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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. 

cheesy kidney bean rice vegan casserole

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 (10)

(3.78 from 9 votes)
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Marsha Weiner1 day ago
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I have All ingredients!!!! I’m mm asking this tomorrow ❣️

Liz1 week 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 weeks ago
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G

Dianna3 weeks ago
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Where can I find nutrition information?
Calories & protein per serving?
Looks delicious!

Lucy3 weeks ago
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Recipe seems lokeit would be too runny

Lucy3 weeks ago
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Seems like too much too much liquid (3 cups total) for 1/4 cup oat flour.

Lisa3 weeks ago
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I would eliminate the dill( not a fan) and maybe use white beans instead of kidney beans

Andrea3 weeks ago
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Delicious!!

Trying vegan3 months 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.

shingo3 weeks 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

Darshana Thacker is chef and culinary project 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 for more.

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