Vegan Broccoli Rice Casserole
Creamy, cheesy, and comforting, this Vegan Broccoli Rice Casserole is favorite easy main or side dish the whole family will love! Gluten free, dairy free, oil free, and made from scratch with plant based ingredients, it's a great dish to bring to potlucks and gatherings.
- 6 cups cooked brown rice
- 4 cups chopped broccoli
- 2 cups cubed yellow potato
- 1 cup diced onion
- ½ cup diced carrot
- 2 cups water
- 1 cup raw cashews
- 3 cloves garlic
- ⅔ cup nutritional yeast
- ½ cup soy milk
- ¼ cup white vinegar
- 1 ½ teaspoon salt
- 1 teaspoon ground mustard powder
- 1 teaspoon ground turmeric
- ½ teaspoon paprika plus extra for sprinkling on top
- ½ cup Panko or other breadcrumbs for topping
Place the potatoes, onions, carrots, and water in a medium saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer for 12 minutes or until the vegetables are tender.
Steam the broccoli for about 3 minutes, just until bright green. It will continue cooking in the casserole.
Pour the cooked vegetables and cooking water into a blender. Add the remaining sauce ingredients, and blend until smooth. (See note below, if you don't have a high speed blender.)
Place the cooked brown rice and the broccoli in a large mixing bowl and add in the cheese sauce.
Transfer the rice mixture to a 9 inch by 13 inch baking dish. Top with the Panko or breadcrumbs and the additional paprika.
Bake at 350° F for 30 to 35 minutes, until the center is hot. If you wish, broil the casserole for a couple of minutes to brown the topping.
If you don't have a high speed blender like a Vitamix, boil the cashews along with the vegetables to soften them.
To make this dish gluten free, be sure to use gluten free breadcrumbs.
Calories: 410.8kcal | Carbohydrates: 67.4g | Protein: 17.5g | Fat: 9.8g | Sodium: 516.6mg | Fiber: 10.3g | Sugar: 4.5g | Vitamin A: 290.06IU | Vitamin C: 54.35mg | Calcium: 109.23mg | Iron: 3.85mg