Vegan Creamy Broccoli and Chick-un Casserole

A vegan approach to the classic cream of mushroom, broccoli and chicken casserole, topped with homemade dairy-free shredded cheese.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 4



  1. Preheat oven to 350F and set out a 6 cup casserole dish. There’s need to oil the dish.
  2. Steam broccoli for a couple of moments to defrost. Chop into bite-size pieces and lay in the bottom of a casserole dish.
  3. Meanwhile, saute onion, mushrooms and garlic with 1 teaspoon of oil for 5 minutes, until golden. Spread on top of the broccoli.
  4. Add chickpeas on top, then mushroom soup, then cheese topping.
  5. Place in the oven, uncovered, for 45 minutes.

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For the cream of mushroom soup – I used homemade sunflower milk instead of almond milk, added 1 cup cauliflower to make it thicker and doubled the onion powder.

Nutrition Information Per Serving

  • Calories: 294
  • Calories from Fat: 84
  • Total Fat: 9.4
  • Saturated Fat: 3.5 g
  • Sodium: 513 mg
  • Carbs: 42 g
  • Dietary Fiber: 13.4 g
  • Net Carbs: 28.6 g
  • Sugars: 9.1 g
  • Protein: 17 g