Vegan Creamy Broccoli Casserole
Indulge in the comforting flavors of this Vegan Creamy Broccoli Casserole, a plant-based twist on a classic favorite that’s perfect for family dinners or holiday gatherings. Featuring tender broccoli florets enveloped in a rich and velvety mushroom sauce made from almond milk, nutritional yeast, and aromatic spices, this casserole delivers all the creamy goodness without dairy. A golden breadcrumb topping adds delightful crunch, while fresh parsley brightens every bite. Quick to prep and baked to perfection in under an hour, this easy vegan recipe is a crowd-pleaser that’s as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups unsweetened almond milk
- 1 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5 minutes, until soft and any released liquid has evaporated.
Sprinkle the flour over the mushroom mixture and stir to coat evenly.
Slowly pour in the unsweetened almond milk, whisking continuously until the mixture thickens, about 5 minutes.
Stir in the nutritional yeast, lemon juice, ground mustard, salt, and black pepper. Mix until well combined.
In a large mixing bowl, combine the blanched broccoli and the creamy mushroom mixture. Toss until the broccoli is well coated.
Transfer the mixture to a greased baking dish, spreading it out evenly.
Top with breadcrumbs, spreading them evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it cool slightly before serving.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 23.7 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1154 mg | 89% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1610 mg | 34% | |
*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.
