This vegan chicken broccoli rice casserole is a hearty, protein-packed meal perfect for the whole family. Made in one dish, this casserole is creamy, cheesy, and completely satisfying. The soy curls, brown rice, cashew-based cream sauce, and seasonings deliver all the flavors of a classic chicken broccoli rice casserole without any dairy or processed ingredients.
Why You’ll Love This Vegan Casserole
- Easy & Hands-Off: Just mix, bake, and let the oven do the work!
- Nutritious & High-Protein: Packed with soy curls, brown rice, and cashews for a hearty, satisfying meal.
- Family-Friendly: A great dish that kids and adults alike will love!
- Rich & Creamy: Thanks to a blend of cashews, nutritional yeast, and a touch of olive oil.
Ingredients You'll Need
This combination of ingredients creates a creamy, comforting, and nutritious plant-based casserole!
- Soy curls: A protein-packed, minimally processed meat alternative made from whole soybeans, offering a chewy, chicken-like texture that absorbs flavors well. I buy Butler brand soy curls online.
- Long grain brown rice: A fiber-rich whole grain that provides sustained energy and a nutty flavor.
- Frozen broccoli: Adds a healthy veggie with fiber and antioxidants that even the kids will enjoy.
- Olive oil: Adds richness and helps enhance the flavor of the ingredients while providing healthy monounsaturated fats.
- Cashews: Add creaminess and healthy fats to create a rich, satisfying sauce.
- Low sodium vegetable broth: Adds depth of flavor and moisture while keeping the dish light and heart-healthy, without excess sodium.
- Nutritional yeast: Imparts a cheesy, umami flavor while providing B vitamins, including B12 with fortified nutritional yeast.
- Onion powder: Brings a concentrated, savory onion flavor without the texture of fresh onions.
- Garlic powder: Provides a mild, aromatic garlic taste that blends seamlessly into the dish.
- Dried thyme: Adds an earthy, slightly minty, and peppery flavor that complements the casserole’s savory profile.
- Dried oregano: Contributes a warm, slightly bitter, and aromatic note, enhancing the dish’s depth.
- Celery seeds: Imparts a subtle, slightly bitter, and earthy flavor reminiscent of fresh celery. It's the secret ingredient that gives this dish a baked-chicken flavor.
- Salt: Enhances the overall taste and brings out the natural flavors of the ingredients.
Tips for the Best Vegan Casserole
- Soak the cashews: This ensures a super creamy sauce. If short on time, do a quick boil for 2 to 3 minutes to soften.
- Don’t skip the resting time: Letting the casserole sit allows the flavors to meld and prevents a soupy texture.
- Use frozen broccoli: No need to thaw it beforehand—it cooks perfectly in the casserole!
- Great for kids: The creamy, cheesy texture makes it a kid-friendly dinner option.
- Meal prep-friendly: Make it ahead of time and store leftovers in the fridge for up to 5 days.
Make it Your Own!
- Add a topping: Sprinkle with panko before baking for extra texture. Or sprinkle with vegan parmesan cheese for more cheesy goodness.
- Spice it up: Add a dash of hot sauce or a pinch of crushed red pepper flakes or smoked paprika for a little kick.
- Boost the nutrient density: There are so many health benefits of mushrooms, so why not add some for a nutrient boost?
How to Prepare
Prepare the Cashew Cream Sauce
Soak cashews in hot water for at least an hour. Alternatively, do a quick boil in water for 2 to 3 minutes. This helps them to soften for the blender.
Blend the soaked cashews, nutritional yeast, and 1 cup of vegetable broth until smooth and creamy. I like to use my mini-blender for this—it's easier to clean up. This sauce will make the casserole rich and cheesy without any dairy!
Assemble the Casserole
Preheat your oven to 350°F (175°C).
In a large casserole dish, combine the soy curls, uncooked brown rice, frozen broccoli, garlic powder, onion powder, thyme, oregano, celery seed, sea salt, and olive oil.
Pour in the prepared cashew cream sauce and the remaining 3 cups of vegetable broth.
Stir everything together to ensure the seasonings, soy curls, and broccoli are evenly distributed.
Bake the Casserole
Cover the casserole dish tightly with foil.
