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Vegetable Bean Casserole {GF}

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Vegetable Bean Casserole | This Vegetable Bean Casserole is creamy and delicious. Filled with brown rice, broccoli, carrots, and celery, you'll love this tasty meal. vegan casserole recipe, vegan bean casserole, gluten-free, dairy-free

This Vegetable Bean Casserole is creamy and delicious. This comforting casserole is gluten-free and filled with brown rice, broccoli, carrots, and celery. It’s perfect for a hearty and tasty any day meal. 

Vegetable Bean Casserole

Warming Casseroles

Casseroles are the perfect comfort food. I make them a few times a month when the weather is cooler to warm me up. I only stop making them once it’s too hot to turn on the oven which isn’t usually until May in my area.

When going through my recipes the other day, I realized I have never shared a casserole before. I have some one pot dishes like my Easy Mushroom Risotto and Southwest Quinoa but not an actual casserole.

To remedy that, today I’m sharing my Vegetable Bean Casserole.

spoonful of Vegetable Bean Casserole

Vegetable Bean Casserole

Okay so maybe my Vegetable Bean Casserole doesn’t have the most exciting name. And maybe it doesn’t look as fancy as some of my other recipes but it tastes really good. Creamy and delicious and you’ll get a good serving of vegetables as well as whole grains from the brown rice and protein from the beans.

The topping is optional but I love a little crunch on my casseroles so I added some gluten-free breadcrumbs to top it off.  I mean, who doesn’t want bread crumbs on their casserole?

Feel free to substitute other veggies for the ones I have used. I think cauliflower would be another wonderful addition.

 

overhead shot of Vegetable Bean Casserole on gray napkin with spoon and broccoli

Vegetable Casserole Nutrition

This vegetable bean casserole is full of fiber which our bodies need to be healthy. Fiber can be found in the beans, rice and veggies throughout this dish.

Fiber has been shown to lower cholesterol levels, help lower blood sugar levels, and assist in weight loss – all of which aid in fighting chronic disease like type 2 diabetes and heart disease.

The beans, rice and veggies also contain protein so you don’t have to worry about that “where do you get your protein?” question. Having rice and beans together make this meal a complete protein which means all the essential amino acids (the building blocks of protein) are present.

This Vegetable Bean Casserole is creamy and delicious and makes a wonderful comfort meal. Click To Tweet

 

4.75 from 8 votes
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Vegetable Bean Casserole

This Vegetable Bean Casserole is creamy and delicious. Filled with brown rice, broccoli, carrots, and celery, you'll love this hearty meal. 

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5
Calories 372 kcal
Author Mary Ellen

Ingredients

Topping

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Add olive oil, onion, garlic and celery to saute pan and cook for 5 mins.

  3. Add vegetable broth, carrots and broccoli, cover and cook for another 10 mins.

  4. Mix in vegan cream cheese or cashew cream, nutritional yeast, tamari, rice and beans.

  5. Place in oven safe dish.

  6. In a separate bowl, combine bread crumbs and olive oil then sprinkle it over casserole. 

  7. Bake for 20-25 minutes.
  8. Enjoy!

Recipe Notes

*To make Cashew Cream soak 1/2 cup of cashews in water for a few hours or in boiling water for 10 mins. Discard water and add cashews, 1/2 cup of water, and a splash of lemon juice to high-speed blender & blend until smooth.

*Nutritional info includes cashew cream not vegan cream cheese.

Nutrition Facts
Vegetable Bean Casserole
Amount Per Serving
Calories 372 Calories from Fat 113
% Daily Value*
Total Fat 12.6g 19%
Total Carbohydrates 57g 19%
Dietary Fiber 9g 36%
Protein 16g 32%
Vitamin A 107%
Vitamin C 47%
Calcium 11%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

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Like my Vegetable Bean Casserole recipe? It would be so wonderful if you could give it some love by sharing!

 

Vegetable Bean Casserole

Mary Ellen

Mary Ellen Valverde MS CNS LDN received her Master’s degree in Human Nutrition from the University of Bridgeport. As a Certified Nutrition Specialist, Mary Ellen helps her clients regain their health through a plant-based diet. She uses a functional approach to nutrition and wellness to help uncover the root cause of imbalances that may be impacting health.  

This Vegetable Bean Casserole is creamy and delicious. This comforting casserole is gluten-free and filled with brown rice, broccoli, carrots, and celery. It's perfect for a hearty and tasty any day meal. #vegancasserole #veganvegetablecasserole #vegetariancasserole #vnutrition #dairyfreecasserole
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Comments

  3. ive been eating mostly stew type dishes recently as its still very very cold in the UK. I love the breadcrumb topping on your veggie bean casserole too.

