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.
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.
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.
Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @maryellenvalverde so I won’t miss it!
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.
Ingredients
- 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
Topping
- 1 cup gluten free bread crumbs (or regular if you're not gf)
- 2 TB extra virgin olive oil (or melted vegan butter)
Instructions
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Pre-heat oven to 350 degrees.
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Add olive oil, onion, garlic and celery to saute pan and cook for 5 mins.
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Add vegetable broth, carrots and broccoli, cover and cook for another 10 mins.
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Mix in vegan cream cheese or cashew cream, nutritional yeast, tamari, rice and beans.
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Place in oven safe dish.
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In a separate bowl, combine bread crumbs and olive oil then sprinkle it over casserole.
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Bake for 20-25 minutes.
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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.
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10-Minute Mushroom Risotto
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.
Johanna @ Green Gourmet Giraffe says
It is starting to get cooler (not much but enough to feel hopeful that I can make more casseroles soon). This sounds really lovely and great comfort food
Mary Ellen says
Johanna, thank you! We’re actually waiting for it to get warmer here so I’m trying to have as many casseroles as I can before it does. They’re so comforting to me.
Katrina says
When do u add the brown rice? Is that cooked on the side then add everything together and bake?
Mary Ellen says
It’s pre-cooked and then added when everything else is added in there. Sorry about that – I’ve updated the recipe!
Julie Wunder says
Oh my!!! This looks incredible!!! Really pretty easy too. I totally have to try this. Pinned and tweeted! xoxo
Mary Ellen says
Thank you so much Julie! I’m all about easy recipes whenever I can!
shaheen says
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.
Mary Ellen says
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!
Becky says
Oh wow – this looks like such a pan of comfort food! I have to make this for my family.
Mary Ellen says
Thanks Becky! Let me know what you think if you get to give it a try!
Amy Katz from Veggies Save The Day says
This is perfect for all those times I end up with leftover rice in my refrigerator! Looks so delicious.
Mary Ellen says
Thanks so much Amy! I love using leftover rice in these kinds of recipes. 🙂
Annemarie Kirk says
Looks awesome! I know the kids will love it too – cannot wait to try it.
Mary Ellen says
I think of you when I’m making meals like this. I thought you might like it. 🙂
kateringforveggies says
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!
Mary Ellen says
I love casseroles in the colder weather. They make me feel so cozy. If you do get to try it let me know what you think Kate!
Dianne says
I love all of the ingredients in this casserole – it looks like my kinda of meal!
Mary Ellen says
Thanks Dianne!
Christine @ Run Plant Based says
This looks perfect for the weather this week, simple and comforting one pot meal. Thanks!
Mary Ellen says
Thanks Christine! Our weather today is cold so I might be making another batch too!
Corina says
It looks delicious for colder days and I really like the look of the breadcrumb topping!
Mary Ellen says
Thank you Corina! Cold days equal either pasta or casseroles to me!
Jenn says
I love the look of this cozy dish! That topping!!!
Mary Ellen says
Thanks Jenn! The topping is always my favorite!
Mel | avirtualvegan.com says
Perfect comfort food and such lovely textures. It looks delicious!
Mary Ellen says
Thanks so much Mel!
Kimmythevegan says
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.
Mary Ellen says
Thanks Kimmy! I love casseroles for leftovers. Best part about recipe testing for the blog is the leftovers!
Cadry's Kitchen says
Oh, my gosh. This looks so cozy & comforting. I would love to dig into it!
Mary Ellen says
Thanks so much Cadry!
Randi Tisdall says
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:)
Mary Ellen says
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!
Kari @ bite-sized thoughts says
I don’t make that many casseroles, which is a shame because I do like them and they are good one dish meals. This one looks fantastic – thanks for the inspiration!
Mary Ellen says
Thanks Kari! I get a craving for them when January hits, then make them for 3 months and forget to make them again till next January!
Vicki says
This looks great and so easy, definitely going to have to give it a try!
