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Vegan Cheesy Broccoli "Sausage" Bake

This broccoli "sausage" and cheese bake is loaded with broccoli, rice, sausage, mushrooms and all finished off with a super melty cheesy topping.


For the Roasted Broccoli

  • 2 cups broccoli, (fresh or frozen)
  • 1 tbsp avocado oil
  • salt/pepper to taste

All The Rest

  • 4 vegan sausage links, sliced and quartered
  • 1 cup white rice
  • 1/3 cup unsweetened almond milk
  • 4 tbsp vegan butter
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 cup mushrooms
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt/pepper to taste
  • 1 cup vegan cheese shreds, to top
  • 1 tbsp avocado oil


  • vegan parmesan cheese, to top, optional
  • hot sauce, optional


How to Roast the Broccoli

  • Preheat oven 350F and line baking sheet with parchment paper. Place broccoli on baking dish and drizzle 1 tbsp of avocado oil on top and sprinkle with salt and pepper. Bake for 20 minutes until tender. 

How to Prepare the Sausage

  • Keep the oven at 350F and line a baking sheet with parchment paper. Line up the sausage links and let them bake for 20 minutes. You can have them in the oven with the broccoli at the same time on a different rack.

Putting It All Together

  • Cook Rice according to package instructions. 
  • While the broccoli, sausage and rice are cooking you can sautéed the onion, garlic, and mushrooms. In a large fry pan or skillet add avocado oil, garlic and onions. Cook until translucent about 5 minutes.
  • Add in the mushrooms and season with salt and pepper to your liking. When that's done remove from the pan and put in a dish until ready to add to the bake. 
  • In the same fry pan put vegan butter and almond milk and whisk until butter is melted.
  • When the sausage is done slice it and quart it. It should be chunks but you can make them any size you want. When the broccoli, sausage and rice are done, pour the rice, broccoli, and sausage into your baking dish. Pour almond milk and butter mixture on top and mix well.
  • Mix in the sautéed onions, garlic and mushrooms. Sprinkle the top with your favorite vegan cheese shreds and place back in the oven for another 15 minutes, until the cheese melts. 
  • Serve right away and enjoy!


  • Store in an air tight container and keep it in the fridge.
  • Pack up any leftovers for kids lunch the next day.
  • Adjust seasoning to your liking.