The Best Vegan Broccoli Casserole
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Elevate your casserole game with my easy vegan broccoli casserole recipe! Creamy, rich, and super satisfying, this dish proves that dairy-free can be just as tasty as the traditional version. With only 10 minutes of prep time, this simple recipe is my go-to for family dinner meal prep, special occasions, or holiday gatherings!
I am a big fan of using casseroles as a way to get my kids to eat and enjoy veggies. You can “hide” the veggies or make them the star – and the casserole tends to work either way!
My kids don’t love traditional green bean casserole, but they do love broccoli – so I decided to switch up the veggie choice, and it turned out to be a real winner!
Recipes for classic broccoli cheese casserole vary, but most contain some combination of cream of mushroom soup, milk or cream, cheese, egg, butter, or mayonnaise. But my version skips the dairy entirely, lightening things up with healthy plant-based ingredients.
Creamy on the inside and crispy on top, this vegan broccoli bake is always a hit amongst my friends and family – kids included! Whether served up as a vegan Thanksgiving side or as a comforting family dinner, it’s a dish that’s sure to hit the spot.
👩🏽🍳 Why I Love This Recipe
I have always been a lover of casserole dishes – they are easy to whip up, usually require minimal equipment, and make a large portion of food! My vegan broccoli casserole is especially simple and anyone can make it, even if they’re a beginner in the kitchen.
It’s hard to nail that dairy-like flavor without actual dairy, but I promise, this combo of ingredients does it perfectly. The added mushrooms gives an oomph of flavor making this taste incredible!
Making this vegetarian broccoli casserole with no cheese opens it up to be enjoyed by most people, regardless of their dietary needs! I love bringing it to parties or serving during the holidays, knowing everyone in my family can have some whether they are vegan, vegetarian, or lactose intolerant.
Plus, this casserole is the best meal prep recipe ever! When I know I have a busy week ahead I can prepare this recipe in advance, and reheat it when I am ready to serve it to my family. It can easily be stored in the fridge or freezer, so I never have to worry about it going bad before eating it all up.
I love having a nourishing, healthy veggie-forward meal that my kids love in my repertoire, and thanks to the endless variations my family is always excited to eat this again and again!
🥘 Ingredients
My healthy vegan broccoli casserole is filled with wholesome, simple ingredients that you can easily grab at the grocery store. Here’s what you need:
For The Filling
Vegetables: Onion, mushrooms, and broccoli florets make the very best fillings for this dish in my opinion! I love the savory umami flavor that they create. Fresh broccoli chopped into large pieces is best for this recipe but frozen will be fine in a pinch.
Vegan Alfredo Sauce: Feel free to use your favorite cream sauce, but I really love how my homemade vegan Alfredo sauce tastes here! My vegan cheese sauce or store bought sauce can also be used.
Salt & Pepper: Since the alfredo sauce is already seasoned to perfection, I just add a touch more sea salt and black pepper to enhance the veggies!
For The Topping
Vegan Parmesan: Any vegan parmesan will work for this recipe. I personally love the taste of the shredded parmesan from Follow Your Heart.
Breadcrumbs: I love topping creamy casseroles with breadcrumbs for the perfect combination of textures! Use certified gluten-free breadcrumbs, if needed. Crumbled crackers can also work here if you don’t have any breadcrumbs.
Seasonings: I like to use a blend of garlic powder, dried parsley, and salt for the no cheese broccoli casserole topping! Feel free to swap with other herbs and spices like dried oregano, onion powder, or chives.
🔪 How To Make Vegan Broccoli Casserole
My vegan cheesy broccoli casserole comes together quickly and easily with minimal effort, which is nice for both busy weeknights and entertaining! Here are my step by step directions:
Preheat Oven, Saute Onions: First, I preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius. In a large pot, sauté the onions with oil or broth until soft over medium heat – about 5 minutes.
Saute Mushrooms & Broccoli: Next, I add the mushrooms, salt, and pepper and sauté for 1-2 minutes. Then, I add the broccoli, sauteing for about 5 minutes until seeing a slight browning. If you want it softer, then cover and cook to steam and soften more for 2-3 minutes.
Stir In Sauce: Take off the heat and stir in the vegan cream sauce.
Mix Topping Ingredients & Assemble: Now, I make the topping by mixing all ingredients in a bowl. Pour into a square baking dish and cover with the topping mix.
Bake: Bake for 15-20 minutes. Allow to cool a bit before serving!
💭 Expert Tips
My #1 Secret Tip for this vegan broccoli casserole recipe is to make sure you let it cool after baking.
While you still want to serve this non dairy broccoli casserole warm, let it cool for 10-15 minutes after taking it out of the oven. This allows the sauce to settle and firm up a bit, making it easy to serve and overall more enjoyable to eat! Plus, I find that it maximizes the flavors.
Other Tips To Keep In Mind:
- Adjust Bake Time Accordingly: I used a square baking dish for this recipe. Most casserole dishes will work, but you may need to adjust baking time depending on the depth. A shallow, longer dish may need less time.
- The casserole is done baking when the sauce is bubbling and the topping is slightly golden brown.
