Broccoli Mushroom Vegan Recipes Casserole Made Easy

Looking for a comforting, wholesome meal that’s both vegan and packed with flavor? This Broccoli Mushroom Vegan Casserole is the perfect choice for your next family dinner or meal prep.

Combining tender broccoli florets and earthy mushrooms with a creamy, dairy-free sauce, this casserole offers a hearty and nutritious option that even non-vegans will love. It’s a delicious way to get your greens and fungi in one satisfying dish, ideal for chilly evenings or potluck gatherings.

Whether you’re a seasoned vegan or simply want to reduce your meat consumption, this recipe is incredibly easy to customize and makes excellent leftovers. Plus, it’s gluten-free if you choose the right breadcrumbs, making it accessible for many dietary needs.

Let’s dive into why this casserole will soon become your new favorite comfort food.

Why You’ll Love This Recipe

This vegan casserole is a true all-rounder. First, it’s loaded with nutrient-rich vegetables like broccoli and mushrooms, providing fiber, antioxidants, and plant-based protein.

The creamy sauce is made without any dairy but still offers a luscious texture thanks to cashews and plant-based milk.

It’s also incredibly flexible. You can swap in different veggies, add your favorite herbs, or adjust the seasoning to suit your taste.

The casserole bakes to a golden, bubbly perfection with a crispy breadcrumb topping that adds a delightful crunch. Perfect for cozy dinners, meal prep, or even a crowd-pleasing side dish.

And if you love this recipe, be sure to check out other hearty dishes like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or the savory Lion’S Mane Mushroom Crumble Recipes for more vegan inspiration.

Ingredients

• 4 cups broccoli florets (fresh or frozen)
• 2 cups sliced mushrooms (cremini, button, or your favorite)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup raw cashews, soaked for 4 hours or boiled for 15 minutes
• 1 ½ cups unsweetened plant-based milk (almond, soy, oat, etc.)
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil or vegan butter
• 2 tablespoons all-purpose flour or gluten-free flour
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup breadcrumbs (use gluten-free if needed)
• Fresh parsley for garnish (optional)

Equipment

• Large mixing bowl
• Food processor or blender
• Large skillet or frying pan
• Medium saucepan
• 9×13 inch baking dish
• Spatula or wooden spoon
• Measuring cups and spoons

Instructions

1. Prepare the cashew cream: Drain your soaked cashews and place them in a blender with the plant-based milk and nutritional yeast. Blend until smooth and creamy. Set aside.
2. Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for another minute.
3. Add mushrooms and broccoli: Stir in the sliced mushrooms and broccoli florets. Cook for 5-7 minutes until vegetables are just tender and most moisture has evaporated.
4. Make the roux: In a medium saucepan, melt the vegan butter or heat olive oil over medium heat. Sprinkle in the flour and whisk continuously for 2 minutes to form a roux. Slowly whisk in the cashew cream mixture until fully combined and thickened. Cook for 3-4 minutes until sauce is creamy and coats the back of a spoon.
5. Season the sauce: Add dried thyme, smoked paprika, salt, and pepper to the sauce. Adjust seasoning to taste.
6. Combine sauce and veggies: Pour the creamy sauce into the skillet with the cooked broccoli and mushrooms. Stir well to combine all ingredients evenly.
7. Assemble the casserole: Transfer the mixture into a greased 9×13 inch baking dish. Evenly sprinkle breadcrumbs on top for a crunchy finish.
8. Bake: Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 25-30 minutes, or until the top is golden brown and bubbling around the edges.
9. Garnish and serve: Remove from oven and let cool slightly. Garnish with fresh parsley if desired and serve warm.

Tips & Variations

For a nut-free version, substitute the cashew cream with a thickened blend of silken tofu and plant-based milk or use coconut cream.

Try adding other veggies like diced carrots, zucchini, or cauliflower for extra color and nutrients.

Mix in some cooked quinoa or brown rice before baking for a more filling casserole.

For added flavor, sprinkle some smoked paprika or cumin into the breadcrumb topping.

Leftovers reheat beautifully in the microwave or oven—perfect for next-day lunches.

Nutrition Facts

Serving Suggestions

This casserole pairs wonderfully with a crisp green salad or some warm garlic bread for a complete meal. If you prefer a lighter side, try steamed asparagus or roasted sweet potatoes to complement the creamy texture of the casserole.

For a fun twist, serve alongside a warm bowl of soup like our Lectin Free Soup Recipes or enjoy a fresh fruit salad for dessert.

Conclusion

This Broccoli Mushroom Vegan Casserole is a fantastic addition to your plant-based recipe collection. It’s hearty, creamy, and bursting with flavor while being simple enough for even novice cooks.

The combination of tender broccoli and earthy mushrooms in a rich cashew-based sauce makes every bite comforting and nutritious.

Whether you’re cooking for family, friends, or just yourself, this casserole is sure to satisfy. It also freezes well, making it perfect for meal prep or busy weeknights.

If you’re eager to explore more vegan recipes, don’t miss our Lemon Ricotta Pasta With Arugula Recipe for a fresh and vibrant option. Happy cooking and enjoy the delicious goodness!

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