home › Vegan Recipes › Side Dishes

Vegan Broccoli Casserole

Marly Portraitby Marly McMillen

4

4.50 from 4 votes

This vegan broccoli casserole bakes up tender broccoli and rice smothered in a homemade vegan cheese sauce. It’s a perfect side dish!

A hand holds a spoonful of vegan broccoli cheese casserole over the rest of the casserole dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Jump to Recipe Print Recipe Pin Recipe

This post may contain affiliate links. Disclosure Policy

Bring pure comfort to your dinner table with this rich, creamy Vegan Broccoli Casserole. Inspired by the classic holiday side dish we all grew up loving, this plant-based version delivers all the nostalgic flavor—without any of the dairy!

Whether you’re cooking for a holiday feast or craving a warm weeknight side, this cheesy, golden-baked bake is guaranteed to win over vegan and non-vegan family members alike.

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!

Heather
In this Post

Watch How to Make This Casserole

Ingredients & Substitutions

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.

  • Vegan Butter: Adds richness for sautéing the vegetables and building the roux. Any plant-based butter or margarine works well.
  • Chopped Onion & Minced Garlic: Forms the aromatic base of the cheese sauce. You can substitute 1/2 teaspoon garlic powder if you don’t have fresh garlic on hand.
  • Flour: Used alongside the butter to thicken the sauce. All-purpose flour is standard, but a 1:1 gluten-free baking flour works great too.
  • Seasonings (Dry Mustard, Turmeric, Salt & Pepper): Ground turmeric gives the cheese sauce a vibrant golden color, while dry mustard powder adds a sharp bite that highlights the cheddar flavor. Feel free to throw in a pinch of smoked paprika for extra warmth.
  • Plant-Based Milk: Creamy oat milk or cashew milk are ideal because of their neutral flavor and thick texture. Just make sure whichever milk you choose is plain and unsweetened (never vanilla!).
  • Vegan Cheese (Cheddar Shreds & Cream Cheese): Combining vegan cheddar shreds with a few tablespoons of dairy-free cream cheese (like Violife, Daiya, or Tofutti) creates an extra velvety, melt-in-your-mouth sauce.
  • Broccoli Florets: Fresh broccoli florets chopped small will bake up tender right in the casserole. If using frozen broccoli, let it thaw slightly and drain off any excess water before mixing it into the sauce.
  • White Rice: Uncooked long-grain white rice cooks directly in the baking dish as it absorbs the liquid and broth. If you prefer brown rice, you will need to add an extra 1/3 cup of water and extend the bake time so the grains cook through completely.
  • Shredded Carrots: Adds subtle sweet flavor, vibrant color, and extra nutrients throughout the casserole.

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.

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

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.

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.
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!

Subscribe and Get a Free 15-Minute Dinners eBook

Plus our latest vegan recipes, delivered right to your inbox!

We won’t send you spam. Unsubscribe at any time.

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:

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

Vegan Broccoli Casserole

4.50 from 4 votes
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.
Print Pin Rate Save
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 287kcal
Author: Marly McMillen

Ingredients

  • 3 tablespoons vegan butter
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt and pepper to taste
  • ½ teaspoon dry mustard powder
  • ⅕ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • 3 tablespoons flour
  • 2 cups plant-based milk (see notes)
  • 3 tablespoons vegan cream cheese
  • 2 cups vegan cheddar shreds , divided
  • 4 cups fresh broccoli florets (see notes)
  • 1 cup long-grain white rice (uncooked)
  • ½ cup shredded carrots
  • ⅔ cup water

Instructions

  • 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. Stir in garlic and cook for one more minute, until fragrant. Then, stir in seasonings (salt, pepper, mustard powder, turmeric, and garlic powder).
    3 tablespoons vegan butter, ½ cup chopped onion, 1 teaspoon minced garlic, ¼ teaspoon salt and pepper to taste, ½ teaspoon dry mustard powder, ⅕ teaspoon ground turmeric, ½ teaspoon garlic powder
    Vegan milk is being poured into a skillet with cooked onions and flour.
  • Add flour and stir to combine. Cook for 2 minutes.
    3 tablespoons flour
  • Pour in the milk, stir, and bring to a simmer. Then add cream cheese, stirring to allow the cream cheese to melt. Remove from heat and stir in 1 1/2 cups of vegan cheddar shreds (reserving some for the topping). Stir until the cheese melts and the sauce thickens.
    2 cups plant-based milk, 3 tablespoons vegan cream cheese, 2 cups vegan cheddar shreds
    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.
  • Pour the white rice, broccoli florets, and shredded carrots into the cheese sauce and stir together. Stir in the water. Transfer to a casserole dish. Drizzle reserved cheese shreds over the top. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10-15 minutes. Allow it to rest for 5-10 minutes before serving.
    4 cups fresh broccoli florets, 1 cup long-grain white rice, ½ cup shredded carrots, ⅔ cup water
    A skillet is full of vegan broccoli rice and cheese mixture.

Recommended Equipment

Pyrex 9x13 inch casserole with blue lid
9×13 Casserole Dish

(The products above contain sponsored links to products we use and recommend)

Notes

Plant-based Milk: I prefer using creamy oat milk (it has a neutral flavor and creamy texture).  Cashew milk would be another great option. Whichever plant milk you use, make sure it’s plain and not vanilla-flavored. 
Fresh Broccoli Florets: Keep your florets small, so they bake up tender.  For frozen broccoli: Let it thaw slightly so you can drain the excess water. 
Rice: You can use brown rice, but you’ll need to add 1/3 cup more water and cook it longer to cook it through.

Video

Nutrition

Calories: 287kcal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 461mg | Potassium: 293mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1762IU | Vitamin C: 41mg | Calcium: 135mg | 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.

About the Author

Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›

marly leaning over a butcher block surface in her kitchen

4 Responses to Vegan Broccoli Casserole

  1. Avatar thumbnail image for MarlyBonita December 16, 2023 at 2:43 pm Reply

    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 December 22, 2023 at 11:07 am

      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 August 31, 2021 at 7:01 pm Reply

    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 September 5, 2021 at 3:24 pm

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

4.50 from 4 votes (2 ratings without comment)

Rate / Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.