close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • 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 (17)

(3.9 from 10 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Valerie4 weeks ago
Reply
Do you want to report this comment as inappropriate?

Is this safe to reheat?

Pamala Kahmann1 month ago
Reply
Do you want to report this comment as inappropriate?

try

Renee Sloan1 month ago
Reply
Do you want to report this comment as inappropriate?

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

Joy B Benkarski1 month ago
Reply
Do you want to report this comment as inappropriate?

It’s not in the meal planner

Megan5 months ago
Reply
Do you want to report this comment as inappropriate?

Love it. Good with a squeeze of lemon

Ctv35 months ago
Reply
Do you want to report this comment as inappropriate?

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 Weiner11 months ago
Reply
Do you want to report this comment as inappropriate?

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

Liz11 months ago
Reply
Do you want to report this comment as inappropriate?

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.

Robert12 months ago
Reply
Do you want to report this comment as inappropriate?

G

Dianna12 months ago
Reply
Do you want to report this comment as inappropriate?

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

Lucy12 months ago
Reply
Do you want to report this comment as inappropriate?

Recipe seems lokeit would be too runny

Lucy12 months ago
Reply
Do you want to report this comment as inappropriate?

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

Beth5 months ago
Do you want to report this comment as inappropriate?

the nutritional yeast is a thickening agent…

Lisa12 months ago
Reply
Do you want to report this comment as inappropriate?

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

Andrea12 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious!!

Trying vegan1 year ago
Reply
Do you want to report this comment as inappropriate?

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.

shingo12 months ago
Do you want to report this comment as inappropriate?

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 🙂

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
Headshot of Darshana Thacker
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.

cheesy kidney bean rice vegan casserole see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap