From scratch, super-easy, Vegan Broccoli Rice Casserole with creamy, cheesy rice, tender broccoli, and bites of sausage. Put everything in the dish raw then bake. Minimal prep, minimal hands-on time, maximum comfort!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
FEATURED COMMENT
"A great recipe that is very quick and easy to put together. It was a meal that everyone in the family ate, which is a big deal to make 5 people happy!...It seems like a lot of liquid in the recipe but it all worked out perfectly. I haven't gone wrong with any of Melanie's recipes and this one did not disappoint :) " - Marni ⭐️⭐️⭐️⭐️⭐️ More reviews →
So you love rice casseroles too? Great! We are on the same team so gather 'round and let's hear all about this delicious Vegan Broccoli Rice Casserole!
We're talking a from-scratch, easy one-pan dump-and-bake affair loaded with rice, broccoli, chunks of vegan sausage, and a creamy "instant" sauce that's made by mixing the flour into the dry rice in 20 seconds flat. It works perfectly for creating the creamy texture that casseroles are known for. And, we must not forget a big handful or two of vegan cheese for the ultimate topping situation. Comfort food to the MAX!
I know I'll get asked so I'll mention it here and now. Everything goes in uncooked (except for the heated milk and stock mixture). Even the rice. 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, yes, it takes a while to cook. We're talking about an hour give or take. But it's so quick to throw together and the rest is all hands off.
Love Love Love.
Mel x
Ingredient Notes
Some notes on the main ingredients in this vegan rice casserole:
- Long-grain white rice - Different types of rice have different cooking times and liquid requirements. This recipe has only been tested with long-grain white rice. If you use any other type of rice (including basmati, jasmine, or brown) things may not work out as well as they should.
- Broccoli - And a lot of it too! You will probably think it's too much at first glance but it needs to cover the top of the rice. It shrinks down while cooking and once it's all stirred in at the end the rice to broccoli ratio will be just right.
- Flour - This thickens everything up and makes it all nice and creamy. If you're gluten-free use all-purpose gluten-free flour. Cornstarch does not like prolonged heat and will not work properly in this recipe.
- Nutritional Yeast - Adds umami savory flavor to the rice.
- Vegan Sausages - My vegan sausage recipe or Field Roast Italian are great in this recipe but any will do. Use your favorite. Note that if you use a sausage like Beyond or Impossible that is not pre-cooked I recommend you chop them up and saute them separately in a pan before adding them to this recipe.
- Vegan Milk - Unsweetened and unflavored is essential. This cooks together with the stock and flour to make a creamy sauce.
- Stock - A key ingredient for flavor and also needed for the rice to absorb and cook properly. Whatever one you use make sure it's nice and tasty!
- Vegan Butter - optional but recommended for richness, flavor, and extra comfort food points.
- Vegan Cheese - For topping the casserole. Some melty cheese on the top really seals the deal.
Important Recipe Info
This recipe needs to be made with long-grain white rice and cooked in a 9 x 13-inch ceramic or glass casserole dish. If you use different rice or make it in a dish of a different size/material there is a good chance that the rice will not cook evenly/properly.
Let's Make Vegan Broccoli Rice Casserole!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen:
1 - Combine the milk and stock in a pan and warm on the stovetop or in a microwave until it's about to boil. This step ensures the rice cooks evenly and is really important
2 - While that's happening, put the dry rice in the casserole. Add the other dry ingredients. All of them. Then stir it up.
3 - Sprinkle over the sausage pieces then pour over the very hot liquid and stir really well. It looks like a lot of liquid but don't worry. What doesn't get absorbed into the rice evaporates off in the oven and your casserole will be perfect.
4 - 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.
5 - Bake uncovered until the rice is just tender with a little bite, then give it a stir. You must check the rice is tender BEFORE you stir it because it needs to stay submerged to cook properly. It should be just tender and if it's not get a sheet of foil and cover tightly (or cover with an upturned baking tray) then put it back in the oven for another 10 minutes or so. Then check again.
6 - Sprinkle over the cheese, cover (with foil, a lid, or an upturned baking tray), and put it back in the oven. The lid traps steam encouraging the cheese to melt and finishes off the rice making it perfectly soft.
7 - Remove the foil and serve!
There you have it. It's almost like a risotto without the work. The rice turns out cooked beautifully, the broccoli still retains some bite and is not soggy, and the delicious sausage chunks kind of melt into the rice leaving little surprise chunks.
Recipe FAQs
Since publication, I have tested this recipe with frozen broccoli and while fresh is better, frozen does work well too. You do need to first thaw the broccoli and then drain off any liquid before using it though. If you use it frozen it reduces the temperature of the stock/milk mixture too much and your rice won't cook properly/evenly.
