Vegan Black Bean And Rice Bake Recipe

About this recipe

This hearty and flavorful vegan casserole combines black beans, brown rice, and vibrant vegetables in a zesty tomato sauce, topped with a plant-based cheese alternative. Perfect for a satisfying dinner.

Ingredients

• 500 ml Oleev Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 125 g Red Bell Pepper
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 100 g Catch Sprinklers - Iodized Table Salt
• 250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat 2 tsp olive oil in a large nonstick skillet over medium heat. Add 1 1/2 cups diced onion and 3 minced garlic cloves; sauté for 8 to 10 minutes until tender.
3. 3. Add 1/2 cup diced red bell pepper and sauté for another 3 minutes.
4. 4. Stir in 1 cup tomato sauce, 1 tbsp lemon juice, and 3/4 tsp salt. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes.
5. 5. In a 2-quart casserole dish, combine 16 oz cooked kabuli chana and 2 cups cooked brown rice. Pour the tomato mixture over the beans and rice, stirring to combine evenly.
6. 6. Bake in the preheated oven for 10 to 15 minutes, or until the casserole is hot and bubbly.
7. 7. Remove from the oven and let cool slightly before serving. Enjoy your chickpea and rice casserole!