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. 


  • 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


  • Preheat the oven to 400°F.
  • 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.
  • 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.
  • 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.
  • Spread mixture evenly in a 9x13-inch casserole dish. Bake for 30 minutes.
  • Garnish with dill before serving.

Comments (31)

(4 from 14 votes)

Recipe Rating

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Oh my goodness!!!! This is comfort food!!!! So yummy!!!! Thank you for a good warm filling tasty recipe!!! Love love love the fresh dill flavor!

Tammy Lynn

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!


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’brien

I’m making this next week!


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 Lynn

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.


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 Camilla

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


Is this safe to reheat?


Of course! Why would you think otherwise?


Hopefully not because it makes a lot and I am here for it! I am looking forward to the leftovers.

Pamala Kahmann


Renee Sloan

It sounds delicious, but what could I use instead of mushrooms?


Just leave them out…


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.


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!

Joy B Benkarski

It’s not in the meal planner


Love it. Good with a squeeze of lemon


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!


Ok.. healthy but something is missing flavor was lacking flavor..put some more pepper and tobasco which helped..don't know what should be added

Marsha Weiner

I have All ingredients!!!! I'm mm asking this tomorrow ❣️


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.




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


Recipe seems lokeit would be too runny


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


the nutritional yeast is a thickening agent...


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



Trying vegan

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.


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 :-)

About the Author

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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 and follow her on Instagram for more.
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