This Vegan Chicken Broccoli Rice Casserole is a hearty, delicious, protein-packed meal perfect for the whole family. You may also like our Vegan Cream of Broccoli Soup or Vegan Chicken Tortilla Soup.
Quick Look at This Recipe
- 🕗 Prep Time: 5 minutes
- 🔥 Cook Time: 1 hour 15 minutes
- ⌛Set Time: 30 minutes
- ⏰ Total Time: 1 hour 50 minutes
- 🍽️ Servings: 4
- ⭐ Difficulty: Easy – make the cream sauce, then add all ingredients to a casserole dish and bake
- 🥦 Diet: 100% whole food, plant-based vegan, gluten-free
- 🙏 Lenten recipe
Summarize and save this recipe with AI
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.
Jump to:
- Quick Look at This Recipe
- Why You’ll Love This Vegan Chicken Broccoli Rice Casserole
- Ingredients You'll Need
- Substitutions and Variations
- How to Prepare
- Tips for the Best Vegan Casserole
- Cook This Dish With Me
- Storage & Reheating Instructions
- Recipe FAQs
- More Flavor-Packed Recipes to Check Out
- Vegan Chicken Broccoli Rice Casserole Recipe
Why You’ll Love This Vegan Chicken Broccoli Rice 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
- 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.
- Nutritional yeast: Imparts a cheesy, umami flavor while providing B vitamins, including B12 with fortified nutritional yeast.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- 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
- Step 1: Soak cashews in hot water for at least an hour. Alternatively, do a quick boil in water for 2 to 3 minutes to soften. This helps them to blend smoothly.
- Step 2: Add softened cashews, nutritional yeast, and 1 cup of vegetable broth to a mini bullet blender.
- Step 3: Blend until smooth and creamy.
- Step 4: 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.
- Step 5: Pour in the prepared cashew cream sauce and the remaining 3 cups of vegetable broth.
- Step 6: Carefully stir all ingredients to ensure everything is well combined and evenly distributed.
- Step 7: Make sure the ingredients are evenly distributed in the casserole dish.
- Step 8: 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.
- Step 9: 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 30 minutes to firm up before serving. This helps it hold together better!
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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.
Cook This Dish With Me
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.
Recipe FAQs
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.
More Flavor-Packed Recipes to Check Out
If you tried this Vegan Chicken Broccoli Rice Casserole or any other recipe on our website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan Chicken Broccoli Rice Casserole Recipe
Equipment
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. 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 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, allow the casserole to sit in the oven untouched for at least 30 minutes. This 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 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.
MaryEllen says
This was so simple and delicious. I left out the oil and replaced it with additional broth. I also used fresh broccoli. Adding this to my rotation of quick recipes to share with others.
Gigi & Sersie says
Hi MaryEllen - Gigi here. Thank you for your feedback. We're so glad you loved it. And yes, you don't need the oil. If you enjoy mushrooms, try adding 1-1.5 cups of sliced mushrooms to the dish with the other ingredients. It's my new favorite way to make it.
Janet Ohrberg says
Hi GiGi and Sersie:
I made this casserole earlier and I am having this for my lunch! it is fantastic. I will be making this again.
Gigi & Sersie says
Thanks Janet. We're so glad you liked it. Thanks for taking the time to rate and leave a review. We appreciate your feedback.
Demetria says
I love this dish. I’m the only fully plant based person in my family; but, everyone enjoys this dish! It’s quick prep time and the oven does the rest!
Gigi & Sersie says
Thank you for taking the time to rate and leave a review, Demetria. We're so glad you love this casserole. I feel like we need more casseroles here on Daniel's Plate. Lol. Its always a bonus when other people in your family enjoy it too. 💚
Gigi & Sersie says
Such a yummy recipe. The hubby loves it!
Janice Williams says
We made this tonight! It was the best dinner I’ve had in a good while. Thank you so much!
Gigi & Sersie says
That's wonderful, Janice! We're so glad you enjoyed it. Thank you for taking the time to leave us a review. 🙏
Carla says
A yummy comforting casserole dish. It's a satisfying, simple, yet unexpectedly hearty meal.