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

Print Recipe
Serves: 8-10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 135 voted )


2 cups (360g) uncooked brown rice
3 cups (708ml) water
1 large onion, diced
3 cloves garlic, minced
2 red peppers, diced
1 4-ounce (113g) can green chilis
8-ounces (226g) frozen spinach
2 15-ounce (850g) cans black beans
1 15-ounce (425g) can pinto beans
1/2 cup (129g) salsa
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano

1/2 cup (70g) cashews
2 cups (472ml) low sodium vegetable broth
1/2 cup (30g) nutritional yeast
1 teaspoon onion powder
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon turmeric
1/2 teaspoon pepper


  1. Preheat oven to 400°(204°C).
  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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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!

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.

Rebeccah Bare July 15, 2020 - 6:01 pm

Made this and everyone loves it! Thanks!

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.

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!

Alma October 7, 2020 - 1:14 pm

What a great idea! thx!

Kathy Sims September 10, 2020 - 2:08 pm

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

Jill Dalton September 11, 2020 - 1:50 pm

Yes =)

Kathy Sims September 11, 2020 - 5:06 pm

Thank you..

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!

Anita Shapiro September 11, 2021 - 11:00 am

Hi Jill, I just watched your video today and this recipe looks delicious. My question is if i substitute the brown rice with wild rice how long would I cook the rice before I put everything together in the casserole?

Jill Dalton September 11, 2021 - 12:16 pm

I would cook it at least 35-40 minutes.

Kathy Sims October 3, 2020 - 11:05 am

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

Jill Dalton October 4, 2020 - 11:47 am


heidimichelle85 November 7, 2020 - 2:35 pm

Can the cashews be omitted without replacing with anything else?

Jill Dalton November 8, 2020 - 9:22 am

it would be better if you subbed rolled oats for the cashews.

michel November 21, 2020 - 2:58 pm

yum! ….and healthy.
Merci beaucoup. I’ll definitely make again.

Grace February 12, 2021 - 9:05 am

Hi Jill, I am trying to avoid nuts right now. What can I use in place of the cashews in this recipe? thank you

Jill Dalton February 14, 2021 - 10:25 am

Some people have said that white beans like northern beans will work.

Elena April 10, 2021 - 5:33 pm

Hi, I don’t have green chilli, can I omit them in this recepie or substitute with something else?

Jill Dalton April 11, 2021 - 10:31 am

You can just leave them out.

Ann Gipson May 21, 2021 - 6:01 pm

Have you used the nacho cheese recipe for the sauce? I have some of that made and thought I’d try it.

Jill Dalton May 21, 2021 - 7:21 pm

I haven’t but I bet it would be delicious!

Anna March 7, 2022 - 10:58 am

Jill, how many Qt is your baking dish? Thank you!

Jill Dalton March 9, 2022 - 12:36 pm

3 quarts


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