Vegan Rice and Bean Casserole

Name: Vegan Rice and Bean Casserole
Total time: 60 min
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

www.forksoverknives.com

This vegan casserole is plant-based comfort food at its best: a creamy, savory mix of beans, rice, and veggies that will have them coming back for seconds.

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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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