Vegan Broccoli Casserole Recipe

Introduction

This vegan broccoli casserole is a creamy, comforting dish perfect for any occasion. Featuring tender broccoli, sautéed mushrooms, and a rich cashew-based sauce, it’s a flavorful plant-based alternative that’s sure to please the whole family.

Ingredients

• 1 lb broccoli florets (or half broccoli and half cauliflower)
• 3/4 lb oyster mushrooms (chanterelles, trumpet, or shiitakes)
• 1 small yellow onion, diced
• 1/4 cup dry white wine
• 2.25 cups cashew milk
• 2 tbsp whole wheat pastry flour (or gluten-free flour)
• 1 tbsp nutritional yeast
• 2.5 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp sea salt (or to taste)
• 6 sprigs fresh thyme
• Crispy onions, salty crackers, panko bread crumbs, corn flakes cereal, or smoky tempeh for topping

Instructions

1. Step 1: Steam the broccoli florets until just al dente; avoid overcooking to keep them from becoming mushy. Set aside.
2. Step 2: In a medium skillet, sauté the diced onion with a drizzle of olive oil (or a splash of water for oil-free cooking) until translucent.
3. Step 3: Add the mushrooms and a pinch of sea salt to the skillet. Cook until they begin to wilt, then pour in the white wine and add the thyme sprigs. Increase the heat and cook until most of the liquid evaporates.
4. Step 4: In a small bowl or blender, combine cashew milk, flour, nutritional yeast, onion powder, garlic powder, and sea salt. Mix until smooth and lump-free.
5. Step 5: Pour the cashew milk mixture into the skillet with mushrooms. Stir and simmer for a few minutes until the sauce thickens and becomes creamy.
6. Step 6: Add the steamed broccoli to the skillet and gently combine with the sauce and mushrooms.
7. Step 7: Transfer the mixture to a broiler-safe casserole dish. Top with your choice of crispy onions, crackers, panko, corn flakes, or smoky tempeh crumbs.
8. Step 8: Broil the casserole for a couple of minutes until the topping is golden brown and crispy. Serve hot alongside your favorite sides.

Tips & Variations

• For a gluten-free version, substitute whole wheat pastry flour with your favorite gluten-free alternative.
• To make the casserole oil-free, sauté the onions and mushrooms in water, vegetable stock, or wine instead of oil.
• Try mixing half cauliflower with broccoli for a different texture and flavor.
• Use smoky tempeh crumbs as a savory topping to add protein and depth.
• Add a pinch of smoked paprika or cayenne pepper to the sauce for a subtle kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To maintain topping crispiness, you may want to reheat the casserole uncovered in the oven at 350°F (175°C) for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushrooms besides oyster mushrooms?

Yes, chanterelles, trumpet, shiitakes, or any hearty mushroom variety will work well and add great flavor to the casserole.

Is this recipe suitable for oil-free diets?

Absolutely. Simply omit the olive oil and sauté the onions and mushrooms in water, vegetable stock, or white wine for an oil-free version.

Vegan Broccoli Casserole Recipe

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★★★★★

4.6 from 96 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Vegan Broccoli Casserole is a creamy, flavorful dish combining tender broccoli florets and sautéed oyster mushrooms in a rich cashew milk sauce. Perfectly baked with a crunchy topping of your choice, it’s a delicious, plant-based alternative that complements any meal, especially during festive occasions.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 lb broccoli florets (or mix half broccoli + half cauliflower)
• 3/4 lb oyster mushrooms (chanterelles, trumpet or shiitakes)
• 1 small yellow onion, diced
• 6 sprigs fresh thyme

Liquids and Sauces

• 1/4 cup dry white wine
• 2.25 cups cashew milk

Dry Ingredients & Seasonings

• 2 tbsp whole wheat pastry flour (or gluten free flour)
• 1 tbsp nutritional yeast
• 2.5 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp sea salt (or to taste)

Toppings (optional)

• Crispy onions
• Salty crackers
• Panko bread crumbs
• Corn flakes cereal
• Smoky tempeh

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Instructions

1. Steam Broccoli: Steam or boil the broccoli florets until they are al dente – cooked through but still firm and not mushy. Once done, set them aside to cool slightly.
2. Sauté Onion: In a medium-sized skillet, heat a drizzle of olive oil (or a splash of water for whole food plant-based compliance) and sauté the diced onion until it becomes translucent and soft.
3. Add Mushrooms: Add the oyster mushrooms and a pinch of sea salt to the skillet. Cook the mushrooms until they begin to wilt, then pour in the white wine and add the fresh thyme sprigs. Increase the heat slightly and cook until most of the liquid has evaporated, intensifying the flavors.
4. Blend Sauce: While the mushrooms cook, combine the cashew milk, whole wheat pastry flour, nutritional yeast, onion powder, garlic powder, and sea salt in a small bowl or blender. Mix well until the sauce is smooth and free of lumps.
5. Simmer Sauce: Pour the blended cashew milk mixture into the skillet with the mushrooms and onions. Stir thoroughly and simmer the sauce for several minutes until it thickens and becomes creamy.
6. Combine Ingredients: Add the cooked broccoli florets to the creamy mushroom sauce, mixing gently to combine all ingredients evenly.
7. Broil Casserole: Transfer the mushroom and broccoli mixture to a broiler-safe casserole dish. Top with your choice of crispy onions, salty crackers, panko bread crumbs, or other crunchy toppings. Place under the broiler for a few minutes until the topping is golden brown and crispy to your liking.
8. Serve Hot: Serve the casserole hot, ideally paired with sides like Thanksgiving wild rice or olive oil mashed potatoes for a complete meal.
9. Optional WFPB Adaptation: To make this recipe whole food plant-based compliant, omit oil in the sauté step and use water, white wine, or vegetable stock instead to cook the onions and mushrooms.

Notes

• For a gluten-free version, substitute the whole wheat pastry flour with a gluten-free flour blend.
• Use a splash of water or vegetable broth instead of oil for oil-free or WFPB compliance.
• Choose your favorite crunchy topping from crispy onions, panko, crackers, or even corn flakes for texture contrast.
• White wine adds depth, but you can substitute with vegetable broth if preferred.
• Ensure broccoli is steamed just right to avoid mushiness that compromises texture.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Broiling
• Cuisine: Vegan, American

Keywords: vegan broccoli casserole, plant-based casserole, creamy broccoli mushroom bake, vegan side dish, dairy-free casserole, broccoli mushroom casserole