Author: If cozy comfort food is your love language, this Vegan Broccoli Rice Casserole is speaking your name. Tender broccoli and fluffy rice are coated in a rich, cheesy-style sauce made completely from scratch. Top it with either crispy breadcrumbs or melty vegan cheese for the ultimate side (or main) that always disappears fast.
It's the cozy classic you know and love, just totally vegan! This Vegan Broccoli Rice Casserole tastes just like the one you grew up with, only it's dairy-free, egg-free, and (dare I say) even better. No canned soup here, just simple ingredients and that rich, comforting flavor everyone craves. It's the perfect make-ahead side dish for Thanksgiving or the holidays, and it freezes beautifully, too. You can top it with gooey vegan cheese (store-bought or my homemade Vegan Nacho Cheese) or go for the crispy buttery breadcrumb topping instead. I'm team cheese, but my husband Adam will always vote breadcrumbs! What team are you on?
Why You'll Love This Vegan Broccoli Rice Casserole
- Comfort food made vegan: With the rich, cheesy, creamy sauce, fluffy rice, tender-crisp broccoli, and cheese or breadcrumb topping, this is the kind of recipe that will satisfy ALL your comfort food cravings, no dairy needed.
- Meal or a side dish: Serve this casserole as a side for your favorite vegan protein, for a holiday dinner with Vegan Turkey Roast, or divvy up bigger portions for a filling main dish.
- Great for making ahead: You can assemble this vegan broccoli rice casserole ahead of time which makes it awesome for holidays or you can freeze it for an easy weeknight dinner when you don't feel like cooking.
- Simple ingredients: Everything you need is probably already in your pantry.
Ingredients for Vegan Broccoli Rice Casserole
- Broccoli and rice: For the casserole base. I recommend long grain rice, which is fluffier than short-grain.
- Vegan butter, flour, and plant-based milk: This creates a buttery roux that makes the sauce rich and creamy.
- Onion and garlic: To infuse the sauce with flavor as it cooks.
- Nutritional yeast and lemon juice: Nutritional yeast adds a cheesy flavor to the sauce, while lemon juice mimics the tanginess of cheese.
- Seasonings: Mustard powder, chili powder, paprika, salt, and pepper.
- Toppings: Top the casserole with breadcrumbs and butter or vegan shredded cheese.
How to Make Vegan Broccoli Rice Casserole
- Blanch the broccoli: Boil the broccoli in salted water for 2 minutes, then drain.
- Make the roux: Melt the vegan butter in a skillet over medium heat, then sauté the onion and garlic for 5 minutes. Sprinkle in the flour and cook, whisking constantly, for 1 minute until the mixture smells nutty.
- Add the liquid: Stream in the plant milk, then stir in nutritional yeast, lemon juice, and seasonings. Cook about 5 minutes, whisking frequently, until thick and creamy. Season to taste.
- Assemble the casserole: Stir together the cooked rice, broccoli, and sauce in a large bowl.
- Top it off: Transfer the casserole mixture to a greased casserole dish and sprinkle with the breadcrumb mixture or vegan cheese.
- Bake: Bake at 350ºF for 30-35 minutes, until bubbly and golden. Leave uncovered for breadcrumbs, or cover for the first 20-25 minutes if using cheese.
Tips and Variations
- Don't overcook the broccoli: Blanch just 2 minutes, it'll finish cooking in the oven.
- Make it gluten-free: You can use a 1:1 gluten-free flour in the sauce, and if you want to do the breadcrumb topping, make sure they're also gluten-free.
- Extra-cheesy: For extra melty vibes, stir a handful of vegan cheese right into the sauce before baking.
- Swap the grain: Use cooked quinoa instead of rice for extra protein and a slightly nutty flavor. Cooked farro or couscous would also work (but note: farro isn't gluten-free).
- Add extra veggies: Stir in some cauliflower florets, peas, or spinach for extra color and nutrition.
- Try different toppings: Mix breadcrumbs with chopped nuts for crunch, or swap vegan cheddar for homemade Vegan Nacho Cheese for a melty twist.
Serving Suggestions
Pair this vegan broccoli rice casserole with:
How to Store and Reheat
- Refrigerator: Cover the vegan broccoli rice casserole or transfer leftovers to an airtight container. Refrigerate for up to 4 days. Reheat in the microwave (for smaller portions) or in a 350°F oven, covered with foil, for 15-20 minutes until heated through. For a crisp topping, remove the foil for the last 5 minutes of baking time.
