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Creamy casseroles are one of the best ways to make vegetables more comforting, and this vegan broccoli casserole is gone quickly every time I serve it. I combine tender broccoli, savory mushrooms, and sweet onions in a rich vegan alfredo sauce, and top it with a golden crust. The prep is quick while the oven does the rest, and I have it ready for my family in under an hour.
In my opinion, a lot of traditional broccoli casseroles depend heavily on cheese and dairy ingredients to almost hide the broccoli. I wanted a vegan version that still tasted rich and creamy, but in a way that highlighted the vegetables, similar to the way my healthy green bean casserole does. If you enjoy your vegetables with a slight bite, you will love this recipe since the broccoli does not become mushy beneath the creamy sauce.
Casseroles are a funny thing in my house. I have had both positive and negative feedback from my boys. And since almost every kid has an inherent dislike for broccoli, I did not have much hope with this meal, especially since they had picked out almost all the broccoli in their tofu broccoli with sesame noodles a few nights before. So I was surprised when they finished the small portions I had dished up for them, and when they keenly accepted a second helping. Just shows you that all you need is a creamy sauce and crispy topping to get kids interested in vegetables.
Warm casseroles with creamy sauce and crisp toppings always remind me of family dinners I had while growing up, and that’s probably one of the reasons I love this broccoli casserole recipe. As a health coach, I have made sure that this version keeps all that comfort without needing heavy dairy ingredients. And while it may taste indulgent, I know that the health benefits of broccoli are working in my favor.
Cooking the vegetables before baking makes a significant difference in the final texture of this vegan broccoli casserole. I saute the onions and mushrooms first to release excess moisture and help them develop more flavor before adding the broccoli and sauce. I give the broccoli a few minutes in the pan to avoid hard, undercooked pieces later on. When everything is combined, I add it to a dish, sprinkle over the topping, and bake, letting the sauce settle into the vegetables without becoming watery.
I love making this as a part of my meal prep, as it freezes nicely. My husband always used to laugh at me and say there is hardly ever a time when I am without a frozen broccoli casserole. I remember one specific night when this casserole was unexpectedly handy.
My husband and I had arrived home late from a party, and we were hungry since there was a serious lack of vegan food. We scanned through the fridge looking for something quick before I remembered I had a casserole in the freezer. That night, we sat in the kitchen eating it straight out of the dish. If you plan on making this casserole, I suggest doing a double batch and freezing it for last-minute meals.
🥘 Ingredients
I use simple and fresh ingredients for this vegan broccoli casserole. This is how I get everything to bake into a creamy, satisfying dish:
For the filling
Vegetables: I use broccoli florets, sauteed onion, and mushrooms. Together, these create an earthy, slightly sweet, and umami flavor with plenty of texture.
Vegan alfredo sauce: This creates the creamy base that coats all the vegetables. Homemade vegan fettuccine alfredo sauce and store-bought sauce both work well in this recipe.
Salt and black pepper: I use these seasonings to sharpen the flavor of the vegetables and balance the creaminess.
For the topping
Vegan parmesan: This adds a savory flavor while helping the topping brown slightly in the oven.
Breadcrumbs: I use this to create the crispy golden topping that adds a lovely differentiation against the creamy filling.
Seasonings: I use a mix of garlic powder, parsley, and salt to keep the topping flavorful.
🔪 How To Make
This vegan broccoli comes together in stages before being baked to a bubbly finish with a crispy golden topping. This is how I make it:
Preheat oven, saute onions: First, I preheat the oven to 350F and saute the onions in a large skillet with oil or broth until soft and translucent.
Cook mushrooms and broccoli: Next, I add the mushrooms, salt, and black pepper, cooking for 1-2 minutes before adding the broccoli. I saute the broccoli florets for 5 minutes until they begin browning and are slightly tender.
Add sauce: Once the vegetables are cooked, I remove the pan from the heat and stir in the alfredo sauce, making sure everything is well coated.
Prepare topping and assemble: In a separate bowl, I mix the breadcrumbs, parmesan, garlic powder, parsley, and salt together. Then I transfer the broccoli mixture into a baking dish and sprinkle the topping across the surface.
Bake: I bake for 15-20 minutes, and allow to cool slightly before serving.
My #1 Secret Tip for this vegan broccoli casserole recipe is to let it rest for 10-15 minutes after it comes out of the oven. The sauce thickens slightly as it cools, which makes the casserole much creamier and easier to scoop.
Other Tips To Keep In Mind:
- Size broccoli correctly: I cut the broccoli into larger pieces rather than tiny florets. Small pieces tend to overcook and break apart during baking, losing their texture completely. Larger pieces hold their shape better and give the casserole a more substantial texture.
- Add a sauce layer: I like adding a thin layer of the cream sauce to the bottom of the casserole dish before adding the broccoli mixture. This prevents sticking and ensures the bottom layer of the casserole has enough sauce rather than drying out against the dish.
