BBQ Vegan Cheesy Rice Recipe With Broccoli

I’ve been making this BBQ Vegan Cheesy Rice with Broccoli for years, and it’s become my go-to comfort food when I need something satisfying but don’t want to spend hours in the kitchen. The slow cooker does all the hard work, while nutritional yeast and silken tofu create that creamy, cheesy texture without any dairy. Trust me, even my non-vegan friends ask for seconds! But the real secret that changes this dish from good to absolutely crave-worthy?

Why You’ll Love this BBQ Vegan Cheesy Rice with Broccoli

If you’re looking for a comforting, satisfying meal that brings together creamy flavours without any animal products, I’m thrilled to share this BBQ Vegan Cheesy Rice with Broccoli recipe!

This dish combines the health benefits of brown rice, packed with fibre, with nutrient-rich broccoli that’s full of vitamins. The nutritional yeast creates that “cheesy” flavour you crave without dairy! I’ve got some cooking tips too, soaking your rice beforehand makes a huge difference in texture and digestibility.

What I love most? It’s a slow cooker recipe, which means minimal effort with maximum flavour. You’ll appreciate how the flavours meld together while you’re off doing other things. Plus, it’s customisable, add some BBQ sauce drizzle for that extra zing that makes this comfort food extraordinary!

What Ingredients are in BBQ Vegan Cheesy Rice with Broccoli?

When I’m craving something comforting yet wholesome, this BBQ Vegan Cheesy Rice with Broccoli hits all the right notes. The beauty of this recipe lies in its simple, nutritious ingredients that come together to create a dish that feels indulgent without any animal products.

The nutritional yeast is truly the star here, giving that moreish cheesy flavour that makes you forget you’re eating something so good for you.

• 1 1/2 cups medium grain brown rice
• 3 1/4 cups vegetable stock
• 1/2 cup nutritional yeast
• 1 pound broccoli florets
• 300g silken tofu, crumbled
• BBQ sauce (for drizzling)

The quality of your ingredients makes all the difference in this dish. I recommend using a good quality vegetable stock as it forms the flavour foundation.

And don’t skimp on the nutritional yeast, those golden flakes are packed with B vitamins and create that distinctive cheesy flavour we’re after.

For the BBQ element mentioned in the title, you’ll want to have some BBQ sauce on hand for drizzling over the finished dish, which adds a lovely smoky, sweet contrast to the savoury, cheesy rice.

Might seem an unusual pairing at first glance, but trust me, the combination works brilliantly.

How to Make this BBQ Vegan Cheesy Rice with Broccoli

To modify our vegan cheesy rice into a proper BBQ dish, I’m going to use an indirect cooking method that works brilliantly on a Kamado, Ozpig or Pit Barrel Cooker. This approach gives us that lovely smoky flavour while still allowing the delicate ingredients to cook properly without burning.

Start by soaking 1½ cups of medium grain brown rice in water for at least 30 minutes, though if you can manage a few hours, even better. The longer soak really improves the texture of the rice, making it perfectly tender once cooked.

While that’s happening, prepare your BBQ for indirect cooking at approximately 180°C. For a Kamado, this means setting up the heat deflector; on an Ozpig, you’ll want to use the oven attachment; and for a Pit Barrel Cooker, arrange your coals to one side.

Place a cast-iron Dutch oven or heavy BBQ-safe pot on the grill to preheat. Drain your soaked rice and add it to the pot along with 3¼ cups of vegetable broth and ½ cup of nutritional yeast. Cover with the lid and let it cook for about 1½ hours, checking occasionally to verify your temperature remains steady.

After the initial cooking period, your rice should be nearly done. Now’s the time to gently fold in the 1 pound of broccoli florets and 300g of crumbled silken tofu. If the mixture seems dry, add a splash more broth.

Close the BBQ lid and continue cooking for another 40 minutes, checking every 15 minutes or so until the broccoli reaches your preferred tenderness. During the last 10 minutes, you might want to drizzle some BBQ sauce over the top and close the lid to let those smoky, sweet flavours infuse the dish.

The beauty of cooking this on the barbecue rather than in a slow cooker is that lovely hint of smokiness that permeates the entire dish, something you simply can’t achieve indoors. Additionally, using a Pit Barrel Cooker ensures even heat distribution for perfect cooking results.

Serve straight from the pot, with additional BBQ sauce on the side for those who fancy an extra hit of smoky sweetness.