- Freezer: To freeze before baking, assemble the casserole, cover tightly, and freeze. Bake straight from frozen at 350°F for 40-45 minutes. To freeze after baking, cool completely, wrap tightly, and reheat from frozen at 350°F, covered, for 25-30 minutes, uncovering during the last few minutes of cooking to re-crisp the top.
If you try this vegan broccoli and rice casserole recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Vegan Rice Recipes
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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
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Ingredients
For the casserole:
- 1 large head broccoli, cut into florets (about 6 cups)
- 2 cups cooked rice
For the sauce:
- 3 tablespoons vegan butter
- 1 small yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 3 tablespoons all-purpose flour, (is there a gluten-free sub?)
- 2 cups plant-based milk, (such as oat or soy)
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon mustard powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon 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
Skye says
Can we use something else the vegan butter because it confuses me notion and garlic and butter and it will turn cheesey ?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Skye! Yep, you can use a different vegan butter if you like. The butter won’t make it cheesy, it just adds richness and helps the flavor. The cheesiness comes more from the nutritional yeast. I’d stick with a vegan butter rather than swapping for something very different in this one.
Elisa Snow says
This is SO amazing! My husband and I loved it! It’s so cozy, comforting and healthy! Will definitely be adding this to our meal rotation again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Elisa! I’m so glad you both enjoyed it. Cozy meals like this are the best 😊
Daisy says
This looks so good, could it be made with frozen broccoli instead of the fresh, and if so would it be the same amount of 6 cups?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Daisy! Yes, frozen broccoli works just fine here. No need to blanch it first since it’s already par-cooked. I recommend thawing it and patting it dry, then using about the same amount (roughly 6 cups of florets). It will finish cooking perfectly in the casserole. 😊
Daisy says
Great, thank you for the suggestion. I’m looking forward to trying this! Love your recipes, they helped convince my reluctantly vegan husband to keep with it 😁
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s amazing to hear, Daisy!! Please tell your husband I’m cheering him on 😄
Taniya says
This article has excellent writing and is very impressive. Thank you for providing us with this fantastic blog.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much for the kind words, Taniya!
Atiya says
Delicious, comforting and so flavourful. Easy to make with the ingredients you probably have at home already.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Atiya! So glad you enjoyed it.
Meg says
I have yet to find a bad recipe on your site! This one is another winner. I didn’t have an onion on hand so just used onion powder and added chopped carrots I had in the fridge. Also used quinoa instead of rice per your suggestion as a way to get more protein. Turned out fantastic!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thanks so much Meg! SO thrilled you love my recipes so much! Glad you loved this one too 🙂
Maryann Howard says
Used the cheese topping
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Maryann!
Michael says
Hi Sam, love your web site and your recipes. Just tried your broccoli rice casserole dish last night and it was a personal hit. I'm looking forward to eating more of it later today. Good job!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! So thrilled you loved the casserole (and my site/recipes). Thanks so much Michael! 🙂
Nicole says
Delicious, hearty and easy to make!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Nicole, thank you for the review!
Rebecca says
What is a good tasting store-bought vegan cheese for this?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rebecca! My go-to is Violife cheddar for topping since it melts well and has a mild cheesy flavor. Daiya Cutting Board shreds or Follow Your Heart cheddar are great too. Any of those will work perfectly. Enjoy! 😊
Beth Ann says
Thanks Sam! This was exactly my request - to share more grain based bakes.
Made tonight exactly as recipe, just added a touch of cayenne for a little kick. Didn't have bread crumbs, so used rice krispies.
Divine!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Beth Ann! So happy you enjoyed it and I am thrilled the grain based bakes are a hit. Thanks for trying it! 😊
Jane says
I'm team both! what a great recipe. I only eat brown rice but I will try the pre-cooked microwave brown rice. Cannot wait to make it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jane! Pre-cooked microwave brown rice will work great in this recipe. Just make sure the rice is cooked and fluffy before mixing it with the sauce. Hope you love it! 😊
Sheila Valenti says
Can this be made whole food plant based SOS? Or at least close to it?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sheila! Yes, you can make a close WFPB SOS version. Use water or veggie broth instead of butter to sauté, swap the flour one to one with a whole wheat pastry flour or gluten free flour, and skip the cheese and breadcrumbs. For the topping, try crushed cornflakes or more rice instead. It will still be delicious and cozy. Hope that helps! 😊