If you’re looking for a comfort food, holiday side-dish, or potluck contribution, look no further than this yummy, easy casserole. I adapted this 100% plant-based recipe from a California Walnut recipe, which I featured on a recent Hallmark TV Channel Home & Family show. Try substituting cauliflower for broccoli for a quick alternative.

You can watch the holiday segment from the Hallmark Channel here.

Yields 8 servings

Broccoli Walnut Au Gratin (Vegan)
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  • 1 ½ pounds fresh broccoli or broccolini
  • ¼ cup whole wheat bread crumbs
  • 1 cup shredded, sharp plant-based cheese, (i.e., soy, almond; divided)
  • ½ cup coarsely chopped walnuts
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried)
  • 2 tablespoons extra virgin olive oil (divided)
  • ½ onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • ¾ cup vegetable broth
  • 1 cup plant-based milk, unsweetened, plain (i.e., soy, almond)
  • ½ teaspoon black pepper
  • Salt (optional, to taste)


  1. Bring a medium pot of water to boil. Place broccoli in pot, cover, and cook for about 8 minutes, until just tender but bright green. Drain, and transfer cooked broccoli to a 9-inch casserole dish.
  2. Preheat oven to 375 F.
  3. Spray a baking dish or baking sheet with nonstick cooking spray. In a small bowl, combine bread crumbs, ¼ cup shredded plant-based cheese, walnuts, rosemary, and 1 tablespoon olive oil, mixing well.
  4. Transfer walnut crumb mixture to the baking dish or sheet and place on top rack of oven. Bake 15 minutes until golden brown. Remove from oven and set aside.
  5. Meanwhile, heat 1 tablespoon olive oil in a saucepan and add onions and garlic, sautéing for 5 minutes. Add flour and cook an additional minute. Stir in broth and plant-based milk, and cook for an additional minute. Stir in ¾ cup plant-based cheese and black pepper, and heat until thick and creamy. Season with salt if desired.
  6. Pour sauce evenly over broccoli in casserole dish. Sprinkle with crumb walnut mixture. Serve.

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