Courtney's Cookbook says
Oh my goodness, this looks like super duper comfort food– YUM!
frieddandelions says
I love a good hearty 1-dish meal! This looks so yummy!
Mary Ellen says
Thanks so much Sarah!
Kaylin says
This looks really delicious! At what point does the rice go in?
Mary Ellen says
Thanks Kaylin! Sorry about that. The rice gets mixed in when the beans do. I’ve added it to the recipe now – can’t believe I forgot!
Kaylin says
Thank you so much 🙂 I can’t wait to try this recipe!
Mary Ellen says
Thanks for letting me know Kaylin! I hope you like it!
Heather Drake says
Can’t wait to try this. Did you hand chop the veggies that small or put them in a food processor?
Mary Ellen says
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!
Agness of Run Agness Run says
Yummy! I love healthy and palatable dishes and this one completely meets my criteria, Mary Ellen!
Mary Ellen says
Thank you so much Agness! I appreciate it!
Karen says
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!
Mary Ellen says
Karen, I’m so glad you liked it! Your tweaks sound so tasty! Love the idea of serving it on some mushroom caps!
tawnya says
I was just thinking of ricing cauliflower as well to reduce calorie count! Thank you!
Mary Ellen says
I hope you enjoy Tawnya!
Tracey says
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.
Mary Ellen says
Tracey I’m so glad you liked it! Thank you so much for letting me know – I really appreciate it!
Sarah says
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.
Mary Ellen says
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. 🙂
Samm says
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 🙂
Mary Ellen says
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! 🙂
Elise Schumacher says
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!
Mary Ellen says
So glad you enjoyed, Elise! Yes, I always start my meals with a nice big salad!
Devorah says
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!!
Mary Ellen says
I am sooo happy you and your husband both liked it! Thank you so much for letting me know!
Chelcey says
Excited to try this tomorrow! I’m 39 weeks pregnant, looking for freezer meals and wondering if this will freeze amd reheat well? XO
Mary Ellen says
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!
Chelcey says
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. =]
Cristina says
Did you ever happen to freeze and reheat? What was the outcome?
Mary Ellen says
Hi Cristina,
No, I’m sorry, I’ve never actually frozen it before. I’ve frozen the sauce before and it was still good reheated. I would think it should be fine, though the breadcrumbs might not be as crispy if you reheat in the microwave.
Jen says
I keep looking for recipes like this one. Love it.
Margaret Carroll says
Brought this to a family dinner and everyone loved it!
Carol says
Made this for dinner tonight and it was delicious. I wouldn’t change a thing and will definitely make again.
Mary Ellen says
I’m so happy you enjoyed it Carol! Thank you so much for letting me know! 🙂
Lori says
I just found this recipe and am so glad. My parents are vegetarian and I have been avoiding foods because of reflux issues, so glad this popped up when I googled all that, lol! I used the vegan cream cheese, which I was leery of, and at first didnt like. The first bite or two was odd, but it was really good. The next day I had some for lunch and wanted more. It’s a keeper. Thanks
Mary Ellen says
I’m so happy you enjoyed, Lori! I wasn’t too sure about vegan cream cheese when I first tried it either but so I’m glad you gave it a try!
Janice says
Can I make this ahead and freeze? Made it one for some vegetarian family members and everyone loved it. Would like to make in advance of a get together.
Mary Ellen says
Hi Janice, I’ve frozen it before and it came out pretty well. Sometimes the cashew cream breaks up a little so you may just need a little extra liquid to mix in while it’s reheating to keep it creamy. Not sure how you’re reheating it but if you do it in the oven it might be a good idea to wait to add the breadcrumbs until you’re heating it.
If you give it a try, let me know how it comes out.
Andrea says
Delicious!
Mary Ellen says
I’m so happy you enjoyed Andrea!
Jerry Koch says
What size pan do you use? 9 x 9?
Mary Ellen says
Hi Jerry! An 8×8 and 9×9 pan will work.