Vegan Cheesy Bean & Rice Casserole

by Jill Dalton

Summer time is the perfect season for a cheesy and delicious casserole. This dish is rich and flavorful and can serve a family of four with leftovers to spare for lunch tomorrow. The beans and rice are hearty and satisfying and the cheese sauce makes for the ultimate comfort food.

Vegan Cheesy Bean & Rice Casserole

Summer time is the perfect season for a cheesy and delicious casserole. This dish is rich and flavorful and can serve a family of four with leftovers to spare for lunch tomorrow. The beans and rice are hearty and satisfying… Mains Vegan Cheesy Bean & Rice Casserole European Print Recipe
Serves: 8-10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 83 voted )

Ingredients

2 cups uncooked brown rice
3 cups water
1 large onion, diced
3 cloves garlic, minced
2 red peppers, diced
1 4-ounce can green chilis
8-ounces frozen spinach
2 15-ounce cans black beans
1 15-ounce can pinto beans
1/2 cup salsa
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano

Sauce:

1/2 cup cashews
2 cups low sodium vegetable broth
1/2 cup nutritional yeast
1 teaspoon onion powder
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon turmeric
1/2 teaspoon pepper

Instructions

  1. Preheat oven to 400°.
  2. Cook the rice in the 3 cups of water for 25 minutes (it should be slightly undercooked).
  3. Sauté the onions and peppers for 10 minutes with a tablespoon of water to keep them from sticking to the pan.
  4. Add the garlic and spinach and cook for a few more minutes.
  5. Stir in the beans, salsa and spices and cook for another 5 minutes.
  6. Add the sauce ingredients to a blender and blend until smooth.
  7. Pour the rice into a 9 x 13" casserole dish.
  8. Pour the vegetable mixture over the top and gently stir it into the rice.
  9. Pour the sauce over everything and gently stir to get the sauce to go all the way to the bottom.
  10. Bake for 40 minutes.

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12 comments

Deb July 13, 2020 - 7:03 pm

Hi Jill, I made this, and it was incredible! I didn’t have spinach so I used lambsquarters that we have an abundance of outside. This is a keeper! Thanks for all that you do, you’re a hero in our house!

Reply
Steve Katona July 14, 2020 - 2:27 pm

Just made the Vegan Cheesy Beans and Rice Casserole following the recipe . It came out really delicious. I had two bowls. Thanks, Jill. Best wishes for huge success with the channel.

Reply
Rebeccah Bare July 15, 2020 - 6:01 pm

Made this and everyone loves it! Thanks!

Reply
Margaret July 15, 2020 - 6:43 pm

Hi Jill, I made this a couple days ago and love it. It actually tastes better the next day after it’s been refrigerated. I’m by myself so I usually batch cook and then divide it into portions. I love the flavor so much I’m going to use a batch of it to make some veggie burgers. I think it will taste great. Thanks so much for sharing your recipes. I will be trying more in the future.

Reply
Katherine July 18, 2020 - 8:45 pm

Made half of this recipe and used it as a filling for stuffed bell peppers. Heated the oven a little lower to avoid burning the peppers (375) and kept them in a bit longer. I did 35 minutes with the peppers covered in foil and 10 more minutes without foil and it worked great!

Reply
Alma October 7, 2020 - 1:14 pm

What a great idea! thx!

Reply
Kathy Sims September 10, 2020 - 2:08 pm

This recipe looks really good. Can it be frozen? There are only 2 of us.

Reply
Jill Dalton September 11, 2020 - 1:50 pm

Yes =)

Reply
Kathy Sims September 11, 2020 - 5:06 pm

Thank you..

Reply
Jane October 19, 2020 - 7:52 am

My husband couldn’t stop eating this and said it tasted so rich and delicious he couldn’t believe it was a healthy dinner. Great recipe!

Reply
Kathy Sims October 3, 2020 - 11:05 am

Quick question.. the cashews are not soaked for this recipe?

Reply
Jill Dalton October 4, 2020 - 11:47 am

no

Reply

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