Vegan Broccoli Rice Casserole Recipe
This vegan broccoli rice casserole comes together with 7 ingredients. Everyone will love this comforting classic as a main dish or side.
Servings 6 servings
Calories 227kcal
Ingredients
- 1 tablespoon olive oil
- ½ onion chopped
- 4 cups broccoli florets
- 1 15-ounce can chickpeas drained and rinsed
- 1 ½ cups basmati rice or long-grain white rice
- 3 cups vegetable broth
- ¼ cup nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350F. Warm olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add broccoli florets and sauté for 8-10 minutes. You don’t want them to be totally soft and tender, just cooked down a bit. They will finish cooking in the oven. Add chickpeas and cook for 3-5 minutes.
- Transfer to a lightly greased 9x13 baking dish (or similar sized baking dish). Add uncooked rice, veggie broth, nutritional yeast, salt, and pepper. Stir to combine.
- Bake for 25-30 minutes until rice is cooked and fluffy and broccoli is tender. Serve immediately and enjoy!
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 227kcal | Carbohydrates: 44g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 880mg | Potassium: 298mg | Fiber: 3g | Sugar: 2g | Vitamin A: 629IU | Vitamin C: 55mg | Calcium: 45mg | Iron: 1mg
