Casserole season—a time for holiday cheer, crackling fireplaces, and the joy of savoring comfort food. As the days get shorter and the nights cozier, there’s nothing quite like a warm, hearty casserole to make your evenings complete. And guess what? We’ve got just the dish to elevate your cozy nights: the Vegan Broccoli and Rice “Chicken” Casserole featuring jackfruit as a meat substitute. Get ready for a flavor-packed winner that’s not only delicious but also a lifesaver on busy nights.
Why Jackfruit, You Ask? Jackfruit, often hailed as the “vegetarian’s meat,” is a culinary chameleon that effortlessly mimics the texture of shredded chicken. Its neutral taste makes it the perfect canvas for absorbing all the savory goodness of your favorite seasonings and sauces. In this casserole, jackfruit takes center stage, providing a plant-based protein punch that will leave you satisfied and fueled.
This vegan Broccoli and Rice “Chicken” Casserole is the hero of quick and easy dinners. With minimal prep and a dash of kitchen magic, you’ll have a piping hot, satisfying meal in no time.
Whether you’re hosting a holiday gathering or looking for a quick and nourishing meal after a busy day, this plant-based delight is a winner, baby! Say hello to comfort food, redefined. It’s time to savor the season—one delectable casserole at a time.
Vegan Broccoli & Rice Casserole
Ingredients
- Ingredients
- 2 cups cooked yellow rice (any rice will do)
- 3 cups Broccoli chopped into small pieces.
- 1/4 cup chopped onion
- 4 cloves of garlic minced
- 1 can jackfruit
- poultry seasoning
- 3 tbl butter
- 4 tbl flour
- 2 cups vegan shredded cheese
- 2 cup canned coconut milk
- 6 tbl nutritional yeast
- salt, pepper, turmeric
- breadcrumbs for topping
Instructions
- Preheat your oven to 375°F
- Cook the yellow rice according to package instructions.
- Drain the canned jackfruit and shred it using a fork or your hands, resembling a shredded chicken texture.
- In a large skillet, add 2 tbl olive oil and sauté chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
- Add in the shredded jackfruit and broccoli. Sauté for 5-7 minutes until the vegetables are tender. Season with salt, pepper, and poultry seasoning. Set aside.
- Make The Cheese Sauce
- In a sauce pan melt 3 tbl of butter then whisk in 4 tablespoons of flour Stir continuously to create a roux.
- Gradually whisk in 2 cups of canned coconut milk, ensuring no lumps form. Continue stirring until the mixture thickens.
- Add salt, pepper, and turmeric to the sauce. Adjust the seasoning according to your taste.
- Add 1 cup vegan cheese and nutritional yeast. Whisk until the mixture is smooth and creamy.
- In a casserole dish combine the cooked yellow rice, vegetables,& sauce. Mix well to coat all ingredients evenly.
- Top with more shredded cheese and cover.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
- Enjoy!