Add olive oil, onion, garlic and celery to saute pan and cook for 5 mins.
Add vegetable broth, carrots and broccoli, cover and cook for another 10 mins.
Mix in vegan cream cheese or cashew cream, nutritional yeast, tamari, rice and beans.
Place in 8x8 or 9x9 oven safe dish.
In a separate bowl, combine bread crumbs and olive oil (if using) then sprinkle it over casserole. See notes for oil-free baking.
Bake for 20-25 minutes or until the bread crumbs are golden.
To make Cashew Cream soak ½ cup of cashews in water for a few hours or in boiling water for 10 mins. Discard water and add cashews, ½ cup of water, and a splash of lemon juice to high-speed blender & blend until smooth.Oil-Free: sautee onion, garlic, and celery in water or vegetable broth. *Nutritional info includes cashew cream not vegan cream cheese.