Description
A comforting and creamy vegan casserole featuring tender broccoli, flavorful vegan chicken, and a cheesy rice base made with vegan cheddar and cream. Perfect as a hearty, plant-based main dish that’s easy to prepare and deliciously satisfying.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 8 ounces vegan chicken chopped
- 4 cloves garlic minced
- 1 1/2 cups long grain white rice rinsed
- 3 cups vegetable broth plus more as needed
- 1 1/2 cups vegan cream
- 4 cups broccoli florets
- 2 cups vegan shredded cheddar cheese or homemade cheese sauce
- salt to taste
Instructions
- Heat the olive oil: In a large skillet, warm the olive oil over medium heat to prepare for sautéing.
- Sauté vegan chicken and garlic: Add the chopped vegan chicken pieces to the skillet and cook for 3-4 minutes until slightly browned. Then add the minced garlic and cook for 1 more minute until fragrant.
- Add rice, broth, and cream: Stir in the rinsed rice, vegetable broth, and vegan cream. Bring mixture to a boil.
- Simmer rice mixture: Cover the skillet, lower the heat to a simmer, and cook for 12 minutes to allow the rice to partially cook and absorb liquid.
- Add broccoli and adjust liquid: Stir in the broccoli florets. If the mixture appears dry or no liquid remains, add about 1 cup more vegetable broth or water. Cover and simmer for an additional 8 minutes until broccoli is tender.
- Add cheese: Uncover the skillet, stir in 1 cup of the vegan shredded cheddar cheese into the rice and broccoli mixture, then sprinkle the remaining cheese evenly on top.
- Melt cheese and finish cooking: Cover again and simmer until the vegan cheese on top has melted and the broccoli is fully tender.
- Season and serve: Taste the casserole and add salt if needed. Serve immediately while warm and enjoy your cheesy vegan broccoli rice casserole.
Notes
- Vegan Chicken Options: Use homemade seitan vegan chicken, store-bought like Daring brand, or substitute with rinsed and drained canned chickpeas for protein.
- Rice Substitution: To use brown rice instead of white rice, increase cooking time to about 40 minutes and use 4-5 cups vegetable broth or water for proper cooking and moisture.
- Vegan Cream Alternatives: Ripple’s Half and Half is recommended, but full-fat coconut milk, almond milk, cashew milk, oat milk, or homemade cashew cream work well too.
- Cheese Options: Follow Your Heart cheddar is suggested; you can also make a vegan cheese sauce like cashew-based or nut-free alternatives.
- Storage: Leftovers keep in the refrigerator for up to 4 days in a covered container and can be frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg
