If you're looking for guilt-free comfort food, look no further than this vegetable casserole recipe! This gluten-free Vegan Bean Casserole is creamy and delicious. Packed with brown rice, broccoli, carrots, and celery, it is perfect for a hearty and easy meal any night of the week.
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Why Casseroles Are Awesome
Casseroles are the perfect comfort food. I make them a few times a month when the weather is cooler to warm me up. I happen to love this particular casserole because it is packed with healthy veggies, is super filling because of the beans, and tastes rich and creamy.
This vegan bean casserole is also something that you can toss together and throw in the oven. I love a good set-it-and-forget-it meal! If one-pot dishes are your jam, be sure to also check out my Easy Mushroom Risotto and Southwest Quinoa.
Just look how scrumptious that looks! Trust me, you're going to want to make this easy Bean & Vegetable Casserole while sweater season is upon us.
Vegan Bean Casserole
Okay so maybe this recipe doesn't have the most exciting name. And maybe it doesn't look as fancy as some of my other recipes. But it tastes really good. That's all that matters, right??
While it tastes decadently creamy and delicious, you'll get a good serving of nutrients from the vegetables, complex carbs from the brown rice, and protein from the beans.
The topping is optional, but I love a little crunch on my casseroles so I added some gluten-free breadcrumbs to top it off. I mean, who doesn't want crispy, buttery tasting breadcrumbs on their casserole?
TIP: If you don't care about gluten, feel free to use any breadcrumbs you have on hand! I particularly like the crisp you get from using panko, but that's just me. You can also easily make your own breadcrumbs using up the stale bits or heels of your bread!
The other thing I love about this vegan bean casserole is how adaptable it is. Feel free to substitute other veggies for the ones I have used. I think cauliflower, green beans or peas would all make wonderful additions or substitutions.
How to make a Vegetable Casserole
Step 1: Add olive oil, onion, garlic, and celery to saute pan and cook for 5 mins.
Step 2: Add vegetable broth, carrots, and broccoli, cover, and cook for another 10 mins.
Step 3: Mix in vegan cream cheese or cashew cream, nutritional yeast, tamari, rice, and beans.
Step 4: Place the mixture in an oven-safe dish.
Step 5: In a separate bowl, combine bread crumbs and olive oil then sprinkle it over casserole.
Step 6: Bake for 20-25 minutes.
Vegetable Bean Casserole Nutrition
This bean and vegetable casserole is full of fiber which our bodies need to be healthy. Fiber can be found in every element of this dish! It's in the beans, rice and veggies.
Fiber has been shown to lower cholesterol levels, help lower blood sugar levels, and assist in weight loss - all of which aid in fighting chronic disease like type 2 diabetes and heart disease.
The beans, rice, and veggies also contain protein, so you don't have to worry about getting enough protein while eating a plant based delight. Oh, and the protein in this is a complete protein, too.
TIP: Did you know that eating rice and beans together makes a complete protein? That means all the essential amino acids (the building blocks of protein) are present. Awesome, right?
Frequently Asked Questions
What is the best kind of rice to choose?
Brown rice, regardless of variety, is what you want to aim for in most situations. Brown rice is a whole grain, meaning it is generally more nutritious than white rice. It has tons of fiber, magnesium and other nutrients, whereas white rice has been refined, meaning a lot of that goodness has been removed.
In terms of texture and aroma, there are lots of different styles of rice to choose from. There are four types of brown rice - short, medium and long grain rices as well as light brown rice. I generally tend to reach for long grain brown rice for this recipe, but check out this informational post to see what kind you gravitate towards.
What's the deal with nutritional yeast?
If you're not yet in the know about nutritional yeast, your life is about to change for the better. Nutritional yeast is one of the most delicious substances around, despite its awful name. Seriously, whoever branded it should be fired.
That said, the little yellow flakes are highly nutritious (as the name implies), boasting protein, vitamins (like B12), minerals and antioxidants that some studies indicate can help to boost your immune system and lower cholesterol. And they taste like cheese. Seriously.
