Easy Vegan Rice Casserole Recipe - Cozy, Budget-Friendly, and Full of Flavor

Prep Time 10

Cook Time 35

Total Time 45

Servings 6 servings

Rice: 1 cup uncooked long-grain white rice (basmati or jasmine). Brown rice works with longer bake time.
Vegetables: 1 medium onion, 2 cloves garlic, 1 bell pepper, 2 cups broccoli florets, 1 cup frozen peas and carrots, 1 cup corn (frozen or canned, drained).
Beans: 1 can (15 oz) chickpeas or white beans, drained and rinsed.
Plant milk: 2 cups unsweetened almond, soy, or oat milk.
Vegetable broth: 1 cup low-sodium vegetable broth.
Creamy element: 1/2 cup canned coconut milk or 1/2 cup cashew cream (soaked, blended cashews).
Tomato paste: 2 tablespoons.
Nutritional yeast: 1/4 cup for a savory, cheesy note.
Spices: 1 teaspoon smoked paprika, 1 teaspoon dried thyme or Italian seasoning, 1/2 teaspoon turmeric (optional), 1/2 teaspoon cumin, pinch of red pepper flakes.
Soy sauce or tamari: 1 tablespoon for depth.
Lemon juice: 1 tablespoon for brightness.
Olive oil: 2 tablespoons.
Salt and pepper: To taste.
Topping: 1/2 cup panko breadcrumbs or crushed crackers + 2 tablespoons olive oil; optional 1/4 cup sliced almonds or chopped walnuts.
Fresh herbs (optional): Parsley or chives for finishing.

Preheat the oven: Set to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
Rinse the rice: Rinse under cold water until it runs mostly clear. This helps prevent mushy rice.
Prep the veggies: Dice the onion and bell pepper. Mince the garlic. Chop broccoli into small, bite-size florets.
Make the sauce: In a large bowl, whisk plant milk, vegetable broth, coconut milk or cashew cream, tomato paste, nutritional yeast, soy sauce, lemon juice, smoked paprika, thyme, turmeric, cumin, red pepper flakes, 1 teaspoon salt, and a few grinds of black pepper.
Assemble in the dish: Add rinsed rice, onion, bell pepper, garlic, broccoli, peas and carrots, corn, and beans to the baking dish. Drizzle with 2 tablespoons olive oil. Pour the sauce over everything and stir well to distribute.
Cover and bake: Tightly cover the dish with foil. Bake for 35 minutes.
Make the topping: In a small bowl, mix panko (and nuts if using) with 2 tablespoons olive oil and a pinch of salt until evenly moistened.
Uncover and finish: Remove foil, gently stir the casserole to loosen the rice. Sprinkle the topping evenly. Bake uncovered for 10–15 more minutes, until the rice is tender and the top is golden.
Rest and garnish: Let it sit 8–10 minutes. Taste and adjust salt, then finish with chopped parsley or chives and a squeeze of lemon if you like.