There’s something deeply comforting about a bubbling, golden-brown casserole coming out of the oven. It promises warmth, satisfaction, and a meal that brings everyone to the table. But for years, that classic cheesy broccoli and rice bake felt off-limits if you were avoiding dairy.
After countless tests in my professional and home kitchens, I’ve perfected a version that delivers all that nostalgic comfort without a shred of cheese. This vegan casserole is creamy, savory, and has that irresistible baked texture that makes it a guaranteed crowd-pleaser, whether you follow a plant-based diet or are simply looking for a delicious, veggie-packed dinner.
This recipe is designed for success, flavor, and ease. Here’s what makes it a keeper:
- Creamy & Convincingly “Cheesy”: A carefully balanced sauce made with nutritional yeast and white miso creates a deep, savory, umami-rich flavor that truly satisfies that cheesy craving.
- One-Pan Simplicity: You’ll build the sauce, mix in the main ingredients, and bake it all in one dish (plus a skillet), meaning less cleanup and more time to enjoy your meal.
- Nutrient-Packed Comfort: It’s comfort food you can feel good about, loaded with fiber and vitamins from fresh broccoli and offering a complete protein from the nutritional yeast.
- Meal Prep Friendly: It reheats beautifully, making it perfect for make-ahead lunches or easy weeknight dinners. You can even assemble it a day ahead.
- Highly Customizable: The base recipe is a fantastic canvas. I’ll show you how to easily add protein, switch up the veggies, or adjust the flavors to your taste.
- Family-Approved: This dish has a familiar, comforting appeal that wins over even the pickiest eaters, making it a fantastic way to sneak more vegetables into dinner.
Ingredients You’ll Need
- Let’s gather our ingredients. This recipe uses simple, accessible components to create a symphony of comfort. The magic lies in how we combine them. For the best flavor and texture, I highly recommend using unsweetened, unflavored soy or oat milk—they have a neutral taste and creamier body that mimics dairy milk perfectly in sauces. The nutritional yeast is non-negotiable for that cheesy flavor; look for it in the bulk bins or health food section of your grocery store. White miso paste is my secret weapon for umami depth, but a good soy sauce or tamari works in a pinch.
- For the Savory Cheese Sauce:
- Yellow Onion & Garlic: The aromatic foundation. Finely dicing the onion ensures it melts into the sauce.
- All-Purpose Flour: This forms the roux that thickens our sauce to a luscious, gravy-like consistency. A 1:1 gluten-free blend works perfectly.
- Unsweetened Plant Milk: The base of our sauce. Soy or oat are my top choices for their creaminess and neutral flavor.
- Vegetable Broth: Adds another layer of savory depth and helps achieve the perfect sauciness.
- Nutritional Yeast: The star for cheesy flavor. Don’t skip it!
- White Miso Paste: This fermented soybean paste adds a complex, salty, savory punch that mimics the fermented notes in aged cheese.
- Spices: Smoked paprika, garlic powder, and onion powder build a rounded flavor profile. A pinch of turmeric gives a warm, golden hue.
- For the Casserole Base & Topping:
- Broccoli Florets: Use fresh broccoli for the best texture and bright green color. Cut them into uniform, bite-sized pieces so they cook evenly.
- Cooked Rice: Day-old, cooled rice is ideal here as it absorbs the sauce without becoming mushy. White or brown rice both work.
- Panko Breadcrumbs: They create an airy, extra-crispy topping. For a gluten-free version, use certified GF panko.
- Olive Oil & Nutritional Yeast (for topping): Tossing the breadcrumbs with oil and a bit more “nooch” ensures a flavorful, golden-brown crust.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any specialty gear for this recipe. A 9×13 inch baking dish is the perfect size. A large skillet or Dutch oven (at least 4 quarts) is essential for making the sauce and sautéing the aromatics—you’ll mix everything right in it.
