Vegan Broccoli Casserole is a perfect dish to bring to the holiday table or enjoy as a comforting side throughout the year. This dairy-free, plant-based take on the classic broccoli casserole is creamy, savory, and satisfying, thanks to a rich cashew milk sauce and flavorful sautéed mushrooms. The crispy topping adds a delightful crunch, making this casserole a crowd-pleaser for vegans and non-vegans alike.
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Why You’ll Love This Vegan Broccoli Casserole
This Vegan Broccoli Casserole is more than just a healthy alternative to the traditional dish. It’s quick to make, packed with flavor, and full of nutritious ingredients. Whether you’re looking for a vegan Thanksgiving side dish or a comforting weeknight meal, this casserole checks all the boxes. With tender broccoli, earthy mushrooms, and a creamy sauce, it’s sure to be a hit with everyone at the table.
Ingredients for Vegan Broccoli Casserole
The ingredients for this Vegan Broccoli Casserole are simple and wholesome, making it a perfect dish for both special occasions and everyday meals.
- Broccoli florets: The star of the dish, providing crunch and nutrients like fiber, vitamin C, and antioxidants.
- Oyster mushrooms (or other varieties like shiitakes): These mushrooms add depth and umami flavor to the casserole.
- Yellow onion: Sweet and savory, it enhances the overall flavor of the casserole.
- Dry white wine: A splash of wine brings out the natural flavors of the mushrooms and adds a slight acidity to balance the richness of the cashew milk.
- Cashew milk: A creamy, dairy-free milk that gives the sauce its luscious consistency.
- Whole wheat pastry flour (or gluten-free flour): This thickens the sauce and helps create a smooth, creamy texture.
- Nutritional yeast: Adds a cheesy flavor without any dairy, making this dish even more savory.
- Onion powder and garlic powder: Essential for flavor depth and seasoning.
- Sea salt: Enhances the overall flavor and brings the dish together.
- Fresh thyme: Adds aromatic herbs and earthiness to the casserole.
Topping suggestions:
- Crispy onions: Adds a delightful crunch and savory flavor.
- Panko bread crumbs: A traditional topping for casseroles, providing a crispy, golden finish.
- Corn flakes: A fun and crunchy alternative that gives a sweet note when baked.
- Smoky tempeh: A plant-based option that adds protein and a smoky flavor to the dish.
Alternative Ingredient Suggestions
If you’re looking to customize the recipe to fit dietary preferences, here are a few alternatives:
- Gluten-Free: Swap the whole wheat pastry flour with rice flour or chickpea flour to make this casserole entirely gluten-free.
- Non-Creamy Option: If you’re avoiding cashew milk, almond milk or oat milk can serve as suitable replacements in this recipe.
- Mushroom Variations: If oyster mushrooms are unavailable, you can use shiitake, chanterelle, or trumpet mushrooms to achieve a similar texture and flavor.
- Add More Protein: For a heartier casserole, consider adding soy curls or tempeh to provide a boost of protein.
Step-by-Step Instructions for Vegan Broccoli Casserole
- Steam the broccoli: Start by steaming the broccoli florets until they’re al dente. Avoid overcooking the broccoli to ensure it retains its texture in the casserole.
- Sauté the onions and mushrooms: In a medium-sized skillet, sauté the diced onion in a drizzle of olive oil (or water for oil-free cooking) until translucent. Add the mushrooms and a pinch of sea salt, and cook until they begin to wilt. Pour in the dry white wine and thyme, cooking until the liquid has mostly evaporated.
- Prepare the cashew sauce: In a small bowl or blender, whisk together the cashew milk, flour, nutritional yeast, onion powder, garlic powder, and sea salt until smooth. Pour this mixture into the skillet with the mushrooms and stir to combine. Let it simmer for a few minutes until the sauce thickens to a creamy consistency.
- Combine the broccoli and sauce: Once the sauce has thickened, add the cooked broccoli to the skillet and gently stir to coat the broccoli in the creamy mushroom sauce.
- Transfer to a casserole dish: Transfer the broccoli and mushroom mixture to a broiler-proof casserole dish. Top with crispy onions, panko bread crumbs, or any other topping of your choice.
- Broil for golden perfection: Broil the casserole for 2-3 minutes, or until the topping is golden and crispy. Keep an eye on it to avoid burning.
- Serve and enjoy: Serve the casserole hot, perhaps alongside mashed potatoes or wild rice for a perfect holiday meal.
Tips & Tricks for Perfect Vegan Broccoli Casserole
- Don’t overcook the broccoli: Steam or boil the broccoli just until it’s tender-crisp. Overcooking can cause the broccoli to become mushy, affecting the texture of your casserole.
- Flavor adjustments: Feel free to adjust the seasoning based on your preferences. Add more garlic powder, onion powder, or nutritional yeast for an extra savory kick.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the casserole for up to one month. To reheat, bake in an oven-safe dish until hot, or microwave for a quicker option.
Pairing Ideas and Variations
This Vegan Broccoli Casserole pairs wonderfully with a variety of side dishes and sauces, making it a versatile option for any meal.
- Side Dishes: Serve with mashed potatoes, wild rice, or roasted vegetables for a complete meal. The rich, creamy casserole complements starchy sides beautifully.
- Toppings and Add-ins: For extra flavor and texture, add crunchy elements like toasted breadcrumbs, crumbled crackers, or even smoky tempeh. You could also stir in cooked quinoa or farro for added protein and texture.
- Make-Ahead: You can prepare this casserole a day or two ahead of time and store it in the refrigerator. Just pop it in the oven to broil before serving to ensure the topping remains crispy.
Vegan Broccoli Casserole: A Healthy and Comforting Choice
This Vegan Broccoli Casserole is not only a healthier version of the classic but also a delicious and filling dish that can be enjoyed by everyone. With its creamy texture, savory flavors, and crispy topping, it’s an irresistible choice for vegans and anyone looking for a dairy-free alternative to traditional casseroles. Whether you’re preparing it for a holiday meal or a weeknight dinner, this casserole is sure to become a family favorite!
Conclusion: Vegan Broccoli Casserole – A Crowd-Pleasing Dish for All
This Vegan Broccoli Casserole is the perfect blend of creamy, savory, and satisfying flavors, making it a must-have side dish for any occasion. Whether you’re preparing it for a holiday feast or as a healthy weeknight dinner, it’s easy to make, packed with nutrients, and completely dairy-free. The combination of tender broccoli, earthy mushrooms, and a creamy cashew milk sauce topped with crispy onions ensures a delicious and comforting meal every time. This casserole is not only suitable for vegans but also for anyone who enjoys a lighter, plant-based twist on a classic dish.
Frequently Asked Questions (FAQ)
1. Can I make this Vegan Broccoli Casserole ahead of time?
Yes, you can prepare this casserole in advance. Simply assemble the casserole up to the point of broiling, then cover and refrigerate it for up to 2 days. When ready to serve, bake it in the oven to warm it through, and broil the top for a few minutes until golden and crispy.
2. Can I make this recipe gluten-free?
Absolutely! To make this casserole gluten-free, simply substitute the whole wheat pastry flour with gluten-free alternatives such as rice flour or chickpea flour. Additionally, make sure to use gluten-free breadcrumbs or crackers for the topping.
3. Can I substitute the cashew milk with another dairy-free milk?
Yes, you can replace the cashew milk with other dairy-free options like almond milk, oat milk, or soy milk. Keep in mind that the flavor and creaminess may slightly vary depending on the milk used, but it will still result in a delicious casserole.
More Relevant Recipes
PrintVegan Broccoli Casserole
Vegan Broccoli Casserole is a creamy, dairy-free side dish made with steamed broccoli, sautéed mushrooms, and a rich cashew milk sauce. Topped with crispy onions or breadcrumbs, it’s a delicious and healthy alternative to the traditional casserole, perfect for holidays or weeknight dinners.
Ingredients
- 1 lb broccoli florets (or half broccoli and half cauliflower) – provides crunch and nutrients like fiber and vitamin C
- 3/4 lb oyster mushrooms (or shiitakes, chanterelles, or trumpet mushrooms) – adds depth and earthy flavor
- 1 small yellow onion, diced – adds sweetness and savory depth
- 1/4 cup dry white wine – enhances mushroom flavor and adds acidity
- 2.25 cups cashew milk – creamy, dairy-free base for the sauce
- 2 tbsp whole wheat pastry flour (or gluten-free flour) – thickens the sauce for a creamy consistency
- 1 tbsp nutritional yeast – provides cheesy flavor without dairy
- 2.5 tsp onion powder – for extra savory flavor
- 1/2 tsp garlic powder – adds aromatic depth
- 1/2 tsp sea salt (or to taste) – enhances all flavors
- 6 sprigs fresh thyme – adds earthy, aromatic seasoning
- Optional toppings: crispy onions, panko bread crumbs, corn flakes cereal, smoky tempeh, or salty crackers – adds texture and flavor to the top
Instructions
- Steam the broccoli florets until al dente, not mushy, and set aside.
- In a medium-sized skillet, sauté the diced onion in olive oil (or water for oil-free) until translucent.
- Add the mushrooms and a pinch of sea salt. Cook until mushrooms start to wilt. Add white wine and fresh thyme, cooking until the liquid evaporates.
- In a small bowl or blender, whisk together the cashew milk, flour, nutritional yeast, onion powder, garlic powder, and sea salt until smooth.
- Pour the cashew milk mixture into the pan with the mushrooms and stir to combine. Let it simmer until the sauce thickens and becomes creamy.
- Add the steamed broccoli to the mushroom sauce and mix to combine.
- Transfer the mixture to a broiler-safe casserole dish. Top with crispy onions, panko bread crumbs, or any desired topping.
- Broil for 2-3 minutes or until the topping is golden brown and crispy.
- Serve hot and enjoy your Vegan Broccoli Casserole!
Notes
- For a gluten-free version, substitute the whole wheat flour with rice flour or chickpea flour.
- If you prefer oil-free cooking, sauté the onions and mushrooms in water or vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake or microwave until heated through.
- For added protein, you can stir in soy curls or tempeh.
- If you’re making this ahead, assemble the casserole and refrigerate. Broil just before serving to get the crispy top.
