vegan broccoli casserole

Make this cheesy vegan broccoli casserole for a family dinner or even a weeknight meal side dish. The simple list of ingredients come together quickly.

Vegan Broccoli Casserole

vegan butter

onion

flour

garlic powder

dry mustard powder

paprika

⅕ teaspoon ground tumeric

soy milk ((see notes))

vegan cheddar shreds

vegan cream cheese

broccoli

brown rice

salt and pepper

Preheat oven to 350°F/180°C.

Melt butter in a skillet over medium heat. Once the butter is melted, add the onions and cook until tender, 3 to 5 minutes. Then, stir in the flour, garlic, mustard powder, turmeric, and paprika. Cook for 2 minutes, stirring regularly.

Pour in the milk and cheddar shreds. Stir this together over medium heat and bring it to a simmer. Stir until the cheese melts and the sauce thickens.

For frozen broccoli: set it out to let it thaw slightly. For fresh broccoli: add bite-size broccoli florets and pieces to boiling water and cook for 2 to 3 minutes until just becoming tender. It will cook more as it bakes. Remove it from heat and pour it over a colander in the sink to drain the water. Be careful because the water will be hot.

Portion out 1/2 cup of the cheese sauce mixture. Pour the cooked rice and broccoli in with the remaining cheese sauce and stir it together. Transfer it to a casserole dish. Drizzle the reserved sauce over the top. Bake for 30 to 35 minutes, until the top is golden brown around the edges. Allow it to cool for 5 minutes before serving.

Skip the canned cream of mushroom soup and make this classic broccoli casserole plant-based! Creamy, hearty, comforting, and so flavorful!

broccoli cuts

raw cashews

water or plain unsweetened plant milk

miso paste (optional)

salt

nutritional yeast

apple cider vinegar (lemon juice, or unsweetened rice vinegar)

crimini mushrooms (diced)

bread crumbs

After soaking the cashews or pepitas*, drain, rinse, and add to a blender or food processor.

Add water/milk, miso, salt, nutritional yeast, and vinegar, and blend until smooth and creamy. If using a high-speed blender, no soaking is necessary.

Make the Savory Cashew Cream

Preheat the oven to 425 degrees F.

Add the frozen broccoli to a 13x9 casserole dish and place it in the oven while it is preheating. Bake for 15-20 minutes until the broccoli is heated through and tender, stirring occasionally to ensure even heating.

After the broccoli is cooked, set aside and reduce oven temperature to 350F.

Preheat a large skillet or saucepan over medium-high heat.

Add mushrooms and onions to the pan and cook for 5-6 minutes, until mushrooms have released their liquid and onions are browned and soft.

Add cashew cream to the onion/mushroom mixture and stir to combine.

Reduce heat to medium, and cook for 4-5 minutes until mixture has thickened slightly. Remove from heat.

Pour the sauce over the broccoli in the casserole dish and stir to combine. Season to taste with salt and pepper.

Spread cracker crumbs over the top of the broccoli mixture in an even layer.

Bake casserole, uncovered, for 30 minutes on the middle rack.

Make the casserole

https://www.youtube.com/watch?v=eigsJ3k1dqk

This vegan broccoli casserole has been declared life-changing! It's plant-based version of a family recipe that I grew up eating for Thanksgiving, and tastes every bit as good as the original! 

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Recipe – https://www.passtheplants.com/vegan-broccoli-casserole

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Vegan Broccoli Casserole (plant-based, oil-free option)

Layers of cheesy vegan béchamel sauce, thin sliced Creamer potatoes, and sliced broccoli florets, all topped off with a toasty, herb and garlic bread crumb topping. Perfect for holiday potlucks and entertaining!

Cheesy Vegan Potato & Broccoli Casserole

tbsp (30 ml) vegan butter/margarine

red onion,

tsp (1.25 ml) turmeric

tsp (1.25 ml) paprika

tsp (1.25 ml) salt, to taste

(250 ml) vegetable broth

(500 ml) unsweetened non-dairy milk (I used soy)

(24 grams) nutritional yeast flakes

(40 grams) Daiya cheddar or mozzarella style shreds

broccoli,

(50 grams) whole wheat panko bread crumbs

tbsp (15 ml) melted vegan butter/margarine

tsp (1.25 ml) onion powder

oregano

salt,

pepper,

In a medium sized saucepan, heat 2 tbsp of vegan butter medium-high heat. Add the chopped red onion and cook until translucent and tender. Whisk in the flour, garlic powder, turmeric, and paprika. Cook for 1 minute.

