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This Cheesy Broccoli Rice Casserole is Gluten-Free, Dairy-Free, and made with only 8 healthy ingredients! Simply add everything to a pan, bake, and enjoy.
The phrase “Cheesy Broccoli Rice Casserole” sounds delicious in and of itself, don’t get me wrong. But what if I told you that this casserole was also dump-and-bake, dairy-free, and made with only 8 healthy ingredients?
Now we’re talking, friends.
But how is this casserole Dairy-Free, you ask? Nutritional Yeast, of course! Nutritional Yeast (or “Nooch”) is a form of fortified yeast flakes that has a deep umami and “cheesy” flavor to it – without any cheese. Crazy, right?! It can be an acquired taste at first, but once you get familiar with it you’re going to put this ‘ish on everything.
We’re going to toast our Nutritional Yeast before we add it to the Vegetable Broth for some extra cheesy goodness and depth of flavor. It only takes about 2 or so minutes, but makes a huge difference in the final flavor.
All in all, this Cheesy Broccoli Rice Casserole is packed full of good stuff! There’s plenty of fiber, complex carbs, and plant-based protein thanks to the addition of Chickpeas.
Plus, it couldn’t be easier to make. Simply mix all of the Vegetable Broth ingredients together in a pot, bring it to a boil, and pour it into a Casserole dish with Broccoli, Chickpeas, and uncooked Brown Rice.
Yes, you heard me – uncooked! The Brown Rice will absorb the Vegetable Broth as it bakes in the oven and after only 1 hour you’ll have a fluffy, cheesy, and perfectly cooked casserole. How’s that for convenience?!
Once I found out that many restaurants actually cook their rice in the oven, I decided to put that to the test with this casserole. Well I sure am glad that I did, because this rice is SO dang fluffy. And I forsee a lot more casseroles of this nature coming to me in the future 😉
A Few Final Thoughts:
- I used fresh Broccoli Florets for this recipe, but Frozen will work as well – just add them to the casserole dish frozen and do not thaw!
- This recipe is great for Meal Prep or an Easy Dinner; leftovers will also stay good in the freezer for up to one month.
- You can swap out the Chickpeas and Broccoli for another bean/vegetable of choice, but you cannot substitute the Brown Rice. Each grain absorbs a different amount of liquid and has a different cook time, so the recipe will not come out the same.
If you’re looking for more easy Vegan Dinner recipes, you’ll also love this One Pot Vegan Mushroom Stroganoff and these Sheet Pan Fajitas!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Cheesy Broccoli Rice Casserole with Chickpeas
This Cheesy Broccoli Rice Casserole is Gluten-Free, Dairy-Free, and made with only 8 healthy ingredients! Simply add everything to a pan, bake, and enjoy.
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 Servings 1x
- Category: Main
- Method: Oven
- Cuisine: American
Ingredients
- 2 ½ cups Low-Sodium Vegetable Broth (bring to a boil)
- ¼ cup Nutritional Yeast
- ½ tsp Turmeric
- ½ tsp Garlic Powder
- ¼ tsp Paprika
- 2 cups Chickpeas, cooked*
- 2 cups Fresh Broccoli Florets
- 1 cup uncooked Brown Rice Rice
Instructions
- Preheat the oven to 400F. Add the Nutritional Yeast to a medium pot and toast over medium heat for 2-3 minutes, stirring frequently. The yellow flakes will become darker and more fragrant.
- Once toasted, add the Vegetable Broth, Turmeric, Garlic Powder, and Paprika to the pot; raise the heat to high and bring the mixture to a boil.
- While the liquid is coming to a boil, pour the Chickpeas a 9×13″ pan or casserole dish. Sprinkle the Broccoli evenly over the Chickpeas, then sprinkle the uncooked Brown Rice over the top of the dish.
- Whisk the Vegetable Broth well to evenly distribute the spices, then pour the boiling mixture over the casserole dish. If any spices “clump” in a particular area, stir them around a bit with a spatula. Cover the casserole with Aluminum Foil, then bake for 60 minutes.
- Remove from the oven and serve as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
Notes
- If you are using canned Chickpeas, make sure you drain and rinse them thoroughly
- You can use Frozen Broccoli florets instead of fresh, but do not thaw them
- If you’d like the top of your casserole to be crispy, broil it uncovered in the oven on HI for 5-10 minutes after it finishes baking.
Keywords: dump and bake casserole, broccoli cheddar casserole, vegan broccoli cheddar casserole, chickpea casserole, vegan rice casserole
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Loved it! So easy to make and super yummy to eat!
★★★★★
Thanks, Tnisha!
I made this yesterday for the work week and LOVED it! It was super easy to make and it was my first time using nutritional yeast, so that was exciting! I also didn’t have enough chickpeas so did half chickpeas, half cannellini beans. It worked well! Thanks so much for this recipe Caitlin 🙂
★★★★★
You’re very welcome, Imogen! I bet it was great with Cannellini Beans too – I’ll have to try that next time!
