Hands down the best vegan broccoli casserole recipe out there! Creamy, rich and satisfying without the dairy, but you'd never know. Also easy to make!
It's hard to nail that dairy like flavor without actual dairy, but this combo of ingredients does is perfectly. The added mushrooms gives an oomph of flavor making this taste incredible!

This post was originally published on February 15, 2021.
I use a similar strategy making this as I do in my green bean casserole. Because my kids love broccoli, I decided to make a change in the veggie and it worked out great. You can change it up with other veggies you love too!
Recipes for classic broccoli cheese casserole vary, but most contain some combination of cream of mushroom soup, milk or cream, cheese, egg, butter, or mayonnaise. This version however, is made only from healthy plant based ingredients, no dairy whatsoever!
This easy broccoli casserole is creamy on the inside and crispy on top, and gets zero complaints from the kids! Serve it as a Thanksgiving side dish, or for a comforting family dinner anytime.
Ingredients
Vegan casseroles are filled with wholesome, healthy, and fresh foods. Here's what you need:
For the filling:
- Onion
- Mushrooms
- Broccoli
- Alfredo sauce
- Seasonings
For the topping:
- Vegan Parmesan
- Breadcrumbs
- Seasonings
How To Make Vegan Broccoli Casserole
This comforting casserole is pretty easy to make, which is nice for both busy weeknights and entertaining! Here's what to do:
- Sauté the veggies.
- Remove from heat and stir in the cream sauce.
- Pour into baking dish and cover with topping mix.
- Bake & serve!
Serving suggestions
This healthy broccoli casserole makes a great side for holiday meals, and even weekly family dinners! Serve alongside these other plant based recipes for a complete meal:
- Portobello Mushroom Steak
- Grilled Vegan Caesar Salad
- Gluten-Free Vegan Stuffing
- Creamy Vegan Mashed Potatoes
- Creamy Gluten Free Scalloped Potatoes
- Healthy Sweet Potato Casserole
- Maple Roasted Carrots
- Healthy Vegan Cauliflower Casserole
- Maple Roasted Brussels Sprouts
- Vegan Latkes
- Healthy Cranberry Sauce
Flavor Suggestions
- You can use your favorite store bought sauce, or my homemade Alfredo sauce, sharp white cheese sauce, or creamy cheese sauce.
- Mix in extra veggies like peppers, green beans, asparagus, or greens for extra flavor and nutrients.
- If you're a cauliflower fan you can also sub out half of the broccoli for cauliflower.
- Add cooked rice, quinoa, or your favorite grain to make it more filling as a meal.
- Sprinkle in some crumbled Vegan Bacon for a salty bite.
- Breadcrumbs are our preference, but crumbled crackers also work great.
Preparation Tips
- Fresh broccoli chopped into large pieces is best for this recipe If you can't get fresh broccoli, frozen will be fine.
- If you prefer softer broccoli in the casserole, cover and steam for 2-3 minutes before adding the cream.
- I used a square baking dish for this recipe. Most casserole dishes will work, but you may need to adjust baking time depending on the depth.
Make Ahead and Storage Tips
- Cook the veggies and make the sauce (if you're making homemade), store in separate containers in the refrigerator until ready to assemble and build.
- The veggies will be best used within 2 days of cooking.
- Homemade Vegan Alfredo will keep for 1 week in the fridge, and 3 months in the freezer.
- You can even mix it up and put it in the baking dish up to 1 day in advance. Wait to cover with the topping until you're ready to bake.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing the casserole is possible, but the texture of the broccoli may change.
- Unbaked broccoli casserole will freeze better than baked.
- Seal well in a freezer-safe airtight container and freeze for up to 3 months.
- Defrost in the fridge before reheating.
- Reheating in the oven is best for the crispiness, but microwaving would suffice.
Common Questions
Yes, you'll definitely want to precook the broccoli a bit. I suggest sautéing for about 5 minutes. If you want it softer, cover and cook for an additional 2-3 minutes.
It's possible, but if you do it's best to freeze before you bake. Store it in an airtight container for up to 3 months. Just make sure to defrost before baking.
If you've refrigerated the casserole, you'll want to cook for a little bit longer. If you used the recommended square baking dish it should take 30-40 minutes to heat all the way through.
More Vegan Recipes with Broccoli
Whether broccoli is on sale, or you just really like it, these whole food plant based recipes are all great choices:
- Easy Vegan Broccoli Pesto Pasta
- Vegan Broccoli Cheddar Soup
- One Pot Cavatelli and Broccoli
- Baked Broccoli Cauliflower Tots
- Broccoli and Artichoke Casserole
- Broccoli Pesto Pasta
The Best Vegan Broccoli Casserole
Equipment
Ingredients
- 1 cup chopped sweet or yellow onion
- 2 cups sliced mushrooms , about 8 ounces
- Drizzle of olive oil , or broth if you don’t use oil
- 1 pound fresh broccoli , chopped into larger pieces (see note)
- 3 cups Alfredo sauce , or cream sauce of choice (see note)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Topping:
- ½ cup vegan Parmesan , my recipe or store bought
- ½ cup breadcrumbs , gluten-free if needed
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 F/ 175 C
- Sauté the onions with oil or broth until soft. Abut 5 minutes.
- Add the mushrooms, salt and pepper and sauté for 1-2 minutes.
- Add the broccoli, saute for about 5 minutes until browning. If you want it softer, then cover and cook to steam and soften more for 2-3 minutes.
- Take off the heat and stir in the cream sauce.
- Make the topping by mixing all ingredients in a bowl.
- Pour into a square baking dish and cover with the topping mix.
- Bake for 15-20 minutes, until the sauce is bubbling and the topping is slightly browning.
- Serve!
Notes
- If you can’t find fresh, frozen could work in a pinch.
- I have many cream sauces you can choose from or you can use a ready one from the store.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah
So yum! We liked this for dinner, I think it will go on the holiday side dish menu!
Chelsee
Tastes just as good as the dairy version!