If you are just starting out on your plant based journey and are missing that container of Kraft Parmesan, don't fret. Nutritional yeast can do everything that can do, and it can do it all better.
If you're looking for more ways to use it outside of this healthy vegetable casserole recipe, try sprinkling it on popcorn for a cheesy tasting treat. Or try making your own vegan cheese with it (check out my vegan queso and vegan parmesan)! Or use it to make some vegan mac and cheese! Do yourself a favor and get some pronto.
Can I make this bean & veggie casserole ahead of time?
Hey, I'm all for getting things crossed off my checklist ahead of time. I'm here for it! This veggie casserole can be prepped ahead of time without adding the breadcrumb topping. Just add the breadcrumbs halfway into baking if frozen.
Feel free to refrigerate it (unbaked but covered) for up to 4 days, or freeze it for up to three months. Prior to baking, defrost it and add those yummy breadcrumbs to get all the satisfying crunch.
TIP: If you use cashew cream for this recipe prior to freezing, it *might* have a tendency to break on you. If this happens, just add a bit of liquid and stir it prior to adding the breadcrumb topping.
I'm not a vegan... will I still like this dish?
Yes! Vegans, vegetarians, and omnivores all have enjoyed this recipe. It is so creamy and yummy that I can nearly guarantee that anyone will love it.
That said, you're welcome to "beef" it up a bit by subbing in some Impossible or Beyond Burger crumbles instead of the beans. See what I did there?? 😉
What size dish should I use?
I'd recommend using an 8 x 8 or 9 x 9 dish for the casserole. That said, you can definitely sub in a 9" round cake tin if that's what you have on hand. If you double the recipe, it should be enough for a 9 x 13.
What other vegetables can I use?
The great thing about this veggie casserole is that you can customize it to your liking. Basically any chopped vegetable will taste awesome in it. Some suggestions would be:
- Cauliflower
- Green Beans
- Green Peas
- Brussels Sprouts
- Asparagus
What should I serve this casserole with?
I personally love eating this casserole as my entire meal - comfort food is kinda my thing.
That said, this would be an excellent dish for any kind of potluck or buffet setting. Add it to your Thanksgiving or Christmas spread to make sure you have plenty of yums to munch on around your omni friends and family.
If serving it as a side dish, it would go well with some baked or grilled tofu and a side salad.
You can even add extra protein to this meal by adding some tempeh crumbles right into the casserole.
More cozy recipes
And check out these Healthy Vegan Casserole Recipes too!
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Vegan Bean Casserole
Ingredients
- 2 Tablespoons extra virgin olive oil sub water or vegetable broth if you don't use oil
- 2 cloves garlic minced
- 1 onion chopped
- 1 small carrot chopped
- 2 stalks of celery chopped
- 2 cups broccoli chopped small
- 1.5 cups vegetable broth
- 8 oz container vegan cream cheese or 1 cup cashew cream*
- ¼ cup nutritional yeast
- 2 Tablespoons tamari (or soy sauce if not gf)
- 1 can cannellini beans or other white beans, drained and rinsed
- 2 cups pre-cooked brown rice
Topping
- 1 cup gluten free bread crumbs or breadcrumbs of choice
- 2 Tablespoons extra virgin olive oil or melted vegan butter (optional)
Instructions
- Pre-heat oven to 350 degrees.
- Add olive oil, onion, garlic and celery to saute pan and cook for 5 mins.
- Add vegetable broth, carrots and broccoli, cover and cook for another 10 mins.
- Mix in vegan cream cheese or cashew cream, nutritional yeast, tamari, rice and beans.
- Place in 8x8 or 9x9 oven safe dish.
- In a separate bowl, combine bread crumbs and olive oil (if using) then sprinkle it over casserole. See notes for oil-free baking.
- Bake for 20-25 minutes or until the bread crumbs are golden.
