The Whole Food Plant Based Cooking Show
Vegan Cheesy Bean & Rice Casserole
Calories: 325kcal
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.
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Ingredients
- 2 cups brown rice uncooked
- 3 cups water
- 1 large onion diced
- 3 cloves garlic minced
- 2 red bell peppers diced
- 4 ounces green chilis
- 8 ounces frozen spinach
- 30 ounces black beans
- 15 ounces pinto beans
- ½ cup salsa
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
Sauce
- ½ cup cashews
- 2 cups vegetable broth low sodium
- ½ cup nutritional yeast
- 1 teaspoon onion powder
- 1 tablespoon white wine vinegar
- 1 tablespoon dijon mustard
- ½ teaspoon turmeric
- ½ teaspoon cracked pepper
Instructions
- Preheat oven to 400°F.
- Cook the rice in the 3 cups of water for 25 minutes (it should be slightly undercooked).
- Sauté the onions and peppers for 10 minutes with a tablespoon of water to keep them from sticking to the pan.
- Add the garlic and spinach and cook for a few more minutes.
- Stir in the beans, salsa and spices and cook for another 5 minutes.
- Add the sauce ingredients to a blender and blend until smooth.
- Pour the rice into a 9 x 13" casserole dish.
- Pour the vegetable mixture over the top and gently stir it into the rice.
- Pour the sauce over everything and gently stir to get the sauce to go all the way to the bottom.
- Bake for 40 minutes.
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Nutrition
Calories: 325kcal | Carbohydrates: 59g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 624mg | Potassium: 770mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2935IU | Vitamin C: 23mg | Calcium: 119mg | Iron: 5mg
