The Best Vegan Broccoli Casserole
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!
Servings 8
Calories 257kcal
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.
Nutrition
Calories: 257kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 835mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 354IU | Vitamin C: 52mg | Calcium: 33mg | Iron: 3mg