Vegan brown rice casserole is as delicious as it is good for you. This baked casserole has nutritious brown rice, protein and iron rich lentils, mushrooms, and copious green veggies. Plus it has nutritional yeast, vegan cheese and coconut milk to give it that classic cheesey texture. You will love this totally plant-based and gluten free version that is full of flavor and nutrition. It's the perfect cozy snowstorm recipe or prep ahead meal to eat all week. It's filling, satisfying and sure to be a favorite Winter recipe.
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What makes this vegan casserole so nutritious?
This vegan brown rice casserole is super healthy. It's especially rich in B-vitamins. Did you know that B vitamins are important for turning food into energy, keeping us sharp, and supporting healthy aging. Some B vitamins, namely B12 are mostly found in animal products. Nutritional yeast, leafy greens and mushrooms are excellent sources of essential B nutrients. And with this super cozy recipe, you are getting a nutrient infusion! This Wintery recipe uses pantry staples and packs in the nutrition. It has protein and iron rich lentils, fibrous green veggies like broccoli, peas and spinach and B12 rich nutritional yeast. You are going to love this!
Ingredients for Vegan Brown Rice Casserole
This casserole recipe has basic ingredients that are easy to find in the market. Many items are pantry staples in any vegan's kitchen or fervent home cook's repertoire. Easily substitute your favorite veggies or switch out the rice for another grain if you prefer. Let's run down the list.
"The Meat" of the recipe
Short grain brown rice, brown lentils and mushrooms make up the bulk of this nutritious recipe!
- Brown rice- The bulk of this casserole is tender short grain brown rice. I love brown rice because it is super filling yet doesn't feel heavy or give me that "stuffed" feeling. I like the slow burn of brown rice for sustained energy and hunger satisfaction. Sub regular rice if you prefer. The cooking time will be much quicker.
- Lentils- The combo of lentils and brown rice is a match made in heaven. These two when paired together pack such a plant-powered punch! I like brown lentils but black, French or green work as well. Just don't use red or split lentils as they don't keep their shape and just get mushy.
- Mushrooms- I LOVE mushrooms. They add such a savory and umami flavor to this recipe. Use white mushrooms, baby Bellas, shiitakes or any kind you like.
Bountiful veggies
This healthy recipe makes getting your 5 servings of veggies easy!
- Yellow onion and garlic- Onions and garlic are how I start most of my savory dishes. If you prefer to use garlic powder and onion powder instead of chopping fresh, the flavor will be mellower.
- Broccoli, Frozen Peas, Baby Spinach- This trio of vegetables adds fiber, iron, protein and antioxidants to the nutrition profile. But they also add tons of texture and flavor! Sub cauliflower, frozen corn and chopped kale. Or try zucchini, frozen shelled edamame and collard greens. The combo possibilities are endless.
Savor the flavor with these ingredients
These are smaller components of the recipe but they pack a major flavor zinger.
- Nutritional yeast- Nutritional yeast aka "nooch" is a vegans best friend. The magical yellow powder adds protein, B12 and a distinct cheesy flavor to any dish!
- Unsweetened coconut milk- I love using coconut milk in dishes that need some creaminess. When it is unsweetened, I promise it barely tastes of coconut. Use whatever plant-milk or milk you like.
- Vegan cheese optional- For this recipe I used vegan cheddar from Goodplanetfoods. The key to using vegan cheese is to go lighter than you would with dairy cheese. I like how the cheese helps to bind this casserole and really gives it the essence of what Mom used to make. It's optional though.
- Fresh thyme or rosemary- I love the fresh herbal flavor of fresh thyme. The aroma is so cozy and reminds me of Holiday cooking.
How to make this healthy casserole
This vegan brown rice casserole is not a quick recipe but it is easy enough for a beginner. That's why I like to call casseroles "project cooks" because they typically take longer even if they are uncomplicated. This vegan recipe needs to be executed in a couple of simple steps.
- Cook the rice- Brown rice unfortunately takes about 40 minutes to cook on the stove. However, the good news is that while it is cooking, you will prepare the other ingredients. Just follow the directions on the box and trust the process. Brown rice is incredibly no fuss.
- Prepare the Vegetables- In a large, deep skillet sauté the aromatic onions and garlic and follow my steps for cooking to achieve maximum flavor. It's really easy. Then combine the coconut milk, nutritional yeast, seasonings, vegan cheese and cooked veggies.
- Put the casserole together- In a large oven safe baking pan, combine the cooked brown rice and the cheesy veggie mix.
- Cover with foil and bake
More Cozy vegan comfort food
Brown Rice Casserole
Ingredients
- 1.5 cups dry brown rice will yield 3 cups cooked
- 1 cup dry lentils yield 2.5 cups
- 8 oz mushrooms chopped
- ½ yellow onion diced small
- 1 head broccoli small dice
- 1 cup frozen peas
- 2 cups baby spinach chopped fine
- ¼ cup nutritional yeast
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- ½ can unsweetened coconut milk
- ½ cup vegan cheese optional
- 1 tsp Fresh thyme or rosemary
Instructions
- Cook brown rice according to the package and reserve.
- Boil the lentils for 25 minutes in water until tender. Then drain and rinse with cool water and reserve.
- Preheat oven to 400
- In a large deep skillet, heat olive oil over medium heat. Add onion and garlic and cook for 5 minutes until fragrant and getting some color. Then add mushrooms and cook, stirring occasionally for 5 minutes until you see some browning. Then add broccoli and peas and cook for 5 more minutes. Turn off heat then add the coconut milk, the baby spinach to wilt and stir in the salt, pepper, thyme, vegan cheese and nutritional yeast.
- In an oven safe baking dish add the cooked brown rice, the cooked lentils and the veggie and coconut milk mixture and mix until well combined. Then flatten the mix into an even layer. Cover the pan and bake for 20 minutes. Then uncover and bake for 10 more minutes.
- Enjoy for 4 days when cooled and stored in an airtight container in refrigerator for best quality
