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.
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.
How to Make Broccoli Rice Casserole?
Easy to make:
- Make the sauce
- Saute the vegetables
- Add rice and sauce
- Bake until bubbly
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.
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.
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.
If you love rice, check out these other amazing rice recipes:
- 326 kcal / 1363 kJ
- 11 g
- 10 g
- 49 g
- 40 min
- Ready in:
- 40 min
- 1 tablespoon olive oil, or 2 tablespoons water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups brown rice, cooked (make sure the rice is already cooked)
- 3 cups broccoli florets
- Preheat oven 400 degrees. Lightly spray or brush casserole dish (9x13 pan) with oil and set aside.
- 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.
- 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.
- 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.
- You can use frozen broccoli or prepackaged broccoli florets to save time.
- 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.
- 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.