Recipe
Vegan Broccoli Rice Casserole
Author:Ingredients
- 3¼ cup (780 ml) dairy-free milk , MUST be unsweetened & unflavored
- 4 cups (960 ml) vegetable stock
- 2 large heads fresh broccoli
- 2 cups (400 grams) uncooked white long grain rice
- ⅓ cup (42 grams) all-purpose flour , (plain flour in the UK). For GF use all-purpose GF flour.
- ½ cup (56 grams) nutritional yeast
- 4 cloves garlic , minced
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 vegan sausages , (SEE RECIPE NOTES) you can add more sausage if you like
- 1 cup (112 grams) vegan cheese shreds
- 2 tablespoons vegan butter , (optional)
INSTRUCTIONS
- Preheat oven to 375 °F (180 ℃) and have a 9 x 13-inch ceramic or glass casserole dish ready. For even cooking and consistent results it's important to only use this kind of dish. If it's a different size or material it could significantly affect how well the rice cooks.
- Wash and cut the broccoli up into florets. You can leave quite a long stalky bit on each one to save wasting it.
- Combine the dairy-free milk and stock in a pan and warm over medium heat on the stovetop until about to boil.
- While the liquid is heating, add the rice, flour, nutritional yeast, garlic, salt, and pepper to the dish. Stir to combine then slice the sausages and scatter them in.
- Pour the very hot liquid over the rice mixture then stir well. Make sure you scrape into the bottom and get the flour etc all mixed in. Some small lumps are ok.
- Cover the entire top in broccoli florets. Plant them stalk down in the rice-y liquid like little trees. Then dot little blobs of butter all over.
- Put the casserole in the oven uncovered and bake for 50 to 55 minutes. Use a fork to carefully dig under the broccoli and pull out a few pieces of rice to taste. It is very important not to stir the casserole until you know the rice is tender because it needs to stay submerged to cook. The rice grains should be just tender with a little bit of bite. If it's at that stage continue to the next step. If it's still a bit hard, cover the dish with foil, an upturned baking tray, or a lid and place back in the oven for another 10 minutes. Then check again.
- When the rice is tender stir everything up so the broccoli becomes mixed up through the rice, then sprinkle over the vegan cheese. Cover with foil, a baking tray or a lid to trap steam and return to the oven for 10 minutes so the cheese can get melty and the rice can continue cooking just a little bit more.
- Remove from the oven and serve.
NOTES
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Sherry says
This recipe is an a favourite and we make it frequently- usually prefer to serve the sausage on the side though/.
Marni says
A great recipe that is very quick and easy to put together. It was a meal that everyone in the family ate, which is a big deal to make 5 people happy! Especially for my daughter, who is very food selective. It seems like a lot of liquid in the recipe but it all worked out perfectly. I haven't gone wrong with any of Melanie's recipes and this one did not disappoint :) Thanks!
Hayley Edwards says
So yummy not to mention easy. The kids loved it to.
Nadja says
I usually love your recipes, but I'm struggling with this one. I followed it very carefully, but after baking it for 55 minutes, all the liquid was on top of the rice and the rice burn to the bottom of my ceramic dish. What I've tried tasted nice though, so that's that. Currently trying to save it (baking it longer, covered so it won't burn), let's hope it works out.
I understand that the broccoli "cover" is there to help the rice cook, but maybe I should have stirred earlier?
Marcy Grote says
I cook exclusively with germinated brown rice so that is what I used. It was excellent. And the added nutritional benefits of the GBR made it awesome!!!!!!!
Kayleigh says
Yummy! We needed something semi-healthy after Christmas indulgences so made with last night. Kids loved it and it was so easy. Will definitely be a regular here now.
Angela Edwards says
I feel terrible writing this but this recipe was a total fail for me. I should probably state that I went to cooking school and worked as a cook in a high end vegan restaurant. Usually I don't follow a recipe exactly and read them for inspiration to make up my own. I followed this one to a T. After 50 min there was so much liquid left that I kept cooking and checking every 5, 7, 10 min. Thirty five minutes later, my broccoli is dry and I decide to move to stovetop. Finally seems most of the liquid is absorbed after 7 more minutes, so I stir up the mess to put cheese on and bake the top. There's flour at the bottom (yes, i stirred it) and many crunchy rice pieces. I had to stir so much to mix the flour that the rice became claggy. Because it's SO MUCH food, I put cheese and put it back in the oven, but its a mess. I'm an above average cook, so this will be difficult to choke down. I dislike badly prepared food like mushy rice (oh the sausages are sponge by now). So much is wrong with this poor casserole. I am baffled how it has worked out so well for others. I re read the measurements to make sure I got them correct. Very confused how the flour would mix in and how the ratio of liquid to rice would work out. I'm so sorry, but this just did not work for me at all.
