Broccoli Walnut Au Gratin (Vegan)

Sharon Palmer

If you’re looking for a comfort food, holiday side-dish, or potluck contribution, look no further than this yummy, easy Broccoli Walnut Au Gratin casserole. I adapted this 100% plant-based recipe from a vegetarian   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, which features a vegetarian version of this recipe. All you have to do is swap out plant-based milk and cheese.



Broccoli Walnut Au Gratin (Vegan)

1 Star2 Stars3 Stars4 Stars5 Stars
(1 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x


  • 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.


  • Serving Size: 1 serving
  • Calories: 197
  • Sugar: 3 g
  • Sodium: 208 mg
  • Fat: 13.5 g
  • Saturated Fat: 4 g
  • Carbohydrates: 12.5 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 15 mg

For other holiday side dish recipes, check out some of my favorites:

Cranberry Apple Leek Stuffing
Oat Cranberry Pilaf with Pistachios

This post may contain affiliate links. For more information click here.

Leave a Reply

Your email address will not be published. Required fields are marked *