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Plate of Vegan Cheesy Broccoli Rice Casserole

Vegan Cheesy Broccoli Rice Casserole

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 35 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 50 Minutes
  • Yield: 6 Servings 1x
  • Category: Dinner, Side
  • Method: Stovetop, Oven
  • Cuisine: American
  • Diet: Vegan


If you are looking for a side dish that the whole family will love, look no further then this comforting, healthy, and oil-free Vegan Cheesy Broccoli Rice Casserole.



Boil Ingredients:

  • 1 carrot, sliced thinly
  • 2 cups Russet potatoes, peeled, small dice (1/2-inch cubes)
  • ¼ cup (raw) cashews
  • Sprinkle sea salt

Rice Cooker Ingredients:

  • 1 ½ cups brown rice *
  • ½ cup orzo pasta
  • 3 cups water
  • ½ teaspoon sea salt (+/-) *

Sauce Ingredients:

  • ¼ cup low-sodium vegetable broth *
  • ¾ cup water
  • ¼ cup nutritional yeast
  • 1 Tablespoon distilled white vinegar
  • 1 Tablespoon reduced-sodium tamari *
  • 1 teaspoon hot sauce * 

Sauce Spice/Herb Ingredients:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoons dried minced onions
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon sweet paprika
  • ½ teaspoon dried ground mustard powder
  • ½ to 1 teaspoon sea salt (+/-) *

Other Ingredients

  • 6 oz. bag frozen broccoli florets *

Topping Ingredients:

  • ¼ cup panko crumbs (or bread crumbs) *
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon sweet paprika
  • 1 teaspoon dried parsley
  • ¼ teaspoon sea salt (+/-) *
  • Pinch smoked paprika


  1. Preheat the oven to 350 F.
  2. Place the Topping Ingredients into a small bowl, mix well, set aside.
  3. Place the Sauce Spice/Herb Ingredients into a small bowl, mix well, set aside.
  4. Rinse the rice with hot tap water for several minutes, then place the rinsed rice into a rice cooker with all the remaining Rice Cooker Ingredients, select the appropriate rice button (see notes) on the rice cooker and cook the rice until perfectly tender.
  5. In the meantime, place the diced potatoes, carrot, and cashews into a medium stockpot, cover with water, sprinkle with sea salt and bring to a boil. Then immediately lower to a gentle simmering boil. Boil until the potatoes and carrots, are fork tender (about 10 to 15 minutes). Drain off the water, shake well to remove any lingering water, then place in a high-speed blender.
  6. Add all the Sauce Ingredients and Sauce Spice/Herb Mix into the high-speed blender with the cooked carrots, potatoes, and cashews. Blend on high until smooth and emulsified.  Taste test and adjust seasonings accordingly.
  7. Cut the broccoli florets into tiny pieces and steam the broccoli florets in the microwave or steamer until perfectly tender, set aside.
  8. When the rice/orzo is done, place the cooked rice/orzo and steamed broccoli florets into a large bowl, then pour the sauce over top, mix well to combine. Pour the mixture into a casserole dish, then sprinkle the Topping over the top.
  9. Bake uncovered in a preheated 350 F oven for 10 minutes, switch to high-broil just to toast the top to a golden brown, then remove from the oven and allow to set for 5 minutes.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Serving:  6