Slowly whisk in the vegetable broth, followed by the unsweetened soy milk. Stir in the nutritional yeast and Daiya cheese (optional). Turn heat down to medium and simmer for a few minutes, until the cheese is melted. Taste and adjust seasoning with salt. Set aside.

Cheesy Béchamel Sauce

Combine bread crumbs, melted butter, garlic and onion powder, oregano, and a sprinkle of salt.

Lightly grease a 9" pie plate with butter/margarine. Begin with 1 layer of thin sliced Creamer potatoes, slightly overlapping. Sprinkle with salt. Add a thin layer of sauce. Layer sliced broccoli florets, slightly over lapping. Sprinkle with salt. Add a thin layer of sauce. Repeat as many times as necessary (1-2 times). Be sure to salt each layer of raw potato or broccoli. Finish with a hefty layer of sauce. Top with seasoned bread crumbs.

Cover with aluminum foil and bake for 50 minutes. Uncover, and bake for another 10 minutes. If crumbs aren't toasted, set under broiler until just toasted. Do not burn.

Let sit for 15-20 minutes before serving.

Potato &amp; Broccoli Casserole

TVP stands for Textured Vegetable Protein. Typically it is a soy base and can come in many different flavours, or the original can be flavoured to just about anything. Makes a great meat substitute or add-in to recipes that need a little bit something more to round out as a full balanced single-pot meal or just to add a boost to the dish in general. 

If you can't find it at a local chain-grocer, I recommend trying Mexican grocers as I have found they often carry it for vegetarians/vegans as re-placers for  burritos, enchiladas, carne con chile, etc. HOWEVER, I have found in my experiences, it is often NOT referred to, or even known, as TVP but rather textured soy strips, or soy protein. I recommend asking for it as "carne de soya" or looking for it in the meat section (most places that I have been to, will have it hanging on the wall near the meat counter, as it is "soy meat". A popular brand is "soy salud" and they offer it in several varieties like "dark" (to replace beef), "light" (to replace chicken), and "medium" (to replace pork) although the only real change between those varieties, that I've noticed, just seems to be the color). The texture of it is pretty close to meat and I've served it before, and the more carnivorous eaters didn't even notice a difference.

Even if you are making a dish with meat, its a really good add-in since USDA studies have shown soy reduces risk of heart diseases and help prevent breast, prostate, and colon cancer. It also helps diminish menopause symptoms (and its never been clinically proven to "womenize" men, as some state for an argument against  vegetarianism/veganism--hence the soy boy "insult". Just google vegan body builders to know that argument is completely invalid) like hot-flashes. My father eats meat but still adds it to dishes and uses it to replace darker meats because soy doesn't have any cholesterol in it and aids in diminishing cholesterol levels in our blood.

This is amazing! I halved the recipe because my husband and I are terrible at eating leftovers, but if anyone else does this I suggest making a full recipe of the sauce; I started to run low but filled it in with more Daiya and it was great. I used almond milk since that is what I had on hand. I also decided to add some more protein by chopping up some Gardein chick'n strips and adding that to one of the layers. This is a great recipe to experiment with by adding other spices, or even some hot sauce when served. This will be a repeat in our house!

I made this recipe last night for a group of us and everyone loved it! Someone even wanted the recipe. My only suggestion would be to use a larger dish than the 9" pie plate you recommend.  As it was baking, drippings were coming over the side of the pie plate.  Highly recommend a deep dish!

This is the best "cheesy" vegan sauce I've come across in the year that I've been trying them out - I was about to give up! But this definitely qualifies as a "comfort food" recipe. Thanks for sharing!

YUM!! I used left over almond pulp from my Almond Cow (used to make almond milk) instead of panko bread crumbs since I didn't have any. Delightful!

Casseroles just make things easier! I can make this vegan broccoli casserole recipe a day ahead and just pop it in the oven Sunday morning without all of the fuss, rushing around, and clean up.

potatoes,

carrots, diced

onions, diced

broth

raw cashews (or 1/2 cup white beans)

lemon juice

1 teaspoon salt

1/2 teaspoon garlic powder

cayenne pepper, optional

onion, diced

garlic,

red bell pepper, diced

celery, diced

veggie broth

chickpeas, cooked

brown rice, cooked

Creamy Vegan Cheese Sauce, (recipe below)

1 teaspoon garlic powder

1 teaspoon dried rosemary

thyme

1/2 teaspoon dry steak seasoning

almonds,

salt & pepper

Make the Creamy Vegan Cheese Sauce first using...

Make the Creamy Vegan Cheese Sauce first using directions below.

Preheat oven to 350 degrees and line a...

Preheat oven to 350 degrees and line a 9 x 13 baking dish with parchment paper. If making in a crockpot, select low heat. 

