Vegan Cheesy Broccoli & Rice Casserole - The Whole Food Plant Based Cooking Show (2024)

Jill Dalton

This casserole is pure comfort food. Packed with nutrition and mind blowing flavor this will have them coming back for seconds!

Our recipes are being recommended by the wonderful folks over at Mastering Diabetes: Robby Barbaro, MPH and Cyrus Khambatta, PhD for their diabetic clients. This scrumptious Oil Free Vegan Broccoli and Cheese Casserole is diabetic approved and can be used as part of their program to take back control of all types of diabetes including Type 1, Type 1.5, Type 2, Pre-Diabetes, and Gestational Diabetes.

4.88 from 8 votes

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 8 people

Calories 281 kcal

Equipment

Stainless Steel Pan

9×13 Baking Dish

Chefs Knife

Ingredients

▢ 2 cups brown rice uncooked
▢ 2 cups vegetable broth low sodium
▢ 1 cup water
▢ 5 cups broccoli florets
▢ 4 cups kale diced
▢ 1 onion finely diced
▢ 3 cloves garlic minced

Cheese Sauce

▢ ½ cup cashews
▢ 2 cups vegetable broth low sodium
▢ ¾ cups nutritional yeast
▢ 1 tsp onion powder
▢ 1 Tbsp white wine vinegar
▢ 1 Tbsp Bragg liquid aminos
▢ ½ tsp cracked pepper
▢ ¾ tsp turmeric
▢ 1 Tbsp dijon mustard

Instructions

Preheat oven to 350°F.
Cook the rice with the 2 cups of broth and 1 cup of water (cook until slightly underdone)
Sauté onions until translucent
Add the garlic, kale and broccoli and add a bit of water and cover to steam for about 10 minutes
Add the Cheese Sauce ingredients to a blender and blend until smooth
Once rice is finished, pour into a large casserole dish
Pour broccoli mixture over the top and lightly mix together with the rice
Pour the cheese sauce over the top of the broccoli and rice mixture
Bake for 35 minutes

Nutrition

Calories: 281kcalCarbohydrates: 49gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 63mgPotassium: 596mgFiber: 7gSugar: 3gVitamin A: 3703IUVitamin C: 84mgCalcium: 140mgIron: 3mg

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47 thoughts on “Vegan Cheesy Broccoli & Rice Casserole”

James Reynolds
February 14, 2020 at 11:49 am

Cheese sauce? Where is the cheese sauce?
Reply
1. Daniel Callahan
  March 4, 2020 at 8:29 am
  
  The cheese sauce is listed in the 2nd set of ingredients. I plan to use this cheese sauce for everything needing it. It is the best vegan cheese sauce I have found.
  Reply
2. Nichole M Bertram
  March 4, 2020 at 2:06 pm
  
  Cheese Sauce
  1/2 cup cashews
  2 cups low sodium vegetable broth
  3/4 cups nutritional yeast
  1 tsp onion powder
  1 Tbsp white wine vinegar
  1 Tbsp Braggs liquid amino acids
  1/2 tsp pepper
  3/4 tsp turmeric
  1 Tbsp dijon mustard
  Reply
Colleen
February 14, 2020 at 4:23 pm

Can you use frozen broccoli or does it need to be fresh?
Reply
1. Daniel Callahan
  March 4, 2020 at 8:30 am
  
  I had frozen broccoli and cauliflower which I steamed. I am not sure if frozen broccoli that is just added will cook properly or completely in just 35 minutes.
  Reply
  1. Colleen
    See Also
    Egg Roll in a Bowl--an Easy One Pan Family-friendly Meal Nooch Cheese Sauce (Vegan) | Elephantastic Vegan 4 Good Carbs for A Flat Belly | Yuri Elkaim Best Damn Instant Pot Vegan Chili
    March 24, 2020 at 1:58 pm
    
    Thanks for the comment. I used frozen broccoli and frozen kale and steamed them and it worked great. This recipe is delicious. The only change I might make is to bake it a few minutes less to keep it more creamy. And I might try it with hash brown type potatoes to make cheesy potatoes.
Dorothy's New Vintage Kitchen
February 15, 2020 at 5:57 pm

This looks like really delicious comfort food!
Reply
Virginia
February 16, 2020 at 3:30 pm

