Vegan Broccoli Rice Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan broccoli and rice casserole with a creamy cheese-style sauce made from nutritional yeast. Finished with breadcrumb or cheese topping, it's comfort food that works for potlucks and holiday tables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large head broccoli (cut into florets (about 6 cups))
- 2 cups cooked rice
- 3 tablespoons vegan butter
- 1 small yellow onion (chopped)
- 4 cloves garlic (minced or pressed)
- 3 tablespoons all-purpose flour ((is there a gluten-free sub?))
- 2 cups plant-based milk ((such as oat or soy))
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon mustard powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 3/4 teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- Breadcrumb topping: ½ cup breadcrumbs tossed with 2 tablespoons melted vegan butter
- Cheesy topping: ½ cup shredded vegan cheddar cheese
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 400mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 310mg
- Calcium
- 135mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 400MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.