VEGAN CHEESY BEANS & RICE CASSEROLE » the oil free casserole that will BLOW YOUR MIND!

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: brewed yeast

Ground flaxseed adds nutrients while brewed yeast is often less expensive.

vegan cheese

🥗Healthier: pureed cashews

💰Cheaper: tofu

Pureed cashews provide creaminess while tofu is a budget-friendly protein.

Dry sauté 1 large red onion in a pan on medium-high heat until translucent, about 10 minutes.

Add 2 bell peppers (frozen mix of yellow, green, and red) to the pan and continue to sauté for another 10 minutes.

Add 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon oregano, and 3 cloves of garlic to the pan; stir to combine.

Add 8 ounces of frozen spinach to the pan and let it cook for about 5 minutes.

Add 1 can of green chilies (4 ounces) to the mixture and let it simmer for another 5 minutes.

In a blender, combine 2 cups of vegetable broth, 1/2 cup of raw unsalted cashews, 1/2 cup of nutritional yeast, 1 teaspoon of onion powder, 1 tablespoon of white wine vinegar, 1/2 teaspoon of turmeric powder, 1 tablespoon of Dijon mustard, and 1/2 teaspoon of cracked pepper; blend until creamy.

Cook 2 cups of dry brown rice in 3 cups of water until slightly chewy; do not fully cook.

In a large bowl, combine the cooked rice, 2 cans of black beans, 1 can of pinto beans, and 1/2 cup of salsa; mix well.

Pour the cheese sauce over the rice and bean mixture and stir to combine, ensuring the sauce reaches the bottom of the mixture.

Transfer the mixture to a 9 by 13 Pyrex pan and spread evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens