice
  • 625 ml (2 1/2 cups) vegetable broth
  • 2 tomatoes, diced
  • 5 ml (1 teaspoon) chopped fresh thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup of tofu sauce Délices d’Autrefois of 700 ml
  • 1 can of 540 ml chickpeas, rinsed and drained
  • 2 zucchini, diced
  • 500 ml (2 cups) grated Italian cheese mixture

Preparation

1

Preheat oven at 205 °C (400 °F)

2

In a saucepan, heat the oil over medium heat. Cook the onion, garlic, peppers and carrots for 2 to 3 minutes.

3

Add the rice and stir. Add broth, tomatoes, thyme and bay leaf. Add salt and pepper to taste. Bring to a boil.

4

Transfer the preparation to a baking dish. Cover and bake for 15 to 20 minutes until liquids are completely absorbed.

5

Remove the dish from the oven. Add the tofu sauce, chickpeas and zucchini. Stir to equalize the surface. Cover with cheese.

6

Continue baking for 5 to 8 minutes.

7

Set oven to “broil” and brown for 2 minutes.

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