BBQ Vegan Cheesy Rice with Broccoli Substitutions and Variations

Monolith Kamado BBQ Method

Set up your Kamado for indirect cooking at 325°F (approximately 163°C).

Place a heat deflector stone and a cast iron pot on the grill.

Add the rice, broth, and nutritional yeast to the pot.

Cover and cook for 1½ hours.

Add broccoli and crumbled tofu, stirring well.

Continue cooking for 40 minutes until the broccoli is tender.

Ozpig & Big Pig Stoves Method

Use the pot cooking method with a Dutch oven.

Maintain medium heat under the pot.

Add rice, vegetable broth, and nutritional yeast.

Cover and simmer for 1½ hours, then add broccoli and tofu.

Cook for an additional 40 minutes, checking regularly.

Pit Barrel Cooker Method

Use the charcoal cooking approach with a Dutch oven suspended from the hooks.

Maintain consistent heat around 300°F (approximately 149°C).

Combine rice, broth, and nutritional yeast in the pot, cook covered for 1½ hours.

Add broccoli and tofu, continue cooking for 40 minutes.

Additionally, using reusable stainless-steel skewers can enhance your BBQ experience by allowing you to mix and match different ingredients.

Substitutions and Variations

• Swap broccoli for cauliflower, asparagus, or grilled bell peppers.
• Add smoked paprika (1 tbsp) for a smoky BBQ flavour.
• Include 2-3 tablespoons of BBQ sauce for an authentic outdoor taste.
• Mix in ½ cup of vegan BBQ-flavoured crisps, crushed, for extra crunch.
• Add grilled corn kernels (1 cup) for sweetness and texture.
• Top with wood-smoked tofu instead of silken for a more substantial flavour

What to Serve with BBQ Vegan Cheesy Rice with Broccoli

This cheesy vegan rice dish deserves perfect companions that complement its savoury, BBQ-infused flavours.

I love pairing it with a crisp green salad dressed simply with lemon and olive oil to balance the richness. For more substantial meals, try adding some grilled veggie skewers or smoky BBQ tofu steaks on the side.

When considering flavour pairings, think contrasts! Something acidic like pickled onions or tangy coleslaw cuts through the cheesy elements beautifully.

On cooler evenings, I’ll serve this with roasted sweet potatoes or garlicky kale for a complete meal.

My favourite side dishes also include cornbread or garlic bread to soak up any extra sauce.

Trust me, you’ll want to experiment with different combinations to find your perfect match!

Final Thoughts

After exploring all those wonderful side dish pairings, I’m left with a full heart and hungry stomach!

This BBQ Vegan Cheesy Rice with Broccoli isn’t just delicious, it’s packed with health benefits from nutritional yeast and broccoli. I hope you’ll give this slow cooker gem a try!

Here are my top takeaways from this recipe:

• The nutritional yeast creates that cheesy flavour without any dairy
• Soaking your rice beforehand improves texture dramatically
• Broccoli adds essential fibre and nutrients to this comfort dish
• Silken tofu enhances protein content without changing the flavour profile
• The slow cooker method saves time and energy during busy weeknights

Remember my cooking tips about checking the broccoli every 15 minutes to avoid mushiness.

Your body will thank you for this nutritious, plant-powered meal!

Frequently Asked Questions

Can I freeze this BBQ vegan cheesy rice with broccoli?

Like a bear storing food for winter, I’ve frozen this dish many times! Yes, you can freeze it for meal prep, just store it in airtight containers and reheat gently with extra liquid.

How Long Will Leftovers Keep in the Fridge?

I’d recommend storing your leftovers in an airtight container. For ideal freshness, the fridge life is about 3-4 days. After that, the quality of the leftover storage begins to decline considerably.

Is Nutritional Yeast Necessary for the Cheesy Flavour?

Like a magical golden dust, nutritional yeast is essential for the cheesy flavour in this recipe. I would strongly recommend keeping it, as it’s what creates that delicious dairy-free cheesiness you’re looking for.

Can I Make This in a Pressure Cooker Instead?

Yes, I can definitely adapt this for a pressure cooker! I’d reduce the cooking time to about 8 minutes for the rice, then quick release and add broccoli for another 1-2 minutes. The benefits of a pressure cooker include quicker results!

Is This Recipe Gluten-Free?

Yes, I believe this recipe is gluten-free as it uses brown rice, which is one of many gluten-free grains. All the vegan substitutions like nutritional yeast and silken tofu are typically gluten-free as well.