Preheat oven to 350°F (175°C).
In a large mixing bowl, add the cooked rice, broccoli, tomatoes, carrots, and nutritional yeast and stir until everything is nice and mixed up.
In a smaller separate bowl, add the non-dairy milk, tahini, paprika, onion granules and sea salt and whisk until everything is combined.
Add the liquid mixture to the rice mixture and stir.
Add a tiny amount of olive or coconut oil to a paper towel and grease an 8x8 inch baking pan, wiping off any excess oil.
Add the rice mixture to the pan, cover with foil and bake for 25 minutes. After 25 minutes, take the foil off the baking dish, turn the heat up to 400°F (205°C) and bake for an additional 10 minutes.