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Cheesy Vegan Broccoli Brown Rice Bake

  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60


  • 3 cups short grain brown rice, cooked
  • 3 cups broccoli florets, steamed
  • 1/2 cup crushed crackers or bread crumbs, use gluten free if needed!

Vegan Cheese Sauce

  • 1.5 cups low-sodium vegetable broth
  • 1/2 cup water
  • 1 cup baby carrots
  • 1 small shallot, diced
  • 1 15 oz. can white cannelinni beans, drained and rinsed
  • 1/2 cup unsweetened plain almond milk (or any plain plant milk)
  • 3/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 2 teaspoons miso sauce (see notes for swaps)
  • 1 teaspoon dijon mustard
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon minced garlic (or more, to taste)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper, or more to taste (optional)


  1. Preheat oven to 350 degrees F. Spray a 9×10 baking dish (or something similar in size) with non-stick spray. Add in cooked brown rice and set aside.
  2. Steam broccoli over the stove in a pot with 1/2 cup water, for 5 minutes, covered and turn off heat (or steam in a microwave-safe bowl). Drain and add broccoli over the brown rice. Set aside.
  3. In a medium-sized pot, bring 1.5 cups vegetable broth +1/2 cup water to a boil. Add in baby carrots and cook on medium-high heat for about 10 minutes. Add in chopped shallot and white beans, then reduce heat to simmer for 10-12 minutes, or until carrots and beans are soft. Turn off heat. Into the pot, add in all ingredients for Vegan Cheese Sauce. Using a hand immersion blender (see notes for other options) blend until sauce is smooth and creamy. Taste test and adjust/add salt if needed. If the taste is too “lemony” add 1 teaspoon maple syrup to balance out the acidity, but only if needed!
  4. Pour cheese sauce over the brown rice and broccoli, then give it a good mix until sauce is evenly dispersed throughout. Top with a layer or crushed crackers or bread crumbs!
  5. Bake for 25-30 minutes, until edges are slightly golden.
  6. Serve immediately.
  7. Enjoy!
  8. Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month. Reheat in the oven at 350 degrees F until warmed through.


  • Cook your brown rice in low-sodium vegetable broth, instead of water, for extra flavor!
  • To save time: use pre-cooked brown rice and pre-cut (or frozen) broccoli.
  • The canned beans are cooked, but we are simmering them to make them even softer and more digestible.
  • If you don’t have miso: add 1/2 teaspoon soy sauce + 1/2 teaspoon rice vinegar instead, which will add a similar flavor.
  • If you don’t have a hand immersion blender, you could also blend the cheese sauce in a food processor or high-speed blender until smooth and creamy.
  • Leftovers refrigerate well. Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month. Reheat in the oven at 350 degrees F until warmed through.


  • Serving Size: 4
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