Vegan Rice and Bean Casserole - Forks Over Knives

Ingredients

• 1 medium yellow onion, halved lengthwise and sliced into ¼-inch-thick strips (2 cups)
• 4 cups thinly sliced mushrooms (10 ounces)
• 1 tablespoon minced fresh garlic
• 1 teaspoon dried oregano
• 2 cups unsweetened, unflavored plant-based milk
• ¼ cup oat flour
• 3 tablespoons nutritional yeast
• Pinch ground turmeric
• 1 teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper
• 6 cups cooked short grain brown rice
• 2¼ cups canned kidney beans, rinsed and drained (1½ 15-ounce cans)
• 2 cups ½-inch broccoli florets
• ⅓ cup chopped fresh dill (1 tablespoon reserved for garnish)
• 2 tablespoons fresh lemon juice or apple cider vinegar