Vegan Broccoli Rice Casserole
This Vegan Broccoli Rice Casserole is creamy, cheesy, and loaded with veggies, the kind of comfort food that disappears fast at potlucks, holiday tables, and weeknight dinners. Tender broccoli and fluffy rice are coated in a rich, cheesy-style sauce (made from scratch with simple pantry ingredients) and finished with your choice of a golden breadcrumb crust or a gooey, melty cheese topping. It’s cozy, crowd-pleasing, and a classic side dish that can easily double as a main.
Servings: as a side
Ingredients
For the casserole:
- 1 large head(s) broccoli cut into florets (about 6 cups)
- 2 cup(s) cooked rice
For the sauce:
- 3 tablespoon(s) vegan butter
- 1 small(s) yellow onion chopped
- 4 clove(s) garlic minced or pressed
- 3 tablespoon(s) all-purpose flour (is there a gluten-free sub?)
- 2 cup(s) plant-based milk (such as oat or soy)
- ¼ cup(s) nutritional yeast
- 1 tablespoon(s) lemon juice
- 1/2 teaspoon(s) mustard powder
- 1/2 teaspoon(s) chili powder
- 1/2 teaspoon(s) paprika
- 3/4 teaspoon(s) salt plus more to taste
- ¼ teaspoon(s) black pepper
For the topping (choose one):
- Breadcrumb topping: ½ cup breadcrumbs tossed with 2 tablespoons melted vegan butter
- Cheesy topping: ½ cup shredded vegan cheddar cheese
Instructions
- Preheat the oven: Preheat oven to 350°F (180°C) and lightly grease a 2-quart (2 L) casserole dish.
- Blanch the broccoli: Bring a large pot of salted water to a boil, add broccoli florets, cook for 2 minutes, then drain well. (The broccoli will continue to cook in the casserole).
- Make the sauce: In a large skillet, melt vegan butter over medium heat, add onion and garlic, and sauté 5 minutes until softened. Sprinkle in the flour and cook, whisking constantly, for 1 minute, until it forms a thick paste and smells lightly nutty.
- Add the liquid: Slowly pour in the plant milk, then stir in nutritional yeast, lemon juice, mustard powder, chili powder, paprika, salt, and pepper. Cook about 5 minutes, whisking frequently, until thick and creamy. Taste and adjust seasoning if needed.
- Assemble the casserole: In a large bowl, mix together the cooked rice, blanched broccoli, and sauce until evenly coated, then transfer to the prepared casserole dish.
- Top and Bake: For cheese topping: Sprinkle with vegan cheddar. Cover and bake the casserole with foil for the first 20–25 minutes, then uncover for the last 10 minutes so the cheese melts and the top gets golden.For breadcrumb topping: Sprinkle with the breadcrumb mixture and bake uncovered for 30–35 minutes, until bubbly and golden on top.
Notes
Gluten-Free Option: Use gluten-free flour in the sauce (1:1 swap) and gluten-free breadcrumbs or cheese topping.
Storage: Cover and refrigerate up to 4 days. Reheat in the microwave in portions, or reheat the entire casserole in a 350°F (180°C) oven, covered with foil, for 15–20 minutes until heated through. For crisp topping, remove foil for the last 5 minutes.
Freezing: Can be frozen before or after baking (before baking is best for texture). To freeze, assemble fully, cover tightly, and freeze. Bake straight from frozen at 350°F (180°C) for 40–45 minutes until hot and bubbly. If freezing after baking, cool completely, wrap tightly, and reheat from frozen at 350°F (180°C), covered, for 25–30 minutes, uncovering at the end for crisp topping.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 165kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 311mg | Potassium: 396mg | Fiber: 3g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 74mg | Calcium: 129mg | Iron: 1mg
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