Creamy Broccoli and Rice Casserole (Vegan)

Merry Christmas! Rather than a ham or turkey, this delicious casserole took center stage on our table this holiday. Taste-wise, it totally reminds me of the Cream of Broccoli soup, chicken, and rice casserole I used to make using the recipe off the side of the soup can. This recipe, however, is far healthier, with loads of veggies, a creamy sauce containing lots of nutritional yeast, and protein from chickpeas.

I have to thank my new friend, Sharon, for pointing me toward this recipe, from the FatFree Vegan Kitchen blog.


4.0 from 1 reviews
Creamy Broccoli and Rice Casserole (Vegan)
Recipe type: Casserole
Cuisine: American
  • 1 head broccoli, cut into small florets (about 5 cups)
  • 1 medium onion, chopped
  • ½ red or yellow bell pepper, chopped
  • ½ cup chopped celery, chopped
  • 1 + ¾ cups cooked chickpeas
  • 1 tsp dried thyme
  • 3 cups cooked, warm brown rice
  • 2 tbsp sliced or slivered almonds (optional)
  • Sauce
  • 1 + ¼ cups unsweetened non-dairy milk
  • ½ cup nutritional yeast
  • 4 tsp cornstarch or potato starch
  • 1 clove garlic
  • ½ tbsp lemon juice
  • ½ tsp onion powder
  • ¼ tsp dry mustard
  • ¼ tsp smoked paprika
  • pinch cayenne pepper
  • 1 tbsp tahini or cashew butter (I used a tsp of peanut butter)
  • very generous grating black pepper
  1. Preheat oven to 375 degrees. Grease a medium casserole dish (2.5 qt size).
  2. Process sauce ingredients in blender until smooth and set aside.
  3. Steam broccoli until barely tender.
  4. Saute onion, bell pepper, and celery in large, deep, non-stick saute pan for about 5 minutes.
  5. Stir in the chickpeas, thyme, rice, and broccoli.
  6. Add sauce to skillet. Stir gently until well combined and cook until heated through, about 5 minutes.
  7. Pour into the prepared casserole dish and sprinkle with almonds, if desired (I omitted the almonds). Bake until the top begins to brown, about 20 minutes. Serve hot!

2 Responses to “Creamy Broccoli and Rice Casserole (Vegan)”

  1. Yvette says:

    Hi, this recipe looks good, but I have a question. Why do you add the nutritional yeast? What is the purpose of that ingredient? Does it thicken or does it have nutritional value? (To be honest I don’t even know what nutritional yeast is.)

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