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Brown Rice Casserole [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This savory casserole will definitely be a winner in your weeknight recipe rotation. Hearty seasoned brown rice is baked with broccoli and other veggies to create a dish that's flavorful, filling, and easy to make.

Brown Rice Casserole [Vegan, Gluten-Free]


  • 4 cups cooked brown rice
  • 2 cups raw broccoli, chopped
  • 1 cup tomatoes, chopped
  • 1/2 cup raw carrot, finely diced
  • 1 cup unsweetened non-dairy milk
  • 1/4 cup nutritional yeast
  • 2 tablespoons tahini
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion granules
  • 1 teaspoon sea salt


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, add the cooked rice, broccoli, tomatoes, and carrots, and stir until everything is nice and mixed up.
  3. In a smaller separate bowl, add the non-dairy milk, tahini, paprika, onion granules, and sea salt, and whisk until everything is combined.
  4. Add the liquid mixture to the rice mixture and stir.
  5. Add a tiny amount of olive or coconut oil to a paper towel and grease an 8×8 inch baking pan, wiping off any excess oil.
  6. Add the rice mixture to the pan, cover with foil and bake for 25 minutes. After 25 minutes, take the foil off the baking dish, turn the heat up to 400°F and bake for an additional 10 minutes.

Nutritional Information

Total Calories: 1116 | Total Carbs: 209 g | Total Fat: 19 g | Total Protein: 37 g | Total Sodium: 2478 g | Total Sugar: 8 g





Meat-free comfort food without the oil! Molly Patrick is the co-founder of cleanfooddirtygirl.com Molly is a food coach, specializing in healing people's relationships with food by focusing on how, what and why they eat. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.



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0 comments on “Brown Rice Casserole [Vegan, Gluten-Free]”

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Mrs. P
30 Days ago

At which point are you supposed to add the nutritional yeast? It doesn\'t say.


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