Vegan Broccoli Casserole

Casseroles just make things easier! I can make this vegan broccoli casserole recipe a day ahead and just pop it in the oven Sunday morning without all of the fuss, rushing around, and clean up.

Course Main Course
Cuisine American
Keyword vegan broccoli casserole
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 servings



  • 4 cups broccoli, cut into small florets
  • 3/4 cup onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup celery, diced
  • 3-4 Tbps veggie broth
  • 1 cup chickpeas, cooked
  • 3 cups brown rice, cooked
  • 3 cups Creamy Vegan Cheese Sauce (recipe below)
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp dry steak seasoning
  • 2 Tbsp slivered almonds optional
  • salt & pepper to taste

Creamy Vegan Cheese Sauce

  • 1 cup potatoes, peeled and diced
  • 1/4 cup carrots, diced
  • 1/4 cup onions, diced
  • 1 cup broth from veggies
  • 1/2 cup raw cashews (or 1/2 cup white beans)
  • 4 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 pinch paprika
  • 1/2 pinch cayenne pepper optional



  1. Make the Creamy Vegan Cheese Sauce first using directions below.
  2. Preheat oven to 350 degrees and line a 9 x 13 baking dish with parchment paper. If making in a crockpot, select low heat. 

  3. In a medium sized sauce pan, saute onion, garlic, red bell pepper, and celery in veggie broth. Cook until slightly tender, approximately 3 minutes.
  4. Add the broccoli florets and cook another 3 minutes.
  5. Stir in chickpeas, brown rice, 2 cups of the cheese sauce, almonds (if using), and spices. Save the remaining 1 cup of cheese sauce for topping.
  6. Mix thoroughly and remove from heat.
  7. Pour mixture into prepared baking dish, pressing in with spoon to fill the pan. Drizzle the remaining 1 cup of cheese sauce over the top. I like to sprinkle a little more smoked paprika on top. Place in oven and bake for 30 minutes. If making in a slow cooker, set to low and allow to cook for approximately 1-1/2 hours.

  8. Once completely cooked, remove from oven and allow to cool.
  9. Serve warm and enjoy!

Creamy Vegan Cheese Sauce

  1. In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
  2. When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
  3. Now, it's ready to use in this casserole or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.

Recipe Notes



This is an excellent dish for cooking and taking to functions because it has a lid. Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid - 9 inch x 13 Inch. Click to view on amazon. Affiliate link.

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