Vegan Broccoli Rice Casserole

Ingredient notes

• Rice: Freshly cooked or leftover rice! I recommend using basmati rice. It cooks quickly and has a great nutty, floral flavor. If you don’t have basmati rice, use any long-grain rice.
• Broccoli: Fresh broccoli is my go-to since it’s the key ingredient but frozen broccoli will work, if needed. Just make sure to add the frozen broccoli florets to the casserole dish still frozen, not thawed.
• Onion: I like using yellow or white onion for this recipe but red onion tastes good too.
• Chickpeas: Chickpeas (garbanzo beans) or white beans are a great addition to this healthy broccoli rice casserole!
• Broth: Use vegetable broth. You could also use half veggie broth and half dairy free milk, like canned coconut milk, for added flavor.
• Nutritional yeast: A majority of the seasoning and flavor of this meal comes from nutritional yeast. Nutritional yeast has a cheesy, nutty flavor so you don’t have to use vegan cheese if you don’t want to.

Suggested equipment

• Saute pan: I recently started cooking with a new stainless steel cookware set from Caraway. This saute pan cooks food evenly and holds heat efficiently.
• Baking dish: Use a ceramic or glass 9x13 baking dish or similar size. If you use a completely different size, you may have to adjust the cooking time.

How to make vegan broccoli rice casserole

The full directions for this vegan casserole are in the printable recipe card below.

1. In a large pan over medium heat, cook onion, broccoli, and chickpeas on the stove top.
2. Once cooked, transfer to a prepared baking dish and stir in uncooked rice, broth, nooch, salt, and pepper.
3. ​Bake casserole at 350F for about 30 minutes. The vegan broccoli casserole is ready when the rice the fluffy and broccoli is tender.

Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave until warmed through.

Alternatively, make ahead and freeze for up to 3 months. Let thaw overnight then reheat in the oven at 350F for about 10 minutes or until warm.

Serving suggestions

I originally planned for this to be a side dish, but it works as a main dish just as well. If you need a little something extra, pair with my air fryer tofu nuggets, grilled mushroom steaks, or kale crunch salad.

Recipe variations

• Use brown rice: Instead of white rice, cook brown rice! It will bake for 45-60 minutes.
• Try cauliflower rice: Try riced cauliflower as a rice substitute! You can buy this frozen or shred it yourself. 
• Make cheesy broccoli casserole: Stir in 1 cup vegan shredded cheddar cheese or ¼ cup or more of vegan sour cream for extra cheesy creaminess.
• Add more seasoning: Spice things up with garlic powder, paprika, or your favorite seasonings.
• Toss in vegan chicken: Add extra protein with stirring in plant-based chicken.
• Add extra veggies: Want more vegetables? Carrots, potatoes, bell peppers, or green beans are all delicious here and add more plant-based protein.
• Top with breadcrumbs: When the casserole is finished baking, sprinkle panko breadcrumbs on top, move to the top rack in the oven, and broil for 2-3 minutes until golden brown.