1. Can I make Vegan Broccoli Casserole ahead of time?

Yes, you can prepare the casserole up to the point where you need to bake it. Simply assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. When you're ready to serve, broil it for a few minutes to get that crispy top.

2. Can I make Vegan Broccoli Casserole gluten-free?

Absolutely! To make this casserole gluten-free, simply swap the whole wheat pastry flour with rice flour or chickpea flour. Be sure to use gluten-free breadcrumbs or crackers for the topping as well.

3. How do I reheat Vegan Broccoli Casserole?

To reheat, place the casserole in an oven-safe dish and bake it at 350°F (175°C) until heated through, about 10-15 minutes. Alternatively, you can use a microwave for a quicker option.

4. Can I add protein to the Vegan Broccoli Casserole?

Yes! You can add soy curls or tempeh for extra protein. Both are great plant-based options that complement the casserole’s flavor and texture. You could also mix in cooked rice or quinoa for additional heartiness.

Vegan Broccoli Casserole: Easy and Creamy Recipe

Name: Vegan Broccoli Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb broccoli florets (steamed or boiled); 3/4 lb oyster mushrooms (or chanterelles, trumpet, or shiitakes); 1 small yellow onion (diced); 1/4 cup dry white wine; 2.25 cups cashew milk; 2 tbsp whole wheat pastry flour (or gluten-free flour); 1 tbsp nutritional yeast; 2.5 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp sea salt (or to taste); 6 sprigs fresh thyme; Optional topping: crispy onions, salty crackers, panko bread crumbs, corn flakes cereal, or smoky tempeh

Description

This Vegan Broccoli Casserole is a flavorful and creamy side dish made with steamed broccoli, sautéed mushrooms, and a cashew milk-based sauce. Topped with crispy onions or breadcrumbs, it’s the perfect addition to any holiday spread or casual meal. It’s rich in flavor, nutrient-packed, and completely dairy-free.

Ingredients

Scale

1 lb broccoli florets (steamed or boiled)
3/4 lb oyster mushrooms (or chanterelles, trumpet, or shiitakes)
1 small yellow onion (diced)
1/4 cup dry white wine
2.25 cups cashew milk
2 tbsp whole wheat pastry flour (or gluten-free flour)
1 tbsp nutritional yeast
2.5 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sea salt (or to taste)
6 sprigs fresh thyme
Optional topping: crispy onions, salty crackers, panko bread crumbs, corn flakes cereal, or smoky tempeh

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Instructions

Steam or boil the broccoli florets until tender but not mushy, then set them aside.
In a medium skillet, sauté the diced onion with a splash of olive oil until translucent. For a whole-food plant-based (WFPB) version, use water or vegetable broth instead of oil.
Add the oyster mushrooms and a pinch of sea salt to the skillet. Cook until the mushrooms begin to wilt, then add the white wine and thyme, and cook until most of the liquid has evaporated.
In a small bowl or blender, combine the cashew milk, whole wheat pastry flour, nutritional yeast, onion powder, garlic powder, and sea salt until smooth.
Pour the cashew milk mixture into the skillet with the mushrooms. Stir to combine and let it simmer until the sauce thickens and becomes creamy.
Stir in the cooked broccoli, making sure it’s well-coated with the creamy mushroom sauce.
Transfer the mixture into a casserole dish. Top with your choice of crispy onions, crackers, or panko bread crumbs.
Broil for 3-5 minutes, or until the top is golden and crispy. Serve hot and enjoy!

Notes

For a gluten-free option, substitute the whole wheat pastry flour with rice flour or chickpea flour.
You can prepare the casserole ahead of time, assemble it, and store it in the fridge for up to 24 hours before baking.
If you like a crunchy topping, try using crushed cornflakes or salted crackers in place of breadcrumbs.
For extra protein, consider adding soy curls or tempeh to the casserole.
To store leftovers, keep them in an airtight container in the fridge for up to three days, or freeze for up to a month.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 131 kcal
Sugar: 4 g
Sodium: 437 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 7 g
Protein: 8 g
Cholesterol: 0 mg