1 bunch fresh broccoli cut into florets (or 10 ounces frozen florets)
2 cups brown or white rice
1/2 cup (1 stick) vegan margarine
1/2 cup unbleached all purposed flour
3 1/2 cups boiling water
2 teaspoons salt
1 tablespoon tamari
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
pinch tumeric
1 cup nutritional yeast flakes
salt and pepper to taste
pinch paprika

Steam the broccoli for 5-6 minutes. Cook the rice according to package directions.

Spread the cooked rice over the bottom of a 9x13 inch casserole dish. Sprinkle with broccoli and set aside.

Preheat oven to 350 degrees. Melt margarine in a medium skillet over low heat. Over medium heat, beat in the flour with a whisk until the mixture is smooth and bubbly, then whisk in the boiling water, salt, tamari, garlic powder, onion powder and tumeric. Cook until thick and bubbling, then whisk in the yeast. Add salt and pepper to taste.

Pour sauce over the broccoli and rice, sprinkle the top with paprika and bake for 15 minutes. If desired, place the casserole under the broiler for a few minutes until the sauce is browned and crusty. Makes 4 servings.