Plant-Based Broccoli Cheddar Casserole
on Nov 16, 2024
This post may contain affiliate links.
This Plant Based Broccoli Cheddar Casserole is a delicious and cozy dinner recipe that has your protein, veggies, and carbs all in one comforting dish! It’s loaded with tasty spices and fresh thyme, so each bite is full of flavor.
If you love chicken and rice recipes, this meatless casserole recipe is for you! This one is inspired by one of my favorite comfort foods, broccoli cheddar soup. It’s just as creamy, cheesy, and rich as the classic soup, but it’s a little more hearty and well rounded thanks to lots of fiber-rich broccoli, fluffy Jasmine rice, and plant-based chicken for protein.
It comes together in just minutes, so it’s perfect for a weeknight dinner. Serve with a simple salad and maybe some warm dinner rolls for a truly homey meal that everyone will love!
Table of Contents
Reasons to Love Vegan Broccoli Cheddar Casserole
- Easy to make & super cozy!
- Hearty and filling with a mix of protein, fat, and fiber to keep you full and satisfied!
- Meal Prep Friendly Recipe
- Freezer Friendly Recipe
- Vegan-Friendly and Dairy-Free!
The Best Broccoli Cheddar Casserole
But without the dairy!
In addition to being vegetarian, this recipe is also dairy-free making it suitable for vegans too! I don’t use mayonnaise or canned cream of mushroom soup in this casserole. Instead, I make a super flavorful and creamy sauce with a mix of veggie broth, spices, and coconut milk. The result is a rich and cheesy casserole without the dairy so everyone – vegans, vegetarians, and meat-lovers – can all enjoy this Broccoli Cheddar Casserole.
Hungry for more cozy dinner recipes like this one? Try my Cajun Pasta with Sausage and Peppers or this delicious Spinach & Chickpea Casserole!
Ingredients to make Broccoli Cheddar Casserole
The measurements can be found on the recipe card below, but here’s a quick round up of what you’ll need.
Broccoli – fresh or frozen work well! Use what you have.
Rice – opt for Jasmine rice for best results.
Onions & Garlic – an aromatic base that lends lots of flavor to this simple casserole recipe.
Vegan Chicken – I like to use the kind that isn’t breaded for this recipe.
Vegetable Broth – store bought veggie broth is perfect for this casserole. You can also use this Not-Chicken Broth instead. Both are delicious plant-based options.
Herbs & Spices – you’ll need fresh thyme, salt, pepper, cayenne pepper, and turmeric to make this recipe.
Nutritional Yeast & Dijon Mustard – this combo creates depth and richness in the sauce.
Coconut Milk – canned coconut milk is a great dairy-free alternative to heavy cream. And don’t worry, somehow this casserole doesn’t taste like coconut at all! But it will be rich and cheesy thanks to this healthy pantry staple.
Vegan Cheddar Cheese – I usually use VioLife Cheddar or the Colby Jack Shreds.
Panko Breadcrumbs – a sprinkle of crispy breadcrumbs adds an irresistible crunchy topping to this otherwise creamy casserole. The contrast is truly delicious!
Watch Me Make this Recipe
How to Meal Prep Broccoli Cheddar Casserole
This recipe can be made in advance, and it’s a great freezer friendly recipe to add to your meal prep routine. Here’s how to freeze a casserole.
Cook the “Chicken” and Onions
Start by sautéing the vegan chicken, onions, and garlic. Once the chicken is cooked through, I like to cut it into smaller pieces so everything is bite sized. Then transfer to a 9×13 casserole dish.
Add the Rice and Veggies
Next, add the rice, broccoli, and dairy-free cheddar to the dish and mix well.
Heat up the Broth
In a saucepan, combine the veggie broth, coconut milk, spices, and fresh thyme and bring to boil. Then pour the broth over the chicken and rice, and mix well to evenly distribute.
