Vegan Broccoli Rice Casserole (gluten free)

When I was a kid, I was always allowed to pick out the vegetable to have with dinner every night. One of my favorites was the frozen broccoli with cheese sauce… come on, you know the one! I was craving those same nostalgic flavors so I decided to whip up this casserole that was gluten free and dairy free and packed with a wholesome sauce.

This gluten free casserole is a great option for a quick weeknight dinner and leftovers make a great lunch! It is easy to grab and go on your way out the door or prepare in the morning so an easy dinner at night! I made it the first time and brought some to my parents house and it was such a hit I’ve been making it ever since.

This meal is ready in under 30 minutes! If you love an easy weeknight dinner made with rice l like I do, you’ll also love this Mexican Chicken and Rice Casserole and this Vegan Rice Casserole.

why you’ll love this recipe

• It’s easy to make: I make this casserole with frozen rice, so there’s no need to cook the rice from scratc! This savews me a ton of time and makes it an easy recipe for beginners.
• The broccoli and spinach can also be cooked ahead of time, which makes my weeknight super easy. I just have to pop it in the oven as soon as I get home!
• You can freeze it: The casserole can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking. I like to freeze it in individual portions so when I need to heat up a quick dinner.
• It’s a one-pan meal: The entire casserole is cooked in one pan, making cleanup a breeze. I hate doing dishes so a casserole is ideal because the clean up is so easy.
• It’s versatile: The casserole can be customized differently every time to keep it feeling fresh and new. I like to add other vegetables, such as carrots, zucchini, or mushrooms. You can also add different proteins, such as tofu, tempeh, or beans.
• This casserole can be served as a main course or as a side dish. It would pair well with a salad or I love it with some crusty bread.

ingredients & substitutions

Frozen Rice: I use frozen rice here. Frozen rice is a convenient and easy-to-use ingredient that can be found at most grocery stores. It is typically pre-cooked and par-boiled, so it only needs to be thawed and heated through before using. Sooooo Convenient! I also use any left over rice I have or quinoa.

Broccoli: You can substitute cauliflower, Brussels sprouts, or carrots for broccoli.

Fresh Spinach: You can use any fresh or frozen spinach here! I like to chop it before adding it to the casserole.

Eggplant Spread: Eggplant spread is made from roasted eggplant, tahini, lemon juice, garlic, and spices. I also recommend using hummus, baba ghanoush, or roasted red pepper dip in place of the eggplant spread if you do not have it.

Lemon Tahini Dressing: Lemon tahini dressing is a delicious and flavorful dressing that is made from lemon juice, tahini, olive oil, garlic, and spices. It has a tangy and nutty taste that pairs well with a variety of dishes, including this vegan broccoli rice casserole. You can substitute your favorite vinaigrette dressing for lemon tahini dressing. I reccomend a balsamic dressing.

directions

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

In a 9×13 inch baking dish, combine the brown rice, broccoli and spinach. Top with eggplant spread.

Step 3

Drizzle with the lemon tahini dressing.

Step 4

Cover the baking dish with foil and bake for 35-40 minutes, or until the rice is heated through and the broccoli is tender.

Step 5

Remove the Vegan Broccoli Rice Casserole from the oven and let cool slightly before serving.

Step 6

Drizzle with extra lemon tahini dressing and sprinkle with parmesan cheese, if desired.

expert tips & tricks

• When baking, I want a crispy top layer on the Vegan Broccoli Rice Casserole. I remove the tin foil and bake uncovered for the last 10-15 minutes of baking to get this crispy texture.
• Add your favorite seasonings. This casserole is a blank canvas, so feel free to add your favorite seasonings. I also recommend adding garlic powder, onion powder, Italian seasoning, or smoked paprika.
• Don’t forget the garnish. I like to add a simple garnish, such as chopped parsley or fresh basil. This really elevates the look and taste of the casserole.
• This casserole can be served as a main course or as a side dish. I like to serve with a salad or some bread.
• If you are serving the casserole as a main course, you can add a protein, such as tofu or tempeh.
• To make this lower carb, I add cauliflower rice or use only cauliflower rice. You can also use hearts of palm rice as well for a low carb hack.

how to serve & store

This Vegan Broccoli Rice Casserole is best served warm or hot. I serve it directly from the oven, or reheat it in the microwave or oven. I garnish the casserole with chopped parsley or fresh basil when I have it.

This casserole can be stored in the refrigerator for up to 3 days. To prevent the casserole from getting soggy, I wrap it tightly in plastic wrap or aluminum foil. You can also freeze the casserole for up to 3 months. I thaw overnight in the refrigerator before baking.

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If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!