Sounds delicious! Thanks, Jill!
Reply
mcdaft
February 20, 2020 at 10:20 am

Tasty :o) I was surprised by its sheer magnitude… satisfying. This will take up regular real estate in my fridge!
Reply
Krisztina Markóthné Herdics
February 23, 2020 at 8:05 am

Thank you very much! It was delicious and it was a special taste experience!
Reply
Cindy
February 23, 2020 at 9:05 pm

Loved it! Not surprised your recipes never disappoint.
Reply
Rita
February 28, 2020 at 5:22 pm

Delish! Will be one of my go to casseroles. 🙂
Reply
Daniel Callahan
March 4, 2020 at 8:27 am

I recently made this with some changes. I did not use the onion as they make me sick. I used quinoa rice in place of brown rice, I used cauliflower instead of kale. I had frozen broccoli and cauliflower which I steamed in my steamer first then added to the dish. It was a hit with the wife and oldest daughter who are NOT vegan. I got a nice plate full then filled 4 Tupperware containers with the rest for my lunches. I got NONE of the extra. The wife ate 1 and the daughter ate the other 3!!!!!! Time to make it again.
Reply
1. Jill Dalton
  March 5, 2020 at 12:04 pm
  
  So glad you all liked this recipe =).I hope you get to have some of the next batch Daniel!
  Reply
Nadine
March 19, 2020 at 1:15 pm

I actually made this and liked it. I’ve been flirting with a plant based diet. This recipe made me fall in love.
Reply
Nadine
March 19, 2020 at 1:16 pm

I actually made this and liked it. I’ve been flirting with a plant based diet. This recipe made me fall in love. Thank you!
Reply
1. Luz
  October 28, 2020 at 3:01 pm
  
  Hello, I am diabetic and also allergic to nuts, do you have a recommendation for cashew substitute.
  Thanks ?
  Reply
  1. Jill Dalton
    October 29, 2020 at 1:45 pm
    
    You can try half oats and half white beans.
  2. Colleen
    October 29, 2020 at 7:55 pm
    
    I would try sunflower seeds – I often substitute them for cashews (and much cheaper!)
  3. Zena
    November 25, 2021 at 8:31 am
    
    I made this with silken tofu instead of cashews and it was delicious (for anyone who has an issue with nuts). Thanks for the recipe
    See Also
    Vegan Dan Dan Noodles
Jules
April 14, 2020 at 9:05 pm

This was extremely delicious! Awesome flavor and texture! I used frozen broccoli and spinach and precooked the rice in my IP— turned out perfectly! Thanks for another great one, Jill!
Reply
Karen
April 27, 2020 at 6:53 pm

So delicious!!!! I’ve made it twice- the first time exactly as the recipe is and the second I replaced the white wine vinegar with lemon and liked the second version better. Currently making a “Mexican” version by adding cumin and chili powder to the cheese sauce and changing up the veg- adding in bell peppers, corn, and black beans. So excited. Thank you!!
Reply
Diane
May 14, 2020 at 6:43 pm

I cannot stand the taste of nutritional yeast and I all the cheezy sauces I see have a lot of it in them. I don’t think it gives the sauce any kind of a cheesy flavor just a horrible taste in my opinion. Any suggestions except don’t eat cheesy sauce? Thanks
Reply
1. Lora Heise
  March 9, 2024 at 4:35 pm
  
  I wonder if you have tried the best nutritional yeast. I accidentally bought the wrong type that I absolutely didn’t like. I think it may have been toasted? But the one I typically purchased, I love. It’s in bulk at our coop. The other was a package.
  Reply
Susan Schultz
June 2, 2020 at 8:06 pm

This looks like a wonderful recipe. Where do I find the nutritional information for the recipe? Fat? Fiber? Carbs? Protein?
Reply
1. Jill Dalton
  June 3, 2020 at 5:49 pm
  
  Hello Susan, we don’t include that with our recipes, sorry.
  Reply
2. Karen Prete
  August 1, 2020 at 8:16 pm
  
  Susan, if you use an app like cronometer, you can type in the ingredients for the recipe, and then enter how many g/oz. you eat, and the app tells you how much of each nutrient your portion gives you.
  Reply
Terri
June 27, 2020 at 7:04 pm

