Asparagus, Carrots, Onions, and Rice with Un-cheese Sauce

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Asparagus, Carrots, Onions, and Rice with Un-cheese Sauce


3 lbs. Asparagus
1 lb. Carrots
1 lb. Onions
3 cups White Beans, cooked or canned
1/4 cup Lemon Juice
1 cup Nutritional Yeast
2 cups Brown Rice cooked in 4 cups Water
(To enlarge the photo of the asparagus, carrots, onions and rice with un-cheese sauce, click on the photos or link)


We usually cook the asparagus, carrots, and onions for this recipe in a large covered dish in the microwave oven, but they can also be cooked in a wok or pressure cooker.  The rice is cooked in a pot on the stovetop.

Begin by placing the water in the rice pot on the stovetop, and bring the water to a boil.  Add the rice, reduce the heat to simmer, cover, and cook until all the water is absorbed into the rice.

While the rice is cooking, wash and clean the asparagus, cut into pieces about 1 inch long, and place in the large covered baking dish.

Wash and peel the carrots and onions. Thinly slice the carrots and dice the onions.  Add to the asparagus.

Cook until the asparagus, carrots and onions are tender.

While the veggies are cooking, put the beans, lemon juice and nutritional yeast in the container of a high speed blender. Cover the container and run the blender at high speed until the contents are creamy smooth.

When the veggies and rice are cooked, add the rice to the baking dish and mix together. Thoroughly mix in the un-cheese sauce from the blender container, and cook for another 5 minutes to re-warm and blend the flavors.

Serve with a large tossed salad and enjoy!

Ingredients Information


Beans, Cannellini, canned


Lemon Juice, Reconstituted

Onions, Yellow

Rice, Brown

Nutritional Yeast
It makes everything taste better.

Utensils and Equipment Information

Dish, Ceramic Baking


Measuring Cups, Dry

Measuring Cup, Liquid

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing