Vegan Cheesy Broccoli & Rice Casserole
A creamy, dairy-free casserole featuring tender broccoli, fluffy rice, and a rich, savory vegan cheese sauce, all baked to golden perfection. It's the ultimate plant-based comfort food.
Equipment
- 9x13 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 9x13 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.
Notes
Chef's Tips:
• For the crispiest topping, ensure your breadcrumb mixture has enough oil to look like wet sand.
• A common mistake is overcooking the sauce on the stovetop; it should be thick but still pourable, as it will reduce further in the oven.
• Serve with a simple green salad dressed with lemon vinaigrette to cut through the richness.
Food Safety:
• Cool leftovers to room temperature within 2 hours of baking.
• Store in airtight containers in the refrigerator for up to 4 days.