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4.90 from 19 votes

Vegan Healthy Broccoli Mushroom Rice Casserole

This cheesy vegan broccoli mushroom rice casserole is super flavorful yet secretly healthy ! This dump & bake meal is ready under 1 hour & easy to make.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 255kcal
Author Meesha


For the cheese sauce

  • ½ cup raw cashews*
  • 1 cup plant based milk
  • ¼ cup nutritional yeast
  • 2 tablespoons tapioca starch
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder optional
  • ½ teaspoon salt more or less, depending on personal preference

Veggies and rice

  • 2 cups cooked brown rice ( or any other cooked rice )
  • 2 cups broccoli florets
  • 6-8 brown button mushrooms quartered


  • Preheat oven to 200c / 400f. Make the cheese sauce by combining all ingredients needed in a high speed blender and blend until smooth.
  • Place the broccoli, rice and mushrooms in a 9 x 13 inch baking dish ( or similar ). Pour the sauce in and toss until everything is well incorporate.
  • Bake it for 25-35 minutes, or until the veggies has softened. Add a splash of plant based milk if the mixture is getting too thick. You can choose to toss the casserole halfway through, but I did not as I prefer it to have a crispier top layer.
  • Serve it up and enjoy !


*You can substitute the cashews with raw sunflower seeds to make it nut free. 
If you do not have a high speed blender, I recommend soaking the cashews for a few hours prior to cooking. Alternatively, you can soak them in boiling water for 20 minutes to soften them. 
This dish can be stored in the fridge for 3-4 days. 


Calories: 255kcal | Carbohydrates: 37g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 478mg | Fiber: 5g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 41mg | Calcium: 112mg | Iron: 2mg