A good whisk is your best friend for creating a smooth, lump-free roux-based sauce. Beyond that, standard measuring cups, spoons, a cutting board, and a knife are all you need. If you want to get fancy, a microplane for mincing the garlic will give you the most potent flavor.
How to Make Vegan Cheesy Broccoli & Rice Casserole Recipe
Step 1: Sauté the Aromatics
Preheat your oven to 375°F (190°C) and lightly grease your baking dish. In your large skillet or Dutch oven, heat the olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, for 5-6 minutes.
You’re not looking for color, just softness and translucency. This sweetens the onion and builds a flavor base. Add the minced garlic and cook for just one more minute until fragrant—trust me, burnt garlic is bitter, so keep it moving.
Step 2: Build the Roux & Sauce Base
Sprinkle the flour evenly over the cooked onions and garlic. Stir constantly with a wooden spoon for about 60 seconds. This cooks the raw flour taste out and forms your roux, the key to a thick, non-grainy sauce.
Now, slowly start whisking in the plant milk, about half a cup at a time. Whisk vigorously after each addition until completely smooth before adding more. This patience prevents lumps.
Step 3: Flavor & Thicken the Sauce
Once all the milk is incorporated and smooth, whisk in the vegetable broth, 1/4 cup nutritional yeast, miso paste, smoked paprika, garlic powder, onion powder, and turmeric. Bring the mixture to a gentle simmer. Let it bubble lightly for 3-4 minutes, whisking often.
The sauce will thicken noticeably and should coat the back of a spoon. Believe me, it will seem saucy now, but the rice will absorb some liquid as it bakes. Remove the skillet from the heat.
Step 4: Combine & Assemble
Now for the easy part! Add the raw broccoli florets and cooked rice directly to the skillet with your thickened sauce. Using a spatula, fold everything together gently until every piece of broccoli and grain of rice is coated in that creamy, cheesy sauce.
Tip from me: Don’t worry that the broccoli is raw—it will steam and become perfectly tender-tender in the oven. Pour the entire mixture into your prepared baking dish and spread it into an even layer.
Step 5: Create the Crispy Topping
In a small bowl, combine the panko breadcrumbs, the remaining tablespoon of nutritional yeast, and a tablespoon of olive oil. Mix with a fork until the breadcrumbs are evenly moistened and look like wet sand. Sprinkle this mixture evenly over the entire surface of the casserole.
This topping will bake into a deliciously crunchy, golden crust.
Step 6: Bake, Rest & Serve
Place the casserole in the preheated oven and bake for 25-30 minutes. You’re looking for the sauce to be bubbly around the edges and the panko topping to be a deep, golden brown. For extra color, you can broil it for the final 1-2 minutes, but watch it like a hawk!
Once out of the oven, let it rest for 5-10 minutes. This crucial step allows the casserole to set, making it much easier to slice and serve. Step back and admire your beautiful creation before digging in.
A few insights from my years in the kitchen will guarantee your casserole turns out perfectly every time.
- Roux is Key: That minute of cooking the flour with the fat (oil/onions) is non-negotiable. It removes the raw flour taste and allows the starch granules to properly absorb liquid, giving you a smooth, not pasty, sauce.
- Broccoli Texture: Cutting your broccoli into uniform, small florets ensures they cook through in the baking time without becoming mushy. If you only have large florets, you may want to blanch them for 2 minutes in boiling water first, then shock in ice water.
- Rice Matters: Use cooled, day-old rice if possible. Freshly cooked, hot rice contains more moisture and can make the final dish a bit gummy. Chilled rice absorbs the sauce beautifully.
- Sauce Consistency: Your sauce should be the consistency of a thick gravy or pancake batter when you mix in the rice and broccoli. If it seems too thick after simmering, add a splash more broth. If it’s too thin, let it simmer another minute or two.
- Resting Time: Letting the baked casserole rest for 5-10 minutes is a professional trick. It allows the starches in the sauce to fully set, so you get clean slices instead of a soupy scoop.
