Home RECIPES Cheesy Vegan Broccoli and Rice Casserole

Cheesy Vegan Broccoli and Rice Casserole

Total Time: 50 mins.
Prep Time: 20 mins.
Cook Time: 30 mins.
Serves: 6


4 cups (1 L) small broccoli florets
2 pkg (250 g each) Tilda® Steamed Whole Grain Basmati Rice
3/4 cup (175 mL) Spectrum® Organic Vegetable Broth
3 tbsp (45 mL) coconut oil, melted, divided
1 cup (250 mL) shredded vegan cheese
2 tbsp (30 mL) chopped fresh parsley
1 clove garlic, minced
Pinch each salt and pepper
1/4 cup (60 mL) bread crumbs

Garlic-Chive Vegan Cream Cheese:
1 pkg (349 g) firm silken tofu, drained well
2 tbsp (30 mL) Rice Dream® Dairy Free Beverage, Original
2 tbsp (30 mL) white vinegar
1 tsp (5 mL) salt
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) each onion powder, paprika and pepper
1 tbsp (15 mL) finely chopped chives

Star Product

Wholegrain Steamed Basmati Rice


  1. Garlic-Chive Vegan Cream Cheese: Wrap tofu in paper towel and press to remove excess moisture. In mini food processor, blend tofu, rice beverage, vinegar, salt, garlic powder, onion powder, paprika and pepper until smooth. Stir in chives.
  2. Preheat oven to 400˚F (200˚C). In large pot of boiling water, cook broccoli for about 2 minutes or until just tender. Drain and immerse in ice water. Drain again.
  3. Toss together rice, vegetable broth and 2 tbsp (30 mL) coconut oil. Stir in Garlic-Chive Vegan Cream Cheese, broccoli and vegan cheese. Spread into greased 8-inch (2 L) square baking dish.
  4. In clean mini food processor, blend parsley, remaining coconut oil, garlic, salt and pepper; combine with bread crumbs. Sprinkle over casserole. Bake for 25 to 30 minutes or until golden and heated through.


For a gluten-free topping, use gluten-free bread crumbs or ground almonds.