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  • Ready In:
  • Makes 9x13-inch casserole

This vegan casserole is plant-based comfort food at its best: a creamy, savory mix of beans, rice, veggies, and a cheesy sauce that will have them coming back for seconds and thirds. 

Ingredients

  • 1 medium yellow onion, halved lengthwise and sliced into ¼-inch-thick strips (2 cups)
  • 4 cups thinly sliced mushrooms (10 ounces)
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon dried oregano
  • 2 cups unsweetened, unflavored plant-based milk
  • ¼ cup oat flour
  • 3 tablespoons nutritional yeast
  • Pinch ground turmeric
  • 1 teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 6 cups cooked short grain brown rice
  • 2¼ cups canned kidney beans, rinsed and drained (1½ 15-ounce cans)
  • 2 cups ½-inch broccoli florets
  • ⅓ cup chopped fresh dill (1 tablespoon reserved for garnish)
  • 2 tablespoons fresh lemon juice or apple cider vinegar

Instructions

  1. Preheat the oven to 400°F.
  2. Heat a skillet on high. Add the onions, mushrooms, garlic, and oregano; sauté 10 minutes, stirring frequently. If needed, add water, 1 to 2 tablespoons at a time, to prevent sticking.
  3. To make the cheesy sauce, in a medium bowl, combine the milk, oat flour, nutritional yeast, turmeric, salt, pepper, and 1 cup water; mix well.
  4. In a large bowl, combine the sautéed vegetables, rice, beans, and broccoli. Add the cheesy sauce and lemon juice. Reserve 1 tablespoon of dill for garnish, and add the remaining dill to the bowl.
  5. Spread mixture evenly in a 9x13-inch casserole dish. Bake for 30 minutes.
  6. Garnish with dill before serving.

Comments (30)

(4 from 14 votes)
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Tammy Lynn2 weeks ago
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I finally made this for dinner after saving it for a few weeks. It was delicious. I had to scramble a tiny bit making the cheese sauce because I didn’t realize I was out of oat flour. I ground some up, but other than that, this recipe comes together quick.

I love the cheesy flavor with the mushrooms and broccoli. Very good. I will likely replicate this cheese sauce for other dishes.

I made it exactly as written as I do with most all new recipes before I make a decision to change anything. Honestly, I don’t think I would change anything in this recipe. I love dill and especially fresh dill and the pop of dill flavor in this dish makes it super tasty.

I think I might have it for breakfast tomorrow too!

Jacquelyn6 months ago
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I substituted for black beans, and I used salsa on top
it was yummy!!!
I also added more veggies, I had Brussel sprouts that needed to be used…

Kate O’brien6 months ago
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I’m making this next week!

Barbara7 months ago
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This was disappointing because I was anticipating something creamier and cheesier based on the description. The veggies, rice and bean are a great combination but I found it somewhat dry and bland. I may try it again with a different sauce.

Tammy Lynn2 weeks ago
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Did you remember to add the cup of water to the cheese sauce? I found it to be the perfect amount of liquid for the dish.

Tammy7 months ago
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Some of these comments had me a little concerned. Also, as it was coming together, I grew more skeptical. Except for the onions, mushrooms, garlic, and oregano sauté – that smelled delicious.

Once I poured it into the 3 QT baking dish, I couldn’t wait to get this into the oven so I could eat it soon.

I followed the recipe exactly and it truly is delicious. Even my meat eater loves it. He wants me to sauté some kielbasa next time on the side for his portion. We will see.

Fantastic dish! I love how much it makes so I can reheat for more meals. I might roll some leftovers into a whole wheat tortilla wrap for a quick and easy lunch.

The flavors truly do come together so well. I love it when a meal is both nutritious and delicious. Thank you again for a 5 star recipe.

Avis Camilla6 months ago
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I am in agreement with you. When I make FOK recipes, I cut the main ingredients in half and double the sauce.

Valerie1 year ago
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Is this safe to reheat?

Tammy7 months ago
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Hopefully not because it makes a lot and I am here for it!

I am looking forward to the leftovers.

Lena12 months ago
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Of course! Why would you think otherwise?

Pamala Kahmann1 year ago
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try

Renee Sloan1 year ago
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It sounds delicious, but what could I use instead of mushrooms?

Jessica3 months ago
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You can use anything you want, zucchini, yellow or acorn squash, all of the recipes in FOK you can sub out and back in. Once you get the hang, you make up your own!

Laura6 months ago
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I will likely use some chopped red pepper, or maybe some cauliflower or zucchini. Or maybe a combination. Eggplant is a good substitute for the texture of mushrooms, but it’s not a vegetable that everyone likes

Personally, I’ve never been a fan of mushrooms, and I’m disappointed by the number of vegan recipes that use them as a main part of the dish.

Sarah12 months ago
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Just leave them out…

Joy B Benkarski1 year ago
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It’s not in the meal planner

Megan1 year ago
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Love it. Good with a squeeze of lemon

Tammy7 months ago
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Yes. Yes. Yes. I know we add a couple tablespoons of lemon as a last step before it goes into the oven, but I definitely see how a nice squeeze just before eating would enhance the flavor too.

Thank you for the tip!

Ctv31 year ago
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Ok.. healthy but something is missing flavor wise…it was lacking flavor..put some more pepper and tobasco which helped..don’t know what should be added

Marsha Weiner2 years ago
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I have All ingredients!!!! I’m mm asking this tomorrow ❣️

Liz2 years ago
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My kids had seconds! I used pinto beans and left out the mushrooms and dill to suit their preferences. It was a little bland without the dill, so we added garlic salt after cooking. Next time will add more garlic since I’m omitting the dill. My rice was pretty wet so I only used 3/4 cup of water. We all enjoyed it.

Robert2 years ago
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G

Dianna2 years ago
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Where can I find nutrition information?
Calories & protein per serving?
Looks delicious!

Lucy2 years ago
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Recipe seems lokeit would be too runny

Lucy2 years ago
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Seems like too much too much liquid (3 cups total) for 1/4 cup oat flour.

Beth1 year ago
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the nutritional yeast is a thickening agent…

Lisa2 years ago
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I would eliminate the dill( not a fan) and maybe use white beans instead of kidney beans

Andrea2 years ago
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Delicious!!

Trying vegan2 years ago
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I bought the forks over knives magazine publication. This was the 1st recipe I made and it was absolutely awful. The taste of dill was so overpowering and I only used half of the dill the recipe called for because you would need a whole plant to come up with 1/3 cup of chopped fresh dill. It is unfortunate as It was a lot of work and I think it may have tasted good without the dill. I may try it again without the dill.

shingo2 years ago
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I had the same issue with another recipe that called for 1 TBL of fresh dill. I like dill but it was way too much. So I just used a tiny bit and it was great! Just use this recipe and eliminate or use very tiny portion size of dill. It’s a good recipe and you’ll see after you make again 🙂

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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