Notes
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Kim says
I have a question - the nutritional yeast comes in a small spice container. You really need 1/4 cup of it?
Mary Ellen says
Hi Kim! Yes, I put in 1/4 a cup to make it very cheesy tasting. You can try it with 2 TB if you don't want to use that much.
I usually purchase a bigger jar of it because I use it so often in my recipes. 🙂
Let me know what you think if you give it a try!
Peg Wilkins says
I buy nutritional yeast in bulk at a local grocery store. Much cheaper that way.
Mary Ellen Valverde | VNutrition says
Yes, I do that often too, Peg! Great way to save money!
Hayley says
I’m a huge health and foodie nut and this is HANDS DOWN the best casserole out there!! I’ve made this recipe so many times, as-is and with a couple vegetable swaps and every time is just as good as the last. Everyone I’ve passed this along to loves it as well. Living with my in-laws for a bit, this one of the recipes I cooked for them and they couldn’t believe this was vegan and that something could taste so yummy without meat. Love it!!
Mary Ellen says
Hayley, thank you so much for your lovely review! I'm so happy that this is a meal that everyone has enjoyed! This really puts a smile on my face. 🙂
Sydney says
This is DELICIOUS! My youngest son says it's his favorite casserole and is a huge hit in our family. I made it 2 days in a row because we just couldn't get enough of it, lol. Thanks! 🙂
Mary Ellen says
I'm so glad everyone enjoyed it! That makes me soooo happy! 🙂
Thank you so much for coming back and letting me know!
Jerry Koch says
What size pan do you use? 9 x 9?
Mary Ellen says
Hi Jerry! An 8x8 and 9x9 pan will work.
Andrea says
Delicious!
Mary Ellen says
I'm so happy you enjoyed Andrea!
Janice says
Can I make this ahead and freeze? Made it one for some vegetarian family members and everyone loved it. Would like to make in advance of a get together.
Mary Ellen says
Hi Janice, I've frozen it before and it came out pretty well. Sometimes the cashew cream breaks up a little so you may just need a little extra liquid to mix in while it's reheating to keep it creamy. Not sure how you're reheating it but if you do it in the oven it might be a good idea to wait to add the breadcrumbs until you're heating it.
If you give it a try, let me know how it comes out.
Lori says
I just found this recipe and am so glad. My parents are vegetarian and I have been avoiding foods because of reflux issues, so glad this popped up when I googled all that, lol! I used the vegan cream cheese, which I was leery of, and at first didnt like. The first bite or two was odd, but it was really good. The next day I had some for lunch and wanted more. It's a keeper. Thanks
Mary Ellen says
I'm so happy you enjoyed, Lori! I wasn't too sure about vegan cream cheese when I first tried it either but so I'm glad you gave it a try!
Carol says
Made this for dinner tonight and it was delicious. I wouldn’t change a thing and will definitely make again.
Mary Ellen says
I'm so happy you enjoyed it Carol! Thank you so much for letting me know! 🙂
Margaret Carroll says
Brought this to a family dinner and everyone loved it!
Jen says
I keep looking for recipes like this one. Love it.
Chelcey says
Thanks for the quick reply! I didn't think about how the cheese would reheat, thanks for pointing that out! I think I will leave this on the fresh is best list for now. I appreciate you and will come back to review when I get to taste this delicious looking dish! Making it this week because I was unable to get to it last week. =]
Cristina says
Did you ever happen to freeze and reheat? What was the outcome?
Mary Ellen says
Hi Cristina,
No, I'm sorry, I've never actually frozen it before. I've frozen the sauce before and it was still good reheated. I would think it should be fine, though the breadcrumbs might not be as crispy if you reheat in the microwave.
