Vegan Broccoli Rice Casserole

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This vegan broccoli rice casserole is comfort food that actually comes together fast. Broccoli and rice get baked in a savory nutritional yeast sauce that tastes rich and cheesy without any dairy. The whole thing takes about 30 minutes of active work, and most of that is just making the sauce and cooking rice.

It started as a side dish but honestly works better as a main. The nutritional yeast sauce has enough flavor and substance that a bowl of this with some crusty bread is a full dinner. If you’ve been looking for a broccoli casserole without cheese that still has that creamy, savory quality, this is it.

Why This Vegan Broccoli Rice Casserole Works

The sauce is what makes this casserole worth making. It’s a simple roux (oil and flour cooked together) thinned with water and seasoned with soy sauce, garlic, and onion powder. Once you stir in the nutritional yeast, it thickens into something that genuinely tastes like a cheese sauce. Not identical to dairy cheese, but that same savory, umami-rich quality that makes casseroles so satisfying.

Nutritional yeast is the key ingredient here. It brings a naturally cheesy, nutty flavor and adds B vitamins and protein to the dish. Two-thirds of a cup sounds like a lot, but it mellows out during baking and creates that golden, creamy coating on the rice and broccoli.

The broccoli goes in raw and cooks in the oven, which keeps it from getting mushy. You get tender florets with a little bite left, not the overcooked broccoli that falls apart when you look at it.

Ingredients for Vegan Broccoli Casserole

• 4 cups cooked white rice or brown rice
• 2/3 cup broccoli florets, chopped (fresh or frozen)
• 1/4 cup olive oil (or grapeseed or avocado oil)
• 1/4 cup all-purpose flour
• 1 1/2 cups boiling water
• 2/3 cup nutritional yeast
• 2 tsp soy sauce
• 1 tsp onion powder
• 2 cloves garlic, minced
• 1 tsp salt
• Black pepper to taste

How to Make Vegan Broccoli Rice Casserole

1. Cook the rice. Prepare 4 cups of cooked white or brown rice according to package directions. Set aside. Preheat the oven to 350°F (175°C).
2. Make the roux. Heat 1/4 cup oil in a large pan over medium heat. Add 1/4 cup flour and stir constantly until the mixture is bubbly and golden, about 2 minutes. This is the base of your sauce.
3. Build the sauce. Turn the heat to low. Slowly pour in 1 1/2 cups boiling water while stirring. Add 1 tsp salt, 2 tsp soy sauce, 1 tsp onion powder, and 2 cloves minced garlic. Cook for 5 minutes, stirring often, until the sauce thickens.
4. Add the nutritional yeast. Stir in 2/3 cup nutritional yeast until fully incorporated. Cook for another minute. The sauce should be thick and smooth with a cheesy color.
5. Combine and bake. Add the cooked rice and 2/3 cup chopped broccoli to a baking dish. Pour the sauce over everything and stir until the rice and broccoli are evenly coated. Bake at 350°F for 15 minutes.

Tips for the Best Vegan Broccoli Casserole

• Don’t skip the roux step. Cooking the flour in oil before adding liquid is what gives the sauce body. If you just mix flour into water, you’ll get a thin, pasty sauce instead of something rich and creamy.
• Use boiling water, not cold. Adding boiling water to the roux prevents lumps. Cold water causes the flour to seize up and clump.
• Chop the broccoli small. Smaller florets cook more evenly in the 15-minute bake time and distribute better throughout the casserole. Aim for bite-sized pieces, roughly 1-inch.
• Fresh broccoli holds up better. Frozen works in a pinch, but fresh broccoli keeps more texture after baking. If using frozen, don’t thaw it first since the extra moisture can make the casserole watery.
• The sauce thickens as it cools. If it looks a little thin when you pull it from the oven, give it 5 minutes. It firms up as it sits.

