Vegan Broccoli Rice Casserole (gluten free)
This Vegan Broccoli Rice Casserole is perfect for an easy weeknight meal. You can meal prep it in the morning and store it in the fridge until you are ready to make dinner. The leftovers are almost better than the first night!
Ingredients
- 1 cup frozen brown rice
- 1 head broccoli chopped
- 1 cup fresh spinach
- 1/2 cup eggplant spread or baba ganoush
- 1/4 cup lemon tahini dressing
- 1/4 cup grated vegan parmesan cheese for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a 9x13 inch baking dish, combine the brown rice, broccoli and spinach. Top with eggplant spread.
- Drizzle with the lemon tahini dressing.
- Cover the baking dish with foil and bake for 35-40 minutes, or until the rice is heated through and the broccoli is tender.
- Remove from the oven and let cool slightly before serving.
- Drizzle with extra lemon tahini dressing and sprinkle with parmesan cheese, if desired.
Notes
To serve: This Vegan Broccoli Rice Casserole is best served warm or hot. You can serve it directly from the oven, or you can reheat it in the microwave or oven. Garnish the casserole with chopped parsley or fresh basil, if desired.
To store: This casserole can be stored in the refrigerator for up to 3 days. To prevent the casserole from getting soggy, wrap it tightly in plastic wrap or aluminum foil. You can also freeze the casserole for up to 3 months. Thaw overnight in the refrigerator before baking.
Tried this recipe?Let me know how it was!