In a medium-sized saucepan, saute onion, garlic, red...

In a medium-sized saucepan, saute onion, garlic, red bell pepper, and celery in veggie broth. Cook until slightly tender, approximately 3  minutes.

Add the broccoli florets and cook another 3...

Add the broccoli florets and cook another 3 minutes.

Stir in chickpeas, brown rice, 2 cups of...

Stir in chickpeas, brown rice, 2 cups of the cheese sauce, almonds (if using), and spices. Save the remaining 1 cup of cheese sauce for topping.

Mix thoroughly and remove from heat.

Pour mixture into a prepared baking dish, pressing...

Pour mixture into a prepared baking dish, pressing in with a spoon to fill the pan. Drizzle the remaining 1 cup of cheese sauce over the top. I like to sprinkle a little more smoked paprika on top. Place in oven and bake for 30 minutes. If making in a slow cooker, set to low and allow to cook for approximately 1-1/2 hours.

Once completely cooked, remove from oven and allow...

Once completely cooked, remove from oven and allow to cool.

Serve warm and enjoy!

In a medium pot, bring about 3 cups...

In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.

When veggies are tender, drain and place them...

When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.

Now, it's ready to use in this casserole...

Now, it's ready to use in this casserole or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.

https://mediavine-res.cloudinary.com/video/upload/pocoaoobrrrr9zwsbmj0.mp4

Casseroles are perfect for taking to gatherings and feeding crowds. Classically, they are heavy in meat and dairy, but that’s not the case with these deliciously healthy, warm, and filling vegan casseroles.

Vegan Casseroles

Our super tasty vegan broccoli casserole is made with quinoa and topped with a layered of vegan cheesy sauce for added texture and taste. Everyone will love this super easy to make casserole.

Vegan broccoli casserole

quinoa

olive oil

potato,

carrot,

water

tbsp mustard

Preheat the oven to

In a deep frying

In a deep frying pan, heat up a little olive oil. Add the onion and fry for 2-3 minutes. Transfer to a casserole dish

Cook the quinoa according

Cook the quinoa according to the pack instructions. When ready, transfer to the casserole dish, on top of the onion.

In the meantime, bring

In the meantime, bring a pot of water to boil. Remove the broccoli florets from the stalk and boil in salty water for about 5 minutes. Drain and transfer to the casserole dish over the quinoa and onion.

While the rice and

While the rice and broccoli are cooking, start making the cheesy sauce*.

Add the cheesy sauce

Add the cheesy sauce to the casserole dish as a top layer.

Bake in the centre

Bake in the centre of the oven for 20-25 minutes until the cheesy layer becomes crisp.

How to make Vegan broccoli casserole

This super easy vegan chicken and rice casserole is going to rock your busy winter weeknights. It’s rice and veggies and gravy all cooked up and topped with tender meaty soy curls. Just dump it and bake it and enjoy the hell out of it all season long.

Vegetarian Rice Casserole with Broccoli and Soy Curls

soy curls (measured dry)

8-oz jars vegan condensed cream of chicken soup (2 cups)

instant brown rice

Tbsp vegan cheese seasoning

onion powder

tsp sea salt

tsp black pepper

Prep: Preheat your oven to 375F and grab an 11x8 casserole dish.

Rehydrate the soy curls: What I like to do is add the dry soy curls to a large bowl and pour 1 cup hot water over them. Then, I mix in 2 Tbsp veggie bouillon powder and cover / let sit for about 5 minutes. Then, just drain them and continue with the recipe!

Assemble the casserole: Add all the ingredients (excluding the soy curls and 1 Tbsp of the Cheesy Garlic Butter Blend) to the casserole dish and whisk until there are no clumps and everything is evenly mixed together. When the soy curls are plump and meaty, spread them out evenly atop the casserole mixture.

Bake the broccoli casserole: Cover the casserole dish and place in the preheated oven. Let it cook - covered - for 50 minutes.

Finish and serve: Carefully remove the casserole dish from the oven and let it sit at least 10 minutes before you remove the cover, sprinkle the remaining Tbsp of Cheesy Garlic Butter Blend and dig in! We love to serve this casserole with a nice big vegan Caesar salad. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663882314/gqppb31voac4b0y6gx41.mp4

It's that time of year when comfort food reigns supreme. Which, to my mind, is really any time of the year. And this super easy vegan chicken and rice casserole is the perfect recipe for those colder nights and days. It’s rice and veggies and gravy all cooked up together with tender meaty soy curls and little bits of chopped broccoli throughout. Just dump and bake the plant based ingredients in a casserole dish, bake it, and watch the whole family enjoy it all season long.

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