Vegan Cheesy Comfort Casserole
Indulge in pure plant-based bliss with this Vegan Cheesy Comfort Casserole, a hearty dish that’s packed with flavor, nutrition, and a whole lot of cozy vibes. Perfect for weeknight dinners or meal prep, this casserole combines tender broccoli, carrots, and spinach with protein-rich chickpeas and wholesome brown rice, all smothered in a creamy cashew-based cheese sauce infused with nutritional yeast, turmeric, and garlic for that irresistible "cheesy" taste. Topped with spiced bread crumbs featuring smoked paprika and cumin, then baked to golden perfection, this comforting casserole strikes the perfect balance of rich and savory. With its simple preparation, gluten-free options, and crowd-pleasing appeal, this recipe is a must-try for anyone seeking vegan comfort food that's as nourishing as it is satisfying!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups broccoli florets
- 2 medium carrots, sliced
- 3 cups baby spinach
- 3 cups cooked brown rice
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup cashews, soaked for 2 hours and drained
- 1 quarter cup nutritional yeast
- 2 tablespoons lemon juice
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups unsweetened almond milk
- 2 tablespoons cornstarch
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 cup bread crumbs
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Stir in the broccoli florets and sliced carrots. Cook for about 5 minutes until they start to soften.
Add the baby spinach to the skillet and cook for another 2 minutes until wilted. Remove from heat.
In a large mixing bowl, combine the vegetable mixture with the cooked brown rice and chickpeas.
In a blender, combine the soaked cashews, nutritional yeast, lemon juice, turmeric, salt, black pepper, almond milk, and cornstarch. Blend until smooth and creamy.
Pour the blended cheese sauce into the rice and vegetable mixture, stirring until everything is evenly coated.
Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly.
In a small bowl, mix together the bread crumbs, smoked paprika, and ground cumin. Sprinkle over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and the casserole is heated through.
Allow the casserole to cool for a few minutes before serving.
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5738 mg | 249% | |
| Total Carbohydrate | 386.9 g | 141% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 46.2 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1444 mg | 111% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 3522 mg | 75% | |
*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.
