Vegan Rice Casserole (gluten free)

Growing up I really hated recipes with tomato sauce. I felt like it was bland and not that exciting. But once I discovered a roasted red pepper sauce…I WAS SOLD! (Also I got over hating tomato sauce with age!) But, this vegan rice casserole is made with easy, simple ingredients: rice, sun-dried tomatoes, spinach, and a that homemade creamy red pepper sauce! It’s easy to make and can be assembled and baked in just 30 minutes.

I love recipes that use red pepper sauce. I even sometimes add dairy free milk to it to make it creamy. Visually both tomato and red pepper sauces look the same; red, smooth and blended. But obviously the roasted red pepper sauce is made from blended peppers and I really love that flavor better than tomatoes! If I have any leftover sauce, I like to use it on this viral trader joes pizza recipe!

This recipe is gluten free, dairy free, nut free and vegan.

This meal is ready in under 30 minutes! If you love an easy weeknight dinner made with rice l like I do, you’ll also love this Vegan Broccoli Rice Casserole and this Slow Cooker Chicken Satay (one of my personal FAVORITES!).

WHY YOU’LL LOVE THIS RECIPE

• This recipe is SUPER easy to make. The sauce can be made ahead of time. I like to make it the day before, then I just throw my casserole together about 30 minutes before I want to eat.
• I love switching up the veggies in this casser to make it feel new every time. You can also add other vegetables to the casserole, such as broccoli, mushrooms, or zucchini. Zucchini is my personal favorite.
• Since the whole dish is made in the casserole pan, this is a one pan meal so there are minimal dishes to wash after. Which is ideal because who the heck likes doing dishes after dinner? Not me.
• The leftovers heat up easily in the oven or the microwave the next day! I love using the leftovers as an easy grab and go lunch or a quick dinner that just needs to be heated up.
• This casserole can be served as a main course or as a side dish. I always recommend serving it with a salad or some bread.
• If you like the flavors here but are not vegan you can always add some protein! My husband usually adds grilled chicken to his portion or chicken sausage.

INGREDIENTS & SUBSTITUTIONS

Rice: For this casserole you can use any type of rice! I like to use frozen brown rice but you can use white rice, cauliflower rice, broccoli rice or a combination of any of these. The key here is that the rice isnt raw. To use raw rice you’ll need to add more liquid or broth. For this recipe it is best to use frozen rice or instant rice. You can also use hearts of palm rice for a lower carb version.

Sun-dried Tomatoes: Sun-dried tomatoes are tomatoes that have been dried in the sun and are extra flavorful. They are not as watery as regular tomatoes. You can also use roasted red peppers, artichoke hearts, or fresh tomatoes instead if you do not have sundried tomatoes.

Spinach: I use fresh or frozen spinach. You can substitute kale, collard greens, or Swiss chard for the spinach if you do not have it.

Red Pepper Sauce: This is the game changer. This Red pepper sauce is made from roasted red peppers, olive oil, garlic, and spices. It has a rich and flavorful taste that pairs well with other vegetables and proteins. Red pepper sauce can be made homemade or store-bought to save time. It is very similar to a red pesto if that is easier to find! You can also use a marinara or a tomato sauce here instead as well if you cannot find roasted red pepper sauce or do not want to make it.

DIRECTIONS

STEP 1

Preheat oven to 350 degrees Fahrenheit.

STEP 2

On a lined baking sheet, add the sliced bell peppers and onion. Roast until the edges are charred. About 30 minutes depending on the side of the slices.

STEP 3

To make the sauce, combine the roasted red peppers, roasted onion, oat milk, salt, pepper, and garlic powder in a blender or food processor and blend until smooth.

STEP 4

In a 9×9 pan, combine the rice, sundried tomatoes, spinach, and sauce.

STEP 5

Cover and bake the vegan rice casserole for 30 minutes, or until heated through.

STEP 6

Serve hot.

EXPERT TIPS & TRICKS

• For a crunchier casserole, I remove the tin foil for the last 10-15 minutes of baking.
• Add your favorite seasonings. This casserole is a blank canvas, so feel free to add your favorite seasonings. I always add garlic powder, onion powder, Italian seasoning, or smoked paprika depending on what I have in the pantry.
• Don’t forget the garnish. I always think a simple garnish, such as chopped parsley or fresh basil, can really elevate the look and taste of the casserole!
• Meal prep. You can make the red pepper sauce ahead of time and store it in the refrigerator for up to 3 days. I do this because it makes the recipe go faster when I am hungry!

HOW TO SERVE & STORE

This vegan rice casserole is best served warm or hot. I serve it directly from the oven. For leftovers, I reheat it in the microwave or oven. I add a garnish of chopped parsley or fresh basil. Store this casserole in the refrigerator for up to 3 days. To prevent the casserole from getting soggy, I wrap it tightly in plastic wrap or aluminum foil.

To reheat the vegan rice casserole, I preheat the oven to 350 degrees Fahrenheit. I remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Then, I place the casserole in a greased baking dish and bake for 20-25 minutes, or until heated through.

You can also freeze this casserole for up to 2 months. To do this, I wrap the casserole tightly in plastic wrap and then place it in a freezer bag. When I am ready to eat, I thaw the casserole overnight in the refrigerator and then reheat it according to the instructions above.

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If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!