Creamy Vegan Broccoli and Rice Casserole

I found this recipe on Fat Free Vegan Kitchen.
I made it today and it is very yummy.

Ingredients:
In a food processor or blender put in the following and blend well.
Sauce:

• 1 1/4 cup plain unsweetened soy or rice milk
• 1/2 cup nutritional yeast
• 4 teaspoons cornstarch
• 1 clove garlic-I used 3
• 1/2 tablespoon lemon juice
• 1/2 Tablespoon sherry-optional
• 1/2 teaspoon salt-optional1/2 teaspoon onion powder
• 1/4-1/2 teaspoon dry mustard
• 1/4 teaspoon smoked paprika
• Couple shakes Mrs.Dash Southwestern Chipolte Seasonings-my addition
• 1 Tablespoon tahini
• generous amount of freshly ground black pepper

More Ingredients:

• 1 head broccoli, cut into small florets (about 5 cups)
• 1 medium onion- chopped
• 1 red or yellow bell pepper-chopped
• 1/2 cup celery-chopped
• 1 15 oz. can Kuners chickpea-rinsed, drained
• 1 teaspoon dried thyme
• 3 cup cooked brown or wild rice
• 1/2 cup sliceded or slivered almonds-optional

Directions:

1. Preheat oven to 375 degrees.
2. Lightly spray a medium casserole dish.(About 2 1/2 quart size.)
3. Place the sauce ingredients into a blender or food processor and blend until smooth. Set aside.
4. In a large kettle, saute the onion, pepper, celery for about 4-5 minutes.
5. Add  the broccoli, beans and all the rest of the ingredients, except the slivered almonds.
6. Add the sauce. Season to taste.
7. Pour into the prepared casserole container.
8. Top with the almonds.
9. Bake 30 minutes covered. remove cover and bake 15 minutes more.

Enjoy!!!