You’re going to love this for two reasons. Firstly, because it’s easy to make and impressive to present. And secondly, because of its taste and texture – cheezy, delicious, and very much a comfort treat, with a crisp base that combine to create perfection. You will be jolly, you will be chuffed, and all because of this cheesy stuff ! It cuts beautifully, and I suggest a crunchy green salad to keep it company.
1 ¾ cups (12 0z /350 g) short grain rice – well washed, rinsed and drained
1 350 g pack firm tofu (I use Mori-Nu)
4 heaped Tbsp nutritional yeast
1 medium sized white onion, sliced
salt to taste (you will need a fair amount, as dairy cheese is made with quite a bit of salt)
1 Tbsp flat leaf parsley, chopped – use half the stem too
2 Tbsp all purpose plain flour, or if making it gluten-free, use cornstarch or other, e.g. tapioca
around 20 whole cherry tomatoes, set aside for decorating prior to baking
2 cups of grated vegan cheese
1 tsp turmeric powder
1 tsp garlic powder (optional)
olive oil, for drizzling and greasing baking dish
- First, boil your rice, then drain well, rinse in cold water, and set aside.
- Now grease a dish approximately 10” x 5”, and pre-heat your oven to 400ºF (200ºC)
- Next, place all the ingredients in a bowl, except for the rice (already set aside), the tomatoes, and half the onion. Process with a hand blender – or else you can use your food processor – and process until smooth.
- Now combine the drained rice, and the tofu cheese mix together, and stir well, next add your vegan grated cheese and mix again. Then pour into your pre-greased oven dish, and decorate with the remaining onions and tomatoes. Drizzle some olive oil on top and a little salt – this will help it get a nice golden colour.
- Place in the oven until golden on top – this will take about 35 minutes, or so.
- Remove from oven, and allow to settle for 15 minutes, before cutt your portions with a very sharp, pointed knife.
- Serve immediately with your salad. Enjoy !
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