Vegan Broccoli Casserole with Rice
A hearty, creamy, completely dairy-free casserole made with tender broccoli, fluffy rice, a velvety cashew-based sauce, and a crunchy breadcrumb topping. Comforting like classic casseroles but lighter, healthier, and totally plant-based.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Serves: 4–6
Ingredients
For the Casserole
2 cups broccoli florets, chopped small
1 ½ cups cooked rice (white or brown, preferably day-old)
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
½ cup carrots, diced
1 tsp dried oregano
1 tsp dried basil
½ tsp black pepper
1 tsp salt
For the Vegan Creamy Sauce
1 cup raw cashews, soaked in hot water 15 mins
1 ½ cups unsweetened plant milk
3 tbsp nutritional yeast (gives cheesy flavor)
1 tbsp cornstarch or flour
1 tsp Dijon mustard
½ tsp turmeric
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt
Topping
½ cup breadcrumbs (panko or regular)
2 tbsp olive oil
Pinch of garlic powder + paprika
Instructions
1. Preheat Oven
Preheat to 180°C (350°F).
2. Prepare the Creamy Vegan Sauce
Drain cashews.
Blend cashews + plant milk + nutritional yeast + mustard + spices + cornstarch until completely smooth.
Set aside — it should look like creamy cheese sauce.
3. Cook the Vegetables
Heat olive oil in a pan.
Add onion → cook 3 minutes.
Add garlic, mushrooms, carrots → saute 5–6 minutes until soft.
Add broccoli → cook 3 minutes (it will finish cooking in the oven).
Sprinkle oregano, basil, salt, pepper.
4. Mix the Casserole
In a large bowl, combine:
Cooked rice
Sauteed vegetables
Vegan creamy sauce
Mix until everything is well-coated.
5. Add Topping
Mix breadcrumbs with olive oil, garlic powder, paprika.
Sprinkle evenly over casserole.
6. Bake
Bake 25–30 minutes until:
Top is golden
Sauce is bubbling around the edges
7. Rest
Let rest 5 minutes before serving—it sets better.
Notes & Variations
Make it gluten-free: Use GF breadcrumbs.
Add protein: Chickpeas or tofu cubes mix in beautifully.
Add more veggies: Zucchini, peas, spinach, or cauliflower work!
Nut-free option: Replace cashew sauce with oat-milk + 2 tbsp tahini.
Tips
Day-old rice absorbs sauce best.
Don’t overcook broccoli before baking.
Blend sauce very smooth for a “creamy cheese” effect.
Frequently Asked Questions
Q: Can I use frozen broccoli?
Yes! Thaw and pat dry to avoid extra water.
Q: Can I make this ahead?
Yes. Assemble, refrigerate (24 hrs), bake when needed.
Q: Freezer-friendly?
Absolutely. Freeze up to 2 months; reheat at 180°C covered with foil.
Nutritional Information
Calories: 310
Protein: 10g
Carbs: 42g
Fat: 12g
Fiber: 5g