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photo Creamy Vegan Broccoli and Rice Casserole Recipe | Say Mmm

Creamy Vegan Broccoli and Rice Casserole

This delicious yet nutritious casserole is the kind of rich, comfort food I look forward to at Thanksgiving-
6 Servings - 40 min -
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Servings:6  | Calories:335 | Total Fat:7g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 55g
18 %
Fiber 13g
52 %
Sugars 6g
Cholesterol 0mg
0 %
Sodium 250mg
10 %
Protein 17g
35 %
31% Brown rice
28% Chickpeas
23% Others combined
15% Nutritional yeast
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/4 cup plain, unsweetened soymilk (or other non-dairy milk)
1/2 cup nutritional yeast
4 teaspoons cornstarch or potato starch
1 clove garlic
1/2 tablespoon lemon juice
1/2 tablespoon sherry (optional)
1/2 teaspoon salt (or more to taste)
1/2 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
pinch cayenne pepper
1 tablespoon tahini or cashew butter (optional)
very generous grating black pepper
1 head broccoli, cut into small florets (about 5 cups)
1 medium onion, chopped
1/2 red or yellow bell pepper, chopped
1/2 cup chopped celery, chopped
1 3/4 cups cooked chickpeas (or other options, see below)
1 teaspoon dried thyme
3 cups cooked brown rice (warm, if possible)
2 tablespoons sliced or slivered almonds (optional)

Directions : View recipe directions on
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