Heat a large sautee pan over medium-high heat. Add vegetable broth and soy sauce and bring to a simmer. Add onions, garlic, and spices and saute until fragrant and translucent. Add beefless crumbles and saute until well combined for about five minutes. Add rice, frozen vegetables, and half of the cheese and heat for another five minutes until vegetables are warmed through.
Spray a baking dish with cooking spray. Add casserole mixture and spread in an even layer. Top with remaining cheese. Bake for 25 minutes until cheese is melted. Remove from oven and allow to cool for about 5 minutes before serving.
You can also replace beefless crumbles with 1 1/2 cups cooked beans or lentils.
Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.