Kathy H. says
Hi Melanie,
I live in a rural area where decent, fresh broccoli is either hard to find or costs a fortune. Is there any way that this recipe does well if I use frozen broccoli florets?
Thank you so much for your wonderful recipes.
Melanie McDonald says
I have never tried it with frozen broccoli. My instinct is it would get a little mushy, but if you're ok with that then I don't see why you couldn't use it. Even if it's mushy it will taste nice! Hope you enjoy it!
Edited on 17th Jan 2025 to add that "Since publication, I have tested this recipe with frozen broccoli and while fresh is better, frozen does work well too. You do need to first thaw the broccoli and then drain off any liquid before using it though. If you use it frozen it reduces the temperature of the stock/milk mixture too much and your rice won't cook properly/evenly. "
Amy says
Made this for dinner tonight and it was excellent! The rice was so tasty. I used needless broth. Delicious comfort casserole. Love that it all cooked in one dish. Will definitely make again. Thanks!
Amy says
Meant beefless broth!
A Virtual Vegan says
So pleased you enjoyed it Amy!
Christal says
We liked the flavor but I followed the recipe exactly and our rice was still crunchy in some parts. I’d love to try it again. Any suggestions? Thank you
A Virtual Vegan says
Sorry you had issues. Some questions that might help determine what happened:
Did you use white long-grain rice? It's the only rice this recipe has been tested with.
Was your dish ceramic or glass? Any other type won't cook the rice evenly.
Was the liquid heated up to just about boiling before adding? That step is important.
Did you follow the step to cover tightly with foil and cook for a bit longer?
I hope that helps!
Kylie Brown says
So much broccoli.....seems un realistic. I used 6 cups and it was more than enough. Also, it’s a little bland ... I’m going to experiment with seasoning the broccoli. Overall, it’s a good idea. Thank you
A Virtual Vegan says
It's about 2 large heads of broccoli between 6 people. That's not a huge amount considering it's a main ingredient in the dish. Broccoli shrinks down a lot when roasting too so it doesn't seem anywhere near as much when it's cooked. It's important that the broccoli more or less covers the rice while it's cooking as it helps the rice cook properly, and it adds important flavour too. Hope that helps!
Tony M says
I was skeptical about the sheer amount of liquid going into this recipe, but it turned out perfectly. I'm always looking for ways to use nutritional yeast and this results in a great, yet simple, nutritional yeast cream sauce. The only change I made was, I had a smaller head of broccoli, so I added mushrooms to make up the rest of the bulk. This recipe is definitely going to be a keeper.
A Virtual Vegan says
I'm glad you enjoyed it Tony. Mushrooms are a great addition!
Danie says
Is the vegan cheese on top really necessary? I loath vegan cheese as it usually contains a whole lot of chemicals and not much food based ingredients. Thx in advance!
A Virtual Vegan says
You can omit it if you prefer.
DAVID ROCKWELL says
Melanie,
Love Casseroles, so tried this recipe first. Love the taste.
Used Field Roast Italian Sausages -- the spices were fantastic!
Just what I wanted.
Exception: I used Brown rice in baking vs. White Rice in Recipe.
Your comment about different rices
was confusing. What is the adjustment?
My baking took much longer than recipe since the liquid was not
absorbed in 55 minutes. Could this be from Brown Rice? Thanks
p.s. I now have your cookbook "Vegan Comfort Cooking".
A Virtual Vegan says
Glad you enjoyed it! As I mention in the recipe, it has only been tested with white rice because that's the best option for a casserole like this as it cooks easily and in a reasonable time in the oven. Brown rice takes much longer to cook (which would end up being way too long for most people when cooking dinner) Brown rice also needs a different volume of liquid to white rice especially when being cooked for an extra long time in the oven because of increased evaporation.
That's why the recipe needs adjusting if you use it, but I can't advise on changes that need to be made because I haven't tested it. Testing each recipe takes a lot of time and unfortunately it isn't possible for me to test different substitutions.
Hope that helps!
María says
Thanks for your recipes
Sorry for your loss
God bless you .
A Virtual Vegan says
Thank you so much Maria ♡
Mary Anne says
It was delicious- I needed it gluten free so used Beyond Meat sausages which are gluten free. Field Roast variety in Canada is not unfortunately.