Recipe Variations
- This recipe is wonderfully adaptable. Here are some of my favorite tested variations.
- Protein-Powered: Stir in 1.5 cups of cooked lentils, one 15-oz can of drained and rinsed white beans (like cannellini), or a cup of shredded vegan chicken or chopped seitan along with the broccoli and rice.
- “Chicken” & Broccoli: Add 1-2 cups of chopped vegan chicken strips (like Gardein) and use a pinch of poultry seasoning in the sauce for a classic twist.
- Spicy Southwest: Add a 4-oz can of diced green chiles, 1 tsp cumin, and 1/2 tsp chili powder to the sauce. Swap half the broccoli for a cup of corn kernels and top with crushed tortilla chips instead of panko.
- Mushroom Lover’s: Sauté 8 oz of sliced cremini mushrooms with the onions until they release their liquid and brown. Proceed with the recipe as written for an incredibly meaty, earthy flavor.
- Gluten-Free: Use a certified gluten-free 1:1 flour blend for the roux and certified gluten-free panko breadcrumbs for the topping. Ensure your vegetable broth and miso/soy sauce are also GF.
- Extra Veggie: Add 1 cup of thawed frozen peas or chopped red bell pepper with the broccoli for more color and nutrition.
- Herb-Infused: Stir 2 tbsp of chopped fresh parsley, chives, or dill into the casserole mixture just before baking for a bright, fresh note.
What to Serve With This Recipe
This casserole is a hearty main course, but it pairs beautifully with lighter sides to create a balanced meal. For a simple dinner, a crisp green salad with a tangy lemon vinaigrette is perfect to cut through the richness. Garlic bread or a crusty baguette is always a welcome addition for soaking up any extra sauce.
If you’re serving a crowd or want a more expansive spread, consider adding roasted carrots or asparagus or a refreshing cucumber tomato salad. For beverage pairings, a dry crisp white wine like Sauvignon Blanc, a light lager, or even sparkling water with lemon all complement the savory flavors wonderfully. This dish is ideal for potlucks, holiday gatherings (it’s a fantastic vegan main for Thanksgiving!), or cozy Sunday family dinners.
Storage & Make-Ahead Instructions
- This casserole stores and reheats exceptionally well, making it a meal-prep superstar.
- Refrigeration: Cool leftovers completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
- Freezing: You can freeze the fully baked and cooled casserole. Portion it into individual servings or freeze the whole dish (if using a freezer-safe dish). Wrap tightly in plastic wrap and then foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For best results, reheat individual portions in the microwave until hot throughout, about 2-3 minutes. To restore the crispy topping, reheat larger portions in a 350°F (175°C) oven, covered with foil, for 15-20 minutes, then uncover for the last 5 minutes.
- Make-Ahead: You can assemble the entire casserole (through Step 5, adding the topping) up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it’s starting from cold.
Frequently Asked Questions
Q: Can I use frozen broccoli?
A: Yes, but thaw it completely and pat it very dry with paper towels first. Excess water from frozen broccoli can make the casserole soupy. I still prefer fresh for its texture and brighter color.
Q: My sauce seems lumpy. What did I do wrong?
A: This usually happens if the milk is added too quickly to the roux. Don’t panic! Simply remove the skillet from heat and use an immersion blender to blend it smooth, or carefully transfer it to a standing blender.
You can also press it through a fine-mesh sieve.
Q: What can I use instead of miso paste?
A: You can substitute 1 tablespoon of soy sauce, tamari, or coconut aminos. The flavor will be slightly different but still delicious. You may want to reduce any added salt elsewhere.
Q: Can I make this nut-free?
A: Absolutely. Just ensure you use a nut-free plant milk like soy, oat, or rice milk. Check all other labels (like vegetable broth) to confirm they are processed in nut-free facilities if you have a severe allergy.
Q: Why did my topping burn before the casserole was bubbly?