Bake at 350°F (175°C) for 1 hour until the rice is fully cooked and absorbs all the liquid.
Remove the foil, increase the oven temperature to 400°F (205°C), and bake for another 10-12 minutes to slightly brown the top.
Turn off the oven and let it sit (in the oven) for at least 20-30 minutes to firm up before serving. This helps it hold together better!
Salt and pepper to taste and enjoy!
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Storage & Reheating Instructions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Freeze in portions for up to 2 months.
- Reheat: Warm in the oven at 350°F (175°C) for 15 minutes or microwave until heated through.
Frequently Asked Questions
Yes! If using fresh broccoli, chop it into small florets and lightly steam or blanch it before adding it to the casserole. This ensures it cooks properly and remains tender.
Absolutely! You can assemble the casserole, cover it, and store it in the fridge for up to 24 hours before baking. If baking straight from the fridge, add an extra 5-10 minutes to the cook time.
Yes! This casserole is already gluten-free as long as your vegetable broth and other seasonings don’t contain hidden gluten ingredients. Always double-check labels if you're cooking for someone with gluten sensitivity.
This vegan chicken broccoli rice casserole is the ultimate comfort food without the guilt! Perfect for weeknight dinners, meal prep, or bringing to a potluck, it’s sure to be a hit with both vegans and non-vegans alike.
If you're a fan of soy curls, be sure to check out our vegan chicken soup and sweet and sour vegan chicken.
Did you make this recipe? Please let us know in the comments below!
Other Recipes to Check Out
Vegan Chicken Broccoli Rice Casserole Recipe
Ingredients
- ½ cup cashews soaked
- 4 cups low sodium vegetable broth divided
- ¼ cup nutritional yeast
- 2 cups soy curls
- 1 cup long grain brown rice
- 12 ounce package frozen broccoli
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon celery seed
- 1 teaspoon salt
- ¼ cup olive oil
- Optional for serving: hot sauce or crushed red pepper flakes for heat
Instructions
Prepare the Cashew Cream Sauce
- Soak cashews in hot water for at least an hour. Alternatively, do a quick boil in water for 2 to 3 minutes. This helps them to soften for the blender.
- Blend the soaked cashews, nutritional yeast, and 1 cup of vegetable broth until smooth and creamy. I like to use my mini-blender for this—it's easier to clean up. This sauce will make the casserole rich and cheesy without any dairy!
Assemble the Casserole
- Preheat your oven to 350°F (175°C).
- In a large casserole dish, combine the soy curls, uncooked brown rice, frozen broccoli, garlic powder, onion powder, thyme, oregano, celery seed, sea salt, and olive oil.
- Pour in the prepared cashew cream sauce and the remaining 3 cups of vegetable broth.
- Stir everything together to ensure the seasonings, soy curls, and broccoli are evenly distributed.
Bake the Casserole
- Cover the casserole dish tightly with foil.
- Bake at 350°F (175°C) for 1 hour until the rice is fully cooked and absorbs all the liquid.
- Remove the foil, increase the oven temperature to 400°F (205°C), and bake for another 10-12 minutes to slightly brown the top.
- Turn off the oven and let it sit (in the oven) for 20-30 minutes to firm up before serving. This helps it hold together better!
- Salt and pepper to taste and enjoy!
Notes
- Equipment: Mini blender to make cashew sauce; 2.5 quart (2.3 liter) casserole dish.
- Soak the cashews: This ensures a super creamy sauce. If short on time, do a quick boil for 2 to 3 minutes to soften.
- Don't skip the resting time: After it's done baking, allowing the casserole to sit helps the flavors to meld and prevents a soupy texture.
- Leftovers: Refrigerate leftovers in an airtight container for up to 5 days. You can also freeze in portions for up to 2 months. To reheat from refrigerated, warm in the oven at 350°F (175°C) for 15 minutes or microwave until heated through.
Gigi & Sersie
Such a yummy recipe. The hubby loves it!
Janice Williams
We made this tonight! It was the best dinner I’ve had in a good while. Thank you so much!
Gigi & Sersie
That's wonderful, Janice! We're so glad you enjoyed it. Thank you for taking the time to leave us a review. 🙏