Description
A creamy, comforting vegan casserole combining sautéed vegan chicken, garlic, broccoli, and shredded vegan cheddar cheese with long grain white rice, simmered to perfection in vegetable broth and vegan cream for a hearty, flavorful meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces vegan chicken, chopped
- 4 cloves garlic, minced
- 1 1/2 cups long grain white rice, rinsed
- 3 cups vegetable broth, plus more as needed
- 1 1/2 cups vegan cream
- 4 cups broccoli florets
- 2 cups vegan shredded cheddar cheese or homemade cheese sauce
- salt, to taste
Instructions
- Sauté vegan chicken and garlic: In a large skillet, warm the olive oil over medium heat. Sauté the chopped vegan chicken for 3 to 4 minutes until slightly browned, then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add rice and liquids: Stir in the rinsed long grain white rice, vegetable broth, and vegan cream. Bring the mixture to a boil, then cover, reduce the heat, and simmer gently for 12 minutes.
- Add broccoli and adjust liquid: After 12 minutes, stir in the broccoli florets. If the mixture appears dry or lacks liquid, add about 1 cup more vegetable broth or water. Cover and continue simmering for 8 more minutes until broccoli is tender.
- Incorporate vegan cheese: Uncover the skillet and stir in 1 cup of the shredded vegan cheddar cheese. Then sprinkle the remaining cheese evenly on top. Cover and simmer gently until the cheese melts fully and the broccoli reaches desired tenderness.
- Season and serve: Taste the casserole and adjust salt as needed. Serve immediately for a warm, cheesy, and savory vegan meal.
Notes
- Vegan Chicken Options: Use homemade seitan vegan chicken (half the recipe amount), store-bought brands like Daring, or substitute with rinsed canned chickpeas.
- Brown Rice Substitute: Brown rice requires a longer cooking time of about 40 minutes and more liquid (4 to 5 cups of broth or water) for proper cooking.
- Vegan Cream Alternatives: Ripple’s Half and Half, full-fat coconut milk, almond milk, cashew milk, oat milk, or homemade cashew cream all work well as substitutes.
- Cheese Substitutes: Use Follow Your Heart cheddar or prepare a vegan cheese sauce such as cashew cheese or nut-free vegan cheese recipes.
- Storage: Leftovers can be refrigerated in a covered container for up to 4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
