Vegan Creamy Broccoli Casserole

Indulge in the ultimate comfort food with this Vegan Creamy Broccoli Casserole, a plant-based twist on a classic favorite. Perfectly tender broccoli florets are coated in a rich and velvety sauce made from almond milk, sautéed mushrooms, and nutritional yeast for a cheesy, dairy-free flavor. Enhanced with hints of garlic, ground mustard, and a zesty touch of lemon juice, this casserole is topped with crispy breadcrumbs and baked to golden perfection. Ready in just about an hour, it’s a wholesome, crowd-pleasing dish that’s ideal for family dinners, holiday spreads, or meal prep. Garnished with fresh parsley for a burst of color and freshness, this vegan casserole is as nutritious as it is satisfying—comfort food at its finest!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3 minutes. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the sliced mushrooms to the skillet and sauté for 5 minutes, until soft and any released liquid has evaporated.

Step 6

Sprinkle the flour over the mushroom mixture and stir to coat evenly.

Step 7

Slowly pour in the unsweetened almond milk, whisking continuously until the mixture thickens, about 5 minutes.

Step 8

Stir in the nutritional yeast, lemon juice, ground mustard, salt, and black pepper. Mix until well combined.

Step 9

In a large mixing bowl, combine the blanched broccoli and the creamy mushroom mixture. Toss until the broccoli is well coated.

Step 10

Transfer the mixture to a greased baking dish, spreading it out evenly.

Step 11

Top with breadcrumbs, spreading them evenly over the casserole.

Step 12

Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the casserole is bubbly.

Step 13

Remove from the oven and let it cool slightly before serving.

Step 14

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1456.5g)

Amount per serving	% Daily Value*
Calories	1112.1

Total Fat 41.1g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 4492.0mg	0%
Total Carbohydrate 153.7g	0%
Dietary Fiber 22.5g	0%
Total Sugars 23.7g
Protein 52.7g	0%

Vitamin D 198.4IU	0%
Calcium 1153.9mg	0%
Iron 14.4mg	0%
Potassium 1610.5mg	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: 30.9%

Protein: 17.6%

Carbs: 51.4%