Vegan Chicken Broccoli Rice Casserole Recipe
Enjoy a creamy vegan chicken broccoli rice casserole that is protein-packed and perfect for the whole family to savor.
Servings: 6
Calories: 346kcal
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.
Nutrition
Calories: 346kcal | Carbohydrates: 38g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 411mg | Potassium: 578mg | Fiber: 6g | Sugar: 3g | Vitamin A: 359IU | Vitamin C: 51mg | Calcium: 69mg | Iron: 3mg
