Vegan Broccoli and Cheese Casserole

Indulge in the ultimate comfort food with this Vegan Broccoli and Cheese Casserole, a plant-based twist on a classic favorite! Packed with tender-crisp broccoli florets, hearty brown rice, and a creamy, dairy-free cheese sauce made with almond milk, nutritional yeast, and a touch of turmeric for a vibrant golden hue, this casserole is both nourishing and satisfying. Topped with gooey vegan cheese shreds and a sprinkle of smoky paprika, it bakes to perfection with a rich, bubbly finish. Whether you're meal prepping for the week or serving a crowd at your next family gathering, this dish is easy to make, packed with flavor, and completely vegan. Perfect for weeknight dinners, potlucks, or as a holiday side dish, this recipe is proof that comfort food can be wholesome and cruelty-free!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 cups broccoli florets
• 2 cups cooked brown rice
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups unsweetened almond milk
• 3 tablespoons nutritional yeast
• 2 tablespoons cornstarch
• 1 teaspoon yellow mustard
• 0.5 teaspoon turmeric powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 cup vegan cheese shreds
• 0.5 teaspoon paprika

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Bring a pot of water to a boil. Add the broccoli florets and cook for about 3-4 minutes until they are bright green and tender-crisp. Drain and set aside.

Step 3

Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

In a medium saucepan, whisk together the almond milk, nutritional yeast, cornstarch, yellow mustard, turmeric, sea salt, and black pepper. Heat over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes.

Step 5

Remove the sauce from heat and stir in the lemon juice and half of the vegan cheese shreds.

Step 6

In a large mixing bowl, combine the cooked broccoli, cooked brown rice, sautéed onions, and cheese sauce. Mix until well incorporated.

Step 7

Transfer the mixture to a lightly greased 9x13-inch casserole dish. Spread evenly.

Step 8

Sprinkle the remaining vegan cheese shreds and paprika over the casserole.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is heated through.

Step 10

Remove from the oven and let cool for a few minutes before serving.

Nutrition Facts

Serving size	(1698.1g)

Amount per serving	% Daily Value*
Calories	1850.3

Total Fat 97.8g	0%
Saturated Fat 56.9g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 5115.5mg	0%
Total Carbohydrate 215.8g	0%
Dietary Fiber 21.9g	0%
Total Sugars 10.9g
Protein 46.3g	0%

Vitamin D 175.7IU	0%
Calcium 2768.0mg	0%
Iron 11.6mg	0%
Potassium 1112.4mg	0%

*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.

Source of Calories

Fat: 45.6%

Protein: 9.6%

Carbs: 44.8%