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Broccoli-Mushroom Pie

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Makes: 4 servings adjust

Directions

 

Step 1

Cook 1 cup dry brown rice.
 

Step 2

Preheat oven to 180C.

Ingredients

  • 1 teaspoon Garlic Powder
  • 1 teaspoon Lemon Pepper Seasoning
  • 2 cups Brown Rice, cooked

Step 3

Mix garlic and lemon pepper seasoning into cooked brown rice.
 

Step 4

Cover bottom of a large oven dish with the cooked rice and pat into place.

Ingredients

  • 1 Tomato, thinly sliced
  • 1 bunch Green Onion, chopped

Step 5

Arrange tomato slices over rice and sprinkle with one handful of the green onions.

Ingredients

  • 280 grams Mushrooms, sliced

Step 6

In a non-stick saucepan, stir-fry mushrooms and remaining green onions in a little vegetable stock, wine, or water until just slightly cooked.

Ingredients

  • 1 tablespoon Miso Paste

Step 7

Mix miso in a small bowl with 2 tablespoons of stock or water, and stir into mushrooms.

Ingredients

  • 1 tablespoon Whole Wheat Flour
  • 1 tablespoon Cornstarch
  • 1 tablespoon Low Sodium Tamari
  • 2 tablespoons Lemon Juice
  • 1 Lemon Zest
  • Pepper, to taste

Step 8

Prepare Lemon Sauce: Combine whole wheat flour, cornstarch, tamari, lemon juice, lemon zest, and pepper in a saucepan.

Ingredients

  • 12 cup Vegetable Stock
  • 12 cup Soy Milk

Step 9

Gradually add vegetable broth and milk, whisking until all lumps are gone.
 

Step 10

Cook over medium heat, stirring constantly until sauce is smooth and thick.

Ingredients

  • 3 cups Broccoli, chopped, lightly steamed
  • 1 bunch Collard Greens, stems removed, greens chopped in bite-size pieces, and steamed or boiled until soft
  • 1 cup Lemon Sauce, see lemon sauce recipe
  • Pepper, to taste

Step 11

Add brocolli and collards to the mushroom mixture, then mix in Lemon Sauce and pepper to taste.
 

Step 12

Pour broccoli-mushroom mixture over tomatoes and bake for 20-30 minutes. (Optional: before baking, sprinkle lightly with nutritional yeast.) Note: you can substitute collard greens for lightly steamed spinach or kale.
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