Rice and Bean Casserole

Ingredients

• 2 cups of cooked rice ((*see notes))
• 1/2 tbsp oil (or use water if oil-free)
• 1 medium onion (diced)
• 4 garlic cloves (minced)
• 1 tsp onion powder
• 1 tsp paprika
• 3/4 tsp ground cumin
• 1 tsp oregano
• 1/3 tsp pink peppercorns ((optional))
• Salt and pepper to taste
• 1 1/2 cups of cooked beans (rinsed and drained (*see notes))
• 3/4 cup of corn (fresh or canned (*see notes))
• 1 cup of dairy-free milk
• 1 1/2 cups of finely chopped pumpkin ((*see notes))
• 1 batch of vegan cheese sauce (or 8 oz of store-bought vegan cheese)

Instructions

1. 1

   Cook one cup of dry rice (185 g) of choice as per the instruction on the package. Meanwhile, prepare all other ingredients.

2. 2

   Dice the onion, chop the pumpkin into small cubes, and mince the garlic. Preheat oven to 375 degrees F (190 degrees C).

3. 3

   Heat a little oil in a large pot over medium heat and add the onion. Sauté for about 3-5 minutes. Then add the garlic and all spices and sauté for a further minute. Turn off the heat.

4. 4

   Add the cooked rice, corn, beans, and the plant-based milk to the pot. Mash the ingredients with a potato masher (see step-by-step pictures above in the blog post).

5. 5

   Add finely chopped pumpkin and stir.

6. 6

   Transfer the mixture into a baking pan/casserole dish. Mine measures 9"x6" (23 x 15 cm) but you can also use a 8x8 pan.

7. 7

   Prepare the vegan cheese sauce (click for the recipe) with 1 cup (240 ml) milk instead of 3/4 cup (180 ml) or use store-bought vegan cheese. Add the vegan cheese sauce on top.

8. 8

   Bake the casserole in the oven for about 25 minutes. Garnish with fresh herbs and serve hot! Enjoy!