Vegan “Cheesy” Broccoli Rice Bake

You know those casseroles your childhood self loved that were 80% cheese, 15% rice, and 5% vibes?

This is that… but glow’d up.

Meet Vegan “Cheesy” Broccoli Rice Bake – cozy, creamy, casserole energy with zero dairy, plenty of flavor, and a whole lot of broccoli pretending it’s here for health. It’s the kinda dish you bring to a potluck, eat straight from the pan, or use as your “I made real food, I’m thriving” meal for the week.

Why This Recipe is Awesome

Let’s talk about why this pan of golden goodness absolutely deserves oven space:

• It’s mega comforting. Warm rice, tender broccoli, and a creamy, cheesy-style sauce? That’s comfort food hall of fame material.
• Totally dairy-free, still cheesy. Nutritional yeast + plant milk + a few simple tricks = cheese flavor without the cheese situation.
• Great for meal prep. Bake once, reheat all week. Future you will be very grateful.
• Crowd-pleaser. It’s familiar enough for picky eaters but secretly vegan and packed with veggies.
• Customizable. Brown rice, white rice, extra veg, more protein—this recipe is super chill about it.

Basically: it’s like the classic cheesy broccoli rice casserole… just a bit kinder to your body and your fridge.

Ingredients You’ll Need

We’re breaking it down into three parts: rice & broccoli, the “cheesy” sauce, and optional toppings.

Rice & Broccoli

• 3 cups cooked rice
  • White, brown, or jasmine – day-old rice works great
• 3 cups small broccoli florets
  • Fresh or frozen
• 1 small onion, finely diced
• 2–3 cloves garlic, minced
• 1–2 tablespoons olive oil or vegan butter
• Salt and black pepper, to taste

Vegan “Cheesy” Sauce

• 2 cups unsweetened plant milk (soy, oat, almond, etc.)
• 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 3 tablespoons olive oil or vegan butter
• ¼ cup nutritional yeast – the main cheesy flavor hero
• 1 teaspoon Dijon mustard – adds tang and depth
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½–1 teaspoon salt (to taste; start small, adjust later)
• ¼ teaspoon smoked paprika or regular paprika – optional but nice
• A squeeze of lemon juice (about 1–2 teaspoons) – to brighten everything

Optional Toppings

• ½–1 cup shredded vegan cheese – for the extra “whoa, that’s cheesy” top
• ½ cup breadcrumbs or panko – for crunch
• 1 tablespoon olive oil – to mix with the breadcrumbs

Tip: If you don’t have vegan cheese, no worries—the sauce + breadcrumbs still give you that cheesy, cozy vibe.

Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish (about 9×13 inches or similar) with oil or vegan butter.

2. Cook or Steam the Broccoli

3. If using fresh broccoli, steam or blanch it for 3–4 minutes until bright green and just tender.
   • You can do this in a steamer basket or by boiling briefly in salted water.
4. If using frozen broccoli, thaw and pat dry, or give it a quick steam so it’s not icy.
5. Set the broccoli aside.

3. Sauté the Aromatics

6. In a large pan, heat 1–2 tablespoons olive oil or vegan butter over medium heat.
7. Add the diced onion and cook for 5–7 minutes, until softened and lightly golden.
8. Stir in the garlic and cook for another 30–60 seconds, just until fragrant.
9. Turn off the heat and set the pan aside—you’ll use it again in a second.

4. Make the Vegan “Cheese” Sauce

We’re making a quick, dairy-free version of a cheesy white sauce.

10. In a medium saucepan, heat 3 tablespoons olive oil or vegan butter over medium heat.
11. Whisk in the flour and cook for 1–2 minutes, stirring constantly. It should form a smooth paste (this is your roux moment).
12. Slowly pour in the plant milk, whisking constantly to avoid lumps.
13. Keep whisking and cook for 3–5 minutes, until the sauce thickens slightly and coats the back of a spoon.
14. Stir in:
    • Nutritional yeast
    • Dijon mustard
    • Garlic powder
    • Onion powder
    • Paprika
    • Salt and black pepper
15. Lower the heat and let it gently bubble for another minute, stirring often.
16. Turn off the heat, taste, and adjust:
    • More salt if it’s bland
    • A tiny bit more mustard or lemon juice if you want more tang
    • More nutritional yeast if you want stronger cheesy vibes

The sauce should be smooth, pourable, and nicely flavorful.

Key tip: The sauce needs to taste slightly more intense than you think, because it’ll spread through a lot of rice and broccoli.

