Cheesy Beefless Rice & Veggie Casserole
Feeling lazy? This simple dish combines leftover rice with vegan pantry staples to create a nourishing and satisfying dish.
Servings Prep Time
8people 40minutes
Servings Prep Time
8people 40minutes
  • 1package beefless crumbles
  • 1cup vegetable broth
  • 1 bell pepper, diced
  • 1 medium onion, diced
  • 1container leftover carryout riceor 1 1/2 cups freshly cooked rice
  • 1tsp dried oregano
  • 1tsp dried thyme
  • 1tbsp soy sauce
  • 1 bag frozen mixed vegetables
  • 2-4cloves garlic, minced
  • sea salt, to taste
  • 1/2package vegan shredded cheesedivided in two
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
Recipe Notes

You can also replace beefless crumbles with 1 1/2 cups cooked beans or lentils.