A: Your oven might have hot spots or be running hot. Next time, tent the casserole loosely with foil for the first 20 minutes of baking, then remove it for the last 10-15 to allow the topping to crisp. An oven thermometer can help you calibrate your oven’s true temperature.
Q: Is nutritional yeast the same as brewer’s yeast?
A: No, they are different. Nutritional yeast is deactivated and has a cheesy, nutty flavor. Brewer’s yeast is bitter.
Be sure to purchase “nutritional yeast” (often labeled “nooch”) for this recipe.
Q: Can I use another vegetable instead of broccoli?
A: Certainly! Cauliflower florets are a direct swap. A mix of broccoli, cauliflower, and carrots would also be lovely.
Just ensure any harder veggies are cut small.
Final Thoughts
This Vegan Cheesy Broccoli & Rice Casserole is proof that comfort food doesn’t need dairy to be deeply satisfying. It brings together simple techniques—making a roux, building a flavorful sauce, and baking to perfection—to create a dish that’s both nourishing and indulgent. Whether you’re cooking for a vegan family member, exploring plant-based meals, or just want a delicious way to eat more vegetables, this recipe is designed to deliver fantastic results every time.
The creamy texture, the savory, cheesy flavor, and that irresistible crispy topping make it a dish you’ll come back to again and again.
I’d love to hear how it turns out for you! Did you add extra protein? Try a fun variation?
Share your creations with me by tagging me on social media. If you enjoyed this recipe, please consider leaving a rating—it helps others find it. And for more tested, professional recipes that bring big flavor to your table, be sure to explore the other dishes here.
Happy cooking
Vegan Cheesy Broccoli & Rice Casserole
Equipment
- 9×13 inch baking dish
- Large skillet or Dutch oven (at least 4 quarts)
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tbsp Extra virgin olive oil or refined avocado oil
- 1 medium Yellow onion finely diced
- 3 cloves Garlic minced
- 3 tbsp All-purpose flour or gluten-free 1:1 blend
- 2 cups Unsweetened plain plant milk soy or oat milk recommended for best creaminess
- 1 cup Vegetable broth low-sodium preferred
- 1/4 cup Nutritional yeast essential for cheesy flavor
- 2 tbsp White miso paste or 1 tbsp soy sauce/tamari
- 1 tsp Smoked paprika plus more for garnish
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Ground turmeric for color, optional
- 4 cups Broccoli florets fresh, cut into bite-sized pieces (about 1 large head)
- 3 cups Cooked rice long-grain white or brown rice, cooled
- 1/2 cup Panko breadcrumbs or gluten-free breadcrumbs
- 1 tbsp Nutritional yeast for topping
- 1 tbsp Olive oil for topping
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large skillet or Dutch oven, heat the 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the cooked onions and garlic. Stir constantly for about 1 minute to cook out the raw flour taste—this is your roux, the base for a lump-free sauce. Trust me, don’t rush this step. Slowly begin whisking in the plant milk, about 1/2 cup at a time, ensuring it’s fully incorporated before adding more to prevent lumps.
- Once all the milk is added and the mixture is smooth, whisk in the vegetable broth, 1/4 cup nutritional yeast, miso paste, smoked paprika, garlic powder, onion powder, and turmeric (if using). Bring the sauce to a gentle simmer, whisking frequently. Let it simmer for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat.
- Add the raw broccoli florets and cooked rice to the thickened sauce. Stir gently but thoroughly until everything is evenly coated. Believe me, the broccoli will cook perfectly in the oven. Pour the mixture into your prepared baking dish and spread it into an even layer.
- In a small bowl, combine the panko breadcrumbs, 1 tablespoon of nutritional yeast, and 1 tablespoon of olive oil. Mix with a fork until the breadcrumbs are evenly moistened. Sprinkle this topping evenly over the entire casserole.
- Bake for 25-30 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp. Tip from me: For extra browning, you can broil for the final 1-2 minutes, but watch it closely! Let the casserole rest for 5-10 minutes before serving—this allows it to set for perfect slices.