    Reply

    • Thank you so much Shaheen! I love adding breadcrumbs to casseroles, it adds that extra crunch. 🙂

      It was getting nicer here till we had our snow storm last week. I’m hoping for it to get warmer soon!

      Reply

  7. I don’t know why but I never think of making casseroles! My mom used to cook then quite a lot when I was a kid and seeing yours just reminded me of that. I definitely have to try it!

    Reply

  13. I totally think of comfort with casseroles too! And I love that you added a creamy component (and gave the option for cashew cream as I don’t tend to have cream cheese). I also really like how this makes a big casserole and have leftovers.

    Reply

  15. Lol, I think it’s funny whenever (as a blogger) you realize you have missed out on putting something vital on your blog- I don’t think I’ve ever posted a standard “casserole” dish either! This looks wonderful and I bet delicious with that cashew cream. Thanks for sharing! I’ve made a desk note to put this on my grocery list next week:)

    Reply

    • Right? It’s so weird I missed posting this. I have a few more coming soon that I’m like, how do I not have this on here yet! Let me know if you try it Randi!

      Reply

    • Hi Heather! I hand chopped the veggies that small but putting them in a food processor and pulsing a few times would be a great idea – and much less work!

      Reply

  23. Smells Devine! I did tweak it a bit…
    Didn’t have broccoli so I rice some cauluflower, added a LG handful of chopped baby kale, some crushed rosemary, & some ground white pepper. Grilled some portabella mushroom caps and served with the casserole on top of the mushroom. Oh my, YUM!

    Reply

  24. I really like this recipe. Didn’t have beans or celery on hand, had everything else and it still turned out so yummy. Is on my favorite recipe list.

    Reply

  25. I am so happy I found this! I grew up on hotdishes. Since switching to a whole food plant based diet a year ago I have been slowly finding solid staple replacement recipes. This is definitely going in the rotation!

    Tweaks I made—
    I didn’t have any celery but had a costco size bag of mixed veggies. So I substituted the carrot and celery for 2 Cups of that. I also avoid cooking with oil so I added the bread crumbs without oil or vegan butter. It still came out great and it added a nice crunchy texture.

    Reply

    • Hi Sarah, I’m so glad you liked this dish! Casseroles are some of my staples so I love making plant-based versions.
      Great substitutions! I’m so happy they worked for you. Thanks for letting me know what you thought of the casserole. I love hearing feedback. 🙂

      Reply

  26. Oh my gahhh this was so good! I made it tonight, and my boyfriend, who isn’t usually big on casseroles, gobbled it up and went back for thirds! I forgot to buy beans at the store so I used lentils, and added some grated potatoes and greens to the veggie mix.

    I’m definitely going to make this again 🙂

    Reply

    • Oh, I so glad you and your boyfriend enjoyed this Samm!Your additions sound good!

      Thank you so much for letting me know! I really appreciate it! 🙂

      Reply

  27. This was a delicious meal for a winter dinner with friends. I am a graduate student and don’t have time to cook every night so I doubled the recipe and it provided dinner for three and plenty of leftovers for the week. I would recommend eating it with a side salad to include more veggies!

    Reply

  28. This was so good! More importantly – my husband loved it. It is VERY rare for my husband to love a vegan dish, so thank you!!

    Reply

  29. Excited to try this tomorrow! I’m 39 weeks pregnant, looking for freezer meals and wondering if this will freeze amd reheat well? XO

    Reply

    • Hi Chelcey! Wow, you’re almost there! Great idea to get some things ready before baby comes. 🙂

      I actually haven’t frozen it before (I usually bring leftovers for work the next few days) but if you do try it, let me know how it turns out. I’m going to have to freeze it and reheat myself soon so I can see what it’s like. The 2 things I’d be concerned about are the cashew cream and maybe the breadcrumbs. Cashew cream sometimes gets a little thick once it’s cooled and reheated so when I’ve reheated it in the microwave for lunch, I sometimes add a tiny bit of veggie broth to get it extra creamy. So you could try reheating the full casserole and then adding a bit of veggie broth and stirring it after maybe halfway through if you think the casserole is looking a little dry. I’ve never tried freezing the breadcrumb topping but it tastes good even without the breadcrumbs or you could add some breadcrumbs after the reheated casserole gets going in the oven for a bit.

      Hope this helps and that you enjoy!

      Reply

  30. Thanks for the quick reply! I didn’t think about how the cheese would reheat, thanks for pointing that out! I think I will leave this on the fresh is best list for now. I appreciate you and will come back to review when I get to taste this delicious looking dish! Making it this week because I was unable to get to it last week. =]

    Reply

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