This Cheesy Broccoli Rice Vegan Casserole is cozy, satisfying comfort food. It brings together vegan chicken (or chickpeas), rice, tender broccoli, and dairy-free cheese in a single skillet and is ready in about 30 minutes.
If you enjoy quick vegan casseroles, try other family-friendly dishes like Vegan Enchilada Casserole, Vegan Baked Mac and Cheese, and Vegan Tater Tot Casserole.
Kid-approved vegan casserole
This casserole stands out for being fast and simple to prepare. On busy weeknights you can have a filling, family-friendly meal on the table quickly because everything cooks together in one skillet in about 30 minutes. That saves time on both prep and cleanup.
When the family wants broccoli and cheese but I don’t have time for a soup or a more elaborate bake, this skillet casserole is my go-to. It consistently disappears fast, so I confidently call it kid-friendly and picky-eater approved.
Make your own cheese sauce (or not)
If you prefer homemade dairy-free cheese, a cashew-based sauce works wonderfully here, and there are also nut-free vegan cheese sauces available. Store-bought vegan shredded cheddar is an easy swap when you want to save time.
Readers have praised this weeknight dish for its flavor and simplicity:
“I made this last night for my fussy vegan kids. One hates broccoli and the other hates mock meat. Both asked for seconds and cleaned their plates!” – Chen
“Yummy recipe! My non-vegan dad even liked it. Will definitely be making this again.” – Bella
“Seriously the best chicken rice casserole ever. Our toddler loved it. Definitely going to make this again and again.” – Anna
Why you’ll love this vegan broccoli rice casserole
- One-skillet convenience – The vegan chicken, rice, and broccoli all cook together on the stove for an easy weekend or weeknight meal.
- Kid-friendly – Broccoli is more appealing when it’s combined with cheesy, savory flavors, so kids tend to eat it happily.
- Hearty and satisfying – Though dairy- and meat-free, this casserole delivers rich, comforting texture and flavor that even non-vegans enjoy.
Frequently asked questions
This casserole works well as the main dish. Pair it with a simple salad, garlic bread, or roasted vegetables for an easy family meal. It also reheats well for weekday lunches, and portions keep a few days in the fridge or longer in the freezer.
Seitan-style vegan chicken chopped into small pieces is ideal for a meaty texture, but canned chickpeas, rehydrated soy curls, or store-bought vegan chicken all work. Choose the option that fits your time, budget, and allergy needs.
Yes. Sauté the “chicken” and garlic, then combine with rice, broth, vegan cream, and broccoli in a greased casserole dish. Cover and bake at 350°F for 20–25 minutes, stir in 1 cup of cheese, top with remaining cheese, and bake uncovered 5–10 minutes until the cheese melts and broccoli is tender.
Yes. Cool to room temperature, then store whole or in portions in airtight containers. Refrigerate for 2–4 days or freeze for up to one month.
After cooling, transfer leftovers to an airtight container. Refrigerate up to 4 days or freeze for about a month. Thaw overnight in the fridge before reheating in a 350°F oven.
Cheesy Broccoli Rice Vegan Casserole
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Ingredients
- 1 tablespoon olive oil
- 8 ounces vegan chicken chopped, see Notes
- 4 cloves garlic minced
- 1 1/2 cups long grain white rice rinsed
- 3 cups vegetable broth + more as needed
- 1 1/2 cups vegan cream see Notes
- 4 cups broccoli florets
- 2 cups vegan shredded cheddar cheese or homemade cheese sauce
- salt, to taste
Instructions
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In a large skillet, warm the olive oil over medium heat. Sauté the vegan chicken pieces for 3–4 minutes, then add the garlic and cook for 1 more minute.
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Add the rice, vegetable broth, and vegan cream. Stir, bring to a boil, then cover, reduce heat, and simmer for 12 minutes.
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After 12 minutes, stir in the broccoli. If the mixture looks dry, add about 1 cup more broth or water. Cover and simmer for 8 minutes.
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Uncover and stir in 1 cup of the cheese, then sprinkle the remaining cheese on top. Cover and simmer until the top cheese melts and the broccoli is tender.
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Taste and add salt if needed. Many find it flavorful enough from the broth and cheese. Serve immediately.
Notes
- Vegan Chicken – Use homemade seitan, store-bought vegan chicken, or a can of rinsed chickpeas depending on preference and availability.
- Substituting brown rice – Brown rice requires a longer cook time (about 40 minutes) and more liquid; plan for 4–5 cups of broth or water.
- Cream options – Use a plant-based half-and-half, full-fat coconut milk, or other neutral vegan milks. Homemade cashew cream also works well.
- Cheese – Any good-quality vegan cheddar or a homemade cheese sauce can be used.
- Leftovers – Store in a covered container in the fridge for up to 4 days or freeze portions for longer storage.
Nutrition
| Calories: 470kcal
| Carbohydrates: 55g
| Protein: 16g
| Fat: 21g
*This recipe was first published in March 2020 and updated with new photos and minor improvements.