This vegan broccoli casserole is easy and so creamy and satisfying. A perfect family side filled with whole foods and plenty of nutrition!
After the huge success of my green bean casserole, I decided broccoli would be an amazing twist. Spoiler, I was right!
Any time vegetables can get a kid approved facelift I’m on board! My kids love my creamy mac and peas, so I knew I needed another winner to have some variety.
This easy broccoli casserole is creamy on the inside and crispy on top, and gets zero complaints from the kids! Best yet, it’s made only from healthy plant based ingredients, no dairy whatsoever!
Ingredients
This casserole is filled with wholesome, healthy, and fresh foods. Here’s what you need:
- Onion
- Mushrooms
- Broccoli
- Alfredo sauce
- Seasonings
- 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 onions and mushrooms.
- Add the broccoli.
- Remove from heat and stir in the cream sauce.
- Pour into baking dish and cover with topping mix.
- Bake & serve.
- Enjoy!
Serving suggestions
This 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
- Maple Roasted Carrots
- Healthy Vegan Cauliflower Casserole
Tips and tricks
Here are some helpful suggestions for preparing and storing this easy broccoli casserole:
- Fresh broccoli chopped into large pieces is best for this recipe If you can’t get fresh broccoli, frozen will be fine.
- You can use your favorite store bought sauce, or my homemade Alfredo sauce, sharp white cheese sauce, or creamy cheese sauce.
- If you prefer softer broccoli in the casserole, cover and steam for 2-3 minutes before adding the cream.
- Mix in extra veggies like peppers, green beans, asparagus, or greens for extra flavor and nutrients.
- Prepare this ahead of time by cooking the veggies and making the sauce (if you’re making homemade). You can even mix it up and put it in the baking dish. Wait to cover with the topping until you’re ready to bake.
- 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.
- Stored in an airtight container in the refrigerator, leftovers will keep for up to 4 days. 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.
You can, 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 Broccoli Recipes
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
- One Pot Cavatelli and Broccoli
- Baked Broccoli Cauliflower Tots
- Broccoli and Artichoke Casserole
Easy 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.
Chelsee says
Tastes just as good as the dairy version!