- For Homemade Alfredo Sauce: If you are not using a high speed blender, I find it best to soak the cashews overnight or boil for 20-25 minutes to soften.
- If you prefer softer broccoli in the casserole, cover and steam for 2-3 minutes before adding the cream sauce.
📖 Variations
While I have crafted this vegetarian broccoli mushroom casserole to be perfect as is, feel free to play around with different flavors, textures, and add-ins!
Other Veggies: You can add in any of your favorite veggies you like! Just be sure to saute or steam them a bit before mixing with the sauce and adding to the baking pan. Try extra veggies like peppers, shredded brussels sprouts, peas, green beans, asparagus, or leafy greens like chopped kale or spinach for extra flavor and nutrients.
Cauliflower Casserole: Make this a vegan cauliflower casserole instead! I sometimes do half broccoli and half cauliflower, since both have similar texture and work really well with a cheesy sauce!
Add Grains: You can easily turn this into a vegan broccoli rice casserole by adding 1/2-1 cup of cooked brown rice, quinoa, or your favorite grain to make this more of a main dish instead of a side.
More Protein: I like to add a boost of protein to this casserole with shredded tofu mixed in, or grilled tofu on top!
🍽 Serving Suggestions
This dairy free broccoli casserole makes a great side for holiday meals, and even weekly family dinners! Serve alongside these other plant based recipes for a complete meal:
Mains: I have been loving these portobello steaks paired with the cheesy casserole for the ultimate vegan meal! Other tasty mains I think you’d enjoy are my vegan wellington or healthy twice baked potatoes (just use vegan cheese).
Sides: Serve this vegan broccoli mushroom casserole as a main dish paired with other sides. I love pairing it with a healthy apple walnut salad, tofu nuggets, and vegan dinner rolls for a balanced meal. Try my homemade cheddar cheese buns if you aren’t vegan!
Holiday Recipes: When I’m making this casserole specifically for Thanksgiving or Christmas, I’ll serve it alongside staples like healthy mashed potatoes, cranberry sauce, and vegan turkey.
🫙 Storage Instructions
Make Ahead: Cook the veggies and make the sauce (if you’re making homemade), and store in separate containers in the refrigerator until ready to assemble and build. The veggies will be best used within 2 days of cooking. Homemade sauce will keep for 1 week in the fridge, and 3 months in the freezer.
Fridge: Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freezing this broccoli casserole without cheese is possible, but the texture of the broccoli may change. An unbaked casserole will freeze better than baked. Seal well in a freezer-safe airtight container and freeze for up to 3 months.
Reheating: Let the casserole defrost in the fridge for a few hours, or overnight. I prefer to reheat in the oven for the best crispiness, but microwaving would suffice.
❓Recipe FAQs
Do you have to cook broccoli before putting it in a casserole?
Yes, you’ll definitely want to precook the broccoli a bit. I suggest sautéing for about 5 minutes. If you want it softer, cover and cook for an additional 2-3 minutes. This will give you the best texture for the casserole without any hard pieces of broccoli that might be difficult or unpleasant to chew.
How do I ensure that the casserole doesn’t turn out too dry or too watery?
Follow the measurements precisely to ensure that your casserole isn’t too dry or too watery – the proportion of ingredients makes a difference! Keep in mind that the sauce will thicken as it bakes in the oven, but be sure to not overcook as they might dry out the casserole.
How do I prevent the casserole from sticking to the baking dish?
I recommend adding a thin layer of the sauce to the bottom of the pan, similarly to how you might for enchiladas or lasagna. Then go ahead and add in the rest of the broccoli casserole mixture. If your pan is prone to sticking, you can lightly grease it with olive oil or avocado oil before adding the casserole mix.
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📋 Recipe Card
The Best Vegan Broccoli Casserole
My recipe is 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
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 vegan Alfredo sauce , or cream sauce of choice (see note)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Topping:
- ½ cup vegan parmesan
- ½ cup breadcrumbs , gluten-free if needed
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees 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 broccoli, frozen could work in a pinch.
- I have many cream sauces you can choose from (like my vegan Alfredo sauce), or you can use a ready one from the store.
- Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.
- The casserole is done baking when the sauce is bubbling and the topping is slightly golden brown.
- For homemade Alfredo sauce: If you are not using a high speed blender, I find it best to soak the cashews overnight or boil for 20-25 minutes to soften.
- If you prefer softer broccoli in the casserole, cover and steam for 2-3 minutes before adding the cream sauce.
Nutrition
Calories: 257kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 835mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g
A delicious meatless Monday option, so tasty and easy to prep too! We loved it, thank you!
Awesome, great to hear that Heather!
Great side dish even if you’re not vegan and just want a meatless Monday. Thanks!
Totally!! Thanks Ann!
This is so tasty and satisfying. A great side dish on the cold nights down under.
Glad you liked it Jeff!
The creamy sauce and perfectly cooked broccoli made for a delightful and comforting dish that even my non-vegan friends couldn’t resist. It’s a must-try recipe for anyone looking to enjoy a delicious and wholesome meal.
Yay! Thank you so much Gianne!