Individual Vegan Broccoli, Cheddar & Rice Casseroles with Chanterelle and Rosemary Cream Sauce

I had my first "mom" moment today. My lovely rescue mix took a trip to the vet for his first vaccinations. I thought all was well until a few hours later. His muzzle turns bright, strawberry-red and starts puffing up like he ate a bee. Thankfully, his veterinarian is 100ft away from my apartment. I picked him up and ran across the street to the pet hospital. My heart was beating faster than the sound of my feet hitting the pavement. 

The second I burst through the door, the vet tech behind the counter looked up and hollered, "Oh no. Allergic reaction!" He and another tech whisk Izzy out of my trembling arms and back to some unknown place where sick animals go and hopefully return. My heart falls to my feet. I feel this deep churning in my gut that I've never felt before: the pang of a worried mother. Now I know how my Jewish mom felt every time I fell terribly ill (or even had a bad case of hick-ups). Besides doing an excellent job at being a hypochondriac for me, my mom is also one hell of a home chef. This woman could win contests with her casseroles. 

As the leaves turn their autumn hues nearly everywhere except where I live, I start planning my Thanksgiving menu. Some of you think this may be a bit early, but my over-motivated ass is actually a week behind. This is the first in a series of Thanksgiving recipe posts that will hopefully inspire you to impress family and friends. Stay warm, East-Coasters.

Individual Vegan Broccoli, Cheddar & Rice Casseroles with 

Chanterelle and Rosemary Cream Sauce

• 1/4 lb Vegan Butter
• 6 cloves fresh Garlic, minced
• 1 TBSP Fresh Rosemary, finely minced
• 3 TBSP All Purpose Flour
• 2-3 TBSP Water
• 1 3/4 cup Vegan Heavy Cream 
• 1/2 tsp Salt
• Freshly Cracked Black Pepper, to taste
• 1 16 oz package Frozen Chopped Broccoli, thawed (or 3.5 cups Fresh, chopped)
• 1 lb Chanterelle Mushrooms, roughly chopped
• 1 1/2 cups Vegan Cheddar Cheese, finely grated (preferably Daiya)
• 3 cups cooked White Rice
• 1/4 cup seasoned Vegan Bread Crumbs

Makes 6 individual servings.

Preheat your oven to 350 degrees F. 

Melt the vegan butter in a large skillet over high heat, then add the garlic and rosemary. Reduce heat to medium. Sauté for about 30 seconds, reduce heat again to medium-low, then stir in the flour. Whisk constantly for 3-5 minutes until the flour slightly puffs up to create a beautiful roux. 

Add the chopped chanterelles, and stir well to fully combine. Raise the heat to medium, stir in the water, and cook 2-3 minutes while stirring frequently until the mushrooms begin to soften. 

Slowly whisk in the Vegan Heavy Cream, then lower the heat to medium and bring the sauce to a slow boil while stirring frequently. Add salt and pepper to taste. 

In a large mixing bowl, combine the thawed broccoli, rice, 1 cup of the vegan cheddar & chanterelle sauce. Spoon the mixture into 6 separate ramekins. You can alternatively place all of the mixture into one large casserole dish, but see the different baking directions below*. 

Top each mini casserole with even amounts of the remaining 1/2 cup of cheddar and bread crumbs. Bake in your preheated oven, covered with foil, for 15 minutes. 

Remove the foil, then allow the casseroles to bake an additional 5 minutes until the cheese is bubbly. 

*For one large casserole dish, bake in your preheated oven, covered with foil, for 25 minutes. Remove the foil, then allow the casserole to bake an additional 15-20  minutes until the top is brown and the cheese is bubbly. 

Serve.