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

• 100 Ml Extra Virgin Olive Oil With White Truffle Slices, 100Ml
• 100 G Jumbo Garlic 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 400G Epicure Organic Red Kidney Beans
• 250G Holland & Barrett Nutritional Yeast Flakes
• - Chilli Powder Rajah
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

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 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 diced tomatoes, 1 tbsp lime juice, 1 1/2 tsp chili powder, 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 kidney beans. Pour the tomato mixture over the beans, stirring to combine evenly.
6. 6. Sprinkle 4 oz nutritional yeast over the top of the casserole.
7. 7. Bake in the preheated oven for 10 to 15 minutes, or until the casserole is hot and bubbly.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy your vegan kidney bean casserole!