Vegan Rice and Bean Casserole Recipe

A vegan rice and bean casserole is a dish made by combining rice and beans with various vegetables, and often cheese or other toppings. It’s a hearty and nutritious meal option that’s particularly popular among those following a vegan or plant-based diet, as it provides a balanced source of protein (from the beans and sometimes cheese), carbohydrates (from the rice), and various nutrients from the vegetables.

The concept of combining rice and beans is found in many cuisines around the world, particularly in regions where these ingredients are staple foods. The vegan rice and bean casserole likely draws inspiration from various cultural dishes, such as Mexican rice and beans, Spanish paella, and Cajun red beans and rice.

You can totally make it your own. It’s an easy and versatile dish that can be customized to suit different tastes and dietary preferences. Swap out beans, play with different types of rice, throw in your favorite veggies, and get creative with spices. Tofu? Sure thing. Tempeh? Why not! It’s all about making it fit your taste buds.

I don’t own a slow-cooker, but I find that an oven does a pretty good job of slowly cooking a Mexican-style vegan bean and rice casserole – one of the best vegetarian casseroles.

Vegan rice and bean casserole

A delightful medley of tender rice, hearty beans, and vibrant vegetables

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main Course

Cuisine Mediterranean, Mexican

Servings 6

Calories 130 kcal

Ingredients

  

• 300 g rice
• 100 g black-eyed beans soaked overnight
• ½ bell peppers chopped
• 1 large onion chopped
• 1 tin peeled and chopped tomatoes
• Handful fresh cherry tomatoes
• 1 small can sweetcorn
• 2 dried chillies deseeded and finely chopped
• 1 tsp cumin seeds
• 1 tsp tumeric
• 1 tsp paprika
• Salt and Black pepper to taste
• 700 ml water/vegetable stock

Instructions

 

• Preheat the oven to 160℃.
• Tip (uncooked) rice, beans (soaked overnight and drained), chopped vegetables and spices and mix together.
• Pour over the water/vegetable stock, put a lid on the top and place in the oven. Check every half an hour or so and stir, adding a little more water if it seems too dry. Cook until everything is tender and it is just beginning to crisp on the top. This may take up to 2 hours.
• Remove from oven and allow to stand for a couple of minutes, then serve.

Notes

– Measurements for this vegan black bean and rice casserole recipe are approximate, but it is easy just to add more or less of something as you require.

– You can serve this vegan rice and bean casserole on its own or with a side salad for a complete meal.

– Leftovers can be stored in an airtight container in the refrigerator for a few days.

Keyword casserole, mexican, vegan

And there you have it, a delicious and hearty vegetarian rice and bean casserole. What I like best is that there is very little washing up; just one casserole dish and a chopping board. That’s it! I make way more mess than that usually. I also love the fact that it is so cheap – rice and beans are budget staples and you can do so much with them. I’m pretty sure this entire dish cost around $6 to make, and I ended up with masses of food!

The combination of tender rice, creamy beans, and flavourful spices creates a dish that’s not only satisfying but also packed with wholesome goodness. I don’t think this is the sort of recipe to follow absolutely to the letter: it is the perfect dish to experiment with, so substitute whatever beans and vegetables you fancy, or whatever you happen to have in the cupboard.

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