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+ servings

Cheesy Beefless Rice & Veggie Casserole

Feeling lazy? This simple dish combines leftover rice with vegan pantry staples to create a nourishing and satisfying dish.
Prep Time 40 mins
Total Time 40 mins
Course Main Dish
Cuisine American
Servings 8 people


  • 1 package beefless crumbles
  • 1 cup vegetable broth
  • 1 bell pepper, diced
  • 1 medium onion, diced
  • 1 container leftover carryout rice or 1 1/2 cups freshly cooked rice
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp soy sauce
  • 1 bag frozen mixed vegetables
  • 2-4 cloves garlic, minced
  • sea salt, to taste
  • 1/2 package vegan shredded cheese divided in two


  • Preheat oven to 400 degrees F.
  • 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.
Tried this recipe?Let us know how it was!