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: 14g protein and 9g fibre, only 3g sugar and 10g saturated fat. All in a neat 502 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
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp chili flakes (optional)
- 1 tsp salt
- 3 tbsp quinoa (uncooked)
- 9 oz broccoli (cut into small florets)
- 1 cup cooked brown rice or cooked chickpeas
- ⅓ cup panko
Instructions
- Preheat the oven to 350 C.
- In a medium sized casserole dish add coconut milk, cornstarch, nutritional yeast, garlic and onion powder, black pepper, chilli flakes, salt and stir until incorporated. Add uncooked quinoa, broccoli florets and cooked brown rice or chickpeas. Mix and bake in the oven for 15 minutes.1 ½ cup low fat coconut milk, 2 tbsp cornstarch, 2 tbsp nutritional yeast, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp black pepper, ¼ tsp chili flakes, 1 tsp salt, 3 tbsp quinoa, 9 oz broccoli, 1 cup cooked brown rice or cooked chickpeas
- 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.
Abril
Creator and photographer 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
James LeBaigue
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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2 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!!