I tried making this today, and it turned out absolutely wonderful!
I am definitely going to repeat this 🙂
Thank you Caitlin, for the fantastic recipe !!
I also would like to add that I love watching your videos!!
Please keep making them 😀
★★★★★
Thanks, Yuka! <3
Omg so I was so excited to make this recipe last night – and my dish EXPLODED in the oven!! (It was quite an old dish, and I didn’t use boiling water which was 100% my mistake), but guys – use hot water!! I’ll try making this again once I get a new dish.
Oh no! Hopefully the mess wasn’t too bad!
I tried this using frozen edamame to replace the chick peas, just don’t do it ???? it was an overwhelming flavour. I love the concept of this and will try making Mexican rice like this! Xx
★★★★★
I made this today for lunch. It’s amazing 🙂
★★★★★
Glad you enjoyed it, Nathan!
Looks so yummy! Does anyone know by how much the cooking time/liquid amount would change if substituting white rice for brown rice?
I don’t, sorry! I plan on doing more recipes like this in the future so I will have to test one with White Rice too!
Recipe looks great and simple and I’ll probably try it on weekend.
I’m just wondering about substituting chickpeas with fried tofu. My SO really hates mixing rice and chcickpeas or beans (don’t ask, I can’t understand it myself) so I thought about using fried tofu. My only concern is that it might get slightly soggy before rice absorbs the broth.
If the tofu has a thick enough “skin” I believe it should be fine! You can also leave the chickpeas out entirely and just serve alongside the tofu at the end x
So I’ve tried substituting chickpeas with tofu and it did get soggy, but that was totally expected since I didn’t bother with frying it properly. But the result was still amazing, and mushier tofu tasted great infused with that flavoured broth (I’ll probably make it sometimes in the future adding scrambled tofu).
I’ll be definitely making this again in different vegetable combinations, the rice is indeed amazing made this way and it tastes even better reheated next day.
I do belive that this recipe needs tad more crunch so I sprinkle it on the plate with some roasted sunflower and pumpkin seeds.
★★★★★
This was so delicious and easy!! I will be making this a lot. I love your one pot recipes! I brought leftovers to work and all of my coworkers were saying how good it looked and asked for the recipe. Usually they show no interest in my vegan meals. Thanks for making another great recipe, Caitlin!
★★★★★
Thank YOU, Kellie! 🙂
I plan on cutting the recipe in half (I don’t have a big enough pan). Should the bake time be less?
p.s. this isn’t in reply to any comment–I just couldn’t find a way to post a new comment.
If it’s cut in half, I would consider checking it around the 35-40 minute mark and see how it’s all doing. It may be done sooner especially with the foil to cover it and keep in that heat.
I only have quick cook brown rice…this it will work with it and 1/2 the time?
I’m not sure as I haven’t tested that! I would start to check for doneness about halfway through cooking time and adjust as necessary
Laura how did it work with the quick cook brown rice. I used it and it came out dry but I didn’t realize it was quick cook until afterwards. Did halving the cook time work?
20 minutes was good for me with the minute brown rice.
Hey Caitlin,
Thanks for another awesome recipe! They’re always wonderful.
I have tons of Brussel sprouts on hand and no broccoli, could I subside and expect the same result?
Thanks!! <3
Yes, that should work!
Hi Caitlin – I made this recipe tonight with a side of corn bread muffins and it was so good! Next week I plan on doubling the recipe so there’s enough for my husband’s lunch and another dinner (he wants the leftovers for lunch tomorrow!????)
Thank you!!
★★★★★
Amazing! Thanks for the review, Deb!
I made this for dinner tonight: it was delicious and SO EASY. I love this idea– I hope there are more recipes like this in the future.
★★★★★
Thanks, Frances! There definitely will be 🙂
This was so easy and delicious. Please make more recipes like this!!
Thanks, Jennna! I’m definitely planning on it 🙂
I just made this recipe and it was absolutely delicious! So hearty, satisfying and easy to make. In addition to brown rice, I added in some forbidden rice and quinoa. I would say this recipe makes 3 servings if it’s the only/main dish. Yum yum yum!
★★★★★
Thanks for the feedback, S!
I can’t wait to try this! Back when I ate dairy I used to make a similar dish that had bechamel sauce on top and it was so good. Definitely going on the menu plan for this week!
Awesome, Nicki!
Can I make it with white rice instead of brown since that’s all
I have?
That should work just as well!
I have never had brown rice before, but this looks delicious:) I will have to try it
Yes – you should!
Not yet tried this recipe but when I saw the videoo I was astonished by the easiness and deliciousness of this dish <3
Eager to try it out !
★★★★★
Can I use water instead of veg broth?
I would recommend you use Vegetable Broth, or it may be kind of bland.
Caitlin, You really have a talent! It’s inspiring to see someone take great pride in your culinary achievements and share them freely. I will buy your first Cook Book when you publish it! I did the same with Cathy at True North.
★★★★★
Thank you so much, Frank! 🙂