Variations on This Cheesy Broccoli Rice Casserole

• Add mushrooms – Saute 1 cup sliced mushrooms with the garlic before making the roux. Adds an earthy depth that pairs well with the nutritional yeast sauce.
• Crispy topped – Sprinkle panko breadcrumbs or crispy fried onions on top before baking. The crunch against the creamy rice is excellent.
• Broccoli and cauliflower – Use half broccoli and half cauliflower for more variety. The broccoli cauliflower casserole takes that idea further with a cashew-based sauce.
• Extra protein – Stir in a cup of cooked white beans or chickpeas to make it more filling as a main dish.
• Spicy version – Add 1/2 tsp smoked paprika and a pinch of cayenne to the sauce. A few dashes of hot sauce on top after baking works too.

How to Store Vegan Broccoli Rice Casserole

Leftovers keep well in an airtight container in the fridge for 3 to 4 days. The sauce thickens as it sits, so add a splash of water or plant milk when reheating to loosen it back up. Reheat in the oven at 350°F for 10 minutes or in the microwave.

This casserole also freezes well for up to 3 months. Portion it into individual containers for easy weeknight dinners. Thaw overnight in the fridge before reheating.

If you’re making this ahead for a dinner or potluck, assemble the casserole the day before and refrigerate it covered. Add 10 minutes to the bake time since it’ll be going in cold.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Either works. Brown rice adds more fiber and a slightly nuttier flavor that pairs well with the nutritional yeast sauce. Just make sure you end up with 4 cups cooked, since brown rice has different water ratios than white.

What can I use instead of nutritional yeast?

Nutritional yeast is really the star here, so there isn’t a direct substitute that gives the same cheesy flavor. In a pinch, you could use vegan cheese shreds melted into the sauce, but the taste and texture will be different. If you’re new to nutritional yeast, most grocery stores carry it in the health food aisle, or you can find it online.

Can I make this broccoli casserole without cheese or dairy?

This recipe is already completely dairy-free. The cheesy flavor comes entirely from nutritional yeast, which is a deactivated yeast with a naturally savory, cheese-like taste. No vegan cheese substitutes needed, though you can add some on top if you want.

How do I make this gluten-free?

Swap the all-purpose flour for a gluten-free flour blend in the roux. Rice flour works well for this since it thickens similarly. Use gluten-free soy sauce (tamari) as well.

This vegan broccoli rice casserole is the kind of recipe that works for a Tuesday night dinner just as easily as a holiday side dish. The nutritional yeast sauce is what sets it apart from plain rice and broccoli, turning simple ingredients into something genuinely satisfying. If you like this style of cooking, the vegan green bean casserole uses a similar approach, and the 15-minute vegan cream sauce is another good nutritional yeast recipe to have in your back pocket.

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Vegan Broccoli Rice Casserole

A very tasty and healthy Vegan broccoli and rice casserole recipe. It can be a side dish or a main dish. Feel free to add things like mushrooms, vegan sausage, and crispy fried onions.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 25 minutes mins

Course Dinner, Side Dish

Cuisine Vegan

Servings 4

Calories 420 kcal

Ingredients

  

• 4 cups cooked white rice or brown rice
• 1/4 cup olive oil or grapeseed oil or avocado oil
• 1/4 cup flour
• 1.5 cups boiling water
• 1 tsp salt
• 2 tsp soy sauce
• 1 tsp onion powder
• 2 cloves garlic minced
• 2/3 cup nutritional yeast
• 2/3 cup broccoli chopped, fresh or frozen

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Instructions

 

• Prepare rice according to directions, and set aside. You want to end up with ~4 cups of cooked rice.
• Heat oven to 350 degrees.
• Gently boil 1.5 cups water on the stove.
• In a large pan add 1/4 cup oil and set stove to medium heat. Add 1/4 cup flour and stir together with the oil very well to make a roux. Once the roux is bubbly turn the heat to low, and add the 1.5 cups of boiling water, 1 tsp salt, 2 tsp soy, 1 tsp onion powder, and 2 cloves minced garlic. Cook for 5 minutes stirring often.
• Add 2/3 cup nutritional yeast and stir it in, continue to cook for another minute.
• Put the rice, broccoli, and sauce mixture into a baking dish, and stir it together. At this point you can add optional things like paprika sprinkled on top, freshly ground black pepper, crispy fried onions, and/or mushrooms. Cook in the oven at 350 degrees for 15 minutes.

Keyword healthy vegan recipe, vegan casserole, vegan recipes