Vegan Broccoli Casserole

This easy vegan broccoli casserole bakes up tender broccoli florets smothered in a homemade vegan cheese sauce. This is an easy make-ahead dish that you can reheat for a weeknight dinner or a fancy holiday meal.

Everyone loves great side dishes, such as this vegan corn casserole.

A hand holds a spoonful of vegan broccoli cheese casserole over the rest of the casserole dish.

I used to wonder if you could make broccoli casserole vegan.

That’s because my sister made this amazing casserole and it looked so good!

So, one year my sister answered the question for me. She made a vegan version for us. That’s why I stole borrowed her recipe for vegan broccoli rice casserole so I could share it with you. My sister also calls it a vegan broccoli bake.

Whatever you call it, be sure to call me for dinner!

What Makes This Recipe Shine?

  • Creating a rich, creamy vegan cheese sauce yields delicious flavor to this dish
  • Using frozen broccoli keeps this recipe easy to make and yet still fresh and tasty
  • Adding cooked rice gives texture to every bite, making this an undeniably delightful side dish casserole

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Vegan butter — Any dairy-free butter or margarine will work here. You can even make your own vegan butter.
  • Onion — I use a yellow onion, but you could substitute white onion.
  • Flour — You can use all-purpose flour or substitute gluten-free flour.
  • Garlic powder — I prefer the subtle flavor of garlic powder, but you could substitute 2 or 3 cloves of freshly minced garlic or mash a few garlic confit cloves.
  • Spices — We’ll use a combination of dry mustard powder, paprika, and ground turmeric. Feel free to add your favorite seasonings, such as smoked paprika for even more bold flavor.
  • Plant-based Milk — I prefer soy milk, but whatever milk you use, be sure it’s plain (not vanilla) and unsweetened.
  • Vegan cheddar shreds — I most often use Daiya or Follow Your Heart, but I know there are more vegan cheddar options on the market these days.
  • Vegan cream cheese — Use any vegan cream cheese, such as Daiya or Tofutti.
  • Broccoli florets and pieces — This recipe shows how to use either fresh or frozen. I prefer using a 12-ounce bag of frozen broccoli because it keeps this recipe simple.
  • Cooked Rice — You can use either brown or white rice, but I prefer the added fiber from cooked brown rice. Substitute any of these for the rice: cooked quinoa, cauliflower rice (for lower carbs), or cooked cubed potatoes (I prefer golden potatoes for this recipe).
  • Salt and pepper — Finish the dish by adding some salt and pepper to taste.

Marly’s Tips

Make this into a plant-based meal by adding vegan chicken or a can of drained chickpeas. This adds protein and fiber, making it a complete and satisfying dinner option.

How to Make Vegan Broccoli Rice Casserole

  1. Cook onions in a skillet with melted vegan butter.
  2. Stir in the flour, garlic, and spices. Cook for 2 minutes, stirring regularly. 
  3. Pour in the plant-based milk and cheddar shreds, stirring it until it comes to a simmer (low boil). Cook until the cheese melts and the sauce thickens.
  4. Pour the cooked rice and broccoli in with the remaining cheese sauce and stir it together.
  5. Transfer it to a casserole dish. Bake for 30 to 35 minutes, until it’s golden brown around the edges.
  6. Allow it to cool for 5 minutes before serving.

Note: For a vegan broccoli mushroom casserole, add 1/2 cup sliced mushrooms as you’re cooking the onions.

A skillet is full of vegan broccoli rice and cheese mixture.

Reader Reviews

I made this for family and it was so good. Now I can’t wait for a big family dinner so I can surprise everyone with this dish!


Adding Flavor

This vegan cheesy broccoli rice dish is perfect to serve for a big holiday dinner or as a side dish any time of year. Want to add big flavor? Here are some favorite ideas:

  • Cheesy — Have some vegan parmesan on the side to sprinkle over individual servings.
  • Crunch — I also love adding some vegan garlic croutons for added flavor and crunch.
  • Bacon — Add some chopped tempeh bacon on top of the casserole for added protein in every bite.

Storage Tips

Store any leftovers in a covered dish or transfer it to an airtight container. It will keep in the fridge for up to 5 days. It can also be frozen in a freezer-safe container for up to 2 months. Transfer it to the fridge the night before serving it to allow it to thaw, and then heat and serve.

