Vegan Broccoli Casserole (2024)

Warm, creamy, and cheesy, this Vegan Broccoli Casserole is amazingly delicious and perfect for dinner or taking to social functions.

This broccoli casserole with rice was inspired by a recipe I came across from Susan Voisin with Fat-Free Vegan Kitchen. Since I have my own Creamy Vegan Cheese Sauce, I used it and tweaked a few of the spices to make this delicious, broccoli rice recipe that keeps the whole family happy.

We love this vegan casserole because it’s…

• Perfect for family gatherings
• Easy to make a day ahead
• Can even be made in a crockpot
• Vegetable-Packed
• Super filling
• Crowd-pleasing
• Simply delicious

Both my husband and I come from big families that get together for lunch after church on Sundays. Everyone brings a couple of dishes, and we enjoy time eating, laughing, and playing with the kids and grandkids. Casseroles are perfect for those kinds of days!

Broccoli casserole ingredients

Made with onions, garlic, broccoli, red bell pepper, celery, chickpeas, brown rice, and spices, and no-cheese sauce, this recipe has a punch of antioxidants and phytonutrients.

How to make vegan broccoli casserole

This healthy broccoli casserole takes just a little bit of time to prepare and is well worth the effort.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Making vegan cheese sauce

Personally, I think the magic ingredient is my Creamy Vegan Cheese Saucebecause it adds such a nutty, cheesy, creamy texture and taste. Not only is it combined with the actual ingredients, but it’s also drizzled over the top before baking.

You will want to make this cheese sauce first thing. It’s really easy to make and even freezes well. I usually already have some on hand in my freezer which shortens the steps to making any of my recipes that require cheese such asnachos,hash brown casserole, andscalloped potatoes.

Making this terrific cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with cashews(or white beans), and spices, and blending it until smooth.

I have aVitamix blenderand so don’t take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn’t jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy.

This recipe makes a little more sauce than you actually need for the casserole, so you’ll have some leftover to try with other recipes.

Once the cheese sauce is complete, set it to the side.

Making the broccoli casserole

Begin by fully cooking the brown rice and, if you aren’t using already cooked canned chickpeas, you will need to cook the beans as well.

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

Dice the veggies that you’re going to need for this recipe.

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

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

Add the broccoli florets and cook for another 3 minutes.

Stir in cooked chickpeas, brown rice, 2 cups of 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 the 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 25 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 to cool a bit. Serve warm and enjoy!

Vegan casseroles

Vegan casseroles just make things easier! I can put this casserole together a day ahead and just pop it in the oven Sunday morning without all of the fuss, rushing around, and clean up. It makes the day more enjoyable, and unhurried time with family is precious!

If preferred, it can even be cooking in a crockpot. That way you can leave and go to church or do errands and come back to a fully cooked dish ready to eat.

*Originally published November 29, 2017.

Tips for making this recipe

• Make ahead- Assemble this vegan broccoli casserole ahead of time and refrigerate for baking later. I love to do this on Saturdays because it makes Sunday lunch after church a breeze to pull together.
• Cheese sauce- Use any leftover cheese sauce on baked potatoes, steamed veggies, pizza, and anything else you can think of.
• Storage- Cheese sauce keeps in the refrigerator in an airtight container for 7+ days.

Other great broccoli recipes include:

• Vegan Quiche Casserole
• Vegan Cheddar Broccoli Soup
• Tempeh Broccoli Saute
• Broccoli Salad
• Healthy Vegan Casseroles

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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