Chelcey says
Excited to try this tomorrow! I'm 39 weeks pregnant, looking for freezer meals and wondering if this will freeze amd reheat well? XO
Mary Ellen says
Hi Chelcey! Wow, you're almost there! Great idea to get some things ready before baby comes. 🙂
I actually haven't frozen it before (I usually bring leftovers for work the next few days) but if you do try it, let me know how it turns out. I'm going to have to freeze it and reheat myself soon so I can see what it's like. The 2 things I'd be concerned about are the cashew cream and maybe the breadcrumbs. Cashew cream sometimes gets a little thick once it's cooled and reheated so when I've reheated it in the microwave for lunch, I sometimes add a tiny bit of veggie broth to get it extra creamy. So you could try reheating the full casserole and then adding a bit of veggie broth and stirring it after maybe halfway through if you think the casserole is looking a little dry. I've never tried freezing the breadcrumb topping but it tastes good even without the breadcrumbs or you could add some breadcrumbs after the reheated casserole gets going in the oven for a bit.
Hope this helps and that you enjoy!
Devorah says
This was so good! More importantly - my husband loved it. It is VERY rare for my husband to love a vegan dish, so thank you!!
Mary Ellen says
I am sooo happy you and your husband both liked it! Thank you so much for letting me know!
Elise Schumacher says
This was a delicious meal for a winter dinner with friends. I am a graduate student and don't have time to cook every night so I doubled the recipe and it provided dinner for three and plenty of leftovers for the week. I would recommend eating it with a side salad to include more veggies!
Mary Ellen says
So glad you enjoyed, Elise! Yes, I always start my meals with a nice big salad!
Samm says
Oh my gahhh this was so good! I made it tonight, and my boyfriend, who isn't usually big on casseroles, gobbled it up and went back for thirds! I forgot to buy beans at the store so I used lentils, and added some grated potatoes and greens to the veggie mix.
I'm definitely going to make this again 🙂
Mary Ellen says
Oh, I so glad you and your boyfriend enjoyed this Samm!Your additions sound good!
Thank you so much for letting me know! I really appreciate it! 🙂
Sarah says
I am so happy I found this! I grew up on hotdishes. Since switching to a whole food plant based diet a year ago I have been slowly finding solid staple replacement recipes. This is definitely going in the rotation!
Tweaks I made---
I didn't have any celery but had a costco size bag of mixed veggies. So I substituted the carrot and celery for 2 Cups of that. I also avoid cooking with oil so I added the bread crumbs without oil or vegan butter. It still came out great and it added a nice crunchy texture.
Mary Ellen says
Hi Sarah, I'm so glad you liked this dish! Casseroles are some of my staples so I love making plant-based versions.
Great substitutions! I'm so happy they worked for you. Thanks for letting me know what you thought of the casserole. I love hearing feedback. 🙂
Tracey says
I really like this recipe. Didn't have beans or celery on hand, had everything else and it still turned out so yummy. Is on my favorite recipe list.
Mary Ellen says
Tracey I'm so glad you liked it! Thank you so much for letting me know - I really appreciate it!
Karen says
Smells Devine! I did tweak it a bit...
Didn't have broccoli so I rice some cauluflower, added a LG handful of chopped baby kale, some crushed rosemary, & some ground white pepper. Grilled some portabella mushroom caps and served with the casserole on top of the mushroom. Oh my, YUM!
Mary Ellen says
Karen, I'm so glad you liked it! Your tweaks sound so tasty! Love the idea of serving it on some mushroom caps!
tawnya says
I was just thinking of ricing cauliflower as well to reduce calorie count! Thank you!
Mary Ellen says
I hope you enjoy Tawnya!
Agness of Run Agness Run says
Yummy! I love healthy and palatable dishes and this one completely meets my criteria, Mary Ellen!
Mary Ellen says
Thank you so much Agness! I appreciate it!
Heather Drake says
Can't wait to try this. Did you hand chop the veggies that small or put them in a food processor?
Mary Ellen says
Hi Heather! I hand chopped the veggies that small but putting them in a food processor and pulsing a few times would be a great idea - and much less work!