Cheesy Vegan Broccoli Rice Casserole

By
Ariane Resnick
headshot for ariane resnick
Ariane Resnick
Ariane Resnick is a special diet chef, certified nutritionist, and bestselling author who takes great joy in shattering the image of what, and how, nutritionists eat.
Learn about The Spruce Eats' Editorial Process
Updated on 05/25/21
broccoli casserole


ALLEKO / Getty Images

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Yield: 6 cups
Nutrition Facts (per serving)
161 Calories
5g Fat
24g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 161
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 437mg 19%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 6g
Vitamin C 34mg 169%
Calcium 148mg 11%
Iron 1mg 6%
Potassium 286mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A cheesy broccoli rice casserole is an easy, family-friendly side dish that's as at home on a weeknight dinner table as it is a holiday gathering. Because broccoli and rice are mild in flavor, it's the cheese added that typically provides the bulk of the taste.

Plant-based cheeses have come an incredibly long way in terms of being able to mimic their dairy counterparts. To make this casserole extra cheesy, we've added nutritional yeast for an extra boost of flavor. It offers B vitamins in addition to deepening the casserole's flavor in a way that packaged plant-based cheeses alone cannot.

For ease of preparation, steam the broccoli directly on top of the rice as its finishing, making this one-pot casserole a breeze for cleanup.

Ingredients

  • 3 cups water

  • 2 cups long-grained white rice

  • 1 tablespoon vegan butter

  • 3/4 teaspoon salt

  • 2 cups broccoli florets, cut into bite-sized pieces

  • 1 cup shredded vegan cheddar cheese

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon garlic powder

  • 1/8 teaspoon ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Place the water, rice, butter, and salt in a large pot, put the lid on top, and bring to a boil. Reduce to a simmer and cook for 15 minutes.

  3. Turn off the heat, open the pot lid, and sprinkle the broccoli all over the top of the rice. Close the lid again and let steam for 5 minutes with the heat off.

  4. Open the lid and use a fork to simultaneously fluff the rice and incorporate the steamed broccoli.

  5. Add the vegan cheddar, nutritional yeast, garlic powder, and pepper and stir well to combine.

  6. To serve, scoop as-is from the pot or transfer to a covered casserole dish and keep warm in the oven until ready to plate.

Tips

  • Though we call for fresh broccoli, you can use frozen in this casserole. If you do, thaw the broccoli florets first and pat them dry. Add them once the rice is done steaming, along with the remaining ingredients; there is no need to steam it with the rice, as it is already fairly soft. It will quickly soften fully in the pot.
  • Some people prefer to rinse rice before cooking it. With jasmine, there isn't usually much excess starch, but if you are using a variety that leaves any white powder on your hand when you touch it, rinse it and drain thoroughly before cooking.

Recipe Variations

  • If you prefer the taste of a different plant-based cheese, you could use vegan parmesan, pepper Jack, or Jack.
  • To make this a main dish instead of a side dish, once cooked, add a cup or more of cooked beans, plant-based chicken or other meat, or cooked tofu or tempeh.

Recipe Tags: