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Creamy Vegan Broccoli and Rice Casserole

This recipe crafts a hearty, high-fiber, and low-fat vegan casserole featuring tender broccoli florets, robust brown rice, and protein-rich chickpeas. Enhanced with sautéed aromatics and thyme, it bakes into a satisfying, creamy plant-based meal perfect for lunch or dinner, offering a nutritious and flavorful option for a health-conscious diet.
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Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 1515
Ingredients Equipment Method Notes

Ingredients
  

Main
  • * 1 head broccoli about 5 cup
  • * 1 medium onion chopped
  • * 1/2 red or yellow bell pepper chopped
  • * 1/2 cup chopped celery chopped
  • * 1 3/4 cup cooked chickpea or other option see below
  • * 1 teaspoon dried thyme
  • * 3 cup cooked brown rice warm if possible
  • * 2 tablespoon sliced or slivered almond optional

Equipment

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Large Pot or Dutch Oven For sautéing and mixing
  • 1 Casserole Dish 9x13 inch recommended
  • 1 Spatula or Wooden Spoon For stirring and serving

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
  2. Chop the head of broccoli into small florets (approximately 5 cups). Finely chop the onion, red or yellow bell pepper, and celery.
  3. In a large pot or Dutch oven, sauté the chopped onion, bell pepper, and celery over medium heat until they are softened and fragrant, about 5-7 minutes.
  4. Add the prepared broccoli florets and dried thyme to the pot. Stir well to combine and cook for an additional 3-5 minutes, allowing the broccoli to become bright green and slightly tender-crisp.
  5. Stir in the cooked chickpeas and the warm brown rice. If using a creamy vegan sauce (e.g., cashew cream, plant-based béchamel), add it at this stage and mix thoroughly to coat all ingredients.
  6. Season the entire mixture generously with salt and freshly ground black pepper to taste, adjusting as needed.
  7. Transfer the combined ingredients from the pot into the prepared casserole dish, spreading the mixture evenly to ensure consistent cooking.
  8. If using, sprinkle the sliced or slivered almonds over the top of the casserole for an optional crunchy texture and nutty flavor.
  9. Bake the casserole for 25-30 minutes, or until it is heated through, bubbly around the edges, and the top is lightly golden.
  10. Remove the casserole from the oven and let it rest for 5-10 minutes before serving, allowing the flavors to meld and the dish to set slightly.

Notes

To achieve optimal creaminess, consider preparing a simple cashew cream (soaked cashews blended with water and a touch of nutritional yeast) or a light plant-based béchamel to bind the casserole ingredients. Ensure your broccoli is blanched al dente before adding to prevent it from becoming mushy during baking. For enhanced flavor and texture, lightly toast the slivered almonds before garnishing. Sauté the aromatics (onion, bell pepper, celery) until tender and fragrant to build a strong flavor base. If the casserole appears too dry before baking, a splash of vegetable broth or plant milk can help maintain moisture. Avoid over-packing the casserole dish for even heat distribution.