Broccoli and Rice Casserole -sort of

350 Degrees
4 Servings

Prepare and set aside:
1 bunch of broccoli, chopped and cooked
1 carrot sliced thin
1/2 onion, diced

Sauce:
4 Tbsp Earth Balance
¼ cup flour
dash poultry seasoning
dash onion powder
dash garlic powder
½ tsp salt
1 vegetable bullion cube
1 cup hot water
1/4 cup veganaise - grape seed kind
1/2 tsp curry powder
Juice of 1/2 lemon or equivalent

In a medium saucepan, melt the Earth Balance. Stir in the flour, poultry seasoning, onion powder, garlic powder, curry powder and salt. Cook over medium heat, stirring constantly, for 3 minutes, or until the mixture is smooth and bubbly. Add bullion cube. Whisk in the hot water, keeping the mixture smooth and free of lumps. Bring to a boil, whisking constantly, reduce the heat, add veganaise and lemon juice and cook until thickened and smooth. Use the sauce hot, or cover and refrigerate until ready to use.

Place veggies in 8x8 pan. Pour sauce over top. Bake covered with foil for 1/2 hour or until bubbly. Serve over brown rice.