Cheesy Broccoli and Rice Casserole (vegan)
Printed from Inclusive Kitchen — Cheesy Broccoli and Rice Casserole
Cheesy Broccoli and Rice Casserole is a beloved comfort food that has graced American tables for generations. Traditionally made with creamy soups and cheese, this vegan version swaps in plant-based ingredients to create a dish that’s just as satisfying and delicious. The combination of tender broccoli, fluffy rice, and a rich, cheesy sauce made from cashews and nutritional yeast offers a delightful flavor profile that will please both vegans and non-vegans alike.
This casserole is not only easy to prepare but also a great way to sneak in some veggies for those picky eaters. The creamy sauce envelops the broccoli and rice, creating a comforting hug of flavor in every bite. Plus, it’s a one-dish wonder, which means less cleanup and more time to enjoy your meal. And if you’re wondering how to make it even more fun, just tell your guests it’s a “broccoli and rice party” – who can resist a good party?
Historically, casseroles became popular in the United States during the 1950s, often featuring convenience ingredients like canned soups. This vegan adaptation honors that tradition while embracing a more health-conscious approach. By using whole foods and plant-based ingredients, you can enjoy a nostalgic dish without compromising on health or ethics. So gather your ingredients, and let’s dive into this deliciously cheesy, yet completely dairy-free, casserole that’s sure to become a family favorite.
Ingredients
- 1.5 cups brown rice
- 4 cups broccoli florets
- 1 cup raw cashews
- 0.5 cup nutritional yeast
- 2 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup bread crumbs
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking the casserole evenly without burning the top.
- In a medium saucepan, combine 1.5 cups of brown rice with 3 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 45 minutes, or until the rice is tender and the water is absorbed.
- While the rice is cooking, prepare the broccoli. Steam 4 cups of broccoli florets for about 5-7 minutes until they are bright green and just tender. You want them to retain some crunch, as they will continue to cook in the oven.
- In a blender, combine 1 cup of raw cashews, 2 cups of vegetable broth, 0.5 cup of nutritional yeast, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Blend until smooth and creamy, which should take about 1-2 minutes.
- Once the rice is cooked, fluff it with a fork and transfer it to a large mixing bowl. Add the steamed broccoli and pour the cashew sauce over the top. Stir gently to combine, ensuring the broccoli and rice are well coated.
- Drizzle 2 tablespoons of olive oil into a 9x13-inch baking dish. This will help prevent sticking and give the casserole a nice golden color.
- Pour the broccoli and rice mixture into the prepared baking dish, spreading it evenly. This ensures that every bite gets that cheesy goodness.
- Sprinkle 0.5 cup of bread crumbs over the top of the casserole. This will create a delightful crunchy topping that contrasts beautifully with the creamy filling.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This allows the flavors to meld together.
- After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling. Keep an eye on it to avoid over-browning.
- Once done, remove the casserole from the oven and let it cool for about 5-10 minutes before serving. This resting time helps the casserole set up a bit.
- Serve warm, and enjoy the cheesy, comforting flavors of this vegan broccoli and rice casserole. It’s perfect as a main dish or a side!
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 10
- Fat g: 12
- Sugar g: 2
