Vegan Broccoli Casserole – Easy cheezy!
- Updated on Apr 28, 2022
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Winter is dragging on and I think we’re all still in need of hearty, warming dinners like this vegan broccoli casserole, to tide us over until spring has sprung once more!
This is comfort food, but at its healthiest – a vegan casserole recipe that will fill your belly with wholesome yummy goodness.
Vegan broccoli casserole: our latest and greatest casserole recipe
Not wishing to brag or anything but we think our vegan broccoli casserole is pretty much the best vegan casserole out there.
We were super proud of our vegetarian broccoli casserole, and our green bean casserole… but now we’ve trumped them all with this absolutely smashing vegan version!
Aside from being DELICIOUS, we are also proud to say that this is a very healthy broccoli casserole. The nutritional data speaks for itself.
1 serving contains: 23g protein and 16g fibre, only 7g sugar and 15g fat. All in a neat 516 calorie package, the perfect amount of calories for a light but filling meal!
With nutritional content like that, this casserole would fit perfectly into one of our FREE vegan meal plans!
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
What tastes like cheese, but isn’t cheese? Find out now!
What do we replace cream and cheese with in our easy broccoli casserole you ask? The answer is as simple as the dish: nutritional yeast and low fat coconut milk!
If you haven’t met nutritional yeast yet, then you’re in for a treat. It’s a vegan’s BEST friend!
Nutritional yeast (or nooch, as it is sometimes affectionately known as) is made of deactivated yeast flakes with a cheesy nutty flavour. It is basically pure nutrients with a delicious flavour and next to no calories or fat.
Keen on quinoa
Another key play in this healthy broccoli bake recipe is quinoa (healthy vegetarian quinoa recipes are to die for!). Quinoa is a vegan’s OTHER best friend, as it is a plant-based source of complete protein, among many other health benefits.
A broccoli and quinoa casserole like this one wouldn’t be the same without it, as quinoa is what provides the bulk of those 15g protein!
Ingredients
- 1 ½ cup low fat coconut milk
- 2 tbsp cornstarch
- 4 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp chili flakes (optional)
- Salt and pepper to taste
- 3 tbsp quinoa (uncooked)
- 9 oz broccoli (cut into small florets)
- 1 cup chickpeas, cooked
- ⅓ cup panko
Instructions
- Preheat the oven to 180C/350F.
- In a medium sized casserole dish add coconut milk, cornstarch, nutritional yeast, garlic and onion powder, chilli flakes, salt, black pepper and stir until incorporated. Add uncooked quinoa, broccoli florets and cooked chickpeas. Mix and bake in the oven for 20 minutes.1 ½ cup low fat coconut milk, 2 tbsp cornstarch, 4 tbsp nutritional yeast, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp chili flakes, Salt and pepper to taste, 3 tbsp quinoa, 9 oz broccoli, 1 cup chickpeas, cooked
- Take the casserole out of the oven after 15 minutes of baking and mix everything together, distributing the ingredients homogeneously. It's likely the quinoa grains might be all in the bottom of the dish, we want to incorporate them to the rest of the casserole now that the liquid has thickened. Top the surface with panko and bake again for 10 minutes, or until the quinoa is fully cooked and the panko is golden brown.⅓ cup panko
- Serve casserole.
NOTES
Nutrition
Dave
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril
Creator of this wonderful recipe!
I am a recipe developer and food photographer from Quito, Ecuador. I work with websites and blogs from around the world developing recipes and photographing them. I also work with online and print magazines writing about food. I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
Article has been medically reviewed by James LeBaigue MSc
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
Comments
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10 comments
Quick, easy and delicious. I opt for light coconut milk, and use chickpeas to boost the protein content
Ah, so good to read you liked the recipe, Elly!!
Hi! This may be a silly question, to bake this dish, is the temperature 350 F or 350 C. I live in the US and I wanted to make sure. Thank you!
Hi Ashley, 350F which is roughly 180C 🙂
Why does it look like there is rice in the picture but not listed in the ingredients? Is 3 tablespoons of quinoa really enough for 2 servings?
Hi Cheri! Good question. Over time the recipe evolved and we changed some ingredients. Rice is no longer a part of the recipe (and sorry for any confusion). Yep the quinoa is enough for two servings as part of our weight loss meal plans. You could certainly add more quinoa and it won’t harm the dish, no worries there! Hope that helps 🙂
Thanks for the reply. I had already started making it so since it didn’t look like enough quinoa, I added a cup of cooked rice. It came out a little heavy and could have used more moisture, so I’ll try it again the way it was intended.
I agree, a cup of cooked rice would make this quite heavy. Rather on the side 🙂
Vegan and one pot – what’s not to love! – plus two of my fav ingredients (broccoli and chickpeas) to hide the other one that I don’t like much (quinoa) but know is good for me.
I forgot about the Aus tbsp being larger than the UK version so it wasn’t as saucy as I would have liked and I can’t buy panko where I live so had to use breadcrumbs. However, it was still delicious and will definitely be making this again.
One question: with the first 15-20 mins in the oven, is that with lid on or off?
Many thanks. 🙂
Hi Sue! I didn’t realize the Aus tbsp is larger than the UK version!
Glad it turned out tasty. Breadcrumbs are absolutely fine as well. Good question reg the first 15-20 min: lid off works (that’s how I do it). But could be a good idea to use a lid, if you have. Keeps moisture in and cooks more quickly. 🙂