5. Combine Rice, Broccoli & Sauce

17. To the pan with the sautéed onions and garlic, add:
    • Cooked rice
    • Steamed broccoli
18. Pour the cheesy sauce over everything.
19. Stir gently but thoroughly until the rice and broccoli are well coated and evenly mixed.
20. Taste the mixture again (yes, again):
    • Add more salt, pepper, or lemon juice if needed.

6. Transfer to Baking Dish

21. Spoon the mixture into your greased baking dish, spreading it out into an even layer.

7. Add Toppings

22. If using vegan cheese, sprinkle it evenly over the top.
23. For a crunchy breadcrumb topping:
    • In a small bowl, mix breadcrumbs with 1 tablespoon olive oil and a pinch of salt & pepper.
    • Sprinkle this mixture over the top (with or without the vegan cheese).

8. Bake Until Golden

24. Bake in the preheated oven for 20–25 minutes, or until:
    • The casserole is hot and bubbling around the edges
    • The top is lightly golden (especially the breadcrumbs)
25. If you want extra color, you can switch to broil for 1–2 minutes at the end—but watch it like a hawk so it doesn’t burn.

9. Rest and Serve

26. Remove from the oven and let it rest for 5–10 minutes. This helps it set slightly and makes it easier to scoop.
27. Serve warm, straight from the pan, with a little fresh black pepper, chopped parsley, or extra nutritional yeast on top if you like.

Common Mistakes to Avoid

Let’s keep this from turning into a weird, dry, or bland rice brick:

• Using underseasoned rice. If your rice is totally plain and unsalted, the whole dish can taste flat. Either salt the cooking water or be generous with seasoning in the mix.
• Skipping the pre-cook on broccoli. Raw broccoli thrown straight into the bake can end up too firm. A quick steam or blanch gives that perfect tender bite.
• Thin sauce. If your sauce is super runny, the bake will be loose and sad instead of creamy. Let it thicken slightly before adding it to the rice.
• Not tasting as you go. The sauce and final mix both need tasting and adjusting. Don’t skip it unless you like mystery flavor.
• Overbaking. The bake is mostly about warming and browning the top. If you cook it forever, it can dry out. As soon as it’s hot and the top looks good, you’re done.

Alternatives & Substitutions

This recipe is very forgiving. You can tweak it depending on what you’ve got and what you like.

• Different grains:
  • Use cooked quinoa, farro, or barley instead of rice. Great way to use leftovers.
• More veg:
  • Add peas, carrots, cauliflower, spinach, or kale to bulk it up. Stir in softer veggies (like spinach) right before baking so they don’t overcook.
• Higher protein:
  • Mix in chickpeas, white beans, or cubed baked tofu with the rice and broccoli before baking. Instant protein upgrade.
• Gluten-free option:
  • Use cornstarch instead of flour in the sauce.
  • Use gluten-free breadcrumbs or skip them entirely and just go with vegan cheese/nutritional yeast on top.
• No nutritional yeast?
  • You’ll lose some of the cheesy taste, but you can boost flavor with:
    • Extra mustard
    • More garlic/onion powder
    • A bit of miso paste (dissolved in the plant milk) for umami
• No vegan cheese?
  • Totally fine. Just add a little more nutritional yeast to the sauce and rely on a crispy breadcrumb topping for fun texture.

FAQ (Frequently Asked Questions)

1. Can I use leftover rice?
Yep, this is actually perfect for day-old rice. Just break up any big clumps before mixing with the sauce so it distributes evenly.

2. Can I make this ahead of time?
Yes! You can assemble the whole casserole, cover it, and keep it in the fridge for up to a day before baking. When ready, bake as directed, adding a few extra minutes if it’s going in cold.

3. Does it reheat well?
It reheats great. Store leftovers in an airtight container and reheat in the microwave or oven. If it seems a bit dry, add a splash of plant milk or a tiny drizzle of oil before reheating.

4. Can I freeze it?
You can freeze it after baking. Let it cool completely, portion it out, and freeze. Reheat in the oven or microwave until hot. Rice texture after freezing can be slightly softer, but still tasty.

5. Is this kid-friendly?
Usually yes! It’s creamy, mild, and familiar. If you’re cooking for picky eaters, go light on the garlic and skip the stronger spices like smoked paprika.

6. Can I make this oil-free?
Sort of. You can:

• Skip the oil in the pan and sauté onions in a splash of broth.
• Make the sauce using plant milk + cornstarch + nutritional yeast and seasonings, skipping the roux step.
  It won’t be quite as rich, but still good.

7. What should I serve with it?
It works as a main dish with:

• A simple green salad
• Some roasted veggies on the side
• Or just some crusty bread if you want ultimate comfort energy