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