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.
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.
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.
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.
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below.
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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.
- 2 TB extra virgin olive oil
- 2 cloves garlic minced
- 1 onion chopped
- 1 small carrot chopped
- 2 stalks of celery chopped
- 2 cups broccoli chopped small
- 1.5 cups vegetable broth
- 8 oz container vegan cream cheese or 1 cup cashew cream*
- 1/4 cup nutritional yeast
- 2 TB tamari (or soy sauce if not gf)
- 1 can of white beans drained and rinsed
- 2 cups pre-cooked brown rice
Pre-heat oven to 350 degrees.
Add olive oil, onion, garlic and celery to saute pan and cook for 5 mins.
Add vegetable broth, carrots and broccoli, cover and cook for another 10 mins.
Mix in vegan cream cheese or cashew cream, nutritional yeast, tamari, rice and beans.
Place in oven safe dish.
In a separate bowl, combine bread crumbs and olive oil then sprinkle it over casserole.
Bake for 20-25 minutes.
*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.
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Like my Vegetable Bean Casserole recipe? It would be so wonderful if you could give it some love by sharing!
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps clients regain their energy, confidence and health by adapting and enjoying a plant-based diet. By uniting her functional nutrition education with her passion for plants and mindfulness, Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.