The possibilities for this casserole are endless. Change up the vegetables with any you may have on hand. The recipe is very flexible.  

• 5 cups cooked brown rice 
• 1 cup mushrooms, sliced
• ½ cup onions, finely chopped
• 2 cups broccoli florets 
• 1 cup red bell pepper, diced 
• 1-2 jalapeño peppers, diced 
• 1 teaspoon chili powder
• ½ teaspoon salt 
• 2 tablespoons vegan Worcestershire sauce  
•  2 cups unsalted vegetable broth
•  ½ cup breadcrumbs
• 2 tablespoons melted vegan butter (optional)
• ½ cup chopped almonds
• 2 tablespoons parsley, chopped
• ½ teaspoon ground black pepper
• ½ teaspoon celery salt

 Preheat oven to 350°F (175°C). Lightly oil or use cooking spray on a 10”×13” casserole dish.  In a large bowl, add cooked rice, mushrooms, onions, broccoli, and peppers. Toss together. In another small bowl, mix the chili powder, salt (if vegetable broth is not salted), vegan Worcestershire and vegetable broth. Then, mix 1½ cup of the vegetable broth mixture to the rice and pour into casserole dish.  In a bowl, combine breadcrumbs, melted butter, almonds, parsley, pepper, and celery salt. Then spread the mixture over the rice and vegetables. If you feel mixture is too dry, pour the rest of the vegetable broth around the outside edge of the dish to add moisture. Place in oven for 25-30 minutes or until top is golden brown and casserole is bubbly. Check for dryness during the cooking process and add water or broth as needed.  Remove and let stand for 10 minutes before serving.