Vegan Broccoli Rice Casserole

5 from 11 votes

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.

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: 8 as a side

Author: Sam Turnbull

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

US Customary - Metric

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

Find it online:

https://itdoesnttastelikechicken.com/vegan-broccoli-rice-casserole/

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