Scalloped, Riced Broccoli Casserole (Vegan, Dairy Free)

This recipe was born out of an absolutely fantastic deal that I scored on organic broccoli. I bought eight bunches of organic broccoli for $1.00 per bunch from my favorite local ethnic store! That’s not a misprint. I got a screamin’ good deal. So, I set out to make sure I used it or froze it before it rotted in my fridge – because I hate wasting food.

Scalloped Riced Broccoli Casserole is: 

  • Vegan
  • Oil Free
  • Dairy Free
  • Gluten Free
  • Comfort Food 
  • Amazing!
  • Creamy!
  • GREAT to take to potlucks!

Use the stems

For this recipe, I used just the stems, reserving the florets for other recipes, like Curry Apple Quinoa Stir Fry.

Many people don’t realize that the stems of broccoli are not only edible, they are delicious! Just peel off the tougher outside layer and you are left with the soft interior. 

I riced my stems and the yield was 4 cups. Alternately, you can buy broccoli pearls from the grocery store. They are the exact same thing. You are just paying for the processing.


  • 4 cups riced broccoli stems 
  • 1 Tbsp. salt-free herb mix 
  • 1 1/2 tsp. onion powder 
  • 1 1/2 tsp. garlic powder 
  • 2 + cups lemony white bean alfredo sauce
  • 2 Tbsp. nutritional yeast
  • 1/2 cup finely chopped walnuts  


After you have either riced your broccoli stems or bought broccoli pearls, place them in a bowl and add the following combination of spices: 

  • 1 Tbsp. salt-free herb mix. (Your choice. I used a garlic blend.) 
  • 1 1/2 tsp. onion powder 
  • 1 1/2 tsp. garlic powder 

Mix the spices into the riced broccoli stems.

Pour two cups of lemony white bean alfredo sauce over the top.  Here is the recipe for lemony white bean alfredo sauce . You may need to thin it a bit with some almond milk, especially if you prepared it ahead of time and froze it. You want it to completely coat the broccoli and the final mixture to be slightly creamy. If needed, add more of the alfredo sauce to reach the desired consistency.

Place in a standard 8 ½ X 11 inch pan and flatten with a spatula. Mix the walnuts with the nutritional yeast and sprinkle the mixture over the top. Cover with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for an additional 10 minutes or until the top is lightly browned.

Serve with a big salad, fresh fruit, and homemade muffins for an easy summertime meal!

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