Vegan Broccoli Rice Casserole

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This Vegan Broccoli Rice Casserole dish is fit for special dinner, broccoli and brown rice smothered in a creamy, cheesy sauce and baked until golden. It is so easy to prepare, healthy and so tasty!

Vegan Broccoli Rice Casserole

You can actually prepare the vegan cheese sauce for this Healthy Broccoli Rice Casserole, ahead of time and have this meal ready in no time at all.

Creamy Vegan Broccoli Rice Casserole

This recipe was originally posted on my website, June 20, 2013. It needed some facelift with new photos and descriptions. Afterall it is a reader’s favorite and it has withstood the test of time. Definitely a classic Healthier Steps dish, so I haven’t altered the ingredients.

Vegan Casserole Recipes Broccoli Rice

How to Make Broccoli Rice Casserole?

Easy to make:

  1. Make the sauce
  2. Saute the vegetables
  3. Add rice and sauce
  4. Bake until bubbly
  5. Serve

If you are like me, I just love these easy to prepare dishes that can feed lots of people, you will have more time to focus on making a stew, salad, and dessert. I find that one of my curry dishes, like my Vegan Chickpea Curry or Zucchini and Peas Curry, taste amazing with this easy vegan broccoli rice casserole dish.

The flavor of the vegan cheesy sauce with the rice and broccoli gives a homecooked, comforting feel, brings back memories of my mom’s cooking. This Vegan Broccoli Rice Casserole is made with nutritional yeast for its cheesy flavor. I used organic brown rice instead of white for its added fiber and nutrients. You can substitute cooked quinoa with cooked brown rice.

Broccoli Florets For Vegan Broccoli Rice Casserole

Vegan Broccoli Rice Casserole is that comforting dish that is ideal to serve for a large crowd, that summer BBQ, Thanksgiving dinner, just a perfect way to use up leftover rice and even frozen broccoli.Easy Vegan Broccoli Rice Casserole in White casserole dish before baking.

Last week I went to my first Everything Food Conference, it was held in beautiful Utah. If you haven’t been to Utah well it is a must-see. It was held outside of Salt Lake City. The beauty of this trip is I had my family with me, they basically went sightseeing while I attended the meetings.

I met with some awesome brands and the classes by other food bloggers were so inspiring. I basically learn a lot so I can improve your experience here on my website.

I also went to so many delicious restaurants. One of my favorite vegan and gluten-free bakery was City Cakes Bakery And Cafe, they had the most beautiful cakes, moist cupcakes, and baked goods.

I was like a kid in a candy store, it was so hard to choose from all the tasty treats. I had the most creamy, rich and delicious strawberry parfait, sweet and juicy strawberries, topped with a moist sponge cake and a pillowy soft whipped cream, all gluten-free and vegan.

Vegan Broccoli Rice Casserole with nutritional yeast

If you love rice, check out these other amazing rice recipes:

If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Categories

Categories: ,
Course:
Cuisine:

Nutrition

(

Per serving

)
Energy: 326 kcal / 1363 kJ
Fat: 11 g
Protein: 10 g
Carbs: 49 g

Cooking Time

Cooking: 40 min
Ready in: 40 min
For: 8 Servings

Ingredients

Casserole

Sauce

Instructions

  1. Preheat oven 400 degrees. Lightly spray or brush casserole dish (9x13 pan) with oil and set aside.
  2. Prepare cashew sauce, In a high-speed blender, place cashew or almond and water and process until smooth. Add yeast flakes, onion, tapioca starch, garlic and sea salt and process until creamy. Set aside.
  3. Heat a large heavy duty skillet with oil over medium high, saute onion and garlic until soft. Add broccoli florets and cook for about a minute.
  4. Add rice and sauce, stirring until fully coated and thicken and fully combined. Scoop broccoli rice casserole into the prepared casserole dish, cover and bake for 35-40 minutes or until slightly golden.

Notes

  1. You can use frozen broccoli or prepackaged broccoli florets to save time.
  2. You can keep leftover rice in the freezer for up to 6 months, I normally freezer 2-4 cup portions. For this dish, you just defrost rice ahead of time.
  3. For the sauce, you can use either cashew or blanch almond. To blanch almond, bring water to boil in a medium saucepan over medium heat. Add raw almonds to boiling water and cook for 1 minute. Drain immediately using a colander and rinse with cold water. Using fingers and squeeze almonds to remove skin. Discard skin and now your almonds are ready.

Vegan Broccoli Rice Casserole

 

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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76 Comments
  1. Lindsay
    April 23, 2020

    One of my favorite vegan recipes.

  2. Tina
    April 9, 2020

    This looks so good! I just have a question though, is the 2 cup rice measurement before cooking or after? Thanks!

  3. Lisa
    February 27, 2020

    Hi Michelle, I wondered if it could be made via the Instant Pot? It’s delicious!

  4. Aileen
    February 23, 2020

    Hi, this my second time for making your recipe I did add some mushrooms and asparagus as well. It was really good. Thanks.

  5. Shirley
    November 30, 2019

    This recipe for broccoli rice casserole was perfect! I used raw cashews, added mushrooms & used a package of brown rice, red quinoa & garlic as I forgot to buy brown rice. The flavor was great!