Ingredients
Directions
Stir the beans and rice together in a large mixing bowl. Set aside.
Make your cheese sauce and set aside.
Preheat the oven to 350 degrees F.
Sauté the veggies: Heat a large stovetop pan on medium-high heat. Add the carrots and onions, cooking until the onions are translucent, about 3–4 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the mushrooms, garlic, and thyme. Stir and cook for another minute.
Add the vegetable broth, lower the heat to medium, and let it simmer for approximately 7–10 minutes or until the vegetable broth has mostly evaporated.
Stir in the kale until tender, about 30–60 seconds.
Stir in the rice and beans. Add salt and pepper, if using.
Use half the cheese sauce to coat the bottom of a 9x13” baking dish (or similar).
Layer the veggie, rice, and bean mixture on top, spreading it out evenly.
Pour the remaining cheese sauce on top.
Sprinkle the Vegan Walnut Parmesan on top.
Bake for 30 minutes.
Divide between serving dishes and serve with lemon wedges.
Chef's Notes
Substitutions
Use organic black or red rice in place of brown or wild rice. Or, use another organic grain of choice such as quinoa, farro, or barley.
For the white beans, use great northern beans, butter beans, chickpeas, navy beans, or cannellini beans.
Use white or red onions in place of yellow, or use shallots in place of onions.
For the mushrooms, use cremini, button, shiitake, or portobello mushrooms. Or, use other mushrooms of your choice.
Use fresh rosemary or oregano in place of thyme.
Substitute spinach, collards, or Swiss chard for the kale.
Nut-free
Use the 3-Ingredient 2-Minute Cheesy Topping in place of the Vegan Walnut Parmesan.
Prep Ahead
Make the rice ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this dish or store in the freezer for up to 3 months.
Make the beans ahead of time, if using homemade, and store in an airtight container in the refrigerator for up to 3 days before making this dish or store in the freezer for up to 3 months.
Make the Cauliflower Squash Cheese Sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this dish or store in the freezer for up to one month.
Make the Vegan Walnut Parmesan ahead of time and store in an airtight container in the refrigerator for up to two weeks before making this dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Stir the beans and rice together in a large mixing bowl. Set aside.
Make your cheese sauce and set aside.
Preheat the oven to 350 degrees F.
Sauté the veggies: Heat a large stovetop pan on medium-high heat. Add the carrots and onions, cooking until the onions are translucent, about 3–4 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the mushrooms, garlic, and thyme. Stir and cook for another minute.
Add the vegetable broth, lower the heat to medium, and let it simmer for approximately 7–10 minutes or until the vegetable broth has mostly evaporated.
Stir in the kale until tender, about 30–60 seconds.
Stir in the rice and beans. Add salt and pepper, if using.
Use half the cheese sauce to coat the bottom of a 9x13” baking dish (or similar).
Layer the veggie, rice, and bean mixture on top, spreading it out evenly.
Pour the remaining cheese sauce on top.
Sprinkle the Vegan Walnut Parmesan on top.
Bake for 30 minutes.
Divide between serving dishes and serve with lemon wedges.