I’m a type one diabetic who read the book Mastering Diabetes and saw you interviewed by them. I love your site! I’ve made your coffee smoothie and pancakes with success! I’m curious what else you would eat with this dish? Normally, I would have this with baked chicken, lol. is this a complete meal? Thank you!
Reply
1. Jill Dalton
  June 27, 2020 at 7:12 pm
  
  We would usually have a small side salad, pickled beets or cooked greens.
  Reply
2. Lyn Brodie
  July 4, 2020 at 5:59 am
  
  Hi, could you please give a little more detail on the brand of nutritional yeast used. 3/4 cup seems a lot. I’m from Australia and looked at nutritional yeast options that I can buy here but they seem to come in relatively small packets so I’m not sure if I’m looking at the right stuff. Thanks
  Reply
  1. Jill Dalton
    July 4, 2020 at 9:34 am
    
    We use Sari Foods nutritional yeast. It is a pretty large casserole so it does take quite a bit. https://amzn.to/2VJW5ez
Clonakilty
July 3, 2020 at 11:42 pm

This is a staple in our house. We love it!
Reply
Karen Prete
August 1, 2020 at 8:19 pm

My family loved this. ? Thank you! I posted your video on the Mastering Diabetes FB page too. Robbie and Cyrus’s podcasts are what got me started on this journey.
Reply
Hazel
December 14, 2020 at 1:15 pm

My husband and I enjoyed this meal. Next time I plan to try it with potatoes. Thank you!
Reply
Cheryl
January 14, 2021 at 8:34 pm

Like a warm hug. Comfort foos for sure. Next time I will cook the broccoli much less. I added other veggies too. so easy to make
Reply
Catherine A Pike
January 27, 2021 at 3:10 pm

I made this for us yesterday and my husband was raving about it. Is it possible to use cauliflower rice instead of brown rice? The reason for the question is that my husband is a diabetic and we have been on the WFPB diet for almost a year. The rice will cause his blood sugar to become elevated so that was why he asked about the cauliflower rice. Also what is the name of the blender/food processor that you use?
Reply
1. Jill Dalton
  January 28, 2021 at 10:53 am
  
  Hello Catherine, Yes, cauliflower rice works too. A couple of my friends have made it that way and reported that it works. =) My blender is a Blendtec Professional 800 https://amzn.to/3qXwlZc.
  Reply
David R.
January 29, 2021 at 2:31 pm

I discovered your channel on YouTube and have learned quite a bit. I used to weigh 280 lbs and now weigh 225, mostly by eating a plant based diet. The cashews, they should be low sodium or no salt added preferably right? Also would using red wine vinegar instead of white make a huge difference?
Reply
1. Jill Dalton
  January 31, 2021 at 10:13 am
  
  Yeah, the cashews need to be the non- roasted, unsalted kind. And for the vinegar, I would probably use apple cider vinegar rather than the red wine vinegar but it will still work.
  Reply
cindy
February 10, 2021 at 11:58 am

Jill, this was really good. Loved every bite of it. I cut the recipe in half, just in case I did not like it. But there will be a next time making this. Love all your video’s and recipe’s. Thank you!
Reply
Marie
August 10, 2021 at 7:34 pm

I love your lasagna recipe as much as I love this! Been a vegetarian almost all my life (70 years old). Decided to go vegan recently. I don’t miss the cheese at all. Thank you Jill!!!!
Reply
Mark
May 9, 2022 at 4:51 am

I prepped my kale for this and then totally forgot it was for this recipe and used it in a giant salad instead! So in place of kale I used plain green cabbage. Still super yummy. Thank you!!!
Reply
Amy Princess
September 28, 2022 at 8:06 pm

My family LOVES this recipe. It is in our “every two weeks” rotation. Thank you!!!!
Reply
1. Jill Dalton
  September 29, 2022 at 2:14 pm
  
  Fantastic! We are so glad you like it so much =)
  Reply
Cynthia
October 10, 2022 at 6:13 pm

Hi Jill, can I substitute regular white vinegar for the white wine vinegar?
Reply
1. Jill Dalton
  October 10, 2022 at 7:14 pm
  
  Yes
  Reply
Kate
November 30, 2022 at 10:01 pm

Hi…. How long should the rice be cooked?
Reply

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