Vegan Brown Rice Casserole with Broccoli and Beans
Author -Yields: 6 servings
Ingredients
- 1 1/2 cups long-grain brown rice (270g)
- 1 1/2 cups cooked black beans (240g, or one 15-ounce / 425g can, drained)
- 1 1/2 cups cooked kidney beans (240g, or one 15-ounce / 425g can, drained)
- 16 ounces salsa of choice, preferably a roasted salsa (mild, medium, or spicy) (475ml)
- 1 1/2 tablespoons avocado oil
- 2 cups broccoli florets (or a mixture of florets and cuts) (200g)
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet or smoked paprika (optional)
- 1/4-1/2 teaspoon garlic powder (adjust to taste)
- 2 1/4 cups vegan chicken-style or vegetable broth, at room temperature (530ml)
- 1 beefsteak tomato, cut crosswise into thin slices
- 1 batch cashew queso sauce (substitute a store-bought vegan cheese sauce or vegan cheese shreds)
- Chopped fresh parsley or cilantro leaves (optional, for garnish)
Instructions
- Preheat your oven to 375°F / 190°C.
- Place the rice, beans, salsa, avocado oil, broccoli florets, cumin, paprika if using, garlic powder, and broth into a 9 x 13-inch / 24 x 36cm baking dish. Stir well. Cover the baking dish tightly with foil. Transfer the dish to the oven and bake for 1 hour.
- Remove the baking dish from the oven. Set the broiler to high. Arrange the thin tomato slices in a layer on top of the baked rice and beans.
- Place the casserole under the broiler for 3-5 minutes, or until the tomatoes are a bit shrunken and appear cooked.
- Drizzle the casserole in a zigzag pattern with the cashew queso sauce. Finish topping it with fresh, chopped cilantro or parsley leaves. Cut the casserole into slices and serve with additional queso sauce tableside.
- The casserole will keep in an airtight container in the fridge for up to 6 days and can be frozen for up to 6 weeks.