The Best Vegan Broccoli Casserole
Creamy casseroles are one of the best ways to make vegetables more exciting and luxurious, and this vegan broccoli casserole disappears 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.
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
- My #1 Secret Tip for this vegan broccoli casserole recipe is to let it rest for 10-15 minutes after it comes out of the oven. The sauce thickens slightly as it cools, which makes the casserole much creamier and easier to scoop.
- Size broccoli correctly: I cut the broccoli into larger pieces rather than tiny florets. Small pieces tend to overcook and break apart during baking, losing their texture completely. Larger pieces hold their shape better and give the casserole a more substantial texture.
- Add a sauce layer: I like adding a thin layer of the cream sauce to the bottom of the casserole dish before adding the broccoli mixture. This prevents sticking and ensures the bottom layer of the casserole has enough sauce rather than drying out against the dish.
- Consider dish size: A deeper baking dish may need a few extra minutes in the oven since the heat takes longer to reach the center. And a wider, shallower dish cooks faster, but runs the risk of drying out if baked for the full recommended time. I like using a dish somewhere in the middle for the best results.
- Always soften cashews first: If making the alfredo sauce from scratch, I make sure to soak the cashews overnight, or boil them for 20-25 minutes to soften.
- Broil for a golden finish: For an extra crispy finish, I place the casserole under the broiler for 1-2 minutes. Be sure to keep an eye on it, as it can go from golden to burnt quickly.
Nutrition
Calories: 257kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 835mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g