Vegan Broccoli Casserole

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Creamy casseroles are one of the best ways to make vegetables more comforting, and this vegan broccoli casserole is gone quickly every time I serve it. I combine tender broccoli, savory mushrooms, and sweet onions in a rich vegan alfredo sauce, and top it with a golden crust. The prep is quick while the oven does the rest, and I have it ready for my family in under an hour.

In my opinion, a lot of traditional broccoli casseroles depend heavily on cheese and dairy ingredients to almost hide the broccoli. I wanted a vegan version that still tasted rich and creamy, but in a way that highlighted the vegetables, similar to the way my healthy green bean casserole does. If you enjoy your vegetables with a slight bite, you will love this recipe since the broccoli does not become mushy beneath the creamy sauce.

Casseroles are a funny thing in my house. I have had both positive and negative feedback from my boys. And since almost every kid has an inherent dislike for broccoli, I did not have much hope with this meal, especially since they had picked out almost all the broccoli in their tofu broccoli with sesame noodles a few nights before. So I was surprised when they finished the small portions I had dished up for them, and when they keenly accepted a second helping. Just shows you that all you need is a creamy sauce and crispy topping to get kids interested in vegetables.

🥘 Ingredients

I use simple and fresh ingredients for this vegan broccoli casserole. This is how I get everything to bake into a creamy, satisfying dish:

For the filling

Vegetables: I use broccoli florets, sauteed onion, and mushrooms. Together, these create an earthy, slightly sweet, and umami flavor with plenty of texture. 

Vegan alfredo sauce: This creates the creamy base that coats all the vegetables. Homemade vegan fettuccine alfredo sauce and store-bought sauce both work well in this recipe. 

Salt and black pepper: I use these seasonings to sharpen the flavor of the vegetables and balance the creaminess. 

For the topping

Vegan parmesan: This adds a savory flavor while helping the topping brown slightly in the oven.

Breadcrumbs: I use this to create the crispy golden topping that adds a lovely differentiation against the creamy filling. 

Seasonings: I use a mix of garlic powder, parsley, and salt to keep the topping flavorful.

🔪 How To Make

This vegan broccoli comes together in stages before being baked to a bubbly finish with a crispy golden topping. This is how I make it:

Preheat oven, saute onions: First, I preheat the oven to 350F and saute the onions in a large skillet with oil or broth until soft and translucent. 

Cook mushrooms and broccoli: Next, I add the mushrooms, salt, and black pepper, cooking for 1-2 minutes before adding the broccoli. I saute the broccoli florets for 5 minutes until they begin browning and are slightly tender.

Add sauce: Once the vegetables are cooked, I remove the pan from the heat and stir in the alfredo sauce, making sure everything is well coated.

Prepare topping and assemble: In a separate bowl, I mix the breadcrumbs, parmesan, garlic powder, parsley, and salt together. Then I transfer the broccoli mixture into a baking dish and sprinkle the topping across the surface.

Bake: I bake for 15-20 minutes, and allow to cool slightly before serving.

📖 Variations

I have experimented with several versions of this vegan broccoli casserole, and these are 3 variations that guarantee clean plates every time:

Mushroom-free: Whenever my kids are extra picky about mushrooms, I replace the sauteed onion and mushrooms with 1 cup caramelized onions and 1 cup sauteed zucchini slices. This combination creates a similar umami flavor. My kids love this because of the slightly sweeter taste. 

Rice version: I stir in 1 cup cooked brown rice or quinoa to turn the casserole into a more filling main dish. This is one of my favorite bowl meals, especially during winter. 

Cauliflower mix: I use half the amount of broccoli and replace the other half with cauliflower. This creates a slightly softer texture, which melts into the creamy sauce. I usually make this version as a side dish for Thanksgiving and holiday dinners. 

🍽 Serving Suggestions

Whenever I serve this vegan broccoli casserole, I pair it with simple main courses and lighter sides to keep everything balanced. It goes really nicely with some maple roasted carrots and warm vegan dinner rolls alongside your protein of choice. 

The last time I made this vegan broccoli casserole, my family and I were having a casual cookout dinner at home. For some reason, that day I was craving this casserole and was going to make it no matter what. We had it with healthy sweet potato skins, a crispy apple walnut salad, and tofu skewers with ginger soy marinade. I thought it was just my craving that made everything work so well together, but even my kids and husband agreed. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover vegan broccoli casserole in an airtight container in the refrigerator for up to 4 days. 

Freezing: This casserole freezes well before baking. I assemble everything in a freezer-safe dish, wrap it tightly, and freeze it for up to 3 months.

Reheating: If frozen, I cook straight from frozen. For the crispiest topping, I reheat leftovers in the oven at 350F until warmed through. You could also reheat in the microwave, but the topping softens slightly. 

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