Cover and Bake
It’s very important to cover the casserole with aluminum foil before baking. I’ve tried to skip this step in the past and it’s a disaster! The rice doesn’t cook properly and the casserole will be watery. Learn from my kitchen mishaps and don’t skip the foil! lol
In the last 5 minutes of baking, sprinkle a little more vegan cheese on top but hold off on adding the panko breadcrumbs. If you’re going to reheat or freeze this casserole, the breadcrumbs will get soggy, so leave them off until ready to serve. Instead, just sprinkle with cheese and pop it back in the oven to melt.
Chill and Refrigerate
When meal prepping, it’s important to allow the casserole to completely before storing it in the fridge or freezer. Once cool, transfer to an airtight container and place in the fridge or freezer. This will keep for 3-4 days in the fridge or about 3 months in the freezer. Make sure to label it before popping in the freezer for ease and convenience.
Reheating Instructions
If you refrigerated it – Transfer the casserole to a 9×13 in baking pan and add 3 tbsp of milk. Mix, cover, and heat for 20-30 minutes at 350 degrees, or until warm in the middle. Then uncover, sprinkle with the Panko breadcrumbs, and crank the heat to 400 to crisp the top. Cook for 10-15 minutes or until the topping is golden brown.
If you froze it – thaw in the refrigerator for 4-6 hours (I usually take it out in the morning or around lunchtime and it’s good to go by dinner time) Then follow the same reheating instructions above.
Plant-Based Broccoli Cheddar Casserole
Ingredients
- 1½ cup white Jasmine rice
- 3 cups broccoli florets, fresh or frozen
- 1¼ cups shredded vegan cheddar cheese
- 2 tbsp olive oil
- 1 medium yellow onion
- 16 oz vegan chicken, I used Daring (non-breaded)
- 3 cloves garlic
- 3 cups vegetable broth
- ¾ cup coconut milk
- 1 tbsp fresh thyme
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- 2 tbsp nutritional yeast
- 1 tbsp Dijon mustard
Topping
- 1 cup Panko breadcrumbs
- 2 tbsp olive oil
- 1 pinch sea salt
Instructions
Prep
- Pre-heat the oven to 400 degrees. Then prep your veggies. Dice the onion, mince the garlic, and separate the broccoli into small florets. Then remove the thyme leaves from the stems and measure out 1 tbsp. Set everything aside separately.Then place the rice, broccoli, and 1/2 cup of the cheddar cheese in a 9x13in baking dish and set that aside too.
Cook the "Chicken"
- Warm a large frying pan over medium-high heat, and then add the olive oil, chopped onions and vegan chicken. Cook for 5-7 minutes and then add the garlic. Cook for 1-2 minutes or until the chicken is warm all the way through. Use your spatula to break the chicken into small bite sized pieces.Then add the chicken and onions to the casserole dish.
Heat Up the Broth
- While the chicken cooks, place a saucepan on the stove and add the vegetable broth, coconut milk, turmeric, salt, pepper, cayenne pepper, fresh thyme, nutritional yeast, and Dijon mustard. Whisk well and bring to a boil. Then pour the hot broth into casserole dish and mix well to distribute.
Cover and Bake
- It’s very important to cover the baking dish tightly with aluminum foil before baking. I’ve tried to skip this step in the past and it was a disaster! If you don't cover the dish, the rice won't cook properly and the casserole will be watery. So cover tightly and then bake for 30 minutes. While that bakes, combine the panko bread crumbs, olive oil, and salt in a small bowl and set aside.After 30 minutes, remove the casserole from the oven and sprinkle with the remaining cheese. Finish with the panko breadcrumbs on top. Bake for another 15 minutes or until golden brown and crispy on top.
Serve
- Allow the casserole to cool for 5-10 minutes before serving. Serve on its own or alongside a zesty green salad and some warm dinner rolls (or garlic bread!) for a cozy homestyle meal. Enjoy!
