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Vegan Broccoli and Rice Casserole square

Vegan Broccoli and Rice Casserole

Cozy up to a bowl of cheesy Vegan Broccoli and Rice Casserole. It’s just thing to keep you warm and snug on chilly evenings.
Course Main Course
Cuisine American
Keyword broccoli and rice casserole, vegan broccoli and rice casserole, vegan casserole, vegan cheese
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yields 6 servings
Calories 210 kcal
Author Dianne

Ingredients

  • 1 large carrot, chopped (about a cup)
  • 2 medium potatoes peeled and chopped (about 2 cups)
  • ¼ cup chopped onion
  • ½ cup raw cashews
  • 1/2 cup nutritional yeast
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • ½ teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • 2 bunches broccoli cut to bite-sized florets (about 6 cups)
  • 2 cups cooked brown rice
  • ½ teaspoon paprika

Instructions

  1. Preheat your oven to 350°.
  2. Place the carrots, onion, potato and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
  3. Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
  4. Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, lemon juice, garlic, mustard powder, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
  5. While the vegetables are cooking, steam the broccoli. Add about an inch of water to a large pot. Place a steamer basket inside and fill it with the broccoli florets. Bring the water to a boil, cover the pot, and let cook for about 3 minutes.

  6. If you don’t have a steamer basket, you can blanch the broccoli. Bring a large pot of salted water to boil, and have a bowl of ice water standing by. Cook the broccoli in the water for a minute or two. Remove the broccoli with a slotted spoon and plunge into immediately in the ice water.
  7. In a large bowl, mix together the cooked brown rice, steamed broccoli and cheese sauce. Pour the mixture into a large casserole dish. Sprinkle the top with paprika. Bake for 30 minutes or until the cheese is bubbly and the top has turned golden brown.