Vegan Healthy Broccoli Mushroom Rice Casserole

4.87 from 15 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 people

Calories 255kcal

Author Meesha

Ingredients

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

Instructions

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 !

Notes

*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.

Nutrition