Vegan Cheesy Mushroom & Broccoli Rice Bake (Easy Casserole)

This Vegan Mushroom & Broccoli Rice Bake is creamy, comforting, and packed with plant-based goodness. Tender rice is layered with savory mushrooms, hearty broccoli, and flavorful vegan meatballs, all baked together with melty dairy-free cheese.

It’s the perfect cozy weeknight dinner, meal prep recipe, or family-friendly vegan casserole.

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🥣 Ingredients

• 2 cups cooked brown or white rice
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cups broccoli florets
• 1 ½ cups mushrooms, sliced
• 1 cup corn (optional)
• 1 ½ cups plant-based milk
• ½ cup vegetable broth
• ½ cup nutritional yeast
• 1 tbsp flour (or cornstarch for GF)
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt & pepper to taste
• 1 cup dairy-free shredded cheese
• 12–16 vegan meatballs (store-bought or homemade)

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🍳 How to Make Vegan Mushroom & Broccoli Rice Bake

1️⃣ Preheat

Preheat oven to 375°F (190°C).

2️⃣ Sauté Vegetables

In a skillet, heat olive oil. Sauté onion and mushrooms for 4–5 minutes. Add broccoli and cook until slightly tender.

3️⃣ Make the Creamy Sauce

In the same pan, stir in flour. Slowly whisk in plant milk and vegetable broth.
Add nutritional yeast, garlic powder, onion powder, salt, and pepper.
Simmer until thickened.

4️⃣ Assemble

In a baking dish, combine cooked rice, sautéed vegetables, and sauce.
Top with vegan meatballs and dairy-free cheese.

5️⃣ Bake

Bake 20–25 minutes until cheese is melted and bubbly.

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✨ Tips for Best Results

• Use leftover rice to save time
• Add spinach or kale for extra greens
• Sprinkle breadcrumbs on top for a crispy crust
• Use cashew cream for extra richness

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🧊 Storage & Meal Prep

• Refrigerate up to 4 days
• Freezes well for up to 2 months
• Reheat with a splash of plant milk to restore creaminess

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