Creamy Vegan Broccoli Rice Casserole: A Culinary Symphony of Comfort

Introduction:

Dive into the delightful world of plant-based indulgence with our Cheesy Vegan Broccoli Rice Casserole. This oven-baked sensation marries the wholesome goodness of brown rice, crisp broccoli florets, and a velvety vegan cheese sauce that is both rich and satisfying. Whether you follow a vegan lifestyle or simply appreciate a comforting casserole, this recipe promises to tantalize your taste buds. Join us on a culinary journey as we craft a dish that marries health-conscious choices with the joy of indulgent flavors.

Ingredients Unveiled:

For the Casserole:

  1. Leftover Cooked Brown Rice (2 cups):
    • A base of cooked brown rice forms the canvas for our casserole, offering a nutty and hearty foundation.
  2. Broccoli Florets (3.5-4 cups):
    • Fresh broccoli florets, vibrant and bite-sized, infuse the dish with a cruciferous crunch and nutritional goodness.

For the Vegan Cheese Sauce:

  1. Raw Cashews (3/4 cup):
    • Cashews contribute a creamy texture and nutty richness to our vegan cheese sauce.
  2. Tapioca Starch (1/3 cup):
    • Tapioca starch, or tapioca flour, acts as a thickening agent, creating a luscious consistency.
  3. Nutritional Yeast (1/4 cup):
    • Nutritional yeast lends a cheesy flavor, enhancing the overall umami profile of the dish.
  4. Unsweetened Cashew Milk or Almond Milk (1/2 cup):
    • A dairy-free milk alternative adds a smooth and silky quality to the cheese sauce.
  5. Water (1.5 cups):
    • Water forms the hydrating element, blending the ingredients into a cohesive and pourable sauce.
  6. Apple Cider Vinegar (1.5 teaspoons):
    • Apple cider vinegar imparts a subtle tang, balancing the richness of the cashews.
  7. Sea Salt (1 teaspoon):
    • Sea salt elevates the savory notes, ensuring a well-seasoned and flavorful cheese sauce.
  8. Onion Powder (1/2 teaspoon):
    • Onion powder contributes a savory undertone, enhancing the depth of the cheese flavor.
  9. Garlic Powder (1/2 teaspoon):
    • Garlic powder infuses a mild and aromatic essence, complementing the overall taste.
  10. Chili Powder (1 teaspoon):
    • Chili powder adds a hint of warmth and complexity without overwhelming heat.
  11. Turmeric (1/4 teaspoon):
    • Turmeric not only imparts a golden hue but also introduces earthy notes and anti-inflammatory benefits.

Crafting the Culinary Symphony:

Creating the Vegan Cheese Sauce:

  1. Blend to Silky Smoothness:
    • Combine raw cashews, tapioca starch, nutritional yeast, cashew milk, water, apple cider vinegar, sea salt, onion powder, garlic powder, chili powder, and turmeric in a high-speed blender. Process until the mixture achieves a velvety and runny consistency.

Assembling the Casserole:

  1. Preheat and Prepare:
    • Preheat the oven to 400 degrees F. In an oven-safe dish (8×12 or similar), place the cooked brown rice and broccoli florets.
  2. Luscious Pour Over:
    • Pour the vegan cheese sauce over the rice and broccoli, ensuring an even coating. Gently mix to distribute the flavors uniformly.
  3. Bake to Bubbly Perfection:
    • Bake for 20-25 minutes, stirring midway. Adjust the consistency with a splash of milk if the sauce thickens excessively.
  4. Optional Brilliance:
    • For an extra touch, broil the casserole for 2-3 minutes, achieving a golden-brown crown.

Notes for Culinary Harmony:

  • Frozen Broccoli Substitution:
    • In the absence of fresh broccoli, frozen broccoli can seamlessly substitute, maintaining the dish’s vibrancy.
  • Nut-Free Adaptation:
    • For a nut-free alternative, replace cashews with sunflower seeds, ensuring a similarly rich texture.
  • Blending Wisdom:
    • If a high-speed blender is unavailable, soak cashews in boiling water and drain before blending for a smoother consistency. Alternatively, strain the sauce through a nut milk bag.
  • Cheese Sauce Alchemy:
    • The cheese sauce may appear runny after blending but will achieve optimal thickness during the baking process.
  • Temperature Sensitivity:
    • Best enjoyed hot from the oven, as the cheese sauce may thicken upon cooling. Leftovers can be reheated for a creamy revival.

Conclusion:

In conclusion, our Cheesy Vegan Broccoli Rice Casserole transcends dietary boundaries, inviting all to revel in its harmonious blend of textures and flavors. From the wholesome brown rice to the crisp broccoli and the indulgent vegan cheese sauce, each element contributes to a culinary symphony that celebrates both taste and well-being. Whether you embrace a vegan lifestyle or simply seek a delightful casserole experience, this recipe offers a delectable rendezvous for the palate. Elevate your dining repertoire with the richness and wholesomeness found in every spoonful of this Cheesy Vegan Broccoli Rice Casserole.

Vegan broccoli rice casserole is creamy, “cheesy” and oozing with delicious flavour. Rice and broccoli florets are smothered in a rich and velvety vegan cheese sauce and baked to bubbly perfection.

Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Course: Main Course

Cuisine: American, Canadian

Servings: 4 Servings

Calories: 321kcal

Equipment

  • Vitamix Blender
  • 8×12 Oven Safe Baking Dish (or similar)

Ingredients

  • 2 cups leftover cooked brown rice if you don’t have cooked rice, start cooking as you prepare the remaining ingredients
  • 3.5-4 cups broccoli florets approx 1 small head of broccoli cut into bite size florets

For the Cheese

  • 3/4 cup raw cashews
  • 1/3 cup tapioca starch also known as tapioca flour
  • 1/4 cup nutritional yeast
  • 1/2 cup unsweetened cashew milk or almond milk
  • 1.5 cup water
  • 1.5 teaspoon apple cider vinegar
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder for flavour, not heat
  • 1/4 teaspoon turmeric

Instructions

  • Preheat your oven to 400 degrees F.
  • Add all the cheese ingredients to a high speed blender and process until smooth. It will be very runny.
  • Place the cooked rice and broccoli florets in an oven safe dish, measuring 8×12, or similar. Then pour the cheese sauce over the rice and broccoli, and mix well to evenly coat and distribute.
  • Bake for 20-25 minutes, mixing at the halfway point. Add a touch more milk if your cheese sauce gets too thick.
  • Optional but recommended: Broil your casserole for 2-3 minutes to brown the top.

Notes

If you don’t have fresh broccoli, you may sub for frozen.

For nut free, you may sub the cashews with sunflower seeds, with similar results. I find cashews a little richer here, so unless you cannot eat cashews, I don’t recommend making the switch.

If you do not have a high speed blender, soak your cashews in boiling hot water and then drain, before adding to your blender. This will help them break down into a smoother consistency. Alternatively, you may strain your cheese sauce once blended, using a nut milk bag.

Once blended, your cheese sauce will be very runny but it will thicken in the oven as it cooks.

If your cheese is getting too thick in the oven, add a splash or two more of milk and mix well to get it creamy again.

This dish is best enjoyed hot from the oven, as the cheese sauce will thicken as it starts to get cold.

Leftovers keep refrigerated for 2-3 days. Reheat leftovers to return the cheese sauce to a creamier state.

Nutrition

Calories: 321kcal | Carbohydrates: 46g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 645mg | Potassium: 553mg | Fiber: 5g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 71mg | Calcium: 59mg | Iron: 3mg