Creamy Vegan Broccoli and Rice Casserole
Creamy Vegan Broccoli and Rice Casserole
Ingredients
For the Casserole Base
- 3 cups cooked brown rice, warm
- 4 cups broccoli florets, steamed until tender-crisp
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
For the Vegan Cheese Sauce
- 1 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 1 cup vegetable broth, low sodium
- 1/2 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup unsweetened plant-based milk, such as almond or soy
For the Crispy Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons vegan butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
If not already cooked, prepare your brown rice according to package directions. Steam the broccoli florets until tender-crisp, about 5-7 minutes. Set aside.
⏱️ 15 min
- 3
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
While the onion and garlic cook, prepare the vegan cheese sauce. In a high-speed blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, fresh lemon juice, Dijon mustard, garlic powder, onion powder, salt, black pepper, and unsweetened plant-based milk. Blend until completely smooth and creamy. If the sauce is too thick, add a little more plant-based milk, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 7 min
- 5
In a large mixing bowl, combine the warm cooked brown rice, steamed broccoli florets, and the sautéed onion and garlic mixture. Pour the vegan cheese sauce over the ingredients and stir gently until everything is evenly coated.
⏱️ 5 min
- 6
Transfer the mixture to the prepared baking dish and spread it out evenly. In a small bowl, combine the panko breadcrumbs and melted vegan butter. Sprinkle this mixture evenly over the top of the casserole.
⏱️ 3 min
- 7
Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 30 min•🌡️ 375
- 8
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Vegan Broccoli and Rice Casserole
Ingredients
For the Casserole Base
- 3 cups cooked brown rice, warm
- 4 cups broccoli florets, steamed until tender-crisp
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
For the Vegan Cheese Sauce
- 1 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 1 cup vegetable broth, low sodium
- 1/2 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup unsweetened plant-based milk, such as almond or soy
For the Crispy Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons vegan butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
If not already cooked, prepare your brown rice according to package directions. Steam the broccoli florets until tender-crisp, about 5-7 minutes. Set aside.
⏱️ 15 min - 3
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
While the onion and garlic cook, prepare the vegan cheese sauce. In a high-speed blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, fresh lemon juice, Dijon mustard, garlic powder, onion powder, salt, black pepper, and unsweetened plant-based milk. Blend until completely smooth and creamy. If the sauce is too thick, add a little more plant-based milk, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 7 min - 5
In a large mixing bowl, combine the warm cooked brown rice, steamed broccoli florets, and the sautéed onion and garlic mixture. Pour the vegan cheese sauce over the ingredients and stir gently until everything is evenly coated.
⏱️ 5 min - 6
Transfer the mixture to the prepared baking dish and spread it out evenly. In a small bowl, combine the panko breadcrumbs and melted vegan butter. Sprinkle this mixture evenly over the top of the casserole.
⏱️ 3 min - 7
Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 30 min•🌡️ 375 - 8
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly.
⏱️ 10 min