Cheesy Vegan Broccoli and Rice Casserole will keep you warm and cozy on a chilly evening. It’s the perfect dinner for a busy weeknight, but it’s also great for weekends and special occasions. This easy recipe is vegan and gluten-free.
Vegan Broccoli and Rice Casserole
Comfort food season is here, and I can think of nothing more comforting than a hearty cheesy casserole. This casserole is made with brown rice and broccoli and might just be my favorite cold weather meal.
Broccoli is probably my favorite vegetable. I came to love it because of the cheese sauce my mom used to make with it when I was little. It was dipped in a sauce made from a packet of frozen broccoli powder mix, but I loved it.
I still love broccoli and cheese, only now as an adult, I’ve given up dairy. Often, I’ll add broccoli to my mac and cheese and I make my own cheese sauce with hidden veggies. There is something truly magical when the cheese sauce combines with those little flowers.
what do you want
- the carrot
- cauliflower
- onion
- cashew nuts
- Nutritional Scream
- garlic
- lemon juice
- Cornstarch
- Dijon mustard
- Sea salt
- Broccoli
- Cooked brown rice
- paprika
See recipe card for exact measurements
Cooked brown rice
If I know I’m going to have a busy week, I’ll make a big pot of brown rice on Sunday and store it in class containers in the fridge. You can buy bags of frozen rice at most grocery stores. If you are using frozen rice, make sure it is thawed before using it in this recipe.
When making the casserole for these photos, I used leftover rice from a Chinese take-out.
How to Make Vegan Broccoli and Rice Casserole
This recipe is super easy to make!
- First you boil carrots, cauliflower, onions and cashews in a large pot on the stove.
- Then, you mix them with nutritional yeast, garlic, lemon juice, cornstarch, mustard, and salt and water in a blender until smooth and creamy. (I like to use my Blendtec for this step.)
- While cooking the vegetables for the sauce, you steam the broccoli. Add about an inch of water to a large pot. Place a steamer basket inside the pot and fill it with broccoli florets. Bring the water to a boil, cover the pot and cook for about 3 minutes.
- If you don’t have a steamer basket, you can blanch the broccoli. Bring a large pot of salted water to a boil and set aside a bowl of ice water. Cook broccoli in water for a minute or two. Remove the broccoli with a slotted spoon and immediately plunge into ice water.
- Then, in a large bowl, mix together the cooked brown rice, steamed broccoli, and cheese sauce.
- Finally, you pour the mixture into a large casserole dish. Sprinkle with paprika. Bake your casserole for 30 minutes or until the cheese is bubbly and the top is golden brown.
Recipe notes
Having leftover rice in the fridge makes this casserole come together very quickly. I like to make a big batch and then freeze it in smaller containers. The cheese sauce can be made in advance, if you know you’re going to be pressed for time. You can make the whole casserole in advance, cover it and refrigerate it, and then pop it in the oven when you’re ready for dinner.
Serving your Broccoli and Rice Casserole
A big bowl of vegan broccoli and rice casserole is just what I need for dinner on a cold weeknight. If you want to add a little protein, you can add a can of cooked chickpeas while mixing the rice, broccoli, and cheese sauce together.
You also serve it as a side dish with vegetables, such as pan-seared Brussels sprouts, and a protein, such as baked tofu.
Vegan Broccoli and Rice Casserole
Cozy up to a bowl of cheesy vegan broccoli and rice casserole. It’s just the thing to keep you warm and cozy on a chilly evening.
Materials
For the cheese sauce
- 2 the carrot chopped (about one cup)
- 2 the cup chopped cauliflower
- ¼ the cup chopped onion
- ½ the cup raw cashews
- ½ the cup Nutritional Scream
- 1 cloves garlic
- 1 table spoon lemon juice
- 1 table spoon Cornstarch
- 1 teaspoon Dijon mustard
- ½ teaspoon Sea salt
For the casserole
- 2 the bunch Broccoli cut into bite-sized pieces (about 6 cups)
- 2 the cup Cooked brown rice
- ½ teaspoon Paprika
instructions
-
Preheat your oven to 350°.
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Place carrots, cauliflower, onion and cashews in a large bowl. Fill it with enough water to cover the vegetables plus about two inches.
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Bring the water to a boil over medium-high heat and then reduce the heat and simmer for about 15 minutes or until the vegetables are fork-tender.
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Drain the vegetables and save the water. Let the vegetables cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, lemon juice, garlic, mustard, cornstarch and salt. Add 2 cups reserved cooking water and blend until smooth and creamy.
-
While the vegetables are cooking, steam the broccoli. Add about an inch of water to a large pot. Place a steamer basket inside and fill it with broccoli florets. Bring the water to a boil, cover the pot and cook for about 3 minutes.
-
If you don’t have a steamer basket, you can blanch the broccoli. Bring a large pot of salted water to a boil and set aside a bowl of ice water. Cook broccoli in water for a minute or two. Remove the broccoli with a slotted spoon and immediately plunge into ice water.
-
In a large bowl, mix together the cooked brown rice, steamed broccoli and cheese sauce. Pour mixture into a large casserole dish. Sprinkle with paprika.
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Bake your casserole for 30 minutes or until the cheese is bubbly and the top is golden brown.
Calories: 210kcal
If you love broccoli like I do, you might also like:
More comforting casseroles included
