Vegan Cheesy Broccoli Right Rice Casserole | Gluten-Free & Kid-Friendly | The Plant Philosophy

Vegan Cheesy Broccoli Right Rice Casserole




Yield 4 servings

This recipe is sponsored by RightRice.



Easy Cheese Sauce:


  1. For the cheese sauce, measure and blend ingredients until smooth. Measure 1 cup and set aside, save the remaining in an air-tight container for up to 1 week.
  2. Dice onion, garlic and rough chop broccoli into small chunks. Bring a medium skillet to medium heat and sauté onion and broccoli together for 5-6 minutes.
  3. Preheat oven to 350 degrees F.
  4. In a large bowl combine a whole bag of uncooked original RightRice, sautéed veggies, cheese sauce and vegetable stock. Add a pinch of black pepper, optional and stir to evenly combine.
  5. For the breadcrumb topping, melt coconut oil and stir together with breadcrumbs and nutritional yeast.
  6. Transfer rice to a small 1 quart baking dish and top with breadcrumbs, I used a gluten-free blend.
  7. Cover and bake for 15 minutes. Uncover and broil for 2-3 minutes or until top is evenly browned.
  8. Remove and let cool for 5 minutes before serving.


*RightRice does contain some sodium and the cheese sauce is also salted, I recommend not adding any additional salt. Sprinkle on top if desired upon serving.

*For the cheese sauce you can also use a silken or medium firm tofu. The full recipe yields about 3 cups, save extras in an air-tight container. Store in the fridge for up to 7 days.

Courses Dinner, Side

Recipe by The Plant Philosophy at