This Cheesy Beans & Greens Casserole Is Pure Comfort (WFPB + Oil-Free)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

canned beans

🥗Healthier: dried beans

💰Cheaper: canned chickpeas

Chickpeas are often cheaper and provide a different flavor.

mixed greens

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are often more affordable and nutritious.

Preheat oven to 350°F.

Cook a pile of wild rice mixture according to package instructions.

Dice one onion and place it in a frying pan with a little splash of water to 'wet fry'.

Chop broccoli into bite-sized pieces and peel the broccoli core, adding both to the pan with the onions after a few minutes.

Chop dino kale into bite-sized pieces and add it to the pan with the onions and broccoli, steaming for 2-3 minutes until the broccoli is green and the kale wilts.

Prepare the cheese sauce by adding cashews, nutritional yeast, chickpeas, vegetable broth, white miso, garlic, tamari, dijon mustard, apple cider vinegar, onion powder, turmeric, and black pepper into a blender.

Blend the cheese sauce ingredients until smooth, ensuring to add the vegetable broth last to avoid splashing.

In a casserole dish, spread 1 cup of cooked wild rice at the bottom.

Drain and add 2 bags of Shirataki rice to the casserole dish.

Mix the cooked wild rice and Shirataki rice together in the dish.

Add the steamed greens and broccoli mixture to the casserole dish and mix well.

Pour the cheese sauce over the mixture in the casserole dish and stir to combine.

Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens