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Servings: 6
Calories: 210kcal
Equipment
Ingredients
- 1 pound fresh broccoli florets trimmed
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 ½ cups crispy fried onions store-bought or homemade
Video
[adthrive-in-post-video-player video-id="VdrJTRpF" upload-date="2025-12-10T08:57:06+00:00" name="Creamy Vegan Broccoli Casserole" description="A wholesome dish that feels both hearty and comforting." player-type="default" override-embed="default"]
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 4 to 5 minutes, until just tender. Drain and set aside.1 pound fresh broccoli florets
- Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 6 to 7 minutes, until browned. Stir in the minced garlic and cook for another 1 minute.2 tablespoons olive oil, 8 ounces mushrooms, 3 cloves garlic
- Sprinkle the flour over the mushrooms and stir well to coat. Gradually whisk in the vegetable broth and plant-based milk until smooth.2 tablespoons all-purpose flour, 1 cup vegetable broth, 1 cup unsweetened plant-based milk
- Add the nutritional yeast, soy sauce, onion powder, salt, and black pepper. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens.2 tablespoons nutritional yeast, 1 tablespoon soy sauce, 1 teaspoon onion powder, Salt and black pepper
- Spread the blanched broccoli evenly in a casserole dish. Pour the mushroom sauce over the top and stir gently to combine.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until hot and bubbly.
- Remove from the oven and top with crispy fried onions. Serve warm.1 ½ cups crispy fried onions
Notes
Here are my top tips for ensuring this casserole turns out perfectly every time.
- Don't skip blanching: Blanching the broccoli first ensures it's tender throughout and keeps it bright green, rather than turning dull olive in color, which often happens when raw broccoli is overcooked.
- Brown the mushrooms properly: Let them sit undisturbed for a few minutes at a time, allowing them to caramelize instead of steaming. You want deep golden edges for maximum flavor.
- Whisk constantly when adding liquid: Pour the broth and milk gradually while whisking to avoid lumps in your sauce. If you dump it all in at once, the flour can clump up.
- Adjust the thickness: If your sauce seems too thick, add a splash more plant-based milk. If it's too thin, let it simmer an extra few minutes before assembling the casserole.
- Add onions at the end: Wait until after baking to add the crispy onions. If you put them on before baking, they'll get soggy instead of staying crunchy.
- Storage instructions: If you're freezing individual portions, first freeze them uncovered on a baking sheet for 1 hour, then transfer them to containers to prevent them from sticking together and to easily grab just what you need.
Nutrition
Calories: 210kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 487mg | Potassium: 447mg | Fiber: 3g | Sugar: 6g | Vitamin A: 637IU | Vitamin C: 69mg | Calcium: 99mg | Iron: 1mg
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