Creamy Broccoli & Rice
This Creamy Broccoli & Rice is a one-pot vegan dinner that is filled with chickpeas, rice, broccoli and a creamy non-dairy sauce!
Equipment
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 small yellow onion diced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1 cup white rice
- 1/2 cup orzo
- 1/2 cup angel hair pasta broken into rice-sized pieces
- 2 15-ounce can chickpeas drained & rinsed
- 12 ounces broccoli cut in florets
- 3 cups broth I used vegan chicken broth
- 3/4 cup non-dairy cream or sub non-dairy milk
- 8 ounces vegan cream cheese I used Kite Hill
Instructions
- Heat the oil in a skillet over medium heat. Add the onion & dry seasonings and cook down for 2 minutes. Pour in the rice, orzo & pasta and brown for 3 minutes, stirring frequently.
- Add the chickpeas & broccoli and mix to combine everything. Pour in the broth and gently press everything down so it is mostly submerged. Bring to a boil, cover, lower the heat and steam for 30 minutes.
- Remove the lid and add the cream & cream cheese. Mix until everything is combined. Taste and adjust the salt & pepper.
- Serve hot with extra pepper on top.
Video
Notes
- I used non-dairy heavy whipping cream from Trader Joe's. My other favorite brand is Ripple. If you use non-dairy milk instead, be sure that it is unsweetened.
Nutrition
Calories: 414kcal | Carbohydrates: 55g | Protein: 14g | Fat: 17g