Vegan Cheesy Mushroom & Broccoli Rice Bake
Vegan Cheesy Mushroom & Broccoli Rice Bake
Creamy rice, golden mushrooms, broccoli and plant-based meatballs under a bubbly dairy-free cheese top — comfort food, fully vegan, about 45 minutes
This vegan rice bake is pure weeknight comfort. Seared mushrooms and browned plant-based meatballs nestle into creamy rice with broccoli and sweet corn, all under a golden blanket of melty dairy-free cheese.
One baking dish, about 45 minutes, and 14 g of plant protein per serving. It reheats like a dream — make it Sunday, eat it all week.
Why you'll love this rice bake
- Golden, bubbly dairy-free cheese top — real comfort food
- 14g plant protein per serving from meatballs, cashews and peas-free veg
- One baking dish — mushrooms and meatballs seared first for real flavor
- Silky cashew cream sauce, zero dairy
- About 45 minutes, mostly hands-off baking
- Meal-prep gold — reheats beautifully all week
Health notes
- Broccoli: Vitamin C, K and sulforaphane — a cruciferous powerhouse.
- Mushrooms: B vitamins, selenium and a rare plant source of vitamin D.
- Cashews: Blend into the silky sauce base — healthy fats and magnesium, no cream needed.
- Corn: Whole-grain sweetness plus lutein for eye health.
- Plant-based meatballs: Familiar protein with a fraction of the saturated fat.
Key element — bake until it truly bubbles
Vegan cheese needs full heat and a few extra minutes to melt properly. Don't pull the bake when the cheese is just warm — wait for active bubbling and golden spots on top. That's the difference between a sad layer and a glorious crust.
Ingredients
Bake base
- 3 cups cooked long-grain rice (from about 1 cup uncooked)
- 12 vegan meatballs (store-bought or homemade)
- 8 oz mushrooms, sliced
- 3 cups broccoli florets, cut small
- 1 cup corn kernels (frozen, thawed)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
Creamy sauce
- ½ cup raw cashews, soaked 30 minutes in boiling water
- 1½ cups unsweetened oat milk
- 2 Tbsp nutritional yeast
- 1 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp onion powder
- Salt and freshly cracked black pepper, to taste
Topping
- 1½ cups vegan mozzarella shreds
- 2 Tbsp panko breadcrumbs (optional, for crunch)
- 2 Tbsp chopped fresh parsley, for garnish
Swaps
- Gluten-free: Use gluten-free meatballs and gluten-free panko.
- Nut-free: Skip the cashews — simmer the sauce with 2 Tbsp cornstarch whisked into the oat milk instead.
- Homemade meatballs: Lentil-walnut meatballs work beautifully here.
- Cauliflower: Swap the broccoli for cauliflower florets — same timing.
Instructions
| 1 | Heat and prep. Preheat the oven to 400°F. Cook the rice if you haven't already, and soak the cashews in boiling water. Lightly oil a 9x13-inch baking dish. |
| 2 | Sear mushrooms and brown the meatballs. Heat the olive oil in a large skillet over medium-high. Sear the mushrooms in a single layer 3–4 minutes until golden; set aside. Brown the vegan meatballs 5–6 minutes, turning, until crisped on all sides. |
| 3 | Sauté the vegetables. In the same skillet, cook the onion 4 minutes until soft. Add the garlic and cook 1 minute, then the broccoli and corn — cook 3 minutes, just until the broccoli turns bright green. |
| 4 | Blend the sauce. Drain the cashews and blend with the oat milk, nutritional yeast, olive oil, Dijon, onion powder, salt and pepper until completely silky — a full minute in a good blender. |
| 5 | Assemble. Spread the rice in the baking dish. Top with the mushrooms, broccoli-corn mixture and meatballs. Pour the sauce evenly over everything and toss gently to coat. Shower with the vegan mozzarella and panko. |
| 6 | Bake until bubbly. Bake 20–25 minutes until the cheese is melted, golden-spotted and actively bubbling at the edges. Rest 5 minutes, scatter with parsley, and serve. |
Pro tips
- Browning the meatballs first is non-negotiable — it's where their texture comes from.
- Blend the cashew sauce a full minute; any grit ruins the silkiness.
- Cut the broccoli small so it cooks through in the bake.
- Rest the bake 5 minutes before serving — the sauce thickens as it settles.
- Leftovers reheat best with a splash of oat milk, covered, at 350°F.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 420 |
| Protein | 14g |
| Net carbohydrates | 52g |
| Total carbohydrates | 58g |
| Fiber | 6g |
| Total fat | 16g |
| Sodium | 680mg |
Estimates based on cashews, oat milk, vegan meatballs and vegan mozzarella. Exact macros vary with portions and brands.
Variations
Buffalo
Whisk 3 Tbsp buffalo sauce into the cream sauce and finish with a drizzle of vegan ranch — game-day bake.
Italian
Swirl ½ cup marinara through the rice before the sauce goes on — pizza-bake energy.
Curry
Add 1 Tbsp curry powder to the blended sauce and swap corn for peas — golden and fragrant.
Spinach artichoke
Replace the broccoli with chopped spinach and quartered artichoke hearts — creamy classic.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store covered — flavors meld and improve by day two |
| Freezer | Up to 2 months | Portion into containers; thaw overnight in the fridge |
| Reheating | — | Covered at 350°F with a splash of oat milk until hot and bubbly |
FAQ
Test your knowledge
5 quick questions about this cheesy rice bake
1. Protein per serving?
2. Net carbs per serving?
3. How long does the whole recipe take?
4. Why bake until it's truly bubbling?
5. What makes the creamy sauce without dairy?
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