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!
Servings: 6 servings
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.
- 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.
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