This was tonight’s dinner!
I love making casseroles because you can load them with so much goodness. Taco Casserole is one of our absolute favorite dinners. I usually just make that, but decided that I wanted to try something a little different. Something that had more vegetables and was topped with cheese.
This did not disappoint.
Cheesy Zucchini Brown Rice and Chickpea Casserole
A delicious vegan casserole made with brown rice and chickpeas. Loaded with vegetables bathed in rich tomato sauce and covered with melted cheese.
Ingredients
- 3 tablespoons sunflower oil
- 1 medium onion, diced
- 4 cloves garlic, pressed
- 1 red bell pepper, diced
- 2 medium zucchini, chopped
- 3 handfuls fresh spinach, chopped (4 cups)
- 2 teaspoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 2 cups your favorite pasta sauce
- 1/2 cup nutritional yeast
- 1 (540 ml) can chickpeas, drained and rinsed
- 2 cups cooked brown rice
- 1 package (284 g) soy mozzarella or cheddar cheese (2 cups grated)*
* I use Earth Island vegan soy cheese. You could use whatever vegan cheese you like.
Directions
Heat the oil a large pot on medium-high heat. Add the diced onion and garlic and saute 3-5 minutes, until soft and fragrant. Add the diced pepper and zucchini and continue to cook 8-10 minutes until the zucchini and peppers have softened. Meanwhile, preheat the oven to 350°F.
Add the chopped spinach, lime juice, chili powder, paprika and sea salt. Continue to cook until the spinach has wilted.
Add the pasta sauce, nutritional yeast, chickpeas and cooked brown rice. Cook a few minutes more until the entire mixture is hot.
Transfer the mixture to a 2 1/2 quart casserole dish.
Top with grated soy mozzarella cheese, cover and bake for 25-30 minutes.
Remove the casserole from the oven and uncover. Return the casserole to the oven uncovered and broil an additional 3-5 minutes to melt the cheese.
And this was Serafina in her hippo chair after dinner.
Going…
Going…
Gone.
Live. Learn. Love. Eat. 
Hi Tiffany,
New to your blog and love it. That dish looks full of flavour! your little one is so adorable!
LikeLike
Thanks Lisa!
LikeLike
Yummmmm that looks sooo good! I wanted to tell you in my email that i did the no bakes with dates (replace of syrup) and it was ammmmazing 🙂 also so funny u posted a pic of seraphina falling asleep at the table cause my husband and I just said I wonder when Denali will fall adleep in his chair lol, should be soon….
LikeLike
Such a colorful, yummy looking dish. And of course those pics of Serafina are too cute!
LikeLike
just made the dish for my guys hope they like it
LikeLike
🙂
LikeLike
Love this! Have made it a few times omitting peppers since I am allergic but still awesome!!!! Thank you for this! Pam Groth
LikeLike
Thanks Pam! I will have to make this again soon too. I have been thinking of casserole. There are just so many yummy things to eat and not enough space in my tummy for it all. Glad that you enjoy the recipe! 🙂
LikeLike
Pingback: Weekly Meal Plan and Food Preparation | Live. Learn. Love. Eat.
Looks fab, will try it this afternoon once I’ve wrapped up work for the week!
LikeLike
🙂
LikeLike
I made this last night and I coudn’t stop eating it! I went back for a third helping! Loved it, it was so hearty and delicious.
Thanks for sharing 🙂
LikeLike
Hi Tiffany, I am searching for good, wholesome, healthy recipe and found your blog very interesting. Can you kindly tell me what a nutritional yeast is. Thank you.
LikeLike
Hi Cheryl! Nutritional yeast is an inactive yeast that imparts a cheesy flavor to vegan recipes and is yellow in color. It can be purchased at organic or other health food stores or in the natural foods section or organic section of most grocery stores. Here is a link with more information http://en.wikipedia.org/wiki/Nutritional_yeast. Hope that helps! 🙂
LikeLike