Vegan Broccoli Cheddar Rice Casserole with Instant Rice

Introducing a nostalgic family favourite: vegan broccoli cheddar rice casserole bake. Instant rice, vegetable broth, vegan cream of chicken soup, broccoli and vegan cheddar combine to create this quick and delicious weeknight dish that works as a main or a side.

After running a food blog for the better part of a decade and becoming a mom, I’ve found that a good one-pan, dump-and-bake style casserole really does live up to the hype. The magic is in the balance of moisture and timing – everything bakes together so the rice and broccoli soak up flavour in the sauce instead of drying out. You skip washing pots and extra steps, but still end up with a cozy, homemade meal that tastes like you spent way more time on it.

This dish shines as a main or a side

This broccoli rice casserole is versatile enough to work as either a hearty main or a cozy side dish. As a main, it’s filling on its own thanks to the rice, veggies and creamy sauce, but feel free to bulk it up even more by dumping in some chickpeas or even chopped seitan.

As a side dish, it pairs perfectly with just about anything! Serve alongside some homemade tofu nuggets or vegan steak, as part of a larger holiday spread, or any store-bought vegan meats!

Using the right type of rice:

Choosing which rice to use for this dish will make or break it! This recipe is intended to use instant rice (often called parboiled rice or minute rice) so that it will be fully cooked in 30 minutes. If you choose regular (un-parboiled) rice like white, brown, jasmine, or basmati there won’t be enough liquid for it to absorb properly and it won’t fully cook in 30 minutes.

Choosing the right baking dish

I tested this recipe in a few different baking dishes, and a square 8×8 or 9×9 glass dish gave the best results! The casserole fills the pan perfectly, and around the edges gets just a little crisp – so yummy! If you use a much larger or deeper dish, keep in mind you may need to adjust the baking time slightly.

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