Vegan Creamy Grilled Chicken Bake
Indulge in the hearty comfort of this Vegan Creamy Grilled Chicken Bake, a plant-based twist on a classic favorite! This delicious casserole combines golden, grilled vegan chicken pieces with a medley of tender broccoli, savory mushrooms, and caramelized onions, all tossed in a luscious dairy-free cream sauce made from almond milk and enriched with nutritional yeast for a cheesy, umami-packed flavor. Topped with melty vegan mozzarella and crispy breadcrumbs, this bake offers the perfect balance of creaminess and crunch in every bite. Ideal for weeknight dinners or impressing at potlucks, this dish is satisfying, wholesome, and entirely vegan—proving that comfort food can be both indulgent and ethical. Serve it piping hot and enjoy the rich layers of flavor in this must-try casserole recipe!
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Recipe Information
Ingredients
- 300 grams Vegan chicken pieces (store-bought or homemade)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 200 grams Button mushrooms, sliced
- 150 grams Broccoli florets
- 2 cups Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 2 tablespoons All-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegan mozzarella cheese, shredded
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or vegan butter.
In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the vegan chicken pieces and grill for 3-4 minutes per side, or until lightly golden. Remove from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
Stir in the sliced mushrooms and cook for 5-7 minutes, or until the mushrooms release their moisture and become tender.
Add the broccoli florets and cook for another 2 minutes, stirring occasionally. Set the vegetable mixture aside.
In a medium saucepan, whisk together the almond milk and all-purpose flour over medium heat. Stir constantly until the mixture thickens, about 5-6 minutes.
Reduce the heat to low and stir in the nutritional yeast, Dijon mustard, paprika, salt, and black pepper. Cook for another 2 minutes, allowing the flavors to meld. Remove from heat.
In a large mixing bowl, combine the grilled vegan chicken, sautéed vegetables, and creamy sauce. Stir well to coat evenly.
Transfer the mixture to the prepared baking dish. Sprinkle the shredded vegan mozzarella evenly over the top, followed by the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Let the dish rest for 5 minutes before serving. Enjoy your delicious Vegan Creamy Grilled Chicken Bake!
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5611 mg | 244% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 17.6 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1746 mg | 134% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1973 mg | 42% | |
*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.
