Vegan Broccoli Rice Casserole

From scratch, super-easy, Vegan Broccoli Rice Casserole with creamy rice, tender broccoli and surprise sausage-y bites.  Put everything in the dish raw then bake. Minimal prep, minimal hands-on time, maximum comfort!

So you love rice casseroles too? Great! We are on the same team so gather round and let's hear all about my new Vegan Broccoli Rice Casserole.

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• Ingredients
• How To Make Vegan Broccoli Rice Casserole
• Storing Leftovers
• Success Tips
• More Broccoli Recipes
• Recipe
• Reviews & Questions

We're talking a from scratch, easy one pan type affair that's loaded with rice, broccoli, some surprise vegan sausage, and a creamy "instant" sauce that's made by mixing the flour into the dry rice in like 20 seconds flat. Because you're awesome like that and it works perfectly for creating the creamy texture that casseroles are known for. Also we must not forget a big handful or two of vegan cheese for the ultimate topping situation.

Comfort food to the MAX!

And I know I'll get asked so I'll mention it here and now. Everything goes in uncooked. Even the rice. No pre-cooking of anything is required. Just like when you make my Oven Baked Garlic Mushroom Rice.

This is comfort food for lazy people and it is ridiculously easy. I mean, yeah, it takes a while to cook. We're talking about an hour give or take. But it takes literally 5 minutes to throw together and the rest is all hands off.

Love Love Love.

Ingredients

So, here's the run down on what's going on here and it's all basic store cupboard stuff:

1. Rice - it's a rice casserole so it's pretty essential. I have not tested this recipe with brown rice or any other grain.
2. Broccoli - and a lot of it too. You might think I've lost the plot as it looks like a mini forest when you're adding it all, but it doesn't look nearly as much once it's all cooked and stirred in so go with me.
3. Garlic, salt & pepper - flavour, flavour, flavour
4. Flour - it thickens everything up as it cooks and makes it all nice and creamy. All purpose gluten free flour will be ok instead. Maybe cornstarch but I haven't tried it. And pleased don't use coconut flour. There have been an influx of  people using it instead of all purpose flour recently with disastrous results.  It will not work as a direct replacement for regular flour in any recipe.  In case you are tempted  this blog post about it by Blissful Basil stresses my point and is hilarious ----->> It's Not You, It's Coconut Flour: 19 Times Coconut Flour Destroyed Something Delicious.
5. Nutritional Yeast - Makes the rice taste cheesy without needing to add a ton of vegan cheese. Also adds umami flavour. I don't recommend skipping it.
6. Vegan Sausages - My vegan sausage recipe or Field Roast Italian are great in this recipe. If not, any that are herby and flavourful with a good texture. It adds flavour and the sausage-y bites throughout are so good!
7. Vegan Milk - unsweetened is essential. Cooks together with the flour to make a creamy sauce .
8. Stock - A key ingredient for flavour and also needed for the rice to absorb and cook properly. Whatever one you use make sure it's nice and tasty!
9. Vegan Butter - optional but recommended for richness and extra comfort food points.
10. Vegan Cheese - for topping. That oozy,  cheese pulling situation on top of all that goodness is on point. You are welcome.

How To Make Vegan Broccoli Rice Casserole

Combine the milk and stock into a pan and warm on the stove top or in a microwave until it's really hot and almost about to boil.

While that's happening, put the dry rice in the casserole. Add the other dry ingredients. All of them. Then stir it up.

Sprinkle over the sausage pieces then pour over the heated liquid and stir.

Plant the trees, i.e lay the broccoli all over the top, stalk down until it looks like you've got a little forest going on. Dot some vegan butter over the top, and oops I forgot to photograph that bit .....

Bake uncovered until the rice is just tender with a little bite, then give it a stir.

Sprinkle over the cheese and cover with tin foil or a tight fitting lid and put it back in the oven for a little while. The foil/lid helps trap steam and encourages the cheese to melt and the rice to become softer.

Remove the foil and serve!

It's almost like a risotto without the work. The rice turns out cooked beautifully and the broccoli still retains some bite and is not soggy in the slightest. And that delicious sausage kind of melts into the rice leaving little surprise chunks.

Storing Leftovers

Cool leftovers quickly and store them covered in the fridge. They will keep for up to 3 days.

To reheat, add a drop of water for moistness (just a couple tablespoons), then reheat covered in the oven on 350°F (175°C). How long depends on how much you are reheating but at least 15 minutes. Possibly up to 25. Just make sure it is piping hot. You can also use a microwave to reheat it. Again, just make sure it is piping hot.

Success Tips

• Use a 3 quart/ 2.8 litre ceramic or glass oven proof dish that is approximately 9 x 13 x 2 inches in size. Any significant change to this, like using a smaller, deeper dish, could make the rice take longer to cook. And don't use anything smaller than 3 quarts because it won't all fit in. Metal pans or disposable aluminum pans won't radiate the heat effectively and you will have problems getting the rice to cook evenly and thoroughly.
• Don't use frozen broccoli. It will turn to mush. Fresh is best.

So there we are. This food, fall in general, is my happy place and this is what you call EASY vegan comfort cooking!

Chuck it all in. Bake. Cheese it up. Serve.

Yay. Winning at life.

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