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Vegan Cheesy Broccoli and Rice Casserole (Stovetop)

This vegan cheesy broccoli and rice casserole is warm, thick, and packed-full of nutrients. Perfect as a holiday or weeknight side dish!
Course Main Course, Side Dish
Cuisine French-American, Vegan, Vegetarian
Keyword #cheesybroccoliricecasserole, #veganbroccoliricecasserole, #veganholidaysidedish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

FOR THE CHEESY SAUCE

  • ½ cup navy beans cooked, drained, rinsed
  • ½ cup raw cashews soaked for five minutes in hot water if not using a high powered blender
  • 1 ½ cups vegetable broth
  • 2 tbsp nutritional yeast
  • 1 tsp oregano
  • 1 tsp dijon mustard
  • 1 tsp soy sauce
  • 1 tsp hot sauce optional

THE REST

  • 3 cups cooked rice any kind
  • 2 cups broccoli florets
  • 1 red onion chopped
  • 2 tbsp extra virgin olive oil or replace with water or wine for sauteeing

Instructions

  • combine all of the ingredients for the cheesy sauce in a blender and blend on high for two minutes or until it's completely smooth (you don't want chunks)
  • in a medium sauce pan, add broccoli florets, chopped onion, and water or olive oil over medium heat. sautee for about ten minutes or until the onion and broccoli is fully cooked
  • add the cooked rice and cheesy sauce to the pan and continute to stir over medium heat for ten minutes
  • salt and pepper to taste, serve immediately

Notes

  1. Store in an airtight container in the fridge for up to 4 days.
  2. I like to serve this rice with a sprinkle of nutritional yeast, jalapeños, and chopped red onions.  This is completely optional, though.