Creamy & "cheesy" rice and bean casserole which will satisfy your tastebuds. This easy mashed rice bake with beans, pumpkin, and vegan cheese is 100% plant-based, gluten-free, and made with simple ingredients. Easy step-by-step photos included!
Cook one cup of dry rice (185 g) of choice as per the instruction on the package. Meanwhile, prepare all other ingredients.
Dice the onion, chop the pumpkin into small cubes, and mince the garlic. Preheat oven to 375 degrees F (190 degrees C).
Heat a little oil in a large pot over medium heat and add the onion. Sauté for about 3-5 minutes. Then add the garlic and all spices and sauté for a further minute. Turn off the heat.
Add the cooked rice, corn, beans, and the plant-based milk to the pot. Mash the ingredients with a potato masher (see step-by-step pictures above in the blog post).
Add finely chopped pumpkin and stir.
Transfer the mixture into a baking pan/casserole dish. Mine measures 9"x6" (23 x 15 cm) but you can also use a 8x8 pan.