Vegan Broccoli and Cheese Casserole
Indulge in the ultimate comfort food with this Vegan Broccoli and Cheese Casserole, a wholesome, plant-based twist on the classic favorite. Featuring tender-crisp broccoli florets, hearty brown rice, and a luscious, creamy "cheese" sauce made from almond milk, nutritional yeast, and a touch of turmeric for a golden hue, this casserole is as flavorful as it is nourishing. Topped with melty vegan cheese and a sprinkle of smoky paprika, it bakes to bubbly perfection in just 25 minutes. Perfect for weeknight dinners, potlucks, or meal prep, this dish brings together simple, wholesome ingredients to create a creamy, cheesy, dairy-free delight that everyone will love. Bursting with savory depth and satisfying textures, this casserole is a must-try for vegan comfort food enthusiasts!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 cups cooked brown rice
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1 teaspoon yellow mustard
- 0.5 teaspoon turmeric powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 cup vegan cheese shreds
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 350°F (175°C).
Bring a pot of water to a boil. Add the broccoli florets and cook for about 3-4 minutes until they are bright green and tender-crisp. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
In a medium saucepan, whisk together the almond milk, nutritional yeast, cornstarch, yellow mustard, turmeric, sea salt, and black pepper. Heat over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes.
Remove the sauce from heat and stir in the lemon juice and half of the vegan cheese shreds.
In a large mixing bowl, combine the cooked broccoli, cooked brown rice, sautéed onions, and cheese sauce. Mix until well incorporated.
Transfer the mixture to a lightly greased 9x13-inch casserole dish. Spread evenly.
Sprinkle the remaining vegan cheese shreds and paprika over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is heated through.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4762 mg | 207% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 11.1 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2844 mg | 219% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
