“Chicken” Broccoli Rice Vegan Casserole is ultra cheesy, creamy and comforting. Ready in about 30 minutes and made in 1 pan!
Casseroles are the perfect weeknight meal and this cheesy broccoli rice casserole with vegan “chicken” is my absolute favorite. It’s kid-approved, flavorful, creamy and full of broccoli! No one would guess it’s vegan.
I love the combination of broccoli and cheese, as you can see from this Vegan Broccoli Cheese Soup or Vegan Cheesy Broccoli Twice Baked Potatoes.
This meal is so easy and quick to make. It only takes about 30 minutes to prepare, and is made with simple ingredients. I have used my Vegan Chicken, but you can substitute chickpeas or use store-bought vegan chikn (Tofurky brand is good).
Want more Vegan Casseroles?
- Vegan Enchilada Casserole
- Vegan Baked Mac and Cheese
- Vegan Baked Ziti
- Vegan Lasagna
- Biscuit Topped Chickpea Pot Pie
Chicken Broccoli Rice Vegan Casserole
"Chicken" Broccoli Rice Vegan Casserole is ultra cheesy, creamy and comforting. Ready in about 30 minutes and made in 1 pan!
Ingredients
- 1-2 tablespoons olive oil
- 1 large yellow onion, diced small
- 8 ounces vegan chicken, chopped small homemade OR tofurky, see Notes for more options
- 4 cloves garlic, minced
- 1 1/2 cups white rice, long grain preferred
- 3-4 cups vegetable broth
- 13.5 ounce can full fat coconut milk
- 4 cups broccoli florets
- 1 1/2 cups non-dairy cheddar style vegan cheese, optional
- salt, to taste
- 1/2 cup panko breadcrumbs, optional
Instructions
- In a large skillet or pot (I used my 12-inch cast iron skillet), sauté the onion and chopped vegan chicken pieces in the olive oil for 3-4 minutes. Add the garlic and cook for 1 more minute.
- Now add the rice, 3 cups of vegetable broth and coconut milk. Stir, and bring to a boil, then lower heat to a simmer, cover, and cook for about 15 minutes, stirring every 5 minutes or so.
- Add the broccoli florets once the rice is tender, and an additional 1/2-1 cup more of vegetable broth if the mixture is getting dry. Stir in the vegan cheese as well at this time, if using. Stir, cover and simmer for 5 more minutes until the broccoli softens a bit.
- Season with salt, to taste. Enjoy immediately, or sprinkle with panko breadcrumbs and place under the broiler for a few minutes.
Notes
- You can use my homemade seitan Vegan Chicken (you will only need about 1/2 the recipe), or a package of Tofurky brand chikn, OR sub with a can of chickpeas that have been drained and rinsed.
- To sub brown rice for white: It will take a lot longer to cook the rice, about 40 minutes. Add more vegetable broth or water as needed, you will probably need 4-5 cups of broth.
- I used daiya cheddar for this, but you can leave it out or use my shreddable vegan mozzzarella instead.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 49g | Protein: 15g | Fat: 17g | Saturated Fat: 13g | Sodium: 671mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin A: 628IU | Vitamin C: 57mg | Calcium: 62mg | Iron: 3mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Very good. Used soy curls reconstituted with “no-chicken” broth.
So glad you liked it Lauren! Thank you for sharing your terrific feedback!
We aren’t vegan so we subbed chicken, but we have a lot of allergies and can’t use dairy, egg or nuts. This was great for my allergy kids. I was able to make this with ingredients we had at home which was great.
Hi Amy. I’m so glad that you and your family enjoyed the casserole! Thank you for taking time to share your wonderful feedback!