Vegan Zucchini Rice Casserole

We loved this tasty casserole final night time and had some left overs for lunch as we speak. It’s easy to make and really filling.

Serving Measurement: four


  • 1 cup brown rice
  • 2 teaspoons oil
  • three cups vegetable inventory
  • four cups zucchini, reduce in small cubes
  • 1-2 purple bell peppers, de-seeded and reduce in small cubes
  • 1 giant onion, finely chopped
  • 1 cup soy yogurt
  • three tablespoons all function flour
  • 1/four cup dietary yeast
  • 1 teaspoon dry mustard
  • three/four teaspoon salt
  • 1/four teaspoon pepper
  • 1 cup non-dairy cheese, shredded or diced
  • eight ounces tofu, cubed

Zucchini, Rice Casserole


  1. Warmth the oil in a saucepan.
  2. Add the brown rice and sauté till glassy.
  3. Add the three cups of vegetable inventory (alternatively water with a vegetable bouillon dice..
  4. Prepare dinner the rice till the water has been absorbed and the rice is delicate. whereas the rice is cooking, chop the zucchini, onion, bell pepper and tofu.
  5. Preheat the oven to 375ºF/190ºC.
  6. Spray oven proof casserole dishes with oil.
  7. When the rice is completed, take away from the warmth and place in a big bowl.
  8. Combine the sauce by putting the yogurt in a medium bowl.
  9. Add the dietary yeas, dry mustard, flour, salt and pepper.
  10. Add the zucchini, onions bell pepper items, non-dairy cheese and tofu items to the rice and gently combine.
  11. Add the sauce and stir to combine nicely.
  12. Spoon the combination into the casserole dish.
  13. We garnished with a couple of slices of zucchini and chopped bell pepper.
  14. Place within the oven to bake for 30-45 minutes.
  15. When the highest of the casserole is flippantly golden brown, take away from the oven.


You may as well add some chopped basil or thyme in addition to corn.