Rice and Bean Casserole
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!
Servings 4
Equipment
- 8x8 pan*
Ingredients
- 2 cups (400 g) of cooked rice (*see notes)
- 1/2 tbsp oil or use water if oil-free
- 1 medium onion diced
- 4 garlic cloves minced
- 1 tsp onion powder
- 1 tsp paprika
- 3/4 tsp ground cumin
- 1 tsp oregano
- 1/3 tsp pink peppercorns (optional)
- Salt and pepper to taste
- 1 1/2 cups of (275 g) cooked beans rinsed and drained (*see notes)
- 3/4 cup of (130 g) corn fresh or canned (*see notes)
- 1 cup of (240 ml) dairy-free milk
- 1 1/2 cups of (225 g) finely chopped pumpkin (*see notes)
- 1 batch of (230 g) vegan cheese sauce or 8 oz of store-bought vegan cheese
Instructions
- 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.
- Prepare the vegan cheese sauce (click for the recipe) with 1 cup (240 ml) milk instead of 3/4 cup (180 ml) or use store-bought vegan cheese. Add the vegan cheese sauce on top.
- Bake the casserole in the oven for about 25 minutes. Garnish with fresh herbs and serve hot! Enjoy!
Notes
- Rice: 2 cups of cooked rice equals one cup of dry rice (185 g). You can use white rice, brown rice, Jasmine rice, Basmati rice, etc.
- Beans: Use canned beans (one 15 oz can) or cooked from dry.
- Corn: If you don't like corn, either use more beans or veggies of choice.
- Pumpkin: You can use a carrot or other veggies of choice instead of pumpkin.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Rice and Bean Casserole
Amount per Serving
Calories
382
% Daily Value*
Fat
12.6
g
19
%
Carbohydrates
50
g
17
%
Fiber
8
g
32
%
Sugar
8.4
g
9
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.