What to Serve with Broccoli Rice Casserole

You can serve this yummy vegan broccoli rice casserole with even more of your favorite plant-based dishes. Here are some of our favorites:

  • Vegan Turkey — Pairing a broccoli dish with some plant-based turkey is always a great idea, especially during the holiday season.
  • Meatloaf — Make this savory Impossible Burger Meatloaf to serve as the main dish along with this creamy broccoli casserole.
  • Meatballs — We love having these easy lentil meatballs doused in BBQ sauce and served alongside this vegan rice broccoli casserole.

Vegan Broccoli Recipes

Be sure to check out the web story we created that has been wildly popular – Vegan Broccoli Rice Casserole. Here are even more broccoli recipes you might like!

Looking down into a casserole dish full of a a cheesy broccoli mixture, with a bite or two taken out of it.

That’s it for this vegan broccoli casserole recipe. Enjoy!

A hand holds a spoonful of vegan broccoli cheese casserole over the rest of the casserole dish.

Vegan Broccoli Casserole

Make this cheesy vegan broccoli casserole for a family dinner or even a weeknight meal side dish. The simple list of ingredients come together quickly.
4.60 from 5 votes
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 230kcal


  • 3 tablespoons vegan butter
  • ½ cup chopped onion
  • 3 tablespoons flour
  • ½ teaspoon garlic powder
  • ½ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • teaspoon ground tumeric
  • 2 cups soy milk (see notes)
  • 2 cups vegan cheddar shreds
  • 3 tablespoons vegan cream cheese
  • 12 oz pacakge frozen broccoli florets and pieces (see notes)
  • 2 cups cooked brown rice
  • salt and pepper to taste


  • Preheat oven to 350°F/180°C.
  • Melt butter in a skillet over medium heat. Once the butter is melted, add the onions and cook until tender, 3 to 5 minutes. Then, stir in the flour, garlic, mustard powder, turmeric, and paprika. Cook for 2 minutes, stirring regularly.
    Vegan milk is being poured into a skillet with cooked onions and flour.
  • Pour in the milk, cheddar shreds, and cream cheese. Stir this together over medium heat and bring it to a simmer. Stir until the cheese melts and the sauce thickens.
    Cheese is being poured into a skillet with a creamy mixture in it.
  • Taste test: Taste the cheese sauce and add salt and pepper to taste.
  • For frozen broccoli: set it out to let it thaw slightly.
    For fresh broccoli: add bite-size broccoli florets and pieces to boiling water and cook for 2 to 3 minutes until just becoming tender. It will cook more as it bakes. Remove it from heat and pour it over a colander in the sink to drain the water. Be careful because the water will be hot.
  • Portion out 1/2 cup of the cheese sauce mixture. Pour the cooked rice and broccoli in with the remaining cheese sauce and stir it together. Transfer it to a casserole dish. Drizzle the reserved sauce over the top. Bake for 30 to 35 minutes, until the top is golden brown around the edges. Allow it to cool for 5 minutes before serving.
    A skillet is full of vegan broccoli rice and cheese mixture.

Recommended Equipment

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Substitutions for Cooked Rice:
Calories: 230kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Sodium: 359mg | Potassium: 269mg | Fiber: 4g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 62mg | Calcium: 63mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2020 and was updated to include new photos, new text, and an updated recipe in 2021.

5 Responses to Vegan Broccoli Casserole

  1. Avatar thumbnail image for MarlyBonita Reply

    3 stars
    The consistency was cheese like and would probably work to feed kids who like the flavor of kraft. Not very much flavor to the adults who tried it though–kind of bland. Also, what were we supposed to do with the cream cheese?
    I just assumed it was to be mixed with the cheese mixture. I also added extra spices (cumin, and smoked paprika) to give it flavor.

    • Avatar thumbnail image for MarlyMarly

      Hi Bonita. I’m sorry the flavors in this casserole weren’t to your liking. I’m so glad you improvised to make it more your own. That’s the most important thing with any recipe!

  2. Avatar thumbnail image for MarlyHPr Reply

    5 stars
    I’m no longer allowed to eat cheese, one of my favorite things. This 100% hits the spot for me! Please also serve this to your non-vegan friends. It’s so so good!

    • Avatar thumbnail image for MarlyMarly

      I’m so glad you like it! I agree about serving it to non-vegan friends!

  3. Avatar thumbnail image for MarlyHeather Reply

    5 stars
    I made this for family and it was so good. Now I can’t wait for a big family dinner so I can surprise everyone with this dish!

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