Go Back
–+ servings
a wooden spoon in a cheese-covered broccoli and rice vegan casserole.
Print Recipe
4.93 stars (65 ratings)

Cheesy Broccoli Rice Vegan Casserole

This Cheesy Broccoli Rice Vegan Casserole is the ultimate comfort food! It combines vegan chicken (or chickpeas) with rice, broccoli, and dairy-free cheese in one skillet and is ready to eat in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Servings: 6 servings
Calories: 470kcal
Author: Nora Taylor

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces vegan chicken chopped, see Notes
  • 4 cloves garlic minced
  • 1 1/2 cups long grain white rice rinsed
  • 3 cups vegetable broth + more as needed
  • 1 1/2 cups vegan cream see Notes
  • 4 cups broccoli florets
  • 2 cups vegan shredded cheddar cheese or homemade cheese sauce
  • salt, to taste
US Customary - Metric

Instructions

  • In a large skillet, warm the olive oil over medium heat. Sauté the vegan chicken pieces for 3-4 minutes, then add the garlic and cook for 1 more minute.
  • Add the rice, vegetable broth and vegan cream. Stir and bring to a boil, then cover, lower the heat and simmer for 12 minutes.
  • After 12 minutes, add the broccoli and stir it in. If the mixture doesn't have any liquid left, add about 1 cup more of broth (or even water). Cover and simmer for 8 minutes.
  • Uncover and add 1 cup of the cheese and stir it in, then sprinkle the rest of the cheese on top. Cover and simmer until the cheese on top has melted and the broccoli is tender.
  • Taste, and if needed add a bit of salt. I don't find it needs any added with the broth and salt from the cheese. Enjoy immediately.

Notes

  1. Vegan Chicken - You can use my homemade seitan Vegan Chicken (you will only need about 1/2 the recipe), store bought vegan chicken (I love Daring brand!) or a can of rinsed and drained chickpeas.
  2. To sub brown rice for white: It will take a lot longer to cook the rice, about 40 minutes. Add more vegetable broth or water as needed, you will probably need 4-5 cups of broth.
  3. For the cream - I like Ripple's Half and Half for cream. You can also use full fat coconut milk, almond milk, cashew milk, oat milk or homemade cashew cream.
  4. Cheese - I used Follow Your Heart cheddar. If you want to make your own vegan cheese sauce, I love my Favorite Cashew Cheese Sauce or Nut Free Vegan Cheese.
  5. Leftovers - Leftovers will keep in a covered container in the fridge for 4 days. It can also be frozen.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 55g | Protein: 16g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1042mg | Potassium: 377mg | Fiber: 4g | Sugar: 2g | Vitamin A: 628IU | Vitamin C: 55mg | Calcium: 82mg | Iron: 4mg