- Consider dish size: A deeper baking dish may need a few extra minutes in the oven since the heat takes longer to reach the center. And a wider, shallower dish cooks faster, but runs the risk of drying out if baked for the full recommended time. I like using a dish somewhere in the middle for the best results.
- Always soften cashews first: If making the alfredo sauce from scratch, I make sure to soak the cashews overnight, or boil them for 20-25 minutes to soften.
- Broil for a golden finish: For an extra crispy finish, I place the casserole under the broiler for 1-2 minutes. Be sure to keep an eye on it, as it can go from golden to burnt quickly.
📖 Variations
I have experimented with several versions of this vegan broccoli casserole, and these are 3 variations that guarantee clean plates every time:
Mushroom-free: Whenever my kids are extra picky about mushrooms, I replace the sauteed onion and mushrooms with 1 cup caramelized onions and 1 cup sauteed zucchini slices. This combination creates a similar umami flavor. My kids love this because of the slightly sweeter taste.
Rice version: I stir in 1 cup cooked brown rice or quinoa to turn the casserole into a more filling main dish. This is one of my favorite bowl meals, especially during winter.
Cauliflower mix: I use half the amount of broccoli and replace the other half with cauliflower. This creates a slightly softer texture, which melts into the creamy sauce. I usually make this version as a side dish for Thanksgiving and holiday dinners.
🍽 Serving Suggestions
Whenever I serve this vegan broccoli casserole, I pair it with simple main courses and lighter sides to keep everything balanced. It goes really nicely with some maple roasted carrots and warm vegan dinner rolls alongside your protein of choice.
The last time I made this vegan broccoli casserole, my family and I were having a casual cookout dinner at home. For some reason, that day I was craving this casserole and was going to make it no matter what. We had it with healthy sweet potato skins, a crispy apple walnut salad, and tofu skewers with ginger soy marinade. I thought it was just my craving that made everything work so well together, but even my kids and husband agreed.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover vegan broccoli casserole in an airtight container in the refrigerator for up to 4 days.
Freezing: This casserole freezes well before baking. I assemble everything in a freezer-safe dish, wrap it tightly, and freeze it for up to 3 months.
Reheating: If frozen, I cook straight from frozen. For the crispiest topping, I reheat leftovers in the oven at 350F until warmed through. You could also reheat in the microwave, but the topping softens slightly.
❓Recipe FAQs
The topping usually stays soft if the casserole contains too much moisture or if the breadcrumbs are packed too tightly together. I sprinkle the topping loosely across the surface and occasionally broil the casserole if it needs help browning properly.
This usually comes down to how much moisture was in the broccoli before it went into the dish. Broccoli holds a surprising amount of water, and when that water releases during baking, it can make the casserole soupy. To avoid this, I saute the broccoli for a full 5 minutes before adding the sauce. And if I want the broccoli softer, I cover and steam it for 2-3 minutes in the same pan, before adding the sauce.
Frozen broccoli can work, but it needs a little extra attention before it goes into the casserole. The main issue is that frozen broccoli has already been blanched and holds a lot of water from the freezing and thawing process. If it goes straight from the freezer into the pan, that water floods the skillet, and the broccoli steams instead of sauteing. I thaw it completely first and then press it between paper towels to squeeze out as much moisture as possible before it goes into the pan. From there, I treat it the same way as fresh broccoli. The finished texture will definitely be a little softer, but the flavor is still good.
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📋 Recipe Card
Vegan Broccoli Casserole
Creamy casseroles are one of the best ways to make vegetables more comforting, and this vegan broccoli casserole is gone quickly every time I serve it. I combine tender broccoli, savory mushrooms, and sweet onions in a rich vegan alfredo sauce, and top it with a golden crust. The prep is quick while the oven does the rest, and I have it ready for my family in under an hour.
Servings: 8
Calories: 257kcal
- My #1 Secret Tip for this vegan broccoli casserole recipe is to let it rest for 10-15 minutes after it comes out of the oven. The sauce thickens slightly as it cools, which makes the casserole much creamier and easier to scoop.
- Size broccoli correctly: I cut the broccoli into larger pieces rather than tiny florets. Small pieces tend to overcook and break apart during baking, losing their texture completely. Larger pieces hold their shape better and give the casserole a more substantial texture.
- Add a sauce layer: I like adding a thin layer of the cream sauce to the bottom of the casserole dish before adding the broccoli mixture. This prevents sticking and ensures the bottom layer of the casserole has enough sauce rather than drying out against the dish.
- Consider dish size: A deeper baking dish may need a few extra minutes in the oven since the heat takes longer to reach the center. And a wider, shallower dish cooks faster, but runs the risk of drying out if baked for the full recommended time. I like using a dish somewhere in the middle for the best results.
- Always soften cashews first: If making the alfredo sauce from scratch, I make sure to soak the cashews overnight, or boil them for 20-25 minutes to soften.
- Broil for a golden finish: For an extra crispy finish, I place the casserole under the broiler for 1-2 minutes. Be sure to keep an eye on it, as it can go from golden to burnt quickly.
Calories: 257kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 835mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g