Vegan Broccoli Rice Casserole
Author: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!
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
This recipe has only been tested with long-grain white rice in a 9 x13-inch ceramic/glass casserole dish. If you use another type of rice or a different sized/material dish it could significantly affect how the recipe turns out.
SAUSAGES - Sausages that are already cooked like my vegan sausage recipe, Field Roast, Linda McCartney, or Tofurkey sausages work well in this recipe. If using a sausage that is not already precooked like Beyond or Impossible you will need to saute your chunks until golden before adding them to the casserole.
LEFTOVERS - Cool leftovers quickly and store them covered in the fridge. They will keep for up to 3 days. To reheat, add a tablespoon or two of water for moistness, then reheat covered in the oven at 350°F (175°C). How long depends on how much of it you are reheating. Just make sure it is piping hot before serving. You can also use a microwave to reheat it.
NUTRITION
Serving: 1serving | Calories: 570kcal | Carbohydrates: 87g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Sodium: 1546mg | Potassium: 913mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1730IU | Vitamin C: 135mg | Calcium: 268mg | Iron: 3mg
