Vegan Broccoli Rice Cheese Casserole

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 240.5
  • Total Fat: 8.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 884.7 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 7.2 g
  • Protein: 13.6 g

View full nutritional breakdown of Vegan Broccoli Rice Cheese Casserole calories by ingredient
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Uses Vegan favorite: Nurtitional Yeast for the cheesy sauce. Uses Vegan favorite: Nurtitional Yeast for the cheesy sauce.
Number of Servings: 7


    1 10-oz package frozen broccoli florets or 1 bunch fresh, cut into florets
    2 cups rice
    1/2 cup (1 stick) margarine
    1/2 cup unbleached all-purpose flour
    3 1/2 cups boiling water
    2 teaspoons salt
    1 Tablespoon soy sauce or tamari
    1 1/2 teaspoons garlic powder
    1 teaspoon onion powder
    pinch of tumeric
    1 cup nutritional yeast flakes
    salt and pepper to taste
    pinch of paprika


Thaw frozen broccoli. Don't cook or heat fresh broccoli.
Prepare the rice according to package directions.
Preheat the oven to 350 degrees.
Spread the cooked rice evenly over the bottom of a 9x13-inch baking dish. Sprinkle the broccoli over the rice and set aside.
Melt the margarine in a medium frying pan over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, then whisk in the boiling water, salt, soy sauce, garlic and onion powders, and turmeric.
Cook the sauce until it thickens and bubbles, then whip in the yeast. Add salt and pepper to taste.
Pour the sauce over the broccoli and rice. Make sure broccoli is coated with sauce. Sprinkle the top with paprika and bake for 15-30 minutes. If desired, place pan under broiler for a few minutes until the sauce is browned and crusty.
makes 6-8 servings

Number of Servings: 7

Recipe submitted by SparkPeople user FLOWERGRRL.

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