Y'all, my family is obsessed with this cheesy, cozy vegan rice casserole! Packed with hearty lentils and spinach, it's a total crowd-pleaser!
This vegan rice casserole recipe was a complete happy accident. It's a pantry recipe that I threw together using what we had handy one busy evening when I hadn't been able to grocery shop.
Most of the ingredients in this casserole are from the pantry or freezer with the exception of garlic, onion, and tomato.
You can make the rice filling for this dish in the Instant Pot or on the stovetop. I'm going to show you the Instant Pot method, but feel free to make this on the stove instead!
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Ingredients and substitutions
- olive oil - For an oil-free version, use water to water-fry.
- sweet onion and garlic - These bring so much umami goodness to the rice mixture!
- white rice - You can use long grain or regular white rice. I really recommend that you rinse the rice in a colander until the water runs clear. The results are so much fluffier that way!
- lentils - You can use kidney beans, white beans, or chickpeas instead, if you prefer.
- miso - Any kind of miso is fine, so use what you have or what's on sale!
- Italian seasoning - If you can't find this seasoning mix at the store, just combine a teaspoon each of dried oregano and dried basil, a half teaspoon of dried thyme, and a quarter teaspoon each dried m marjoram and dried sage.
- lemon juice - The acidity in the lemon juice really brightens up the flavor! Don't skip this ingredient.
- garlic powder and onion powder - For even more FLAVOR!
- frozen spinach - Feel free to use the same quantity of other frozen veggies like broccoli or mixed vegetables.
- tomato - The chunky tomato on top is such a contrast in flavor and texture to the rest of the casserole. It really makes this dish special!
- non-dairy cheddar shreds - These add that cheesy creaminess! If you don't want to use pre-made vegan cheese, my cashew queso works great as a topping for this rice casserole.
How to make vegan rice casserole
You can make the rice mixture for this dish in the Instant Pot or on the stovetop.
Either way, you start by sautéing the garlic and onion with a little salt in the pot. Then, stir in the water, rice, lentils, miso, lemon juice, spinach, salt, and spices.
Once the miso is dissolved, either simmer the rice mixture, covered, for 12-15 minutes on the stovetop or cook at pressure in your Instant Pot for five minutes with a 10-minute natural release.
After the rice mixture is ready, fluff it up with a fork and mix everything together, and taste it. Add lemon juice, salt, and black pepper, as needed.
Now, transfer to a greased eight-by-eight-inch baking pan, and smooth out the top. Top with the tomato and then the vegan cheddar.
Bake at 350° F for 25 to 30 minutes, until the cheese is melted.
Helpful tips
- Rinsing the rice isn't required, but I do find that it yields fluffier results.
- If you're cooking the rice on the stovetop, taste taste the rice on top after 12 minutes. If it's crunchy, stir the rice, add another splash of water, and cover the pot to steam for another 3 minutes. This can happen because we're adding so many mix-ins to the rice as it cooks.
- Grease your baking pan generously, to avoid sticking.
- When you add the tomato to the top, gently pat it into the rice a bit. This helps that good, tomato flavor infuse into the rice some as the casserole bakes.
- I do not recommend doubling this recipe in the Instant Pot. If you want to double it, cook the rice on the stovetop, and use a large soup pot.
Serving and storage directions
I like to serve this up on its own as an easy, weeknight dinner, but you can also have a green salad on the side, if you like!
Store leftovers in a covered container. I usually just store any leftovers in the baking pan. They will keep for three to four days in the refrigerator. Reheat in the oven at 350° F for eight to 10 minutes or in the microwave.
More rice recipes
📖 Recipe
Cheesy Vegan Rice Casserole
Ingredients
- 1 tablespoon olive oil - or use water to water-fry
- ½ sweet onion - chopped
- 3 cloves garlic - minced
- 1 ¼ cups water
- 1 cup white rice - rinsed
- 15- ounce can of lentils - drained and rinsed
- 1 tablespoon miso - any kind is fine
- 1 tablespoon Italian seasoning
- 2 tablespoons lemon juice - plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- 1 ½ cups frozen spinach
- 1 large tomato - diced
- 1 cup non-dairy cheddar shreds
Instructions
- Preheat the oven to 350° F.
Make the rice mixture
- For the stovetop: Heat the oil in a saucepan on medium-high heat. Add the onion, garlic, and a pinch of salt and cook until the onion turns golden. Add all of the remaining ingredients except for the tomato and cheddar shreds, and stir until the miso dissolves. Cover, bring to a boil, then reduce the heat to low. Simmer, covered for 12-15 minutes (see note), until the water is all absorbed. Stir and fluff, then add more lemon juice, salt, and pepper if needed.
- For the Instant Pot: Use the Instant Pot's saute function to heat the oil. Add the onion, garlic, and a pinch of salt and cook until the onion turns golden. Press cancel. Add all of the remaining ingredients except for the tomato and cheddar shreds, and stir until the miso dissolves. Cook at pressure for 5 minutes with a 10-minute natural release. Stir and fluff, then add more lemon juice, salt, and pepper if needed.
Make the casserole
- Transfer the rice mixture to a greased 8x8" glass baking pan. Sprinkle the tomato on top, gently pressing it down so it's a little bit nestled into the rice. Sprinkle the cheese on top.
- Bake for 25-30 minutes, until the cheese is melted.
Equipment
- 8x8" baking pan
- Instant Pot optional
Got a question? Tried this recipe? Leave a reply!